These sweet Cake Batter Pumpkin Pancakes are super moist and are loaded with sprinkles. Serve these pancakes with a big helping of thick maple syrup for the perfect fall breakfast treat!
Today is a BIG day! Today marks the very first Pumpkin recipe on this little blog of mine! I figure we are nearly halfway through September now so it must be safe to break out the pumpkin. I can’t tell you how excited I am for cooler weather! Somehow we climbed to nearly triple digits this week! It feels like the summer that will never end. But the weatherman keeps promising a drop in temperature so I am keeping my fingers crossed.
In the meantime, I have been baking away in my well air conditioned kitchen pretending that rain is on its way. The aroma of pumpkin coming from the kitchen is one of my favorite smells. It is sweet, spicy and the center of my autumn cravings.
So are you ready for the first pumpkin recipe of many?! Cake batter pumpkin pancakes! Only 5 ingredients in these gorgeous little flapjacks, 4 if you don’t count the pumpkin pie spice. Talk about simple. I have made this recipe with a few different types of cake mixes but I like yellow cake mix. Spice cake mix is also a really good choice. I just prefer the buttery, vanilla flavor from the yellow cake.
I don’t recommend using a low fat sour cream for this recipe as the fat is needed to make these pancakes fluffy and moist! Use as many or as little sprinkles as you like! These pancakes do take a little longer to cook than traditional pancakes so have patience and don’t flip them too early, otherwise you will have a mess on your hands! These are the perfect Saturday morning treat topped with hot maple syrup! And wouldn’t you know that tomorrow is Saturday…so I think you know what you need to make. 😉
- 1 Box Yellow Cake Mix (Funfetti, Spice, or White Cake Mix would also be delicious)
- ½ Cup Full Fat Sour Cream
- ½ Cup Pumpkin Puree
- 2 Eggs
- 1 Teaspoon Pumpkin Pie Spice
- 1 Cup Water
- Maple Syrup for serving
- Sprinkles (optional)
- In a bowl combine all the ingredients. Whisk together until smooth. The batter will be very thick. Butter a nonstick griddle and heat to medium. Drop the batter by ¼-cupfuls into the skillet. Cook each pancake for 5-7 minutes or until the tops have began to bubble. Flip carefully and cook the other side for an additional 5 minutes. Serve with sprinkles and maple syrup.
More Breakfast Ideas