On the morning after a full day of cooking and celebrating, these day-after-Thanksgiving Pumpkin Pancakes will keep the party going. They come together quickly & easily, and actually taste better if you make them in your pj's!
- Preheat oven to 200ºF and place a baking sheet inside. Heat a large pan or skillet over medium heat.
- Place the pancake mix in a large bowl. In a separate bowl or measuring cup, whisk together the remaining ingredients. Add the wet to the dry ingredients and whisk to combine (batter will be fairly thick).
- Melt butter in the warmed pan to cover the bottom. Scoop the pancake batter with a mechanical ice cream scooper or disher and add to the pan. Using the back of the disher or scooper, slightly spread out the batter.
- Cook for a few minutes, until bubbles begin to appear on the surface of the pancake, then gently flip. Continue to cook the reverse side until brown.
- Place the cooked pancakes on a rack in the oven to keep warm. Repeat with the rest of the batter.
- To make the cranberry topping, place all of the contents into a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes. Remove from the heat and let cool and thicken slightly. Serve with a sprinkle of chopped walnuts, if desired.
Crank up your cooking tip:
Keeping each batch of pancakes warmed right on the oven racks will prevent your pancakes from drying out while you cook the rest of the batches.