Easy, Fluffy Pumpkin Pancakes With Pancake Mix

side view of pumpkin pancakes, stacked on plate with butter dripping down the side.

4.99 from 55 votes

Easy, Fluffy Pumpkin Pancakes With Pancake Mix

This recipe for Easy, Fluffy Pumpkin Pancakes With Pancake Mix makes your morning a breeze. Spiced with cinnamon and ginger, you’ll love starting your morning with a stack of these thick, moist, and flavorful pumpkin pancakes.

Prep Time10

Cook Time6

Total Time16

Course: Breakfast, brunch, holiday dish, main dish

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 123kcal

Author: Sarah Jenkins

Ingredients

2 cups pancake mix or make your own
2 tablespoon sugar
1 cup pumpkin puree
2 teaspoon ground cinnamon
1 teaspoon ginger
⅛ teaspoon nutmeg
1 ½ cups buttermilk
2 large eggs
3 tablespoon melted butter
1 ½ teaspoon vanilla extract

Instructions

In a large bowl, combine the pancake mix with the sugar and spices and whisk well until combined.
In a separate medium bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and, using a spatula, gently fold the batter until just combined (do not overmix!)
Melt some butter on a nonstick skillet set to medium-low. Add the pancakes to the hot skillet (using about ¼ cup of pancake batter per pancake at a time). Don’t crowd the pan - the pancakes will expand as they cook.
Cook the pumpkin pancakes on low heat for about 4-5 minutes until the top of the pancakes start to bubble and the bottom of the pancake and the edges start to turn a golden brown. (Note - this batter is thick so you'll likely need to cook the pancakes for slightly longer than you would a normal pancake.
Flip the pancake and cook on the other side until the pancake is completely cooked through the center and they are a nice golden brown in color.
Remove the pancakes from the heat and keep them warm while you continue to cook the rest of the pancakes with the remaining batter.
Top with a little bit of butter, and warmed pure maple syrup.

Notes

Don't crowd the pan when cooking the pumpkin pancakes as they will expand when cooking.
Store leftovers in an airtight container in the fridge for 4 days, or freeze for up to 4 months.
Make a double batch for freezing as these make for a quick and easy breakfast option on busy mornings.
Be sure to use real canned pumpkin and not pumpkin pie filling!
Because this batter is THICK, they will take longer to cook. Cook them on low heat, slowly, to allow the insides to cook all the way through without burning the exterior.

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