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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 8

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Serve with homemade cranberry sauce!