Key Takeaways:
- Ready in 15 minutes with just pancake mix, pumpkin puree, and milk
- Makes 12 fluffy pancakes (serves 4)
- No eggs needed – pumpkin acts as the perfect binder
- Freezer-friendly for meal prep
Looking for a quick fall breakfast that tastes like pumpkin pie? These 3-ingredient pumpkin pancakes transform basic pancake mix into a cozy autumn treat. Perfect for busy mornings or weekend brunch.
What You’ll Need
Kitchen Tools
- Large mixing bowl
- Whisk or fork
- 1/4 cup measuring cup
- Non-stick pan or griddle
- Spatula
Ingredients (Serves 4)
- 2 cups complete pancake mix
- 1 cup pumpkin puree
- 1 1/2 cups milk
Optional Mix-ins and Toppings
- 1 teaspoon pumpkin pie spice
- Maple syrup
- Whipped cream
- Chopped pecans
Step-by-Step Instructions
Preparation (5 minutes)
- Place your non-stick pan or griddle on the stove and turn heat to medium (number 4-5 on most stoves)
- Set out all ingredients on your counter:
- Pancake mix box
- Can of pumpkin puree
- Milk from refrigerator
- Gather your tools:
- Clean large mixing bowl
- Whisk or fork for mixing
- 1/4 cup measuring cup for batter
- Rubber spatula for scraping bowl
- Metal or plastic spatula for flipping
- Measure all ingredients before starting:
- Use measuring cups to measure 2 cups pancake mix
- Measure 1 cup pumpkin puree (about half a 15oz can)
- Measure 1 1/2 cups milk
Mixing the Batter (3 minutes)
- Pour the measured pancake mix into your large bowl
- Add the measured pumpkin puree to the bowl
- Pour in half the measured milk
- Using your whisk or fork:
- Mix slowly in circles, starting from center
- Gradually add remaining milk while mixing
- Mix just until no dry flour is visible
- Small lumps are good – don’t try to mix them out
- Let batter rest 2 minutes while pan heats
- Batter should be thick but pourable
- Should slowly drip off whisk
- If too thick, add 1 tablespoon milk at a time
Cooking (7 minutes)
- Test if pan is ready:
- Sprinkle few drops of water on pan
- Drops should “dance” and evaporate in 2-3 seconds
- If drops disappear instantly, pan is too hot
- If drops sit without sizzling, pan needs more time
- Pour batter to make pancakes:
- Use 1/4 cup measure for each pancake
- Hold cup close to pan surface
- Pour slowly in center
- Batter will spread into 4-inch circle
- Watch for doneness signs:
- Cook until bubbles form on surface
- Edges will look slightly dry
- Bottom should be golden brown
- This takes 2-3 minutes
- Flip pancake carefully:
- Slide spatula completely under pancake
- Lift edge to check color
- Flip in one quick motion
- Cook other side 1-2 minutes
- Remove and repeat:
- Place cooked pancake on plate
- Re-test pan temperature with water
- Add more batter for next pancake
- Wipe pan with paper towel if needed
Troubleshooting Tips
- Too thick? Add milk 1 tablespoon at a time
- Too thin? Add pancake mix 1 tablespoon at a time
- Not fluffy? Don’t overmix the batter
- Burning? Lower heat to medium-low
Variations
- Gluten-free: Use gluten-free pancake mix
- Dairy-free: Substitute non-dairy milk
- Protein-packed: Use protein pancake mix
- Spiced: Add 1 teaspoon pumpkin pie spice
Storage & Reheating
- Refrigerator: Store up to 3 days in airtight container
- Freezer: Freeze up to 2 months, separated by parchment
- Reheating: Microwave 30 seconds or toast until warm
Safety Notes & Tips
- Pan handle should face inward on stove
- Test pan temperature before starting
- Don’t leave cooking pancakes unattended
- Keep batter cold between batches
- Clean spills immediately to prevent slipping
Meta Description: Make fluffy 3-ingredient pumpkin pancakes in just 15 minutes! Perfect fall breakfast recipe using pancake mix, pumpkin puree, and milk. Serves 4, freezer-friendly.
