Pumpkin Spiced Pancake Recipe: A quick and easy step by step guide to the perfect fall pancakes!

Fall is here!!!! Well, not really, but it’s right around the corner and I couldn’t be anymore excited for my favorite season of all time. I’ve already got fall decorations up in our home and I’ve been experimenting in the kitchen with some new fall recipes. So, today I’m going to share with you one of the most requested items in the Cano household. PANCAKES…… With a twist.

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This pumpkin spiced pancake recipe is sooooo good; too good not to share! I made this for the very first time about two weeks ago and my daughters absolutely loved it. My oldest has always been a bit of a picky eater, so I didn’t even bother telling her that they were different. But she noticed. And she asked me how I made them, lol. She still has no clue what’s inside this recipe, and I think we’ll keep it that way. She loves it and that’s all that matters, haha.

Okay. So first thing is first. The ingredients you will need are:

2 cups of pancake mix of your choice (we’re keeping this recipe super simple)
2 cups of milk (I used 2% because that’s what I had on hand)
1 tablespoon of brown sugar
3 tablespoons of pumpkin puree
1/2 tablespoon of cinnamon
1 large egg

So first your very first step, you want to mix all of your dry ingredients: the pancake mix, cinnamon, and brown sugar.

Once your dry ingredients are well combined, you want to add your wet ingredients: milk, egg, and pumpkin puree. Whisk until most of the lumps are gone. You want a nice and smooth mixture.

Next, butter your pan or your griddle (this is the one I have and it has worked wonders for many years) and get to cooking – make sure you have preheated it before you start. My griddle was set at 350 so I cooked each side for about 2-3 minutes.

Once done, top with some butter or butta how I like to say and drizzle some maple syrup on top – don’t forget to take your pictures for IG – and dig in!