Pumpkin Spice Pancakes
Ingredients
- 1 lb. All-Natural Pancake Mix
- 12 oz. Whole Milk, or 16 oz Buttermilk*
- 6 oz. Libby’s Easy Pumpkin Pie Mix, or similar
- 2 ea. Large Eggs, beaten
- 3 oz. Unsalted Butter, melted
Instructions
- Place pancake mix in a bowl.
- Add canned pumpkin pie mix, whole milk, melted butter, and beaten eggs.
- Whisk until thick and slightly lumpy.
- Let stand 20 minutes or rest overnight.
- Keep batter refrigerated.
- Cook on a medium-high heat griddle (350-375 F).
Notes
- DO NOT OVERMIX.
- Mix should have a thick consistency.
- *Adjust milk to desired batter consistency.
Lemon Ricotta Pancakes
Ingredients
- 1 lb Brux Pancake Mix
- 2-2.5 cups Whole Milk
- 1 cup Ricotta Cheese
- 2 ea Eggs-Beaten
- 3 oz Melted butter
- 1 Tbsp Lemon Zest
Instructions
- Whisk the ricotta and milk together in a measuring pitcher.
- Place pancake mix in a bowl.
- Add ricotta/milk Mixture.
- Add eggs and stir with a whisk until thick and slightly lumpy.
- Fold in butter.
- DO NOT OVERMIX. Batter should be thick.
- Let stand 20 minutes OR rest overnight.
- Keep batter refrigerated.
- Cook on med-high heat griddle 350-375 degrees
Yield: 12 muffins
Gluten Free Blueberry Muffin Recipe
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 ½ cup BruxMix Gluten Free Mix
- 1 teaspoon baking powder
- 1/3 cup sugar
- 2 large eggs
- 1 cup whole or plant based milk
- 1 teaspoon vanilla
- 2/3 cup blueberries
- 6 tablespoons vegetable oil or melted butter
Instructions
- Preheat the oven to 425° F.
- In a large bowl, add dry ingredients and whisk to blend, add wet ingredients, and whisk until combined.
- Fold blueberries or fruit of choice into the batter.
- Put paper liners into a muffin tin.
- Fill each cup ¾ to the top with batter.
- Bake for 5 minutes.
- Lower oven to 350° F and bake for 12-15 minutes until done.