These Easy Pumpkin Pancakes are light, fluffy and so easy to make using canned pumpkin and boxed pancake mix. It's a delicious breakfast recipe that's perfect for fall!
Prep Time5 minutesminutes
Cook Time15 minutesminutes
Total Time20 minutesminutes
1 ½cuppancake mix
butter & maple syrup for serving
In a mixing bowl, combine all ingredients. The batter will be thick, but if it's too thick, add a little more milk, if needed.
Heat a non-stick skillet to medium heat. Using a 1/4 cup scoop, pour batter on to skillet.
Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
Serve pancakes with butter and maple syrup!
StorageFridge: Store in an airtight container, in the fridge, for up to 3 days. Freeze: If you want to freeze these, I recommend putting a small piece of parchment paper between each pancake. Then place them in a freezer friendly ziplock bag. Freeze for up to 3 months.Reheat: In the microwave, toaster oven, or on the stovetop in a skillet.