Pumpkin Butter Pancakes

INGREDIENTS

• 1 cup of your favorite dry pancake mix

• 1 teaspoon ground cinnamon

• 1/2 cup West Virginia Fruit and BerryPumpkin Butter

• 1/3 cup milk

• 1 egg

• 1/2 teaspoon lemon juice

  DIRECTIONS

  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.