We all know Fall screams pumpkin and you’re in the best spot if you love pumpkin recipes! My Pumpkin Snickerdoodle cookies, ultra moist pumpkin bread and pumpkin scones are all waiting for you to make this Autumn season. And if you need to make pancakes for a crowd, try my Sheet Pan Pancakes! You can’t resist a fluffy, thick pancake studded with mini chocolate chips and laced with maple syrup. If you can…you’re missing out! These life-changing pumpkin pancakes couldn’t get easier too. Call me a cheater, or call me genius for saving you a little time, but these glorious fluffy pancakes are make with pancake mix! You still feel like you’re making a from-scratch recipe, but with a little shortcut along the way. Easy enough for a weekday pancake yet still impressive enough for a weekend brunch. Basically, these are what pancake dreams are made of and will no doubt be your new favorite pancake recipe for the Fall season!
Pumpkin Puree: Be sure to use 100% canned pumpkin, and not the pumpkin pie mix. Pancake Mix: We love using the homestyle pancake mix from Bob’s Red Mill, but you can use any pancake mix you have on hand. Spices: Feel free to use pumpkin pie spice, or use a combination of cinnamon, cloves and nutmeg. Brown sugar: I love how the molasses flavor from the brown sugar pairs with the pumpkin, but feel free to swap it for honey. Oil: vegetable oil or canola oil both work well here to add moisture to the pancakes. You can also use melted butter if needed. Eggs: The eggs help to bind the batter together. Mini chocolate chips: We love using the mini chocolate chips in these. Feel free to choose semi-sweet, milk chocolate or dark chocolate chips. Whole Milk: Whole milk makes these pancakes moist, rich, tender and fluffy! Buttermilk may also be used in it’s place.
