Easy Pumpkin Spice Pancakes
Rose McAvoy
Use this quick hack to make pumpkin spice pancakes using your favorite buttermilk pancake mix. Excellent for a fall mornings or holiday breakfasts.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
- 1 cup pancake buttermilk mix
- ½ canned pure pumpkin
- ½ – ¾ cup water
- 1 teaspoon pumpkin pie spice
optional (but highly recommended)
- ½ teaspoon lemon zest
- ½ teaspoon grated fresh ginger
Heat a non-stick pancake griddle to just above medium.
In a medium batter bowl or mixing cup combine the pancake mix and pumpkin pie spice.
Mix in the pumpkin, zest, and ½ cup of water. Gently stir to create a smooth cake batter consistency, add more water if needed.
Pour by ¼ cup onto the heated griddle to make 3-4 inch diameter cakes.
Cook until bottom is dark golden and he edges are cooked before flipping. Cook on the other side until golden and springy in the center.