Pumpkin Pancakes with Pancake Mix

Pumpkin pancakes with pancake mix are a classic fall breakfast! The pancakes are full of delicious pumpkin and cozy spices – perfect for stacking mile high and piling with your favorite toppings. Plus, they are super easy to make with 5 ingredients and 15 minutes of prep!

Pancake mix pumpkin pancakes

Homemade pumpkin pancakes rank right up there with pumpkin bread and pumpkin pie when it comes to classic fall recipes. And for good reason!

They taste warm and fluffy, full of warm spices and flavorful pumpkin. Pour some pumpkin spice syrup on top and you’ll have pure comfort food!

Though pancakes are typically breakfast food, we enjoy them for dessert and breakfast-for-dinner as well. After all, pumpkin is a vegetable, right? 😆

Honestly, they are so yummy, you want to make them year-round, not just in autumn. So cook a big batch – these will disappear fast!

Ingredients

Let’s chat about the ingredients you need for this easy pumpkin pancake recipe! Please refer to the recipe card below for precise quantities.

• Pancake mix: Any pancake mix will work here – just make sure it’s “complete” or “just add water” type. I usually use Kruzteas Complete Pancake Mix, but Pearl Milling Company, Hungry Jack, and Kodiak are also good options.
• Tip: If using a pancake mix that isn’t the complete type, add milk, oil, and eggs according to the package instructions and then other ingredients. And check out my Bisquick pumpkin pancakes recipe if that is what you have!
• Baking powder: Pumpkin is a heavy ingredient and can weigh down the batter. I like to add a little extra baking powder to ensure the best fluffiness.
• Pumpkin pie spice gives the pancakes that magical fall flavor. Use store-bought or homemade pumpkin pie spice.
• Canned pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling.
• Water helps to adjust the consistency of the batter.
• Vanilla extract (optional) infuses even more warmth into the pancakes.
• Cooking spray or vegetable oil for frying the pancakes.

Variations

You can change up this pumpkin pancakes recipe with pancake mix by adding different mix-ins for flavor and texture:

• Extra spices: Bring out the coziness with an extra teaspoon of pumpkin pie spice or ground cinnamon.
• Chocolate chips: Stir 3/4 cup of mini or regular chocolate chips into the batter. Any flavor is delicious!
• Chopped nuts or granola: Add 1/2 cup chopped nuts (walnuts, pecans, hazelnuts) or granola for extra crunch.
• Diced fresh fruit: Add 1/2 cup diced fresh fruit such as blueberries, apples, or bananas.

How to make pumpkin pancakes with pancake mix

Making pumpkin pancakes with mix is quick and easy. The process isn’t much different from any other pancake recipe.

1: Combine wet ingredients

• Whisk together the pumpkin puree, water, and vanilla extract in a large mixing bowl.

2: Add dry ingredients

• Slowly add the pancake mix and baking powder into the bowl with the wet ingredients. Stir until incorporated and be careful not to overmix.

3: Cook pancakes

• Heat a large, non-stick pan or griddle over medium-low heat.
• Spray with non-stick cooking spray or grease with vegetable oil.
• Once the pan/griddle is warm, pour about 1/4 to 1/3 cup of pancake batter into the hot pan/griddle. Cook for 2 to 3 minutes, until the edges look dry and bubbles start to pop up in the batter.
• Flip the pancakes over and cook for 2 to 3 more minutes until slightly browned and set in the middle.
• Repeat this process until all pumpkin pancake batter is used.

4: Serve

• Serve the pancakes warm topped with butter and syrup. Enjoy!

Tips & troubleshooting

• Fluffy texture: Make sure the pancake batter is well combined, but be careful not to overmix – this can make the pancakes tough. Letting the batter recipe as the pan or griddle heats up helps thicken the batter and will result in fluffier pancakes.
• Avoid gooey pancakes: If your pancakes come out gooey, it’s probably because the batter contains too much pumpkin or water. Add more pancake mix to thicken the batter up.
• Use medium heat so the pancakes cook evenly. If you cook them at too high a temperature, the outside might burn while the inside is still gooey.
• Keep the pancakes warm: Put the pumpkin pancakes on a baking sheet with a cooling rack (so they don’t get soggy). Then place the whole thing into a 200°F oven to keep warm.
• More servings: If you plan to feed a crowd, double or triple the ingredient amounts. You can make them the day before, refrigerate, and reheat them to save time on the day of.
• Different sizes: You can prepare these pancakes in different sizes. Sometimes I like making big ones, and other times I like making silver dollar sizes for lunch boxes. Whichever size you cook, your family will love them!

Serving suggestions

Pumpkin pancakes using pancake mix are light and fluffy and packed with tons of delicious pumpkin flavor! Here are some pancake topping ideas:

• Traditional toppings: They taste delicious with all your traditional pancake toppings, such as butter, whipped cream, syrup, and powdered sugar.
• Fall pairings: Since they are full of cozy pumpkin flavor, they are especially good with pumpkin spice syrup, cinnamon sugar, caramel sauce, or cream cheese icing.
• Yummy extras: You can also garnish them with toasted nuts, candied pecans, chocolate chips, apple butter, raisins, or pepitas.
• Lighter option: If you prefer a lighter option, stack them with Greek yogurt, fresh blueberries, and a drizzle of honey.
• Savory sides: Scrambled eggs, crispy bacon, and egg muffins are tasty sides for pumpkin pancakes.
• Drinks: For the ultimate fall experience, serve the pancakes with pumpkin spice milk, pumpkin spice latte, iced pumpkin spice latte, or pumpkin eggnog.

Storage instructions

How to store pumpkin pancakes

If you have leftover pumpkin pancakes or want to make a double batch to save for later, let them cool completely.

Then place them into a large airtight container or a Ziplock bag. Store in the refrigerator and enjoy within 3 to 4 days.

Reheat pumpkin pancakes

• Oven: Put your pancakes on a cooling rack over a lined baking sheet and reheat them in a 200°F / 90°C / gas mark 1/2 oven for 5 to 10 minutes until warm.
• Microwave: Zap 1 to 2 pancakes in the microwave in 30-second bursts until warm.
• Toaster: Pop a pancake in the toaster for a quick breakfast on the go.

Freeze pumpkin pancakes from pancake mix

Let the pancake cool completely. Then arrange them on a cooling rack and freeze for 1 to 2 hours.

Once frozen solid, transfer them to a freezer bag or freezer-friendly container, and they’ll keep for up to 3 months. Thaw in the fridge overnight before eating.