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Pumpkin Pancakes with Pancake Mix

Fluffy Pumpkin Pancakes with Pancake Mix for Fall Bliss

Enjoy these effortless Pumpkin Pancakes with Pancake Mix, perfect for a cozy fall breakfast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup Complete Pancake Mix Choose a 'just-add-water' variety
  • 1 teaspoon Baking Powder Essential for fluffiness
  • 1 cup Canned Pumpkin Puree Use pure pumpkin puree
  • 1 teaspoon Pumpkin Pie Spice For autumn flavor
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 3/4 cup Cold Water Adjusts batter consistency

Equipment

  • Mixing bowl
  • Whisk
  • non-stick pan or griddle
  • spatula
  • measuring cup

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the pumpkin puree, cold water, and vanilla extract until smooth.
  2. Gradually stir in the pancake mix and baking powder, mixing gently until just combined.
  3. Preheat a non-stick pan over medium-low heat for about 2-3 minutes, lightly greasing it.
  4. Pour 1/4 to 1/3 cup of batter onto the pan and cook until bubbles form, about 2-3 minutes.
  5. Flip the pancake and cook until the other side is browned, another 2-3 minutes.
  6. Repeat the process with the remaining batter, greasing the pan as needed.
  7. Serve the warm pancakes drizzled with maple syrup or topped with whipped cream.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat in the microwave or skillet.

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