Pumpkin Pancakes With Pancake Mix

An easy recipe for the perfect cozy fall breakfast!

5 from 1 vote

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Course: Breakfast

Cuisine: American

Keyword: fall, pancake mix, pumpkin pancakes

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: pancakes

2 cups Pancake mix such as Krusteaz or Krusteaz gluten-free or other "just add water pancake mix"
1 tsp pumpkin pie spice See notes
½ tsp cinnamon
1⅓ cup milk
1 egg
½ cup pumpkin puree
butter and maple syrup for topping

Heat the griddle to 375°F.
In a medium mixing bowl, mix pancake mix, pumpkin puree, and cinnamon.
Add in the milk, egg, and pumpkin puree. Stir to combine but don't over mix.
Once the griddle is hot, butter or oil the griddle. Pour the pancake mix onto the griddle using a ¼ cup scoop (or ⅓ for larger pancakes).
Cook the pancakes until you see small bubbles form and start to pop near the edges of the pancakes. Flip the pancakes and continue cooking until browned on each side.
Keep warm in the oven until ready to serve or serve immediately.
Top with butter and maple syrup if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

If you don't have pumpkin pie spice, use a combination of cinnamon, nutmeg, cloves, and ginger.

For sweeter pancakes, add 2 tablespoons of brown sugar to the batter.