Easy Pumpkin Pancakes with Spice Cake Mix
Fall season is among us and this pumpkin pancake dish is packed with pumpkin spice flavor and easy to make. The warm fall flavors of pumpkin spice make this breakfast the perfect cozy dish.
I love the warm combination of fall flavors and any chance I get I love to think of new pumpkin recipes that are simple to make and the whole family can enjoy.
Enhancing cherished breakfast options has become easy by using spice cake mix and even easier to prepare when using a Whiskware Pancake Batter Dispenser it makes pouring batter mess free , simple, and pancakes are equal in size when used.
Another Fall favorite is Vegan Pumpkin Pancakes! or Pumpkin Cupcakes with Spice Cake Mix!
All recipes use spice cake mix and simple ingredients which makes for a tasty treat that’s easy to put together and full of pumpkin spice flavor. Yum!
Recipe Highlights
- This easy pumpkin pancake recipe yields 8 servings or 16 large sized-pancakes.
- You may use any cake mix you prefer, but my favorite is a spice cake mix. Spice cake mix is full of pumpkin spice flavor.
- For a mess-free zone and easy dispense use a pancake batter dispenser.
- This recipe is a great way to get a combination of warm Fall flavors.
If you’d like the recipe for Baked Brown Sugar Apples here you are! Top with roasted walnuts for a decadent treat. Or arrange apples on top of warm pancakes and drizzle with pure maple syrup.
How to Make Easy Pumpkin Pancakes
- Mix wet ingredients in a bowl. Add pumpkin puree, oil, and eggs and stir until combined.
- Mix dry ingredients in a separate large mixing bowl. Mix flour and spice cake mix. Stir until just combined.
- Add wet ingredients & dry ingredients. Add wet ingredients to dry ingredients and stir in milk. Blend until just combined, do not over-mix, stir ingredients just until flour residue disappears.
- Heat oil in a skillet. Heat a small amount of olive oil or butter in a skillet on medium heat. Allow the pan to heat for about two minutes. Once heated pour in pancake batter and cook.
- Pour the batter and cook. Pour pancake batter with a dispenser or use a measuring cup and pour using 1/2 a cup. Allow each pancake to cook for 3-4 minutes on each side.
Ingredients & Substitutions
- Betty Crocker Spice Cake Mix
- Eggs
- Oil
- Milk
- Flour
- Pumpkin Puree
- Cinnamon
What Is The Secret To Good Pancakes?
The secret to “good” pancakes is to make sure that you do not overcook pancakes. Make sure to cook pancakes on medium heat for evenly cooked pancakes. Also, make sure that you add enough fat to pancakes so they are moist.
A list of fats that can be used for pancakes includes.
- Olive Oil
- Coconut Oil
- Melted Butter
- Applesauce
- Grape Seed Oil
- Ghee
Another important rule of thumb for good pancakes is to make sure you do not over-mix batter. Over-mixing batter will develop too much gluten in pancakes and lead to chewy pancakes.
Why Do My Pancakes Burn?
If you find that your pancakes easily burn you should turn down your heat. Pancakes cook best on medium heat. Also if you’re using butter in between pancakes as the base for a non-stick agent make sure to not overheat the butter. Butter can burn fast when heated on the stove-top. Heat butter just until it melts, then add your pancake batter quickly and check the heat to make sure your heat isn’t too high. The best non-stick agent is oil, however, if you’re a butter fan then watch the heating process closely.
How Long Does Pancake Batter Keep?
A regular pancake batter made using milk, eggs , and flour can store well for 2-4 days in the fridge. However, always keep in mind the expiration date of the eggs and milk that were used. Always go off of the expiration date of the milk or eggs that were used in the batter recipe. As long as they don’t expire before the 2-4 day refrigeration period pancake batter should be fine! If you’d like to keep pancake batter fresh longer you can freeze batter. Freeze batter in a zip lock bag and store for up to one month. All you have to do to reheat is defrost the batter in a bowl of warm water heat and enjoy!
Easy Pumpkin Pancakes
Pancakes are a favored breakfast option and with pumpkin spice, pancakes are the perfect cozy meal. Spice cake mix makes this dish easy to make and is packed with pumpkin spice flavor.
Ingredients
- Betty Crocker Spice Cake Mix
- Pure Pumpkin Puree (15 oz can)
- 2 Eggs
- 4 Tablespoons of Oil
- Pinch of Cinnamon
- 1 Cup of Flour
- 2 Cups Milk
Instructions
- Mix wet ingredients in a bowl. Add pumpkin puree, oil, and eggs and stir until combined.
- Mix dry ingredients in a separate large mixing bowl. Mix flour and spice cake mix. Stir until just combined.
- Add wet ingredients & dry ingredients. Add wet ingredients to dry ingredients and stir in milk. Blend until just combined, do not over-mix. Stir ingredients just until flour residue disappears.
- Heat oil in a skillet. Heat a small amount of olive oil or butter in a skillet on medium heat. Once heated pour in pancake batter and cook.
- Pour the batter and cook. Pour pancake batter with a dispenser or use a measuring cup and pour using 1/2 a cup. Allow each pancake to cook for 3-4 minutes on each side.
Notes
For thinner pancakes. Use 2 1/2 cups of milk
Flour substitutes. That work well with this recipe is oat flour or chickpea flour. If using oat flour you may need to use 1/2 cup more flour in the recipe.
Recipe Tip: Add a small amount of oil or butter to the pan before adding the pancake batter ( about a teaspoon) and heat until warmed. If using butter heat until just melted do not allow butter to brown. Make sure to add butter or olive oil and allow it to heat before adding pancake batter. Do this every time! Doing this will give you a crispy outer edge on the pancakes and make them easier to flip. Yay! Your pumpkin pancakes are done! That was easy!
Nutrition Information:
Yield: 16 Serving Size: 1 pancakeAmount Per Serving: Calories: 102.56Total Fat: 5.40gCholesterol: 29.43mgSodium: 44.53mgCarbohydrates: 10.86gFiber: .65gSugar: 3.32gProtein: 2.75g