Pumpkin Pancakes With Pancake Mix

5 from 11 votes

Boxed pancake mix turned into fluffy pumpkin pancakes with four pantry add-ins. The ratio is half a cup of pumpkin per two cups of mix, which is less than most recipes use and exactly why these don't go dense.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Chahinez Tabet Aoul

Ingredients

2 cup pancake mix
1 tbsp sugar
1 tsp pumpkin pie spice
1/2 cup pumpkin puree
2 tsp vanilla extract
1 & 1/4 cup water or milk

US Customary - Metric

Instructions

Whisk the pancake mix, pumpkin pie spice, and granulated sugar in a large bowl.
2 cup pancake mix, 1 tsp pumpkin pie spice, 1 tbsp sugar
Add in the pumpkin puree, vanilla extract, and water or milk. Whisk until combined, but make sure to not overmix it.
1/2 cup pumpkin puree, 2 tsp vanilla extract, 1 & 1/4 cup water
Heat up a nonstick pan on medium heat. Once hot, brush with some butter.
Use a ladle or a 1/3 cup measuring cup to scoop out the batter. Cook the pancake for 1-2 minutes per side or until bubbles appear in the center and the edges look set. Flip and cook some more.
Serve warm with maple syrup or whipped cream and enjoy!

Notes

Scaling any amount of mix:

1 cup mix / 1/4 cup pumpkin / 1/2 tsp spice /2/3 cup liquid.
2 cups mix / 1/2 cup pumpkin / 1 tsp spice / 1 1/4 cups liquid.
3 cups mix / 3/4 cup pumpkin / 1 1/2 tsp spice / 1 3/4 cups + 2 tbsp liquid.

If your mix needs eggs and milk (Bisquick, Stonewall Kitchen, non-complete Krusteaz): follow the box for eggs, milk, and butter, then add the pumpkin, spice, sugar, and vanilla above and hold back 2 tablespoons of the box's milk.

Batter check: it should mound on the spoon and fall off slowly. If it pours like cream, whisk in a tablespoon of dry mix.

Nutrition