Shortcut Pumpkin Pancakes

These Shortcut Pumpkin Pancakes are such an easy seasonal breakfast to whip up on autumn mornings.  They only have 5 ingredients, and pair perfectly with a cup of coffee on the side.  They utilize pancake mix as the base, with just pumpkin puree and spices added, so they’re perfect for when you don’t have the time to make them fully from scratch!

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RECIPE NOTES:

Pan: We always use a PFOA-free nonstick pan for these pancakes, eliminating the need to grease it, but depending on your pan type please feel free to grease it accordingly so the pancakes don’t stick!

INGREDIENT NOTES:

Just Add Water Pancake Mix: We tested this recipe using this pancake mix, so it’s what I would recommend and vouch for!  (If you opt for a different variety, you may need to do some troubleshooting on the added water as well as the other ingredient ratios.)  This one happens to be vegan, dairy free, tree nut free, and soy free which makes it great for any households with allergies.

Pumpkin Puree: You want to use one that’s 100% pumpkin!  (Not “pumpkin pie mix”.)

Nutmeg: All you need is a pinch, a little goes a long way.

Saigon Cinnamon: This type of sweet cinnamon adds so much flavor!  It packs a way bigger punch than traditional cinnamon.

Kitchen Equipment:

• 1 Medium Bowl

• Scoop Of Choice

• Pan Of Choice

Servings: 2 [Approx. 6 Pancakes]

Ingredients:

• 1 1/2 Cups Just Add Water Pancake Mix, see Ingredient Notes
• 1 Cup Water
• 1 Cup Pumpkin Puree
• Pinch Of Nutmeg
• 1 Teaspoon Saigon Cinnamon

TO SERVE

• Dark Maple Syrup, to taste
• Any Other Favorite Toppings Of Choice, optional

Directions:

In a medium bowl, stir together the pancake mix, then water, then pumpkin, then spices

Warm up your pan of choice over medium heat (greased or un-greased, see Recipe Notes!)

Using a scoop of choice, add the batter to the pan for your preferred pancake size and cook them, flipping halfway

Serve with dark maple syrup, plus any other desired toppings of choice

Enjoy!