Yield: 8 pancakes
Pumpkin Pancakes
These easy Pumpkin Pancakes are so soft, fluffy, perfectly spiced, and extra easy to make using canned pumpkin and pancake mix.
Ingredients
- 1 ½ cup dry 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, stirring just until the batter comes together. This batter will be thick! If it's too thick for your liking, you can add a little more milk to thin it out.
- Heat a non-stick skillet to medium heat. Using a 1/4 cup scoop, pour batter on to skillet. Use the bottom of the scoop (or the back of a spoon or spatula) to form the batter into a round pancake shape.
- Once you start to see little bubbles form, cook about 30 seconds more, then flip the pancake. Continue to cook until pancake is browned on each side and cooked through. If your pancakes aren't cooking through before the outside is good and browned, turn your heat down to medium-low.
- Continue until you've used all the batter. Serve pancakes warm topped with butter and maple syrup! You can keep pancakes warm on a sheet pan in an oven heated to 200°F if you want to serve everyone at once.
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Notes
Fridge: Let pancakes cool completely then store in an airtight container, in the fridge, for up to 4 days.
Freeze: Once cool, I recommend putting a small piece of parchment paper between each pancake to prevent them from sticking. Then place them in a freezer friendly ziplock bag and freeze for up to 3 months. You can thaw them overnight or reheat them from frozen!
Reheat: In the microwave (10 seconds per pancake if refrigerated and 30 seconds if frozen), toaster oven, or on the stovetop in a skillet over medium-low heat.
Video
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