Description
These pumpkin pancakes are a delicious fall-inspired twist on classic pancakes, made easy using pancake mix combined with pumpkin puree and warm spices. Perfect for a cozy breakfast or brunch, they are fluffy, flavorful, and ready in just 15 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups pancake mix
- 1 tablespoon sugar
- 1 teaspoon pumpkin pie spice
Wet Ingredients
- ½ cup pumpkin puree
- 2 teaspoons vanilla extract
- 1¼ cups water or milk
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the pancake mix, pumpkin pie spice, and sugar until evenly combined.
- Add Wet Ingredients: Stir in the pumpkin puree, vanilla extract, and your choice of water or milk. Whisk gently until the batter is smooth, but be careful not to overmix to keep the pancakes light and fluffy.
- Prepare the Pan: Heat a nonstick skillet or pan over medium heat. Once hot, lightly brush the surface with butter to prevent sticking and add flavor.
- Cook Pancakes: Using a ladle or a ⅓-cup measuring cup, pour the batter onto the hot pan. Cook each pancake for 1-2 minutes until bubbles form in the center and the edges look set, then flip and cook the other side for another 1-2 minutes until golden brown.
- Serve: Serve the warm pumpkin pancakes topped with maple syrup, whipped cream, or your favorite toppings, and enjoy a comforting fall breakfast.
Notes
- Do not overmix the batter to keep pancakes tender and fluffy.
- If the batter is too thick, add a splash more milk or water to thin it out.
- Use fresh pumpkin puree or canned pumpkin puree labeled 100% pumpkin for best results.
- For a richer flavor, substitute milk for water.
- These pancakes can be kept warm in a low oven while cooking the remaining batter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
