Easy Fluffy Pumpkin Pancakes With Pancake Mix

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Delicious pumpkin pancakes are a must in my house during pumpkin season. The key to perfect pancakes is making them light and fluffy. By using buttermilk we can make the best pancakes that have that fluffy texture. Don't worry if you do not have buttermilk on hand. I have a buttermilk substitute that everyone keeps in their pantry.

Pancake mix is boxed dry ingredients that require you to only add water to the mix. Bisquick pancake mix, along with many others, have been popular for years. They already have the leaving agents added. This is perfect for busy mornings when you need an easy breakfast recipe. Of course it is fun to jazz up that baking mix with the additions of spices and rich pumpkin flavor to take ordinary pancakes to the next level.

pumpkin puree- is simply pumpkin with no other added ingredients. Do not grab a can of pumpkin pie mix because it has added sugar and spices.

pancake mix- use your favorite pancake mix. There are many varieties that have extra protein or whole wheat flours added. If needed add a bit more milk to loosen the batter if needed.

buttermilk- is basically fermented milk. It is produced similarly to yogurt, with cultures being added during the production process. It is used in baked goods to activate the baking soda, which helps the dough rise. This is the secret ingredient for the fluffiest pancakes!

In a large bowl, mix together the pumpkin, brown sugar, vanilla extract and buttermilk. Many people do not realize that sugars are technically considered a wet ingredient in baking. By adding the brown sugar to the other wet ingredients it will dissolve better and not clump in the pancake mix.

Add the pancake mix to the pumpkin mixture. Sprinkle the salt, cinnamon and pumpkin pie spice onto the pancake mix. I use a whisk to mix the dry ingredients together and just added everything to the same bowl. Pancakes are that lazy morning recipe and sometimes cleaning two bowls is just too much. Feel free to mix your dry ingredients separately if you prefer.

Because this batter is thick I will also use a rubber spatula to scrape the sides and the bottom of the bowl. Do not worry about any lumps in the batter, they will cook out. Attempting to stir out all of those lumps will overwork the batter resulting in dry pancakes.

Let the batter sit for at least 15 minutes to rest the batter. This will allow the flour to soak up the liquid ingredients and result in a fluffier pancake.

Once the pancake batter has rested, heat a skillet or gridle over medium-high heat. When the skillet is hot spray with nonstick cooking spray and pour a ¼ cup of the batter to make the pancakes. Because this batter is thick, I used the back of my spoon to smooth the batter into a circular shape.

My mom taught me years ago that pancakes are ready to flip when you see the small bubbles that form on the top of the batter pop. The pancakes will take 2-3 minutes before they are ready to flip. Use a spatula to flip and allow to cook for another couple of minutes. The pancakes are ready when they are golden brown on both sides.

You will need to repeat the process with the remaining batter and depending on the size of the pancake have a total of 10-12 pancakes.

Every pancake is in need of that little pat of butter and a good drizzle of real maple syrup! If you wanted to take these fluffy pancakes to the next level you can add a ¼ cup of chocolate chips or toasted pecans to the batter.

I love to serve my pancakes with crispy turkey bacon and a hot beverage like a chai latte or hot chocolate. This makes for the perfect breakfast or brunch on a cool, fall morning.

This recipe makes a good amount of pancakes so if you have leftovers you can always save them for breakfast during the week. Allow them to cool completely on a cooling rack first. Store leftover pancakes in an airtight container for up to 5 days in the refrigerator and reheat in the microwave.

If you want to store these pancakes for a longer period, they freeze perfectly. Layer the pancakes between pieces of parchment paper or wax paper and place in a freezer bag. They will stay fresh for up to 3 months.

To thaw and reheat frozen pancakes in the microwave for 30-60 seconds until warm.

Of course not everyone has buttermilk on hand. If you need to make this recipe without a trip to the grocery store, you can use whole milk or regular milk with either lemon juice or white vinegar to make a homemade buttermilk. Simply add a tablespoon of either lemon juice or white vinegar to a liquid measuring cup and then fill the cup with milk to the 1 cup line. Give the milk a stir and allow it to sit for about 10 minutes at room temperature. It is perfectly normal for the milk to curdle slightly. It is now ready to use in your pancake recipe.

• Allow the pancake batter to rest 15-30 minutes. This will result in a lighter fluffier pancake.
• Do not over-mix the pancake batter. It's tempting to whisk all of those lumps but over mixing will create dry pancakes. These lumps will cook out.
• Make smaller pancakes because it is much easier to flip.

Adding dairy to a boxed pancake mix will give a richer flavor to the pancake than just water. Flavorings, such as spices or vanilla extract are also a great way to make a pancake mix a littler more tastier. There are also great add ins, such as nuts, fruit and chocolate chips that can make an ordinary pancake mix more special.

Using buttermilk or yogurt instead of water will have fluffier results. Also allowing the batter to rest for at least 15 minutes will increase the overall fluffiness of the pancakes.

Moist Pumpkin Bread with Cream Cheese Frosting

Pumpkin Pie without Evaporated Milk

Greek Yogurt Pumpkin Muffins

No-Bake Pumpkin Cheesecake Bars

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