Print

Pumpkin Pancakes with Pancake Mix

Pumpkin Pancakes with Pancake Mix
Print Recipe

These Pumpkin Pancakes with Pancake Mix offer a quick, cozy, and delicious breakfast perfect for fall or any time you crave warm pumpkin spice flavors. Using convenient store-bought pancake mix combined with pumpkin puree and classic spices, this recipe delivers fluffy, tender pancakes with minimal prep and cleanup, ideal for busy weekdays or leisurely mornings.

Ingredients

Scale

Main Ingredients

  • 1 cup pancake mix (store-bought)
  • 1/2 cup pumpkin puree (canned or fresh)
  • 3/4 cup milk or milk alternative
  • 1 large egg
  • 1 tsp vanilla extract
  • 1–2 tbsp sugar or maple syrup (optional)

Spices

  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (pinch)

For Cooking

  • Butter or oil for greasing pan

Instructions

  1. Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, milk, egg, vanilla extract, and optional sugar or maple syrup until smooth and well combined. This creates a creamy base that will keep your pancakes moist and flavorful.
  2. Add the Pancake Mix and Spices: Gently fold in the pancake mix along with cinnamon, nutmeg, and cloves. Stir just until combined—a few lumps are okay to keep the batter light. Avoid overmixing to prevent dense pancakes.
  3. Heat Your Pan or Griddle: Warm a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. To test if it’s ready, sprinkle a few drops of water on the surface—it should dance and evaporate quickly.
  4. Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip gently and cook the other side for another 2 minutes or until golden and cooked through.
  5. Keep Warm and Serve: Keep pancakes warm in a low oven (around 200°F) while cooking the rest, then serve immediately with your favorite toppings.

Notes

  • Don’t overmix the batter — a few lumps keep pancakes fluffy and tender.
  • Cook on medium heat to ensure even cooking without burning.
  • Use fresh pumpkin puree without added sugars for best flavor.
  • Let batter rest for 5 minutes before cooking to thicken slightly.
  • Adjust heat or batter thickness after testing the first pancake.

Nutrition

Keywords: pumpkin pancakes, pumpkin spice, quick breakfast, fall recipe, easy pancakes, gluten-free pancakes, seasonal breakfast

Find it online: https://mealsbymary.com/pumpkin-pancakes-with-pancake-mix/