Easy Pumpkin Pancakes

A flavorful, delicious breakfast is the best way to start the day. Whether it’s warm cinnamon rolls, crunch granola, or savory bacon and eggs, the day seems to be better with breakfast. And pancakes just seem to be the ultimate breakfast comfort food.

These Pumpkin Spice Pancakes are the perfect breakfast or brunch for fall. Pancake mix makes this recipe so simple and easy that the kids will want to help make them too. They’re extra fluffy and thick and full of pumpkin spice flavor. So good with warm maple syrup or topped with pecans and whipped cream. It’s a recipe that will be made over and over all season long.

Ingredients

• Pancake Mix– a simple “Just Add Water” pancake mix is all you need. Any brand you prefer will work for this recipe. It’s that easy!
• Pumpkin puree– look for the can that says pure pumpkin and not pumpkin pie filling. While the pumpkin pie filling could be used in a pinch, it does have extra sugar added so the pancakes might be a little more on the sweeter side.
• Milk– any type of milk can be used- skim, whole, almond, cashew. If you’re out of milk, water will work just fine.
• Pumpkin Pie Spice– this gives it that extra pumpkin-flavored goodness. You can also make your own with cinnamon, ginger, nutmeg, allspice, and cloves.

Instructions

Overnight oats are so simple to make. All you have to do is:

1. Whisk it all together- Take the pancake mix, pumpkin puree, milk, and pumpkin pie spice and whisk it together in a large bowl. Don’t over-mix so that there are plenty of air bubbles to keep them fluffy. It will be slightly clumpy- that’s ok!
2. Heat it up– Heat a griddle or large saute pan over medium-low heat. Spray with cooking spray or grease with butter to coat the griddle or pan.
3. Cook the pancakes– Scoop a 1/4 cup for regular-sized pancakes or 1/3 cup for large pancakes and pour onto the griddle or pan. Cook until the edges are starting to brown slightly and the top has little bubbles. Flip over and continue cooking until finished, around 2 minutes. Both sides of the pancake should be golden in color.
4. Enjoy– Top these pancakes with butter and warm maple syrup, sprinkle with pecans, or add a little whipped cream. Yum!

Storage Options

Pumpkin pancakes are really good as leftovers. Store them in an air-tight container or freezer bag and refrigerate them for up to 5 days or freeze them for up to 3 months. Reheat in the oven, air fryer, or microwave.