Description
These easy pumpkin pancakes are a delightful seasonal twist on a classic breakfast favorite. Made with pancake mix and pumpkin purée, they are flavorful, fluffy, and quick to prepare. Perfect for a cozy autumn morning, they bring together warm spices like cinnamon, nutmeg, and cloves for that signature pumpkin pie flavor.
Ingredients
Scale
Pancake Batter
- 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)
For Cooking
- Butter or oil for cooking
Instructions
- Mix the Batter: In a large mixing bowl, combine the pancake mix, milk, pumpkin purée, egg, brown sugar, vanilla extract, and pumpkin pie spice. Stir gently until just combined, taking care not to overmix to keep pancakes tender.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook until you see bubbles forming on the surface and the edges begin to set, about 2 to 3 minutes.
- Flip and Finish Cooking: Carefully flip each pancake using a spatula and cook the other side until it turns a golden brown color, about 1 to 2 minutes.
- Repeat: Continue cooking with the remaining batter, adding more butter or oil as needed to keep the pancakes from sticking.
- Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, whipped cream, or additional pumpkin spice.
Notes
- Do not overmix the batter; a few lumps are okay to keep pancakes fluffy.
- You can substitute almond milk for dairy milk to make it dairy-free.
- Adjust pumpkin pie spice to taste or use a homemade blend of cinnamon, nutmeg, and cloves.
- Cook pancakes on medium heat to ensure even cooking without burning.
- Serve with butter, syrup, nuts, or fresh fruit for added flavor.
