Pumpkin Spice Pancake Mix

Yield

Approximately 32 pancakes · 4 batches of dry mix

Ingredients

• 4 cups all-purpose flour
• ¼ cup packed brown sugar
• 8 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons salt
• 2 tablespoons pumpkin pie spice
• ½ cup milk, plus more as needed, per batch
• ½ cup pumpkin purée, per batch
• 1 large egg, per batch
• 2 tablespoons unsalted butter, melted, per batch
• 1 teaspoon vanilla extract, per batch
• Additional butter, for greasing the skillet

Method

1. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
2. Transfer the dry mix to an airtight 2-quart container. Store in a cool, dry place.
3. For one batch, stir the mix thoroughly and measure out one-quarter of the total mixture.
4. In a separate bowl, whisk together the milk, pumpkin purée, egg, melted butter, and vanilla until smooth.
5. Add the dry mix and stir gently until combined. Add a little more milk if needed to create a thick, pourable batter.
6. Let the batter rest for 5 minutes.
7. Heat a lightly buttered 12-inch nonstick skillet or griddle over medium-low heat.
8. Pour approximately ¼ cup batter per pancake onto the skillet.
9. Cook until bubbles appear and the edges begin to set, about 2–3 minutes.
10. Flip carefully and cook for another 1–2 minutes, until golden brown and cooked through.
11. Repeat with the remaining batter and serve warm.

Kitchen notes

Practical Woman's Secret
Pumpkin purée adds moisture, so begin with less milk and adjust gradually. A thick batter helps the pancakes stay fluffy rather than spreading too thin.