1 rating

Pumpkin Pancakes Topped with Blueberry Preserves Recipe

October 30, 2013

Haley Willard

Jane Bruce

Wake up to these fall-inspired pumpkin pancakes topped with sweet blueberry preserves.

Servings

789

Calories Per Serving

Ingredients

1 Cup pumpkin pancake mix
2 Tablespoons butter, melted
3/4 Cups milk
1 egg

Directions

Preheat the stove to meduim-low. Wisk together eggs, butter, and milk in a large bowl. Stir in the pumpkin pancake mix. Mix the batter until it's free of lumps. Cook the batter on the stove, then let pancakes sit for a few minutes. Top the pancakes with blueberry preserves, and serve.