Don't throw away all of that extra canned pumpkin and cranberry sauce! Use them to make these Thanksgiving Leftover Pumpkin Cranberry Buttermilk Pancakes.
In a small bowl whisk together your canned pumpkin and non dairy milk until smooth and combined. Add apple cider vinegar to the bowl and let sit for 10 minutes. (No need to whisk in the ACV.)
Next, whisk together your dry ingredients in a large bowl. Create a crevice in the middle of your bowl.
Add eggs, melted butter, and pumpkin buttermilk mixture to the crevice. Use your whisk to whisk the middle and slowly work outward, incorporating more and more flour. Once all of the flour is mixed in, stop whisking. (Don't over mix, clumps are fine.)
Use a spoon to add in the cranberry sauce, and gently swirl it into your batter.
Heat a skillet over medium heat with cooking oil. Add about 1/2 cup of batter to the center of the skillet or pan. Use the back of a spoon or the back of the measuring up to smooth the pancake into a large circle.
Cook on each side for about 2-4 minutes.
Transfer your pancakes to a plate, top with butter and (most importantly) Coombs Family Farms Maple Stream Sprayable Maple Syrup!
*scroll down for a super simple 20 min cranberry sauce recipe!