Thick & Fluffy Pumpkin Pancakes with Pancake Mix

pumpkin syrup being poured onto pumpkin pancakes

5 from 4 votes

Thick & Fluffy Pumpkin Pancakes with Pancake Mix

Pumpkin Pancakes with pancake mix are super thick and fluffy and packed with fall flavors of pumpkin and pumpkin spice for a warm and cozy breakfast any time of year.

Prep Time10

Cook Time30

Resting Time10

Total Time50

Course: Breakfast

Cuisine: American

Servings:

Calories: 180kcal

Author: Cara Lanz

Ingredients

1 ½ cups pancake mix works with regular or Heart Smart Bisquick or "just add water" pancake mix
1 teaspoon baking powder
1 teaspoon pumpkin spice
1 egg separated
¾ cup pumpkin puree
2 tablespoons maple syrup
¾ cup milk

Instructions

In a large mixing bowl, whisk the pancake mix, baking powder, and pumpkin pie spice together.
Push the dry ingredients to the sides of the bowl, making a well in the center.
Separate the egg, letting the whites fall into a separate small bowl.
Place the yolk in the well in the dry ingredients.
Beat the egg white until light and fluffy and soft peaks form.
Add the pumpkin puree, maple syrup, and milk to the well in the dry ingredients.
Whisk the wet ingredients together in the center of the bowl, then whisk them into the dry ingredients until just combined.
There will still be lumps, and that's okay.
With a spatula, fold the beaten egg white into the pancake batter until just incorporated. Let the pancake batter rest for 5-10 minutes.
Heat a cast iron skillet or nonstick skillet over medium-low to medium heat until a sprinkle of water sizzles on the surface.
With a folded paper towel or pastry brush, coat the pan with a thin layer of butter. Repeat this step between batches.
Drop about ⅓ cup of batter onto the pan. When the edges are dry and small bubbles start to form and pop at the surface, it's time to flip, usually after 3-4 minutes.
Cook the second side for another 1-2 minutes.

Notes

This recipe makes six or seven 5-inch light and fluffy pancakes.

Don’t overmix the batter; it should be a little lumpy.

Use a cast iron skillet, if you have one. It browns the pancakes much more evenly than a nonstick skillet.

Be careful not to overheat the skillet. If the pancakes turn brown before they’re ready to flip, turn the heat down.

These pancakes are quite thick. To ensure the center is done, insert a toothpick in the center. If it comes out clean, it's done.

Nutrition