Real Recipes From Real Home Cooks ®

pumpkin pancakes

(2 ratings)
Blue Ribbon Recipe by
Tara McCarter
Reno, NV

I love pumpkin pancakes. I used to go to Ihop and have them. I always wanted to make them. I never found a recipe that I liked. I read on Food Network, Sandra Lee's recipe. I have changed it up just a little bit. I hope you all enjoy it as much as I do.

Blue Ribbon Recipe

These pancakes are a fantastic fall weekend breakfast. They'd be good if you're doing breakfast for dinner, too. They're light and fluffy. Cinnamon and ginger balance the sweetness from the maple syrup. Using pancake mix eliminates many ingredients so these pumpkin pancakes are super simple.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Griddle

Ingredients For pumpkin pancakes

  • 2 c
    Krusteaz buttermilk pancake mix
  • 1 1/3 c
    cold water
  • 2/3 c
    canned pumpkin pie mix
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger

How To Make pumpkin pancakes

Test Kitchen Tips
If you find the batter too thick, add a few tablespoons of water.
  • Pancake mix, water, pumpkin, cinnamon, and ginger combined in a bowl.
    In a large bowl mix together pancake mix, water, pumpkin, cinnamon, and ginger until well blended. (I mixed until most lumps are gone.)
  • Heating butter in a skillet.
    I used my favorite 10-inch non-stick skillet. Medium to high heat. I added 2 Tbsp of butter.
  • Frying a pancake in the skillet.
    After it is melted I use a ladle to place a little bit of mixture in the middle of the pan. I always test the pan and cooking heat with this one pancake. That pancake always makes it to the trash. After that, I start making salad size pancakes.
  • Flipping the pancake in the skillet.
    As the pancake cooks, I wait until bubbles form then when enough bubbles form around the pancake I flip carefully to the other side. It takes about 1 or 1 1/2 minutes to cook on the other side.
  • Inside of the Pumpkin Pancakes.
    This made my family about 10 to 12 pancakes. I added butter and my favorite maple syrup. I also added a couple of medium-cooked fry eggs on top.