These are great to have any time of the year. I created this easy recipe that you can make thicker or thinner by the amount of water added to it. They will appear darker in areas and that’s normal. They can look rustic depending on how you monitor the heat. But I suggest a stove top temperature close to medium heat. Use a non stick flat pan. There will be no need for any oil and a stopwatch will serve helpful. When making a big batch, stack the pancakes randomly in a deep tin foil tray. Cover with foil and store in refrigerator overnight. Bake in the oven at 325 degrees for fifteen minutes before serving, to reheat. It will cook a little further to fluff up.

2 1/4 C Krusteaze Buttermilk Pancake Mix
1 3/4 C water
1/2 C Pumpkin Puree
1 Tbs. Dark Robust Molasses
3 Tbs. Brown Sugar
1/4 Tsp. Ground Ginger
1 Tsp. Pumpkin Spice Powder


Mix all the above ingredients with a wooden spoon in a bowl. Be careful not to overmix.

Pour onto pan using a soup ladle for exact amounts and pancake sizes. Cook for 50 seconds on each side.

Serve with berries, whipped cream sprinkled with a little pumpkin spice powder, and then drizzle with no high fructose corn syrup. I like to use Log Cabin brand. You may also use maple syrup, if you wish; but the heavier syrup will taste better.

This recipe does not require vinegar, egg, milk, baking powder, baking soda and oil, which add a whole lot more calories. This also uses only half the usual amount of pumpkin puree required in most recipes. The molasses is key to the flavor. For slightly thinner pancakes, add water very carefully.

Enjoy the country pilgrimage in a stack of yummy goodness!

I had already started eating these thicker more rustic looking pancakes on Christmas day…then I remembered to take a photo 🙂
December 27, 2018
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