Pumpkin Pancakes with Pancake Mix
Fluffy pumpkin pancakes made easy with pancake mix, canned pumpkin, and warm spice — ready in just 15 minutes.
Equipment
- Large Mixing Bowl
- Whisk
- Non-stick griddle or skillet
- ¼-cup measuring cup or scoop
- Spatula
Ingredients
- 2 cups complete "just add water" pancake mix
- ½ cup canned pumpkin puree not pumpkin pie filling
- 1 to 1¼ cups cold water or whole milk
- 1 tablespoon brown sugar
- ¾ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract optional
- Butter or neutral oil for the griddle
Instructions
- Whisk the pancake mix, brown sugar, and pumpkin pie spice together in a large bowl.
- Add the pumpkin puree, vanilla extract, and water or milk. Whisk just until combined; a few small lumps are fine.
- Let the batter rest for 3 to 5 minutes.
- Heat a griddle or skillet over medium heat, about 350°F, and grease lightly with butter or oil.
- Pour a scant ¼ cup of batter onto the griddle for each pancake. Cook about 2 minutes, until the edges are set and bubbles cover the surface.
- Flip and cook the other side for 1 to 2 minutes, until golden brown. Don't press down with the spatula.
- Transfer to a plate and repeat with the remaining batter. Serve warm.
Notes
Chef's tip: Don't overmix the batter — a few lumps are exactly what you want for tender, fluffy pancakes.
Nutrition (per serving, about 3 pancakes): Calories: 285kcal, Carbohydrates: 40g, Protein: 9g, Fat: 9g, Fiber: 2g, Sugar: 8g, Sodium: 510mg. Nutrition information is automatically calculated and should be used as an approximation only.
Nutrition (per serving, about 3 pancakes): Calories: 285kcal, Carbohydrates: 40g, Protein: 9g, Fat: 9g, Fiber: 2g, Sugar: 8g, Sodium: 510mg. Nutrition information is automatically calculated and should be used as an approximation only.