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A hand pouring syrup onto a stack of pumpkin pancakes topped with a pat of butter.

IHOP-Inspired Pumpkin Pancakes With Pancake Mix

Author: Jessica Haggard
Using ready-made pancake mix, I’ll show you how easy it is to turn a basic batter into the ultimate fall breakfast treat - pumpkin pancakes with pancake mix! The combination of warm pumpkin spice, creamy milk, thick pumpkin puree, and smooth pancake mix creates perfectly fluffy, incredibly delicious pancakes that are hard to resist. 5 ingredients and 15 minutes are all you need to make this unique fall treat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 74 kcal

Ingredients
 
 

Instructions
 

  • Combine the pancake mix and pumpkin pie spice together in a medium bowl. Whisk the milk, pumpkin puree, and brown sugar in a separate bowl.
  • Fold the wet ingredients into the dry ingredients. Continue gently until just combined. Do not over mix; leaving a few lumps is fine.
  • Preheat a griddle or skillet over medium heat. Spray with cooking spray or grease with butter, if needed.
  • Use a ¼ cup measuring cup to scoop the batter into the hot pan. Cook for 2-3 minutes, until bubbles form and the edges set.
  • Flip and continue cooking the second side for another 1 ½ minutes until golden brown and cooked through. The spatula should slide under the pancakes easily.
  • Serve with your favorite pancake toppings. My family favors maple syrup, butter, and pecans

Video

Notes

  • Let the batter sit for 5 to 10 minutes before cooking to allow the ingredients to fully hydrate and result in fluffier pancakes.
  • Add 2 to 3 tablespoons of maple syrup to the batter if putting the pancakes in lunch boxes or plan to eat them on the go. This way, you can enjoy extra-sweet pumpkin pancakes without a sticky mess.
  • Feel free to adjust the amount of pumpkin spice to suit your taste - add more for a stronger fall flavor or dial it back for a milder taste.
  • Serve the pancakes with different toppings each time for added fun. Chocolate chips, candied nuts, baked apples, sour cream, cinnamon and sugar, and Greek yogurt and honey all make delicious toppings.
Serve: Serve with your choice of toppings and your favorite coffee or with a few pieces of bacon, ham, or breakfast sausage for breakfast or brunch. Enjoy them topped with ice cream for a mid-afternoon treat.
Store: Transfer made-ahead or leftover pancake batter in an airtight container or resealable bag and refrigerate for up to 4 days, depending on the expiration date of the milk used. Place leftover pancakes in an airtight container and refrigerate for up to 3 days. Freeze with parchment paper between each pancake so they don’t get stuck together. Reheat in a toaster oven or on the stovetop in a skillet.

Nutrition

Serving: 1pancakeCalories: 74kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 122mgPotassium: 94mgFiber: 0.5gSugar: 3gVitamin A: 114IUVitamin C: 0.2mgCalcium: 88mgIron: 0.4mg
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