October 20, 2016 | AUTHOR: Heather Zachariah

Pumpkin Pancakes for Dinner

On nights when my husband isn’t home and I’m running behind in my day (ok that’s like most days), we eat breakfast for dinner. And for all the groans I get when I cook a real dinner that includes veggies, everyone is happy with pancakes. If I want to feel a little better about myself, I add canned pumpkin. And if I’m feeling creative, I turn them into faces with whatever fruit I have in the house.
See the extremely involved and details set-by-step below.

Ingredients
2 cups Aunt Jemima Buttermilk Complete Mix
1-1/2 c. milk
1 cup canned pumpkin
1/2 teaspoon cinnamon

Mix ingredients.
Melt butter over medium high heat in skillet.
Ladle mix into the pan.

Find Out Why Pumpkin is So Good for You.

Or try a gluten-free version.

Or get colorful and creative for you kids’ sleepovers with rainbow pancakes!
guillee-rainbow-pancakes-i-want-the-whole1

CATEGORIES: Breakfast, Dinner, Food, Living, Viewpoints

Author: Heather Zachariah

Former Art Director for Home Magazine, Heather Leahy Zachariah, left her career in publishing after baby number number one. She now works from home as a freelance graphic designer and a chauffeur to her 3 busy kids. "Working on TipsFromTown has been a wonderful outlet for me. It renewed my love of publishing where I can design colorful, enticing pages online and allows me to share the things I love about being a mom." Heather grew up in Shaker Heights, Ohio, a place that still is near and dear to her. " After living in Brooklyn for 18 years and studying Graphic Design at Pratt Institute, she now lives in the Jersey burbs. "I love living so close to NYC, but in my heart, I'm an Ohio girl."