Pumpkin Pancakes with Pancake Mix
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Pumpkin Pancakes with Pancake Mix
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Use this recipe to make pumpkin pancakes with your favorite pancake mix.
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Ingredients
With a "Just Add Water" Mix
- 2 cups complete pancake mix
- 1 tablespoon brown sugar
- ½ teaspoon pumpkin spice
- ½ cup pumpkin puree
- 1 ¼ cups water
With traditional pancake mix
- 2 cups pancake mix
- 1 tablespoon brown sugar
- ½ teaspoon pumpkin spice
- 1 ⅓ cups milk
- 2 eggs
- 2 tablespoons melted butter
- ½ cup pumpkin puree
Instructions
Make the batter
- Combine the pancake mix, brown sugar, and pumpkin spice in a large bowl. Then add the wet ingredients, using a fork to combine them before mixing the flour into the wet mixture.
- Let the batter rest for 2 minutes and make any liquid adjustments if necessary. Add a tablespoon of water if the mixture is too thick for your liking or a tablespoon of the mix if it's thinner than you like. Depending on the mix, I typically do a first pancake test.
Cook the pancakes
- Heat a large non-stick pan over medium heat. Once hot, grease it with oil or butter. Immediately pour ¼ cup of the pumpkin batter per pancake on the greased, hot surface.
- Cook the first side for about 2 minutes until the edges are defined and bubbles form. Flip and cook the other side for an additional minute, without pressing the pancakes down with a spatula.
- Remove the cooked pancakes onto a plate or keep them warm as you cook the rest of the batch.
Serving & Storage
- Serve the pancakes warm, topped with your favorite toppings.
- Refrigerate leftover pancake batter for up to 2 days, cooked pancakes for up to 3 days, or freeze them for later inside an airtight container or zip bag.
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