Description
These Easy Pumpkin Pancakes are a delightful fall-inspired breakfast made with simple ingredients including canned pumpkin purée and warm pumpkin pie spices. Perfect for a cozy morning, these fluffy pancakes combine the convenience of pancake mix with the rich flavors of pumpkin and spices, creating a comforting treat that’s quick to prepare and serves 8 people.
Ingredients
Scale
Main 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)
For Cooking
- Butter or oil for cooking
Instructions
- Mix Ingredients: In a large mixing bowl, combine pancake mix, milk, pumpkin purée, egg, brown sugar, vanilla extract, and pumpkin pie spice. Stir gently until just combined to keep the batter light and avoid overmixing.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking and promote even cooking.
- Cook Pancakes – First Side: Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles appear on the surface and the edges start to set, about 2 to 3 minutes.
- Cook Pancakes – Second Side: Flip each pancake carefully and cook the other side until golden brown, about 1 to 2 minutes more.
- Repeat: Continue cooking the remaining batter, adding more butter or oil as needed to keep the skillet greased.
- Serve: Serve the pumpkin pancakes warm with your favorite toppings like maple syrup, butter, or fresh fruit.
Notes
- Using almond milk instead of regular milk makes this recipe dairy-free.
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter besides the pumpkin pie spice.
- Do not overmix the batter; it’s okay if a few lumps remain for fluffier pancakes.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
