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    Home » Recipes » Breakfast

    Pumpkin Pancakes with Pancake Mix

    by Mindy Boyd · Published: Sep 13, 2023 · Updated: Oct 14, 2024

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    ⏲️ 15 minutes mins
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    Want to make the best easy pumpkin pancakes? We got you covered! All you need is your favorite pancake mix, pumpkin puree, milk, cinnamon and pumpkin pie spice. It is so quick and easy you can even make it on busy mornings. 

    I love all things pumpkin! There is no such thing as pumpkin season in our house because we eat pumpkin dishes, especially desserts, all year long. Our local grocery store also carries pumpkin chocolate chip cookies year round in the bakery and we sometimes buy them on Friday nights for dessert. Yep, we buy dessert every Friday night to celebrate making it through another long work week. 

    A stack of 4 pumpkin pancakes on a plate with butter and syrup on them. The recipe title is at the top in text.
    Jump to:
    • Why you’ll love these fluffy pumpkin pancakes
    • Ingredients
    • Ingredient Notes
    • How to make this pumpkin pancake recipe
    • Recipe notes
    • Tips
    • Variations & Additions
    • Topping ideas for the best pumpkin pancakes 
    • Storage & Reheating
    • More pumpkin recipes you might like
    • More pancake recipes!
    • Pumpkin Pancakes with Pancake Mix
    Overhead view of four pumpkin pancakes on a plate.

    Why you’ll love these fluffy pumpkin pancakes

    • These are fluffy and delicious pancakes! 
    • It is such an easy recipe that only requires 5 ingredients, and two of those are spices. 
    • It’s a cozy breakfast the whole family is going to love. 
    • While these definitely have the flavors of fall they can be enjoyed for a quick breakfast, brunch, or even breakfast for dinner, all year long. 
    Close up view of the stack of 4 pancakes and only half of the stack is visible.

    Ingredients

    See recipe card for exact amounts.

    Dry pancake mix, milk, pumpkin puree, pumpkin pie spice and cinnamon measured out to make this recipe.

    Ingredient Notes

    Five simple ingredients are all you need to make delicious pumpkin pancakes. 

    Pancake Mix – use your favorite, I usually buy the store brand. 

    Pumpkin Puree – we use Libby’s pumpkin for this recipe, I have not used homemade pumpkin puree so I don’t know if it would work or not. From what I have read on the internet it might be too wet. 

    Milk – I like whole milk for this, we use it instead of water to get nice and fluffy pancakes. 

    Cinnamon – gives our pancakes warm flavor. 

    Pumpkin Pie Spice – common spices in this mixture are cinnamon, nutmeg, cloves, allspice, and ginger. I have seen recipes that call for mace too. We just use the store brand because it is more affordable than the name brand or making our own. Pioneer Woman has a recipe for pumpkin pie spice that has some pretty good reviews if you want make your own.

    Four pumpkin pancakes on a plate and a stick of butter on a dish.

    How to make this pumpkin pancake recipe

    1. Mix pancake mix, cinnamon, and pumpkin pie spice in a medium bowl until well combined.
    2. In a large mixing bowl combine the milk and pumpkin puree with a whisk.
    3. Add the dry ingredients to the wet ingredients and mix until just combined. Pancake batter will be lumpy, do not over mix. 
    4. Let batter rest for 5-10 minutes. 
    5. Heat a large skillet over medium heat until hot, spray with cooking spray and then add 1/2 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. 
    A colllage of 4 images, the dry ingredients before and after being mixed, the wet ingredients, and the wet ingredients with the dry ingredients on top before it has been mixed.

    Recipe notes

    We use a 1/2 cup measuring cup to portion out our pancake batter to get medium pancakes, about 5″ to 6″ across, this yields 9 pancakes. Using a 1/4 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. 

    The completed pumpkin pancake batter in a large glass mixing bowl.

    Tips

    • The skillet or griddle is hot enough when a drop of water skittles across the surface and makes a sizzling noise.
    • Allowing the batter to rest for about 5-10 minutes hydrates the flour and gives the leavening agent time to distribute resulting in tender and fluffy pancakes.
    Pancakes being cooked on an electric griddle, before being turned over.

