This recipe for Pumpkin Pancakes is so simple that I can hardly call it a recipe.  But in the morning, a recipe like this one is about all I can pull off! I like to double or triple this recipe and store leftovers in the freezer. Then, the kids can just pop them into the toaster on busy mornings.


Top the pancakes with some dried cranberries, walnuts, or chocolate chips to make them extra special.   Real maple syrup is a must!


Easy Pumpkin Pancakes


2 cups buttermilk pancake mix

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 1/4 cups water

1 teaspoon vanilla

1/2 cup canned pumpkin


Stir together the ingredients.


Heat griddle or skillet over medium heat.  Spray with cooking spray.  Once it’s hot, drop 1/4 cup batter on the griddle.  Cook until the edges look dry and bubbles form on the sides, usually about a minute. Flip the pancakes and cook on the other side about 1 or 2 minutes.