Enjoying pumpkin-flavored treats is one of the best parts of the fall season, and these Easy Pumpkin Pancakes make it even simpler to indulge! Made with pancake mix, these fluffy pancakes are infused with the warm spices of pumpkin pie and a touch of brown sugar, creating a delicious breakfast that’s perfect for crisp autumn mornings. You’ll love the ease of using pantry staples, and the results are delightfully satisfying for the whole family.
Ingredients:
2 cups pancake mix
1 cup milk (or almond milk)
1/2 cup canned pumpkin purée
1 large egg
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, and cloves)
Butter or oil for cooking
Directions:
Prepare the Batter:
In a large mixing bowl, combine the pancake mix, milk, pumpkin purée, egg, brown sugar, vanilla extract, and pumpkin pie spice. Gently stir until the ingredients are just combined; be careful not to overmix, as a slightly lumpy batter yields fluffier pancakes.
Heat the Skillet or Griddle:
Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking and to give the pancakes a golden brown finish.
Cook the Pancakes:
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface, and the edges look set (about 2–3 minutes). Flip the pancake and cook the other side until golden brown, around 1–2 minutes.
Serve and Enjoy:
Once cooked, remove the pancakes from the skillet and repeat with the remaining batter, greasing the skillet as needed. Serve warm with a dollop of whipped cream, a drizzle of maple syrup, or even a sprinkle of cinnamon.
Serving Tips:
Classic Toppings: Drizzle warm maple syrup over your pancakes for a traditional touch, or add a dollop of whipped cream for extra indulgence.
Seasonal Flavors: Sprinkle a dash of cinnamon or powdered sugar for a festive look, or add a spoonful of apple butter for even more fall flavor.
Crunchy Additions: Top with chopped pecans, walnuts, or granola to add texture and a nutty contrast.
Fresh Fruits: Serve with sliced bananas, apples, or berries for a fresh, sweet balance.
Storage Tips:
In the Fridge: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing for Later: Layer pancakes between sheets of parchment paper and store them in a sealed, freezer-safe container or bag. They’ll keep well in the freezer for up to 2 months.
Reheating Tips:
In the Toaster: Toast the pancakes for a few minutes until warm and slightly crisped. This method works well for individual pancakes.
In the Microwave: Place pancakes on a microwave-safe plate and heat in 20-second intervals until warmed through.
On the Stovetop: Warm pancakes in a skillet over low heat for a few minutes on each side. This can help restore their crisp edges.
Related Recipes:
FAQs:
Can I make these pancakes without pumpkin pie spice?
Absolutely! If you don’t have pumpkin pie spice, you can make your own by combining 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch each of ginger and cloves. This blend will give a similar warm, spiced flavor.
Can I substitute fresh pumpkin purée for canned?
Yes, fresh pumpkin purée works well in this recipe. Just make sure it has a similar consistency to canned pumpkin. If it seems watery, drain it slightly or simmer it to thicken before using.
How do I keep the pancakes warm while I cook the rest?
To keep pancakes warm, place them on a baking sheet in a 200°F (90°C) oven. This will keep them warm and fluffy until you’re ready to serve all at once.
Can I make the batter ahead of time?
It’s best to make the batter right before cooking to ensure the pancakes stay fluffy. However, you can prepare the dry ingredients and the wet ingredients separately, then combine them just before cooking. This saves time and keeps the pancakes light.
Conclusion:
These Easy Pumpkin Pancakes with Pancake Mix are a quick, delicious way to bring the flavors of fall to your breakfast table. With just a few ingredients and minimal prep time, you’ll be serving up a cozy, seasonal treat that’s sure to be a hit!
📖 Recipe:
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Easy Pumpkin Pancakes (with Pancake Mix)
- Total Time: 20 minutes
- Yield: 8 pancakes
- Diet: Vegetarian
Description
Easy Pumpkin Pancakes (with Pancake Mix) are a quick, fluffy breakfast treat perfect for cozy fall mornings. Made with pancake mix, pumpkin purée, and warm spices, these delicious pancakes come together in just minutes and are ideal for family breakfasts or brunch. Serve with maple syrup or whipped cream for a comforting seasonal dish.
Ingredients
2 cups pancake mix
1 cup milk (or almond milk)
1/2 cup canned pumpkin purée
1 large egg
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, and cloves)
Butter or oil for cooking
Instructions
- In a large mixing bowl, combine pancake mix, milk, pumpkin purée, egg, brown sugar, vanilla extract, and pumpkin pie spice. Stir until just combined, being careful not to overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, about 2–3 minutes.
- Flip the pancakes and cook the other side until golden brown, about 1–2 minutes.
- Repeat with remaining batter, greasing the skillet as needed.
- Serve warm with desired toppings.
Notes
For a homemade pumpkin pie spice, combine 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch each of ginger and cloves.
If using fresh pumpkin purée, ensure it has a thick consistency similar to canned pumpkin.
To keep pancakes warm while cooking the rest, place them on a baking sheet in a 200°F (90°C) oven.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 8 pancakes
- Calories: 120 kcal per pancake
