Easy Pumpkin Pancakes with Pancake Mix
These easy Pumpkin Pancakes with Pancake Mix transform ordinary store-bought pancake mix into a delicious treat with the classic flavors of fall.
Servings: 10 pancakes
Calories: 97kcal
Equipment
Ingredients
- 2 cups 2 cups complete pancake mix such as Krusteaz Buttermilk
- ½ teaspoon baking powder
- 1 Tablespoon Brown Sugar
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 ¼ cups water or milk
Instructions
- Add the pancake mix, baking powder, and pumpkin spice to a large bowl and whisk to combine.
- Add the pumpkin puree, water, brown sugar, and vanilla to a medium bowl and whisk to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter. Let the batter rest for 5 to 10 minutes.
- While the batter rests, preheat your griddle to 350℉ or set a large non-stick skillet over medium heat and coat it with melted butter or cooking spray.
- Using a ⅓ cup dry measuring cup, scoop the batter and drop it onto the griddle. Cook for 2-3 minutes, until the batter is set and bubbles begin to form on the surface.
- Flip and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter. Top with butter, chopped pecans, and maple syrup, then serve immediately.
Notes
- Pancake mix: This recipe uses a complete, just-add-water mix. For a traditional mix like Bisquick, follow the box directions for 2 cups of mix with eggs and milk, skip the water, and add the pumpkin, spice, brown sugar, vanilla, and baking powder as written.
- No pumpkin pie spice? Use ¾ teaspoon cinnamon and ¼ teaspoon ground ginger.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the toaster, oven, or microwave.
- Nutrition: Estimate per pancake, based on Krusteaz Buttermilk Complete mix made with water. Sodium varies by brand.
Nutrition
Serving: 1pancake | Calories: 97kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Fiber: 1g | Sugar: 4g