Pumpkin Pancake Mix Recipe
A whole wheat pumpkin pancake mix that only needs oil and water when it's time to cook. This recipe is healthier than store-bought and uses freeze dried ingredients.
Servings: 16 cups dry mix
Calories: 801kcal
Ingredients
Pumpkin Pancake Mix
- 10 cups (1400g) whole wheat pastry flour
- 1⅔ cups (200g) buttermilk powder
- 1¼ cups (250g) brown sugar
- 1¼ cups (120g) freeze dried raw eggs
- 1¼ cups (100g) freeze dried pumpkin powder
- 7½ teaspoons (25g) baking powder
- 2½ teaspoons (15g) baking soda
- 5 teaspoons (25g) sea salt
- 7½ teaspoons(15g) cinnamon
- 2½ teaspoons (5g) nutmeg
- 2½ teaspoons (5g) ginger
To Make the Batter and Cook Pancakes
- 3¼ cups (430g) pumpkin pancake mix
- 2¼ cups (530mL) water
- 4 tablespoons (57g) butter, melted
- ½ cup chocolate chips (optional)
Instructions
- Mix together all dry ingredients.
- Store in an airtight container with a lid until ready to cook.
- When ready to cook, add 3¼ (430 g) pancake mix, 2¼ cup (530mL) HOT water, and 4 tablespoons (57g) melted butter.
- Allow the batter to sit for at least 15 minutes.
- Heat a griddle to 325ºF (160ºC). Apply butter, lard, or oil to a griddle. Pour batter onto griddle to form a pancake of your preferred size. After 1-2 minutes of cooking add a couple chocolate chips to each pancake (optional!!)
- When you see holes on top of the pancake it's ready to flip. This is usually around 4 minutes for each side.
- Serve hot with your favorite toppings.
Notes
- If you don't have freeze dried pumpkin powder and freeze dried eggs, you can use dehydrated. Alternatively, plain powdered pumpkin and powdered eggs are available for purchase at some grocery stores and online, see ingredients notes above.
- It's very important to use hot water and hot melted butter when making the batter. It helps the pancake mix to rehydrate quickly.
- Pancakes are ready to flip when there are holes visible in the pancakes. This happens after the bubbles form.
- This recipe is heavy on the spices. If you like a lighter pumpkin spice taste, use 3 teaspoons cinnamon, 1 teaspoon nutmeg, and 1 teaspoon ginger instead of the amounts listed.
- Edited to add: The original posted recipe had a large error in measurements. I retested the recipe and everything is correct as of 12/21/24.
Nutrition
Serving: 1cup dry mix (makes about four 4 inch pancakes) | Calories: 801kcal | Carbohydrates: 143g | Protein: 43g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 1450mg | Potassium: 1187mg | Fiber: 16g | Sugar: 35g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 517mg | Iron: 6mg
