⏲ 15 minutes
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These Pumpkin Pancakes with Pancake Mix turn a breakfast shortcut into fluffy pancakes with real pumpkin and warm fall spices. Just five ingredients—pancake mix, pumpkin puree, milk, cinnamon, and pumpkin pie spice—make a cozy breakfast you can enjoy during pumpkin season or any time of year.
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Why You’ll Love This Recipe
- Just five ingredients, and two of them are spices!
- Pancake mix keeps the preparation simple.
- Add chocolate chips or chopped pecans, or serve with your favorite syrup.
- Enjoy them for breakfast, brunch, or breakfast for dinner—all year long.
Ingredient Notes
See recipe card for exact amounts.
Five simple ingredients are all you need to make delicious pumpkin pancakes.
- Pancake Mix: I use Great Value Complete pancake mix. Choose a complete mix labeled “just add water,” and use the dry mix with the ingredients listed in this recipe rather than following the package directions.
- Pumpkin Puree: I use Libby’s canned pumpkin puree, not pumpkin pie filling. I haven’t tested this recipe with homemade puree.
- Milk: I use whole milk instead of water for a richer flavor.
- Cinnamon: A little extra cinnamon adds warm flavor alongside the pumpkin pie spice.
- Pumpkin Pie Spice: This spice blend gives the pancakes their familiar fall flavor. I use a store brand, but you can also make your own pumpkin pie spice.
How to Make Pumpkin Pancakes
- Mix pancake mix, cinnamon, and pumpkin pie spice in a medium bowl until well combined.
- In a large mixing bowl combine the milk and pumpkin puree with a whisk.
- Add the dry ingredients to the wet ingredients and mix until just combined. Pancake batter will be lumpy, do not overmix.
- Let batter rest for 5-10 minutes.
- Heat a large skillet over medium heat and lightly grease it with cooking spray. Add ½ cup of batter per pancake. Cook until bubbles appear and the edges begin to look dry, about 2–4 minutes. Flip and cook until the other side is golden brown and the center is cooked through.
- Serve warm with butter and your favorite pancake syrup, pure maple syrup, or my easy 2-Ingredient Butter Pecan Syrup.
Tips for Making Pumpkin Pancakes
- Let the batter rest: Give it 5–10 minutes before cooking so the dry ingredients have time to absorb the liquid.
- Use a skillet or griddle: We use an electric griddle set to 350°F and lightly coated with cooking spray. A large nonstick or cast iron skillet over medium heat also works. I like butter for greasing the cast iron skillet.
- Portion evenly: Use ½ cup of batter for each pancake to make about 9 pancakes, roughly 5–6 inches across. Use ¼ cup for about 18 smaller pancakes.
- Keep them warm: Place cooked pancakes on a baking sheet in a 200°F oven while you finish cooking the remaining batter.
Variations
For a little variety, try one of these additions:
- Vanilla: Stir ½–1 teaspoon of vanilla extract into the milk and pumpkin.
- Nuts: Fold chopped pecans or walnuts into the batter.
- Chocolate chips: Add white, milk, semisweet, or dark chocolate chips for a sweeter version.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave.
Frequently Asked Questions
Can you add pumpkin to boxed pancake mix?
Yes! I use Great Value Complete pancake mix with canned pumpkin puree, milk, cinnamon, and pumpkin pie spice. Follow the measurements in this recipe rather than preparing the mix according to the package directions.
How much pumpkin puree should I add to my pancake mix?
For this recipe, I use 1 cup of pumpkin puree with 2½ cups of dry complete pancake mix and 1½ cups of milk. Use plain pumpkin puree, not pumpkin pie filling.
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Pumpkin Pancakes with Pancake Mix
These Pumpkin Pancakes with Pancake Mix are fluffy, full of warm fall flavor, and easy to make with just five ingredients! Complete pancake mix, pumpkin puree, milk, cinnamon, and pumpkin pie spice turn a breakfast shortcut into a cozy meal. Serve with butter and syrup, or add chocolate chips for a sweeter version. Save this easy pumpkin pancake recipe for fall breakfasts, weekend brunch, or breakfast for dinner!
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Ingredients
- 2 ½ cups pancake mix
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 ½ cups milk
- 1 cup pumpkin puree
Instructions
- Mix pancake mix, cinnamon, and pumpkin pie spice in a medium bowl until well combined.2 ½ cups pancake mix, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice
- In a large bowl combine the milk and pumpkin puree with a whisk.1 ½ cups milk, 1 cup pumpkin puree
- Add the flour mixture and mix until just combined. Pancake batter will be lumpy, do not over mix.
- Let batter rest for 5-10 minutes.
- Heat a large skillet over medium heat until hot, spray with cooking spray and then add ½ cup batter per pancake. Cook until bubbles appear and the edges of the pancakes begin to dry out, usually about 2-4 minutes, flip and cook the other side until golden brown, another 2-3 minutes.
Notes
We use a ½ cup measuring cup to portion out our pancake batter to get medium pancakes, about 5″ to 6″ across, this yields 9 pancakes. Using a ¼ measuring cup will result in about 18 silver dollar sized pancakes.
Store cooked pancakes on a baking sheet or plate in a 200° oven while you finish making the remaining pancakes.
Nutrition information is approximate and will vary based on the specific ingredients and brands used.
Nutrition
Calories: 113kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 199mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4394IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg
Did you like this recipe?Please leave a comment!
I have tried this recipe 4 times now just to make sure … the consistency never come out right. They are too thick and do not cook right. I am always adding water at the end to try to get these able to cook…. after adding tons of water- the flavor is great but then they still cook a little weird. Do you have any tips for me or else I will have to keep looking for a different recipe…
I am sorry they aren’t turning out great. They are supposed to be thick, but not so thick they don’t cook properly. The only thing I can think is maybe the heat is too high and they are cooking to fast? I hope this helps.