Pumpkin Pancakes with Pancake Mix
These Pumpkin Pancakes with Pancake Mix are fluffy, full of warm fall flavor, and easy to make with just five ingredients! Complete pancake mix, pumpkin puree, milk, cinnamon, and pumpkin pie spice turn a breakfast shortcut into a cozy meal. Serve with butter and syrup, or add chocolate chips for a sweeter version. Save this easy pumpkin pancake recipe for fall breakfasts, weekend brunch, or breakfast for dinner!
Servings: 9 5" - 6" pancakes
Calories: 113kcal
Ingredients
- 2 ½ cups pancake mix
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 ½ cups milk
- 1 cup pumpkin puree
Instructions
- Mix pancake mix, cinnamon, and pumpkin pie spice in a medium bowl until well combined.2 ½ cups pancake mix, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice
- In a large bowl combine the milk and pumpkin puree with a whisk.1 ½ cups milk, 1 cup pumpkin puree
- Add the flour mixture and mix until just combined. Pancake batter will be lumpy, do not over mix.
- Let batter rest for 5-10 minutes.
- Heat a large skillet over medium heat until hot, spray with cooking spray and then add ½ cup batter per pancake. Cook until bubbles appear and the edges of the pancakes begin to dry out, usually about 2-4 minutes, flip and cook the other side until golden brown, another 2-3 minutes.
Notes
We use a ½ cup measuring cup to portion out our pancake batter to get medium pancakes, about 5″ to 6″ across, this yields 9 pancakes. Using a ¼ measuring cup will result in about 18 silver dollar sized pancakes.
Store cooked pancakes on a baking sheet or plate in a 200° oven while you finish making the remaining pancakes.
Nutrition information is approximate and will vary based on the specific ingredients and brands used.
Nutrition
Calories: 113kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 199mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4394IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg