Pumpkin Butter Pancakes
1 cup dry pancake mix
1 teaspoon ground cinnamon
1/2 cup West Virginia Fruit and Berry Pumpkin Butter
1/3 cup milk
1/2 teaspoon lemon juice
Mix pumpkin mix and cinnamon together in a bowl; add pumpkin butter, milk, egg, and lemon juice and stir until batter is smooth.
Heat a lightly oiled griddle over medium-high heat. Drop batter, about 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Per Serving: 211 calories; 2.3 g fat; 42.2 g carbohydrates; 5.3 g protein; 48 mg cholesterol; 511 mg sodium.