Use this quick hack to make pumpkin spice pancakes using your favorite buttermilk pancake mix. Excellent for a fall mornings or holiday breakfasts.
This morning, before getting up, I read the latest blog post by Nourished Fitness. In the post she shares a couple of recipes featuring pumpkin and protein powder; a smoothie and pancakes. I don’t have any protein powder in the house but I do have a nice supply of canned pumpkin. The idea of pumpkin spice pancakes motivated me from my cozy warm bed into the kitchen.
What a good day to try a pancake experiment! Last night was our first snow fall of the season. This morning the sun was shinning brightly on the snow. From my front windows I could see all the way to the tops of distant, sun drenched and snow capped, mountains. Thanks to my husband there was already coffee in the pot and with a steaming mug at hand I pulled together the few necessary ingredients to make the pumpkin pancakes.
I happily make pancakes from scratch but, truth be told, my favorite way to make pancakes is to pull out the buttermilk pancake mix. I always add a little of this or that to personalize our breakfast. I often grate apples, mash bananas or add oats, but pumpkin spice pancakes were new territory. I had a good feeling about the experiment.
The finished pumpkin spice pancakes were far above and beyond my imagination! They tasted like a much more calorie laden pastry and were even fluffier than usual. We ate them with homemade cranberry sauce and maple syrup. Pumpkin spice pancakes were the perfect cozy breakfast for a wintry morning. I hope you try them soon and let me know what you think!
- 1 cup pancake buttermilk mix
- ½ canned pure pumpkin
- ½ – ¾ cup water
- 1 tsp pumpkin pie spice
- ½ tsp lemon zest
- ½ tsp 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.