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Pumpkin Cookie Dough Pancakes

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  • 35 min prep time
  • 35 min total time
  • 5 ingredients
  • 4 servings
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Make easy work of the classic breakfast with these five-ingredient pancakes that start with cookie dough!

Stephanie Chavez Stephanie Chavez
September 20, 2016

Ingredients

1
package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
2
eggs
1
cup canned pumpkin (not pumpkin pie mix)
1/4
cup buttermilk*
Banana slices and whipped cream

Steps

  • 1 Let 1 package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies stand at room temperature 15 minutes to soften slightly.
  • 2 In large bowl, beat 2 eggs with electric mixer on medium speed 4 minutes. Gradually add softened cookie dough, beating until mixture is smooth. Add 1 cup canned pumpkin (not pumpkin pie mix) and 1/4 cup buttermilk; beat 20 seconds.
  • 3 Heat griddle over low heat. Spray griddle with cooking spray. Pour 1/3 cup batter onto warm griddle. Cook pancakes 1 1/2 minutes each side. Serve warm with banana slices and whipped cream.
  • 1 Let 1 package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies stand at room temperature 15 minutes to soften slightly.
  • 2 In large bowl, beat 2 eggs with electric mixer on medium speed 4 minutes. Gradually add softened cookie dough, beating until mixture is smooth. Add 1 cup canned pumpkin (not pumpkin pie mix) and 1/4 cup buttermilk; beat 20 seconds.
  • 3 Heat griddle over low heat. Spray griddle with cooking spray. Pour 1/3 cup batter onto warm griddle. Cook pancakes 1 1/2 minutes each side. Serve warm with banana slices and whipped cream.

Expert Tips

*To substitute for buttermilk, use 3/4 teaspoon vinegar or lemon juice plus enough milk to make 1/4 cup.

A fish spatula works well for flipping pancakes.

Nutrition Information

No nutrition information available for this recipe
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