Pumpkin Pancakes with Pancake Mix
Scrumptious pumpkin pancakes with pancake mix are sweetened with apple butter and packed with pumpkin-y goodness!
Servings: 8
Ingredients
- 3 cups pancake mix
- 3 eggs
- 2 cups milk
- 1 ¼ cups pure pumpkin
- ¾ cups apple butter
- ¼ cup brown sugar
- 3 teaspoons pumpkin pie spice
- handful of chopped pecans for garnish (optional)
Instructions
- In a medium bowl, whisk together the eggs and milk. Add the pumpkin, apple butter, brown sugar, and pumpkin pie spice, and stir to combine.3 eggs, 2 cups milk, 1 ¼ cups pure pumpkin, ¾ cups apple butter, ¼ cup brown sugar, 3 teaspoons pumpkin pie spice
- Place the pancake mix in a large bowl. Add the liquid ingredients to the bowl and mix (result will be slightly lumpy).3 cups pancake mix
- Spray a griddle with cooking spray and heat over medium. Pour a scant ¼ cup of batter for each pancake.
- Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
- Top with a sprinkling of chopped pecans and serve with pure maple syrup.handful of chopped pecans for garnish
Notes
- For super easy breakfasts in the future, double the recipe and freeze the extra pancakes. Then just reheat them in a toaster or microwave.
- If you don't have apple butter, mix ¾ cup applesauce with ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves for a substitute.
- Mix chocolate chips, dried cranberries, or raisins into the batter for added texture and flavor.
- If you don't have pumpkin pie spice, whip up a homemade pumpkin pie spice that uses a mix of cinnamon, nutmeg, allspice, and ginger. You could even use apple pie spice in a pinch.
- You can use a plant-based milk (like almond or oat milk) and a flaxseed egg substitute to make the pancakes vegan.
- Substitute the pancake mix with a gluten-free version to accommodate dietary needs.
Additional Serving Suggestions:
- Top with Greek yogurt and fresh berries or banana slices.
- Make a pecan syrup by heating maple syrup with a handful of chopped pecans before drizzling over the pancakes.
- Serve as part of an autumn-themed brunch with other seasonal dishes like spiced lattes or apple cider.
- You can make these into a dessert! Top them with vanilla ice cream, caramel sauce, and a sprinkle of cinnamon sugar.
Nutrition
Calories: 329kcal | Carbohydrates: 53g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 629mg | Potassium: 307mg | Fiber: 3g | Sugar: 26g | Vitamin A: 6172IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 2mg
