How to Make Pumpkin Pie Pancakes From a Mix

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Introduction: How to Make Pumpkin Pie Pancakes From a Mix

About: I run a little company that rebuilds old homes. When we aren't up to our elbows in demolition dust, I'm obsessed with recycling, crafting and cooking.

I love homemade pancakes, the kind where you start with flour and go from there...they always taste wonderful! But to be honest, I don't always have the time to measure out a bunch of ingredients - I want to toss something together and feed my hungry boils and ghouls (er, boys and girls). So I came up with the lazy way!

Ingredients:

1 1/2 cups pancake mix
1 tsp Pumpkin pie spice
1 large egg
1 Tbsp brown sugar, packed
1 Tbsp vegetable oil
1 tsp Vanilla
3/4 cup canned or pureed pumpkin (or fresh cooked)
1/2 cup water


If you need to use up the rest of your pumpkin, make a batch of Spiced Pumpkin Pillow Cookies with Ginger Cream Cheese Frosting! Or, make a double batch! Pancakes keep in the freezer for up to 3 months, and reheat very well!

Step 1: Prep Your Griddle

Step 1 - Prep your Griddle
If using an electric griddle, heat to 375 Degrees F. If using a pan, heat until drops of water dance and evaporate immediately (med. heat). When the griddle/pan is ready, lightly grease the griddle with butter. You don't need a lot!

Step 2: Measure & Mix

Step 2 - Measure & Mix
In a medium bowl, mix the pancake mix and spices together. Measure flour by lightly spooning it into the measuring cup, then leveling off with the back of a knife. In another bowl, whisk the egg and the brown sugar together. Stir in the oil, the pumpkin, and most of the water. Add the liquid ingredients to the dry ingredients. Stir with a spatula until just combined adding more water to obtain the right consistency.

If you have time, refrigerate the batter for 30 minutes before you start cooking the pancakes.

Step 3: Cook the Cakes

Step 3 - Cook the Cakes
Use a 1/4 cup measuring cup to pour your batter. Pour fast, leaving a 2" space between each pancake. Let them cook until the edges start to look firm/crispy, and bubbles form in the middle.
Using a flat spatula,carefully slide it under each pancake. Using your wrist, quickly flip the pancakes.
Let the pancakes cook for another minute or two. the second side may be a little lighter in color than the first, this is okay!

Don't worry if your first attempts aren't perfect, you will get better with practice!

Step 4: EAT!

Step 4 - Eat!
They can be kept warm in a 200 degrees F oven, but they're best eaten right out of the pan. Serve with your favorite toppings, like syrup...or smear with honey butter!

These are a great Sunday morning breakfast, but we like to make them on Halloween for dinner, so we have full bellies before trick or treating (less candy eaten on the sly that way).

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    16 Discussions

    We made waffles and they were excellent. Thank you for this easy recipe!!

    can't wait to make these for my husband

    0
    user
    dvc349

    2 years ago

    Almond flavoring goes very well with these pancakes.

    I made a quadruple batch, the large can of pumpkin I had was just enough, I also doubled the spices. Absolutely amazing! Freezing them for easy breakfasts :)

    No need to be rude. Her recipe says 3/4 CUP of pumpkin puree. It doesn't matter what size can you use.

    1 reply

    wasn't trying to be rude at all.. Just needed an answer from the person of the recipe no need to be rude either God bless you

    I made this recipe today with the kids in my classroom and it was a big hit! The adults loved them, too! thank you !