Why You’ll Love This

• Notable: thick and pillowy pumpkin spice pancakes that combine all your favorite fall flavors of pumpkin and warming spices, the perfect autumn breakfast
• Main Ingredients: flour, sugar, baking soda, baking powder, salt, pumpkin spice, butter, egg, vanilla extract, milk, pumpkin puree
• Cooking Method: stovetop
• Cooking Time: 5 minutes to prepare. 5-10 minutes to cook pancakes.
• Pairs well with: Drizzle of some warm maple syrup. Serve crispy bacon on the side.
• Diets: vegetarian
• Special Equipment Needed: skillet, mixing bowl, cooking spatuala

WHAT TO MAKE NEXT: If you love pumpkin, try these Pumpkin Muffins with Cream Cheese Filling.

Instructions

This section shows how to cook pumpkin pancakes from scratch on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE BATTER: Firstly, combine flour, sugar, baking soda, baking powder, salt and pumpkin spice in a large bowl. Then add melted butter, lightly beaten egg, vanilla, milk and pumpkin puree to the dry ingredients. Mix until just combined. Do not overmix.

COOK: Heat a skillet over medium heat and spray with non-stick cooking spray. Then pour ¼ cup of batter into the hot skillet. Only flip the pancake when the bubbles in the center of the pancake begin to pop. Remove from the skillet when both sides are golden brown.

SERVE: Serve immediately with butter and warm maple syrup.

WHAT TO MAKE NEXT: If you love making the best pancakes from scratch then you’ll love Andrea’s Pumpkin Pecan Pancakes. These delicious fall pancakes turn out incredibly fluffy and you can even add chocolate chips! Or try these Pumpkin Cinnamon Roll Muffins. They’re made with refrigerator crescent dough and turn out really delicious.

How To Store

Refrigerate: Leftover pumpkin spice pancakes can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: Store pancakes in a freezer safe container or bag and freeze for up to 3 months. We recommend putting small sheets of parchment paper between the pancakes before freezing. This way you can easily take out individual portions.

Defrosting: Thaw overnight in the refrigerator or for a couple of hours on the counter. Then reheat in the microwave or a toaster.

Common Questions

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Pumpkin Spice Pancake Recipe

Thick and fluffy fall flavored pancakes that are packed with pumpkin and warm spices. Made from scratch, these pumpkin spice pancakes are a step above the rest!

Course breakfast

Cuisine American

Diet Vegetarian

Keyword easy pumpkin pancakes, homemade pumpkin pancakes, how to make pumpkin pancakes from scratch, pumpkin pancakes, pumpkin pancakes from scratch

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 9 pancakes

Calories 97kcal

Author Andrea + Stef

Equipment

• large mixing bowl
• skillet
• cooking spatula

Ingredients

• 1 cup flour
• 2 tablespoon sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ tsp salt
• 1 teaspoon pumpkin spice
• 1 tablespoon butter melted
• 1 egg lightly beaten
• ½ teaspoon vanilla extract
• ¾ cup milk
• ⅓ cup pumpkin puree

Instructions

• Whisk together flour, sugar, baking soda, baking powder, pumpkin spice and salt.
  
• Add butter, egg, vanilla, milk and pumpkin puree. Mix until just combined.
  
• Heat a skillet over medium heat and spray with cooking spray.
• Pour ¼ cup of pancake mix on skillet.
  
• Flip when bubbles in the middle begin to burst.
  
• Cook other side until it’s golden brown.
• Serve with maple syrup.
  

Notes

• Do not overmix batter.
• Serve while warm.

Nutrition

Calories: 97kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 331mg | Potassium: 72mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1510IU | Vitamin C: 0.4mg | Calcium: 59mg | Iron: 1mg

The post Pumpkin Spice Pancake Recipe appeared first on Family Dinners.

Why You’ll Love This

• Notable: Easy to make pumpkin pancake recipes using pancake mix.
• Main Ingredients: Original Bisquick Mix, pumpkin pie spice, sugar, milk, butter, eggs, vanilla extract, pumpkin puree
• Cooking Method: stovetop
• Cooking Time: 5 minutes to prepare. 10 minutes to cook pancakes.
• Pairs well with: Drizzle of some warm maple syrup. Serve crispy bacon on the side.
• Diets: vegetarian
• Special Equipment Needed: skillet, mixing bowl, cooking spatula

WHAT TO MAKE NEXT: If you love pumpkin, try these Pumpkin Bars. Made with yellow cake mix and pumpkin puree, they’re easy and delicious!