    Variations & Additions

    Cooking method variation – we use an electric griddle set to 350° and sprayed with non-stick cooking spray to make our pancakes. You can use a large non stick or cast iron skillet. You can use cooking spray or a little butter on the nonstick skillet and butter works best in the cast iron skillet. 

    Pancake mix variations – use the type you like. Buttermilk, original, light & fluffy, and protein enriched will all work. I have not tried this recipe with gluten free pancake mix but I think it would work to add the pumpkin puree and spices to your favorite store bought or homemade gluten free pancake batter.

    Add a little bit of vanilla extract, maybe 1/2 – 1 teaspoon.

    Recipe additions – any of the below mix-ins can be added to the pancake batter before you cook the pancakes. 

    • Walnuts
    • Pecans
    • Chocolate chips – white, milk, semisweet or dark will all work great. 
    • Butterscotch chips
    • Cinnamon Chips
    • Caramel Chips
    • Cream cheese chips
    • Bananas
    • Apples – either shredded or pre-cooked chunks

    Taste of Home has a great article about the different kinds of baking chips and I have seen many of them in my local grocery store. 

    A bite of pumpkin pancakes on a fork in the foreground and the stack in the background.

    Topping ideas for the best pumpkin pancakes 

    Use your favorite pancake syrup or one of the suggestions below. 

    • Pure Maple Syrup
    • Marshmallow Syrup – add 2 tablespoons boiling water and 1/4 teaspoon vanilla to marshmallow fluff. 
    • 2-Ingredient Butter Pecan Syrup – add 1/2 teaspoon pecan flavoring to a couple of cups of butter flavored pancake syrup. 
    Close up view of a stack of 4 pancakes with just the center visible.

    Storage & Reheating

    Store leftover pancakes in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave. 

    More pumpkin recipes you might like

    Copycat Starbucks Pumpkin Spice Coffee Syrup

    WW Pumpkin Fluff

    Healthy Pumpkin Spice Oatmeal

    Pumpkin Spice Cut-Out Sugar Cookies

    Pumpkin Pie Cake

    More pancake recipes!

    Fluffy Pancakes without Milk

    Funfetti Pancakes

    Apple Cinnamon Pancakes

    Oat Banana Nut Pancakes

    Close up view of the stack of four pumpkin pancakes.

    Pumpkin Pancakes with Pancake Mix

    Mindy Boyd
    Easy Pumpkin Pancakes Recipe (with Pancake Mix) uses just 5 ingredients to make light & fluffy pancakes for a delicious fall breakfast.
    4.80 from 10 votes
    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Resting Time 5 minutes mins
    Total Time 15 minutes mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 9 5″ – 6″ pancakes

    Ingredients
      

    • 2 1/2 cups pancake mix
    • 1 tsp cinnamon
    • 1/2 tsp pumpkin pie spice
    • 1 1/2 cups milk
    • 1 cup pumpkin puree
    Get Recipe Ingredients

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    Instructions
     

    • Mix pancake mix, cinnamon, and pumpkin pie spice in a medium bowl until well combined.
      2 1/2 cups pancake mix, 1 tsp cinnamon, 1/2 tsp pumpkin pie spice
    • In a large bowl combine the milk and pumpkin puree with a whisk.
      1 1/2 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 1/2 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 1/2 cup measuring cup to portion out our pancake batter to get medium pancakes, about 5″ to 6″ across, this yields 9 pancakes. Using a 1/4 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. 
    Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
     
    Nutritional information is approximate. 
     
    See tips, notes, and suggestions in the post above.
     
    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    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
    Tried this recipe?Let us know how it was with a comment below.
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    Reader Interactions

    Comments

    1. Heather says

      August 20, 2024 at 7:50 am

      3 stars
      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…

      Reply
      • Mindy Boyd says

        August 20, 2024 at 8:00 am

        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.

        Reply
    4.80 from 10 votes (9 ratings without comment)

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