Easy Pumpkin Pancakes with pancake mix
Simple to make pumpkin pancakes using pancake mix. My son has declared these the best pancakes he has ever had. The best part of all... they are so easy to make.
Servings: 12 Pancakes
Calories: 58kcal
Ingredients
- 2 cups Pancake Mix
- 2 teaspoons Pumpkin Pie Spice
- 1 ⅓ cups Water
- 1 cup Pumpkin canned
- 2 Tablespoons Brown Sugar
Instructions
- Heat a large skillet or griddle over medium-low heat.
- Whisk together the pancake mix with the pumpkin pie spice. Sprinkle in the brown sugar and mix together making sure that clumps of brown sugar don't form.
- Add the canned pumpkin and about 1 cup of water to start. Mix together and add more water as needed to get a good consistency for pancakes.
- Butter or coat the skillet with cooking spray if needed.
- Pour the pumpkin pancake batter, ¼ cup for each pancake, into the warmed skillet. Cook for about 1 - ½ minutes. The edges will dry, small bubbles will form, and the pancake will turn a golden brown. Flip.
- Continue to cook the pancake for 1 - 1 ½ minutes. The pancake will spring back when lightly pressed in the center when it is done.
- Cool pancakes on a cooling rack for a minute if desired.
- Serve the pumpkin pancakes with maple syrup, butter, whipped cream, powdered sugar or your favorite topping.
Notes
We don't want these pancakes to burn, I cook them on medium-low because of the brown sugar.
Store any leftover pancakes in a Zip-loc bag in the refrigerator. I often reheat them by popping them in a low cycle in the toaster.
Chocolate chips added to this recipe is nice treat.
Nutrition
Calories: 58kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 15mg | Sodium: 112mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 878IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 0.4mg