Instructions

This section shows how to cook easy pumpkin pancakes on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE BATTER: Firstly, combine bisquick, sugar and pumpkin spice in a large bowl. Then add melted butter, lightly beaten egg, vanilla, milk and pumpkin puree to the dry ingredients. Mix until just combined. Do not overmix.

COOK: Heat a skillet over medium heat and spray with non-stick cooking spray. Then pour ¼ cup of batter into the hot skillet. Only flip the pancake when the bubbles in the center of the pancake begin to pop. Remove from the skillet when both sides are golden brown.

SERVE: Serve immediately with butter and warm maple syrup.

WHAT TO MAKE NEXT: If you love making the best pancakes from scratch then you’ll love Andrea’s Pumpkin Pecan Pancakes. These delicious fall pancakes turn out incredibly fluffy and you can even add chocolate chips!

How To Store

Refrigerate: Leftover pancakes can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: Store pancakes in a freezer safe container or bag and freeze for up to 3 months. We recommend putting small sheets of parchment paper between the pancakes before freezing. This way you can easily take out individual portions.

Defrosting: Thaw overnight in the refrigerator or for a couple of hours on the counter. Then reheat in the microwave or in a toaster.

Common Questions

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Pumpkin Pancakes with Pancake Mix Recipe

Incredibly thick and pillowy pumpkin pancakes, full of warm fall flavors, and easy to make using pancake mix.

Course breakfast

Cuisine American

Diet Vegetarian

Keyword easy pumpkin pancakes, how to make pumpkin pancakes with pancake mix, pumpkin pancakes with pancake mix

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 10 pancakes

Calories 155kcal

Author Andrea + Stef

Equipment

• large mixing bowl
• skillet
• cooking spatula

Ingredients

• 2 cups Original Bisquick Mix
• 2 teaspoon pumpkin pie spice
• ¼ cup sugar
• 1 cup milk
• 1 tablespoon butter melted
• 2 eggs
• ½ teaspoon vanilla extract
• ⅓ cup pumpkin puree

Instructions

• In a large bowl, whisk together bisquick, pumpkin pie spice, and sugar.
  
• Add butter, egg, vanilla, milk and pumpkin puree. Mix until just combined.
  
• Heat a skillet over medium heat and spray skillet with cooking spray.
• Pour ¼ cup of pancake mix on skillet.
  
• Flip when bubbles in the middle begin to pop.
  
• Cook other side until it’s golden brown.
• Serve with maple syrup.
  

Notes

• Do not overmix batter.
• Serve while warm.
• Optional add-ins: chopped walnuts or pecans, chocolate chips

Nutrition

Calories: 155kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 330mg | Potassium: 110mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1363IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg

The post Pumpkin Pancakes With Pancake Mix appeared first on Family Dinners.

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Even picky eaters will love these easy homemade zucchini pancakes that taste like zucchini bread in pancake form. Serve with melty butter and warm maple syrup for a fabulous weekend brunch or holiday breakfast. Zucchini pancakes go extremely well with crispy bacon and fresh fruit.

WHAT ARE ZUCCHINI PANCAKES?

Zucchini breakfast pancakes are made from old-fashioned pancake batter that has shredded zucchini and ground cinnamon added to it. They taste like zucchini bread and are a great way to use up any extra zucchini from your garden. Serve them with butter and warm maple syrup.

❤️ WHY YOU’LL LOVE THIS ZUCCHINI PANCAKE RECIPE

✔️ Notable: Thick and fluffy pancakes made from scratch that taste so much better than pancake mix. The zucchini added makes them moist and healthier.

✔️ Cooking Time: 5 minutes to prepare. 5-10 minutes to cook pancakes.

✔️ Pairs well with: Drizzle on some warm maple syrup. Serve crispy bacon on the side.

✔️ Diets: vegetarian

✔️ Special Equipment Needed: skillet, food processor, big mixing bowl, cooking spatula

INGREDIENTS

This section explains how to choose the best ingredients for zucchini breakfast pancakes, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these homemade zucchini pancake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: flour, sugar, baking soda, baking powder, vanilla extract
• Refrigerated/Frozen Ingredients: butter, egg, milk
• Produce Ingredients: zucchini
• Spices: salt, cinnamon

WHAT TO MAKE NEXT: If you love fluffy pancakes then you’ll love Andrea’s Pumpkin Pecan Pancakes.

INSTRUCTIONS

This section shows how to cook zucchini pancakes in a skillet on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: First, shred the zucchini, using a food processor or box grater. Then place shredded zucchini in a cheesecloth or cloth napkin and squeeze out any excess liquid.

