Fall officially starts tomorrow! Pumpkin spice deliciousness is a staple of fall and these easy pumpkin spice pancakes let you enjoy it for breakfast! These decadent pancakes are the perfect way to splurge on your diet and treat yourself and the family.
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While most of the world is counting down the days until they can pick up a PSL at Starbucks, I have a different pumpkin fave for the season: the Black Pumpkin Coffee from Dunkin Donuts. It’s seriously delicious even if I always get a look from the cashier when I order it black.
Even though I’m not getting a PSL, I’m still whipping up some pumpkin spice deliciousness at home. First up, surprising the kiddos with these awesome pancakes. They are totally filling and they freeze, making them a super easy hot breakfast on school mornings. Apparently they’re great frozen too because that’s how my 10 year old prefers them.
Pumpkin Spice Pancakes Ingredients
First, mix all of your dry ingredients in a large mixing bowl. A whisk works best for getting the seasoning throughout.
Next, add in your remaining ingredients and mix until thoroughly combined. I recommend using a wooden spoon for this step. You can use a whisk but it takes a lot more upper body strength than I think cooking really needs.
Then heat a pan over medium heat. I recommend spraying it with nonstick cooking spray but that’s totally optional.
Once your pan is heated, pour 1/3 cup of batter into your pan. Cook it on medium heat for 1.5 minutes.
Then flip your pancake and cook for an additional 1.5 minutes.
Transfer your finished pancake to a plate and repeat until all of your batter is cooked.
This recipe makes about 26 pancakes and 2 pancakes is a serving size.
Put in gallon freezer resealable bag and store in freezer for up to 3 weeks. To heat up froze, place 2 pancakes on a microwave safe plate and microwave for 90 seconds.
Although these pumpkin spice pancakes are crazy easy and delicious, do yourself a favor and get a griddle to cook them on. I don’t have a griddle anymore and cooking one at a time takes a while. Once you get the entire batch made, they’re super quick and easy in the morning. Feeling adventurous? Give them a try frozen and save yourself a step in the morning. Maybe my kiddo’s onto something.
6 Cups Pancake Mix
3 tsp. Pumpkin Pie Spice Seasoning
1 tsp. Ground Cinnamon
15 oz Can Pureed Pumpkin
3 Cups Applesauce
3 Cups 2% Milk
- First, mix all of your dry ingredients in a large mixing bowl.
- Next, add in your remaining ingredients and mix until thoroughly combined.
- Then heat a pan over medium heat and spray it with cooking spray.
- Once your pan is heated, pour 1/3 cup of batter into your pan. Cook on medium heat for 1.5 minutes.
- Then flip your pancake and cook for an additional 1.5 minutes.
- Transfer your pancake to a plate and repeat until your batter is gone.
To Freeze: Put in gallon freezer resealable bag and store in freezer for up to 3 weeks. To heat up froze, place 2 pancakes on a microwave safe plate and microwave for 90 seconds.
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Serving Size: 2 Pancakes
Amount Per Serving:
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