Easy Fluffy Pumpkin Pancakes with Pancake Mix
This fall season, you must try these fluffy pumpkin pancakes! This pumpkin pancake recipe is easy to make because you can use your favorite pancake mix with the addition of just a few other simple ingredients. Pumpkin spice pancakes are perfect for Thanksgiving morning or really anytime you want that fall flavor!
Servings: 4
Equipment
- skillet or griddle
Ingredients
- ¾ cup pumpkin puree
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk *see note
- 2 cups pancake mix
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teapoon salt
Instructions
- In a large mixing bowl whisk together pumpkin puree, brown sugar, vanilla extract and buttermilk.
- Add the pancake mix, cinnamon, pumpkin pie spice and salt to the pumpkin mixture. Use a spatula to scrape the sides and bottom of the bowl. Mixture will be thick and lumpy but that’s okay. Let the batter rest for at least 15 minutes for fluffier pancakes.
- Heat a skillet or griddle over medium heat. When skillet is hot, spray with cooking spray. Use a ¼ cup measuring cup to add the batter to the hot skillet. Use the back of a spoon to smooth into a circular shape.
- When the top of the batter forms small bubbles that begin to break, the pancakes are ready to flip (about 2-3 minutes). Use a thin spatula to flip to the other side and cook for an additional 2-3 minutes. You can test with a toothpick to make sure they are not doughy on the inside.
- Serve pancakes warm with butter and syrup.
Notes
*Buttermilk- If you do not have buttermilk, make your own by adding either a tablespoon of white vinegar or lemon juice to a liquid measuring cup. Fill the cup with milk to the one cup measuring mark. Allow the milk to sit a room temperature for 5-10 minutes. The milk will curdle which is perfectly normal. Add to the pancake mix for fluffier pancakes.
How to store: Allow them to cool completely on a cooling rack first. Store leftover pancakes in an airtight container for up to 5 days in the refrigerator and reheat in the microwave.
How to freeze and reheat: Layer the pancakes between pieces of parchment paper or wax paper and place in a freezer bag. They will stay fresh for up to 3 months.
To thaw and reheat frozen pancakes in the microwave for 60-90 seconds or until warm.
To thaw and reheat frozen pancakes in the microwave for 60-90 seconds or until warm.