MAKE BATTER: In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon. Then add melted butter, lightly beaten egg, vanilla, milk and zucchini to the bowl. Mix until just combined. Do not overmix.

COOK: Heat a skillet over medium heat and spray with non-stick cooking spray. Then pour ¼ cup of batter into the hot skillet. Only flip the pancake when the bubbles in the center of the pancake begin to burst. Remove from the skillet when both sides are golden brown.

SERVE: Serve immediately with butter and warm maple syrup.

WHAT TO MAKE NEXT: If you love everything zucchini then you’ll love our Air Fryer Zucchini Fries.

RECOMMENDED TOOLS

Skillet — We love making our pancakes in a skillet on the stovetop but you can also use a griddle or electric griddle to cook your pancakes.

TIPS FOR THE BEST ZUCCHINI PANCAKES

Follow these tips to make the best breakfast pancakes.

✔️ Squeeze the extra liquid from the zucchini. Don’t skip this step! Otherwise you end up with very runny batter and your pancakes wont turn out.

✔️ Do not overmix the batter. Only mix until the batter is just combined. Overmixing makes pancakes rubbery.

✔️ Keep your skillet over medium heat. If your skillet gets too hot your pancakes will burn on the outside while staying raw on the inside.

HOW TO STORE

Refrigerate: Leftover pancakes can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: Store pancakes in a freezer safe container or bag and freeze for up to 3 months. We recommend putting small sheets of parchment paper between the pancakes before freezing. This way you can easily take out individual portions.

Defrosting: Thaw overnight in the refrigerator or for a couple of hours on the counter. Then reheat in the microwave.

WHAT TO SERVE WITH ZUCCHINI PANCAKES

These amazingly fluffy pancakes go great with Instant Pot Egg Bites, crispy bacon, and fresh fruit.

MORE BREAKFAST RECIPES

We love making big family breakfasts on weekends and holidays. Some of our favorite recipes are Overnight French Toast Casserole, Sausage Breakfast Pizza, and Blueberry French Toast Casserole.

• 
  Sausage Breakfast Pizza
• 
  Air Fryer Breakfast Biscuit Bites
• 
  Overnight French Toast Casserole
• 
  Air Fryer Egg Bites

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking zucchini breakfast pancakes.

Is it OK to skip squeezing excess liquid from the zucchini?

Squeezing out any extra liquid from the shredded zucchini is crucial for this recipe to work. Do NOT skip this step. Otherwise your pancake batter will become very runny and your pancakes will be flat instead of thick and fluffy. Therefore make sure to measure your shredded zucchini first and then squeeze them out using a cloth napkin.

Can I keep these pancakes warm for late risers?

Of course. Finish cooking zucchini pancakes and place them on a baking sheet lined with parchment paper. Keep them in a 200ºF preheated oven until ready to serve.

What kind of syrup tastes best with these pancakes?

We love serving pancakes with pure maple syrup. Moreover, we recommend warming the maple syrup as it keeps the pancakes warm longer compared to syrup that comes straight out of the fridge.

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Zucchini Pancakes

Delicious, thick and fluffy zucchini pancakes with just a hint of cinnamon. These zucchini breakfast pancakes whip up quickly and taste better than plain pancakes.

Course breakfast

Cuisine American, vegetarian

Keyword fluffy pancakes with zucchini, homemade zucchini pancakes, zucchini breakfast pancakes, zucchini pancakes, zucchini recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 9 pancakes

Calories 79kcal

Author Andrea + Stef

Equipment

• food processor or box grater
• large mixing bowl
• skillet
• cooking spatula

Ingredients

• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• 1 tablespoon butter melted
• 1 egg lightly beaten
• ½ teaspoon vanilla extract
• ¾ cup milk
• 1 cup zucchini shredded

Instructions

• Shred zucchini with a food processor or cheese grater.
  
• Place shredded zucchini in a cheesecloth or cloth napkin and squeeze to remove excess liquid.
  
• In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon.
  
• Add melted butter, lightly beaten egg, vanilla, milk and zucchini to bowl. Mix until just combined. Do not overmix.
  
• Heat a skillet over medium heat and spray with non-stick cooking spray.
• Pour ¼ cup of batter onto a hot skillet.
  
• Flip the pancake when the bubbles in the center of the pancake begin to burst.
  
• Remove from the skillet when the underside is golden brown.
• Serve while warm.
  

Notes

• Do not overmix batter.
• Serve while warm with maple syrup.

Nutrition

Calories: 79kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 316mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

The post Zucchini Pancakes appeared first on Family Dinners.