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Pumpkin Pancakes with Pancake Mix

Pumpkin Pancakes with Pancake Mix
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These Pumpkin Pancakes with pancake mix offer a quick and easy way to enjoy a warm, cozy breakfast bursting with autumn flavors. Combining the convenience of ready-made pancake mix with the rich moisture and sweetness of pumpkin puree, this recipe yields fluffy, soft pancakes infused with cinnamon and pumpkin pie spice. Perfect for family-friendly fall mornings, these pancakes are customizable and delicious every time, making them an ideal seasonal breakfast treat.

Ingredients

Scale

Main Ingredients

  • 1 cup pancake mix
  • 1/2 cup pumpkin puree (plain, not pie filling)
  • 1 large egg
  • 3/4 cup milk (dairy or unsweetened plant-based)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1–2 tablespoons sugar or maple syrup (optional)
  • Butter or oil (for cooking)

Optional Add-ins & Variations

  • Chopped pecans or walnuts
  • Dark chocolate chips
  • Additional spices: nutmeg, cloves
  • Substitute egg with flaxseed meal and milk with plant-based milk for vegan version
  • Natural sweeteners like mashed bananas or applesauce instead of sugar

Instructions

  1. Prepare Your Batter: In a large mixing bowl, combine the pancake mix and pumpkin puree. Add the egg and milk gradually, stirring gently until just combined. Avoid overmixing to keep the batter light and fluffy. Sprinkle in the cinnamon and pumpkin pie spice, blending everything into a fragrant, smooth batter.
  2. Preheat and Grease Your Pan: Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Make sure the pan is evenly heated before cooking to ensure golden, evenly cooked pancakes.
  3. Cook the Pancakes: Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, roughly 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden and cooked through.
  4. Serve Warm: Transfer the pancakes to a warm plate. Serve immediately or keep warm in a low oven while finishing the batch, so every pancake is hot and fresh.

Notes

  • Use fresh pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • Do not overmix the batter to avoid dense pancakes.
  • Add milk gradually as different pancake mixes absorb liquid differently.
  • Keep finished pancakes warm in a low oven (about 200°F) without drying them out.
  • Adjust heat to avoid burning pancakes and ensure even cooking.

Nutrition

Keywords: pumpkin pancakes, fall breakfast, autumn flavors, quick pancakes, pancake mix, cinnamon, pumpkin pie spice, family friendly

Find it online: https://jamescookes.com/pumpkin-pancakes-with-pancake-mix/