Pumpkin Spice Pancakes
Fluffy and warmly spiced, these pumpkin spice pancakes are a fall breakfast favorite. Easy to whip up with boxed pancake mix and canned pumpkin, they're cozy, customizable, and freezer-friendly for busy mornings.
Equipment
- mixing bowls
- whisk
- measuring cups
- skillet or griddle
- spatula
Ingredients
- 1 cup pancake mix
- 1/2 cup pumpkin purée (not pie filling)
- 1 to 1½ tsp pumpkin pie spice
- 3/4 cup milk (adjust as needed)
- 1 egg
- 1 tbsp brown sugar
- 1/2 tsp vanilla extract
- butter or oil for cooking
Instructions
- In a mixing bowl, combine pancake mix and pumpkin pie spice.
- In another bowl, whisk together pumpkin purée, egg, milk, brown sugar, and vanilla.
- Add wet ingredients to dry and stir until just combined. Do not overmix.
- Let batter rest for 5 minutes while heating the skillet.
- Lightly grease skillet and pour 1/4 cup of batter per pancake.
- Cook on medium heat until bubbles form on the surface, about 2–3 minutes.
- Flip and cook for another 1–2 minutes or until golden.
- Serve hot with your favorite toppings like maple syrup or whipped cream.
Notes
Use canned pumpkin purée (not pumpkin pie filling). Reduce milk slightly if batter seems too thin. Freeze cooked pancakes in a single layer before storing in a freezer bag. Reheat in toaster or dry skillet for best texture. Add-ins like pecans, chocolate chips, or cream cheese can enhance texture and flavor.
Nutrition
Calories: 220kcalCarbohydrates: 32gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 350mgPotassium: 180mgFiber: 2gSugar: 7gVitamin A: 4500IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg