Mother’s Day Breakfast Casserole

TOTAL TIME: 13 Minutes

PREP TIME: 10 Minutes

COOK TIME: 3 Minutes


3 ½ cup. Pioneer Complete Buttermilk Pancake Mix
½ cup brown sugar
½ cup sugar
1 tbsp. cinnamon
1 tsp. salt
1/4 tsp. nutmeg
2 eggs
1 ½ cup water
1 cup evaporated milk
1 cup canned pumpkin puree
1 tbsp. vanilla extract

Preparation Instructions:

1. Combine pancake mix, brown sugar, sugar, cinnamon, salt and nutmeg in a large bowl. Stir until well mixed. Set aside.
2. In a separate bowl combine eggs, water, evaporated milk, pumpkin and vanilla extract. Stir until well mixed.
3. Combine wet and dry ingredients together and stir until well combined.
4. Using a 2 ounce ladle, drop batter onto lightly greased, preheated to 375ºF griddle.
5. Flip when edges begin to dry and bubbles appear on top (approximately 1 1/2 minutes). Flip only once.
6. Cook for approximately 1 1/4 to 1 1/2 minutes on the second side. Serve.

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