Let’s talk savvy, easy-peasy pancakes for a minute. My friend has a daughter who is allergic to many things; one of those is dairy.
When my kids were younger, Natalie, the young lady in question, spent the night. My plan was to make pancakes, but how do I do that with her allergies? I looked through my refrigerator trying to think of a plan B or a way to make pancakes without milk.
BINGO, I found vanilla creamer! It’s non-dairy, and to our surprise, it made the BEST pancakes ever. So my thought was if I could do it with vanilla, I could certainly do it with other flavors, too.
Give these Pumpkin Spice Pancakes a try, I promise you will not regret it. The flavors are out of this world good. Now that’s what I call savvy goodness on a breakfast plate!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Natalie's Pumpkin Spice Pancakes
Servings: 10 pancakes
- 2 cups pancake mix
- 2 cups pumpkin spice creamer
- 1 egg (optional)
- 1 stick butter (optional – omit for dairy-free version)
Topping:
- 4 tablespoons melted butter
- 1/3 cup brown sugar
- 1/2 cup chopped nuts of choice
- syrup
- In mixing bowl, mix pancake mix, creamer and egg, if using. Place pad of butter in small skillet over medium-high heat. Let butter sizzle then pour batter over butter until small bubbles form. Flip pancake and let cook 1-2 minutes. Remove from skillet and repeat with butter and remaining batter.
- To make topping: Mix melted butter, brown sugar and nuts.
- Spoon topping over stacked pancakes then drizzle with syrup.