Yield: 8 pancakes
Easy Pumpkin Pancakes
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!
Ingredients
- 1 ½ cup pancake mix
- 1 cup milk
- ½ cup canned pumpkin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- butter & maple syrup for serving
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Instructions
- 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!
Notes
Storage
Fridge: 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.
Nutrition
Serving: 1, Calories: 141kcal, Carbohydrates: 25g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 7mg, Sodium: 321mg, Fiber: 1g, Sugar: 6g