Description
Warm and spiced pumpkin pancakes made effortlessly using a mix. Perfect for fall mornings or cozy brunches.
Ingredients
Scale
- 1 cup pumpkin pancake mix
- ¾ cup milk (or water)
- 1 egg
- 1 tbsp melted butter or oil (optional)
- Toppings: maple syrup, whipped cream, nuts
Instructions
- Preheat a skillet or griddle over medium heat.
- In a bowl, mix pancake mix, milk, and egg until combined.
- Grease the pan lightly, pour ¼ cup batter per pancake.
- Cook until bubbles form, then flip and cook until golden brown.
Notes
- For extra fluffiness, use buttermilk instead of regular milk.
- Store leftovers in the fridge for up to 3 days or freeze for longer.
- Pair with chai tea or coffee for a complete fall experience.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 8g
- Sodium: 310mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin pancake mix, easy pumpkin pancakes, fall breakfast recipes