Pumpkin Pancakes from Pancake Mix
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Pumpkin Pancakes from Pancake Mix
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The fluffiest, most deliciously spiced pumpkin pancakes that are perfect for a cozy morning in, made so easy by using pancake mix!
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Ingredients
- 2 cups pancake mix 280g
- 2 tablespoon brown sugar
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon allspice
- 1/4 teaspoon cardamom powder
- pinch each ground cloves and nutmeg, optional
- 1 1/2 cups buttermilk see notes on how to make your own
- 2/3 cup canned pumpkin puree 150g
- 2 eggs, room temperature
- 2 tablespoon olive oil
- 1 tsp vanilla extract
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Instructions
- In a large bowl, combine the pancake mix with the brown sugar and all of the spices, and whisk until well combined.
- In a separate medium bowl, whisk the buttermilk, pumpkin puree, eggs, olive oil and vanilla until well combined.
- Add the wet ingredients ot the dry ingredients, and gently fold the dry mixture into the wet until just combined- don't overmix!
- In a medium skillet set over medium high heat, melt a little butter in skillet or spray skillet with some non stick spray. Add about 1/4 cup at a time of the pancake batter onto the hot skillet, and cook 2-3 minutes a side or until golden brown and cooked through.
- Keep repeating until you finish all the batter. See the notes if you want to see how I keep the finished pancakes warm in the meantime.
Notes
- Make your own buttermilk: To make your own buttermilk, place 1 tablespoon of white vinegar (or lemon juice) in a large measuring cup, then top up the remainder of the 1.5 cup measure with whole milk. Let it stand for 5 minutes until curdled then whisk briefly to combine and use in place of buttermilk in the recipe.
- Keeping the pancakes warm while you finish making the batter: To keep the pancakes warm as they come off the skillet while you make the rest of the pancake batter, preheat oven to 200F (100C) and place a baking tray in the middle of the oven. Every time a pancake is done, place it on the baking tray to keep warm while you finish up the rest of the batter.
- Storing leftovers:
- Leftover pancakes actually last really well in the fridge in an airtight container for 2-3 days. They warm up really nicely in a microwave for 15 seconds or so, or even in the slot of a toaster, or in a warm oven.
- You can also freeze pumpkin pancakes for up to two months which makes them such a great make ahead breakfast. First, flash freeze them on a baking sheet until cold and hard, then you can place them together in a freezer bag without worrying about them sticking together. You don't need to thaw to reheat, just microwave or place in a toaster until nic and warm.
- Recipe variations:
- Nuts - Topping pumpkin pancakes with toasted pecans is a gamechanger- or go one step further and top with caramelized pecans!
- Sauce - A drizzle of salted caramel sauce on these would be heavenly, in place of the maple syrup.
- Chocolate chips- Add some chocolate chips to the pancake batter in the griddle or top the pancakes with chocolate chips when warm to get a delicious pumpkin chocolate flavor combination.
- Compound butter- Try this with cinnamon butter or honey butter (Just mix softened butter mixed with either cinnamon powder or honey, then roll into a log in plastic wrap and chill then slice).
- Ice cream- Again, for a very over the top pancake, some vanilla ice cream on a stack of pumpkin pancakes from pancake mix would be delicious!
Nutrition Information
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Calories
278kcal
(14%)
Carbohydrates
29g
(10%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
128mg
(43%)
Sodium
364mg
(15%)
Potassium
262mg
(7%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
6639IU
(133%)
Vitamin C
2mg
(2%)
Calcium
175mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 128mg | 43% |
| Sodium | 364mg | 15% |
| Potassium | 262mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 6639IU | 133% |
| Vitamin C | 2mg | 2% |
| Calcium | 175mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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