Pumpkin Pancakes
These Pumpkin Pancakes are a fluffy, fall-inspired breakfast favorite, made with real pumpkin and warm pumpkin spice for cozy flavor in every bite. Cooked to golden perfection and served with butter and syrup, they’re a comforting way to start the day.
Prep Time
15 min
Total Time
15 min
Servings
4
Ingredients
Pantry
½ cup Canned Pumpkin
3 tbs Oil
2 cups Baking Mix
1 tsp Pumpkin Spice
Fridge and Freezer
¼ cup Pancake Syrup
¼ cup Butter
1 ½ cup Milk
2 Eggs
Directions
Wash hands with soap and water. Heat a greased griddle over medium heat, 300 degrees.
In a large bowl, combine 1 ½ cups milk (or alternative), ½ cup canned pumpkin (reserve the rest in a labeled, sealed container in the refrigerator for later use), oil, eggs, pumpkin spice, and baking mix. Stir until mostly mixed but still a little lumpy.
Drop batter by the ¼ cup onto the griddle. Cook pancakes until bubbles pop and do not fill in, then flip and cook the other side.
Serve pancakes with butter and syrup. One serving is 4 pancakes, 1 tbs syrup and 1 tbs butter, the recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Use milk alternative and omit butter to make this recipe dairy-free.