1 cup instant buttermilk pancake mix, such as Hungry Jack
1/2 cup pumpkin puree (not pumpkin pie filling)
2 tablespoons pumpkin pie spice
Maple syrup and butter, for serving
Steps:
Combine the pancake mix with 3/4 cup cold water in a large mixing bowl and whisk until just combined. Add the pumpkin puree and pie spice and whisk until well incorporated. For each pancake, spoon 2 tablespoons of the batter onto a preheated griddle or nonstick skillet. Cook 2 minutes or until bubbles appear, then turn the pancakes and cook for 2 minutes longer. Transfer the pancakes to a plate and serve with maple syrup and butter (or pumpkin spice compound butter).
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