Pumpkin Pancakes from Pancake Mix

stack of pumpkin pancakes with a bite cut out of the stack.

Pumpkin Pancakes from Pancake Mix

The fluffiest, most deliciously spiced pumpkin pancakes that are perfect for a cozy morning in, made so easy by using pancake mix!

Course Breakfast

Cuisine American

Diet Halal, Vegetarian

Cook Time 3

Servings people

Calories 278kcal

Author Farah Abumaizar

Ingredients

2 cups pancake mix 280g
2 tablespoon brown sugar
1 teaspoon cinnamon powder
1/2 teaspoon ginger powder
1/4 teaspoon allspice
1/4 teaspoon cardamom powder
pinch each ground cloves and nutmeg, optional
1 1/2 cups buttermilk see notes on how to make your own
2/3 cup canned pumpkin puree 150g
2 eggs, room temperature
2 tablespoon olive oil
1 tsp vanilla extract

Instructions

In a large bowl, combine the pancake mix with the brown sugar and all of the spices, and whisk until well combined.
In a separate medium bowl, whisk the buttermilk, pumpkin puree, eggs, olive oil and vanilla until well combined.
Add the wet ingredients ot the dry ingredients, and gently fold the dry mixture into the wet until just combined- don't overmix!
In a medium skillet set over medium high heat, melt a little butter in skillet or spray skillet with some non stick spray. Add about 1/4 cup at a time of the pancake batter onto the hot skillet, and cook 2-3 minutes a side or until golden brown and cooked through.
Keep repeating until you finish all the batter. See the notes if you want to see how I keep the finished pancakes warm in the meantime.

Video

Notes

Make your own buttermilk: To make your own buttermilk, place 1 tablespoon of white vinegar (or lemon juice) in a large measuring cup, then top up the remainder of the 1.5 cup measure with whole milk. Let it stand for 5 minutes until curdled then whisk briefly to combine and use in place of buttermilk in the recipe.

Keeping the pancakes warm while you finish making the batter: To keep the pancakes warm as they come off the skillet while you make the rest of the pancake batter, preheat oven to 200F (100C) and place a baking tray in the middle of the oven. Every time a pancake is done, place it on the baking tray to keep warm while you finish up the rest of the batter.

Storing leftovers:

Leftover pancakes actually last really well in the fridge in an airtight container for 2-3 days. They warm up really nicely in a microwave for 15 seconds or so, or even in the slot of a toaster, or in a warm oven.

You can also freeze pumpkin pancakes for up to two months which makes them such a great make ahead breakfast. First, flash freeze them on a baking sheet until cold and hard, then you can place them together in a freezer bag without worrying about them sticking together. You don't need to thaw to reheat, just microwave or place in a toaster until nic and warm.

Recipe variations:

Nuts - Topping pumpkin pancakes with toasted pecans is a gamechanger- or go one step further and top with caramelized pecans!

Sauce - A drizzle of salted caramel sauce on these would be heavenly, in place of the maple syrup.

Chocolate chips- Add some chocolate chips to the pancake batter in the griddle or top the pancakes with chocolate chips when warm to get a delicious pumpkin chocolate flavor combination.

Compound butter- Try this with cinnamon butter or honey butter (Just mix softened butter mixed with either cinnamon powder or honey, then roll into a log in plastic wrap and chill then slice).

Ice cream- Again, for a very over the top pancake, some vanilla ice cream on a stack of pumpkin pancakes from pancake mix would be delicious!

Nutrition