Pumpkin pancakes are special enough to serve during winter and fall holidays, but make a delicious breakfast any time of year. Using canned or fresh pumpkin puree and complete pancake mix makes it easy to cook this treat in a flash. Best of all, pumpkin is a nutritious vegetable with a subtle flavor that does not betray its dietary benefits. It is low in fat, rich in Vitamin A and contains fiber.
These fragrant pumpkin spice pancakes develop a deep golden color as they cook. For best results, read through the recipe and tips before you begin cooking.
Easy Pumpkin Spice Pancake Recipe
Yield: Approximately 8 (4-inch) pancakes
1/3 cup cold water (See tips)
2 teaspoons brown sugar
3/4 teaspoon pumpkin pie spice
1 large egg
1/3 cup pumpkin puree
1 cup complete pancake mix
oil or butter for pan
Combine water, brown sugar, pumpkin pie spice, egg and pumpkin puree in a mixing bowl. Whisk thoroughly.
Add complete pancake mix and briefly whisk until combined.
Heat a griddle or pan over medium-high heat and lightly coat with oil or butter.
Ladle or pour approximately two ounces of batter in the pan for each pumpkin pancake.
Cook until the edges of the pancake set and bubbles form on the surface.
Use a thin spatula to flip the pancake and cook until golden brown, about one minute.
Repeat for remaining batter, adding more oil or butter to the pan as necessary.
Serve pumpkin pancakes warm with desired toppings.
Easy Pumpkin Spice Pancake Recipe Tips
Due to weather conditions and variations between brands, you may need more or less water. Begin by using 1/3 cup water in the batter. It should be thick, but pourable. If it is too thick add one tablespoon of water.
If pumpkin pie spice is too strong for your tastes, reduce the quantity or use ground cinnamon instead.
Complete pancake mix usually requires only water, but the large egg helps lighten the batter. Without it, the pumpkin pancakes are rather dense and do not cook evenly.
Do not overmix the batter. It is okay for pancake batter to have a few lumps.
For a more flavorful topping than plain butter, combine equal parts pumpkin puree and butter with a pinch of cinnamon.
Boost the brown sugar to two tablespoons for a commuter-friendly pancake that does not need any syrup.
Chopped pecans also make a delicious topping for pumpkin pancakes.