Every Saturday morning I like to make a special breakfast for my family. It’s one of those simple little traditions we all look forward to. Usually it’s waffles or pancakes, sometimes cheesy eggs on toast, or maybe a more protein-packed eggs and bacon if I know we’ll be busy. Whatever it is, it’s almost always on the fine china.
Even though it’s getting close to Christmas, I’m still all about pumpkin-everything. These quick and easy pumpkin spice pancakes are an easy win that even your picky eaters will eat. And if Dominic will eat it, then I’m sure almost any child will. Unless your child’s sensory issues are worse than my child’s. . . then carry on the good fight.
Healthy pumpkin pancakes that don't taste healthy? Yes please!!Click To TweetFor the rest of us, adding pumpkin puree and spices to pancake mix is an easy way to bump up the nutrition of your breakfast, without feeling like you’re eating something healthy.
I like to add walnuts to mine, but feel free to skip them. The pancakes will taste just as good.
Related: Pumpkin Spice Cupcakes and Pumpkin Spice Chia Seed Pudding
These pumpkin spice pancakes come together FAST. Combine 1 1/2 cups pancake mix, 1/2 cup pumpkin puree, 1 cup milk or water, 1/2 tsp cinnamon, 1/4 tsp allspice, and a 1/4 tsp ginger. If you like a little extra crunch, add 1/2 cup walnut pieces.
However, you can easily customize this recipe to your tastes. Batter too runny? Add more pancake mix. Too thick? Add more milk. Don’t like walnuts? Skip them.
Related: Easy and Delicious Pumpkin Seed Snack & How to Make Your Own Pumpkin Puree
I don’t recommend adding much more pumpkin puree than the recipe calls for, because it will change the texture too much and your pancakes won’t be fluffy.
Whatever you do, I imagine these to be a nice power breakfast before American Thanksgiving or Black Friday shopping.
Serves Serves 4
Yields 8-10 pancakes
5 minPrep Time
15 minCook Time
20 minTotal Time
Save RecipeIngredients
- 1 1/2 cups pancake mix,
- 1/2 cup pumpkin puree,
- 1 cup milk or water,
- 1 tsp cinnamon,
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1/2 cup walnuts, optional
Instructions
- Mix all ingredients in a large bowl.
- Spoon into small circles or desired shape on a medium hot, greased frying pan.
- Flip when bubbles rise to the top and the edges are slightly set.
- Cook until both sides are golden brown.
- Top with butter, whipped cream, or syrup and serve.
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Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.
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