Pumpkin Pancakes
Pumpkin Pancakes
Since fall is in full swing, we thought it might be time to sweeten up our brunch routine with some organic pumpkin cake mix pancakes. We used a blend of ginger, nutmeg, cinnamon and pumpkin to make these pancakes fluffy, dense, soft and spicy. Sprinkle a few crispy, toasted pepitas (pumpkin seeds) into your skillet to add a colorful, all-natural crunch to these cakes.
Hosting the fam for the holidays? They’ll flip for these cute little flapjacks… stack ’em up!
Ingredients
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- 2 eggs
- ½ cup milk or plant-based milk
- ¼ cup vegetable oil
- 1 box Miss Jones Organic Vanilla Cake Mix
- ½ cup pumpkin puree
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1 cup toasted pepitas (optional)
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- Maple Syrup
- Honey
- Butter
Directions
- Mix together eggs, milk and oil with a whisk until just combined, scraping the sides of the bowl as needed.
- Fold in pumpkin puree and spices and slowly add in cake mix, stirring until thoroughly combined.
- Warm up a non-stick pan or griddle over medium heat. Lightly coat heated pan or griddle with organic nonstick cooking spray. Scoop out ¼ cup of prepared batter for each pancake.
- Sprinkle 7-8 toasted pumpkin seeds into batter just before it sets on the first side and ready to flip over. Cook pancakes about 2 ½-3 minutes on each side or until edges are crisp.
- Top with honey, butter or your favorite maple syrup. Dig in!
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