4-Ingredient Pumpkin Pancakes With Pancake Mix
You’ll only need 4 ingredients to make these light and fluffy Pumpkin Pancakes with Pancake Mix. They taste like fall and your kids will love the bright orange color!
$7.77 per recipe / $0.39 per serving
I’m not a huge fan of pancakes.
But pumpkin pancakes?
Those are pancakes I can get behind!
Especially if they’re pumpkin pancakes with pancake mix; I’m all for saving time in the kitchen!
I made a few adjustments to the original recipe to reduce the number of ingredients and to use the full can of pumpkin, and my family loved the result!
You can even surprise your family by making these pumpkin pancakes in the shape of a pumpkin!
Step-by-Step Instructions
In a medium bowl, WHISK together 3 cups buttermilk pancake mix, 3 cups cold water, 1 cup pumpkin puree (or 1 cup homemade puree) and 2 teaspoons pumpkin pie spice until just blended. Do not overmix; batter should be lumpy.
HEAT a griddle over medium-low heat. Once heated, grease with cooking spray or butter. POUR pancake batter onto the griddle using 1/2 cup measuring cup or ladle.
COOK for 2 minutes or until bubbles appear, then FLIP the pancakes over and cook for 2 minutes longer or until the other side is done.
*Optional: Top with butter and serve with warm pecan syrup.
To make pecan syrup:
ADD 1 cup maple-flavored syrup and 5 tablespoons toasted, chopped pecans to a microwave-safe measuring cup. HEAT in the microwave on high until hot (about 25 seconds).
Recipe Tips and Substitutions
If your pancake batter is too runny, add more pancake mix a scoop at a time until it thickens. If it’s too thick, add some more water.
You can use 1 1/2 teaspoons of cinnamon and 1/2 teaspoon of ginger, if you don’t have pumpkin pie spice,
If you don’t want to make the full recipe or only have a small amount of pumpkin, you can use these amounts:
- 1 cup pancake mix
- 1 cup cold water
- 1/3 cup canned pumpkin
- 3/4 teaspoon pumpkin pie spice
Lay leftover pancakes flat in a gallon-size bag and freeze for up to 2 months. You can reheat pancakes in the toaster or microwave for a yummy breakfast all winter long.
Recipe Costs
This recipe costs $7.77 to make which is $0.39 a pancake! If you don’t do the syrup it’s only $3.92 to make the entire recipe!
- Pancake mix – $2.42
- Pumpkin puree – $1.31
- Pumpkin pie spice – $0.19
- Syrup – $3.20
- Pecans – $0.65
More Like This
If you’re looking for more breakfast recipes, you’ll love these!
- Raspberry Pastry Braid
- Pumpkin Chocolate Chip Skillet Pancake
- Butterscotch Sticky Buns
- Blueberry Muffins
- German Pancakes
FAQs
Yes! Canned pumpkin and pumpkin puree are the same thing.
You may see them used interchangeably in recipes or labeled one way or the other in stores, but they are one and the same.
A few of the labels you may see are pumpkin puree, solid pack pumpkin, 100% pumpkin, or just pumpkin.
Just be sure to reach for either of these options and NOT pumpkin pie filling!
Yes!
Milk will make the pancakes creamier and richer.
You can find pumpkin puree in any grocery store (usually in the baking aisle next to the canned pie filling), but you can also make your own!
Homemade Pumpkin Puree
PREHEAT your oven to 350.
WASH and dry your small baking pumpkin. CUT in half and scoop out the seeds. Lightly COAT the flesh with olive oil and place face down on a cooking sheet. BAKE for 30-45 minutes or until tender.
Let COOL from hot to warm and remove skin. Add the pumpkin to a food process or mixer to PUREE.
The puree may be runny. If so, you can drain in a sieve.
No one likes a flat pancake!
If you want to enjoy fluffy pancakes, pay close attention to the recipe instructions to not overmix your batter.
Without getting too scientific, the gluten in your lumpy/loose batter is great at capturing the air bubbles created while cooking. Those air bubbles make for light and fluffy pancakes.
Overmixing tightens the gluten and leads to flattened cakes!
Pumpkin makes a great addition to pancakes to boost their nutritional value.
These festive gourds are full of vitamins, antioxidants, and minerals that may help boost your immune system. They are also low in calories, help protect your eyesight, are a great source of fiber and can even promote healthy skin.
If I can get all that from these delicious pancakes, I say, yes, please!
I hope you make these delicious pumpkin pancakes with pancake mix for your family! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
Pumpkin Pancakes With Pancake Mix
Ingredients
Pumpkin Pancakes
- 3 cups buttermilk pancake mix
- 3 cups cold water
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
Optional Pecan Syrup
- 1 cup maple-flavored syrup
- 5 Tablespoons chopped pecans, toasted
Instructions
To make pancakes:
- In a medium bowl, whisk all ingredients until just blended. Do not over mix; batter should be lumpy.
- Heat griddle over medium-low heat. Once heated spray with cooking spray or butter.
- Pour pancake batter onto the griddle using 1/2 cup measuring cup or ladle.
- Cook for 2 minutes or until bubbles appear.
- Turn pancakes over and cook for 2 minutes longer or until the other side is done.
- *Optional: Top with butter and serve with warm pecan syrup.
To make pecan syrup:
- Combine the maple syrup and toasted pecans in a microwave-safe measuring cup.
- Heat in the microwave on high until hot (about 25 seconds).
Notes
- 1 cup pancake mix
- 1 cup cold water
- 1/3 cup canned pumpkin
- 3/4 teaspoon pumpkin pie spice
Can you use milk instead of water for the pancakes
You bet! Milk will make the pancakes richer and creamier.
Why not pumpkin pie filling?
You could definitely use pumpkin pie filling! You would just omit the pumpkin pie spice. And know the pancakes may be a little sweeter!
I would love to make these with my students! Do you have a pancake mix recommendation? Should I be looking for a just-add-water mix?
Hi Stephanie! My family loves the Krusteaz pancake mix, but any that just needs water would work!
These were…awful. They were way too wet and heavy. They never fully cooked in the middle, staying doughy and soggy. I added more pancake mix and it helped a little, but they were still not edible. What a waste.
Hi Stephanie, I’m so sorry they didn’t work out! I took a look at the recipe again since it’s been a family favorite for years, and it looks like the measurement for the pumpkin puree was incorrect. It should be 1 cup for every 3 cups of pancake mix, not 1 can. I’m SO sorry about that mistake. I hope you’ll try them again with the correct measurements.
I used Krusteaz pancake mix, a fresh roasted sugar pumpkin, and added dried cranberries and thinly sliced almonds. Along with a generously buttered cast iron skillet and you can’t go wrong! Oh, I also added a scoop of vanilla flavored whey protein to help me keep up my protein intake.
That sounds so yummmy Mischele!