As we bid farewell to summer and welcome the crisp autumn air, there’s no better way to usher in the fall season than with a plate of warm and flavorful Pumpkin Pancakes. This recipe is a celebration of all things cozy and delicious, combining the ease of pancake mix with the rich, comforting taste of pumpkin spice. Whether you’re a seasoned chef or a novice in the kitchen, these golden-brown beauties are sure to become a fall breakfast staple.
Who is This Recipe For?
This recipe is designed for anyone seeking a delightful and fuss-free breakfast or brunch option that captures the essence of fall. Busy parents, students, or those who simply want to elevate their morning routine – these Pumpkin Pancakes are a perfect choice. The simplicity of using pancake mix ensures a quick preparation, while the infusion of pumpkin spice adds a touch of seasonal magic to your plate.
Pumpkin Pancakes Recipe with Pancake Mix
- 2 cups pancake mix
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin spice
- 1 egg
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- In a large mixing bowl, combine the pancake mix, canned pumpkin puree, pumpkin spice, egg, milk, melted butter, and vanilla extract.
- Stir the ingredients until a smooth batter forms. Don’t overmix; a few lumps are okay for fluffy pancakes.
- Heat a griddle or non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Remove the pancakes from the griddle and stack them on a plate.
- Serving Size: 2 pancakes
- Calories: 220
- Protein: 7g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 2g
- Large mixing bowl
- Griddle or non-stick skillet
- Cooking spray or butter
Pro Tips for Making Perfect Pancakes
1. Make-Ahead Mix: Create a dry mix of pancake mix and pumpkin spice. Store it, and when ready to cook, add the wet ingredients for a quick breakfast.
2. Flash Freeze for Freshness: Freeze cooled pancakes individually on a baking sheet before placing them in a zip-top bag. This prevents sticking and preserves the texture.
3. Avoid Sogginess: Ensure pancakes are completely cooled before freezing to maintain their individual shapes and prevent sogginess.
4. Label and Date: Keep track of your frozen pancakes by labeling the bag with the freezing date and additional notes for easy organization.
5. Toaster Reheating: Opt for a toaster or toaster oven instead of the microwave to reheat frozen pancakes. It restores crispness without sacrificing moistness.
6. Top it Fresh: Add a fresh touch when reheating. Top with whipped cream, maple syrup, or extra pumpkin spice to enhance flavors and make each serving feel new.
How to Freeze Pumpkin Pancakes
Preserving the deliciousness of your Pumpkin Pancakes for later enjoyment is a breeze. Once you’ve cooked the pancakes, allow them to cool completely on a wire rack. To prevent sogginess during freezing, it’s essential that they reach room temperature. Next, lay the cooled pancakes in a single layer on a baking sheet and give them a quick flash freeze for about an hour.
This initial freezing prevents them from sticking together and preserves their individual textures. Once flash-frozen, transfer the pancakes to a zip-top bag, placing parchment paper between each layer. This simple step ensures they’re easy to separate when you’re ready to reheat.
How to Reheat Frozen Pumpkin Pancakes
When the craving for these delightful Pumpkin Pancakes strikes, avoid the microwave for reheating. Instead, opt for the toaster or toaster oven. This method restores the exterior’s crispness while keeping the inside moist. Set your toaster or toaster oven to a low heat setting to prevent burning, and patiently let the pancakes warm up to perfection.
To add a fresh touch, consider topping your reheated pancakes with whipped cream, warm maple syrup, or an extra sprinkle of pumpkin spice. These simple steps guarantee that your frozen Pumpkin Pancakes taste just as delicious as when they were first made. Enjoy the flavors of fall any time with this convenient freezing and reheating process.
With the aroma of pumpkin spice lingering in your kitchen, these Pumpkin Pancakes are bound to become a fall favorite. Share the joy of this delicious recipe with your friends and family, and don’t forget to subscribe to our blog for more culinary delights. Happy cooking!
How to Make Pumpkin Pancakes With Pancake Mix
Indulge in the autumnal bliss with our delightful Pumpkin Pancakes! These golden-brown beauties are a perfect fusion of fluffy goodness and pumpkin spice magic. Ideal for a cozy breakfast or brunch, these pancakes will transport your taste buds to a world of fall flavors.
In a large mixing bowl, combine the pancake mix, canned pumpkin puree, pumpkin spice, egg, milk, melted butter, and vanilla extract.
Stir the ingredients until a smooth batter forms. Don't overmix; a few lumps are okay for fluffy pancakes.
Heat a griddle or non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Remove the pancakes from the griddle and stack them on a plate.
Feel free to customize these Pumpkin Pancakes with your favorite toppings such as maple syrup, whipped cream, or a sprinkle of cinnamon. This recipe is a crowd-pleaser, so don't be surprised if you find yourself making it again and again!
Frequently Asked Questions
Absolutely! Prepare the batter in advance and store it in the refrigerator. When ready to enjoy, simply cook the pancakes on the griddle.
Feel free to customize your Pumpkin Pancakes with maple syrup, whipped cream, or a sprinkle of cinnamon. The options are endless!
Store any leftover pancakes in an airtight container in the refrigerator. To reheat, simply warm them in the toaster or microwave.