WHOLESALEFUNDRAISERSFAIRS AND FESTIVALSBLOG
Halladay's Harvest BarnHarvest BarnRecipesBrunch

Pumpkin Pancakes

1 1/2 cups Halladay’s Harvest Barn Buttermilk Pancake Mix

1 package Halladay’s Harvest Barn Pumpkin Cheesecake Mix

1 cup buttermilk

1 egg

Mix ingredients until just combined. Let set a couple minutes and then drop small circles of batter on a preheated and oiled skillet. Flip when bubbles form. Serve with maple syrup and whipped cream or ice cream if desired.

SIMILAR RECIPES
Salted Caramel Cheesecake Stuffed Strawberries

Salted Caramel Cheesecake Stuffed Strawberries

1 package of Halladay’s Harvest Barn Sea Salted Caramel Cheesecake Mix

1 (8 oz) package cream cheese, softened

1 (8 oz) container of Cool Whip, defrosted

1 quart of fresh firm strawberries

Prepare Cheesecake mix according to package directions.

Hull strawberries and cut in half lengthwise. Take a tiny slice off the rounded end so that they sit flat, then scoop a tiny bit out of the middle. Pipe strawberry centers with cheesecake mixture and chill for at least one hour before serving.

Chocolate Chip Pancakes

Chocolate Chip Pancakes

1 1/2 cups Halladay’s Harvest Barn Buttermilk Pancake Mix

1 cup buttermilk

1 large egg

1/2 cup chocolate chips

2 Tbsp vegetable oil, for cooking

Gently mix pancake mix, egg, and milk; fold in chocolate chips. Cook in an evenly heated pan, not too high or too low. Once you see a fair number of bubbles in your batter, it’s time to flip. You can lift once corner slight to be sure they are not burning, or are cooked enough to your liking.

Carrot Cake Pancakes

1 ½ cups Halladay’s Harvest Barn Buttermilk Pancake Mix

1 cup Buttermilk

1 large egg

2 Tbsp Vegetable Oil for cooking

Gently mix pancake mix, egg, and milk.

plus:

1 cup grated carrots.

1 tsp Apple Pie Spice

¼ cup raisins, optional

¼ cup pecans or walnuts, optional

Don’t overmix your batter. It’s okay to have a few lumps. As you stir gluten develops and that makes for tough pancakes. Let the batter sit for 3 to 5 minutes before cooking. You can make your batter up to 24 hours ahead. It may need to be thinned a bit if it sits.
You need even heat; not too high, not too low. Once your pan is evenly heated to the correct temperature your pancakes will be perfect.

Cranberry Oatmeal Pancakes

1 ½ cups Halladay’s Harvest Barn Buttermilk Pancake Mix

1 cup Buttermilk

1 large egg

2 Tbsp Vegetable Oil for cooking

Gently mix pancake mix, egg, and milk

Gently fold in additional ingredients:

Extra cup of milk
1 cup of oatmeal
cup dried cranberries or 1 cup fresh chopped cranberries

Don’t overmix your batter. It’s okay to have a few lumps. As you stir gluten develops and that makes for tough pancakes. Let the batter sit for 3 to 5 minutes before cooking. You can make your batter up to 24 hours ahead. It may need to be thinned a bit if it sits.
You need even heat; not too high, not too low. Once your pan is evenly heated to the correct temperature your pancakes will be perfect.