Description
These Easy Pumpkin Pancakes are a delightful fall-inspired breakfast treat made with simple ingredients and pancake mix. The addition of canned pumpkin purée and pumpkin pie spice creates warm, cozy flavors in fluffy pancakes, perfect for a quick and comforting morning meal.
Ingredients
Scale
Dry Ingredients
- 2 cups pancake mix
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, and cloves)
Wet Ingredients
- 1 cup milk (or almond milk)
- 1/2 cup canned pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
For Cooking
- Butter or oil for cooking
Instructions
- Mix Ingredients: 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 to avoid overmixing, which can make pancakes tough.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking and add flavor.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, approximately 2 to 3 minutes.
- Flip Pancakes: Carefully flip the pancakes using a spatula and cook the other side until golden brown, about 1 to 2 minutes more.
- Repeat Cooking: Continue cooking the remaining batter in batches, greasing the skillet as needed to ensure pancakes cook evenly and do not stick.
- Serve: Serve the warm pancakes immediately with your choice of toppings such as maple syrup, whipped cream, or extra pumpkin spice.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- You can substitute almond milk or any other plant-based milk for a dairy-free option.
- Adjust pumpkin pie spice level to your taste.
- These pancakes reheat well and can be frozen for later use.
- Serve with butter and maple syrup for classic flavor or add nuts for crunch.
