Pumpkin Pancakes made with pancake mix are an easy, delicious way to enjoy fall flavors at breakfast. This quick recipe produces light, fluffy pancakes with warm pumpkin spice and pumpkin puree—perfect for busy mornings or a cozy weekend brunch.
⭐️⭐️⭐️⭐️⭐️ REVIEW: These pancakes are light, fluffy, and flavorful—a lovely fall breakfast the whole family enjoyed.
If you love soft, tender pancakes, try this pumpkin pancake recipe made with your favorite pancake mix. It’s a simple way to bring pumpkin spice to your morning without extra fuss, and it comes together in minutes.
This recipe works well with store-bought pancake mixes or a homemade mix. If you enjoy using pancake mix for baking, you can adapt the same idea to muffins, quick breads, or other pancakes for variety.
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You’ll Love this Pumpkin Pancake Recipe!
These pancakes deliver great pumpkin flavor and fluffy texture with minimal effort. With just a handful of pantry staples—pancake mix, pumpkin puree, pumpkin spice, milk, and oil—you’ll have a comforting breakfast that tastes like fall.
When the weather cools and pumpkins appear, this recipe is an easy way to celebrate the season. It’s ideal for a family breakfast, a weekend brunch, or when you want a quick seasonal treat.
Serve the pancakes warm with butter and real maple syrup for a cozy finish. You can also add toppings like chopped nuts, a dusting of powdered sugar, or a dollop of yogurt for extra richness.
Ingredients
- Pancake mix: 2 cups of your favorite pancake mix—store-bought or homemade. Whole wheat or complete mixes work well.
- Pumpkin puree: 3/4 cup canned pumpkin puree (not pumpkin pie filling) or homemade puree.
- Pumpkin spice: 2 teaspoons pumpkin pie spice; substitute with cinnamon and a pinch of nutmeg if needed.
- Milk: 1 1/2 cups milk of your choice—dairy or plant-based.
- Oil: 2 tablespoons neutral oil such as canola or vegetable oil.
- Optional: chocolate chips, vanilla extract, or a little brown sugar to sweeten the batter.
How to Make Pumpkin Pancakes with Pancake Mix
Follow these simple steps for fluffy, tasty pumpkin pancakes.
Step 1 — Mix dry ingredients: In a medium bowl, whisk the pancake mix and pumpkin spice together; set aside.
Step 2 — Combine wet ingredients: In a separate large bowl, whisk the pumpkin puree, milk, and oil until smooth. Add the dry ingredients and stir until just combined; small lumps are fine and help keep the pancakes tender.
Step 3 — Cook: Preheat a griddle or large nonstick skillet over medium heat. Grease lightly with butter or cooking spray. Pour about 1/4 cup batter for each pancake onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden brown.
Step 4 — Serve: Stack the pancakes and top with butter and warm maple syrup. Enjoy immediately for the best texture and warmth.
Recipe Tips
- Choose your mix: Use any pancake mix you like—basic, whole grain, or a homemade mix all yield good results.
- Make ahead: Double the recipe to feed a crowd and keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat in the microwave or a toaster oven.
- Fluffier pancakes: Let the batter rest 10 minutes before cooking to improve texture.
Frequently Asked Questions
Yes. Add pumpkin puree, pumpkin spice, milk, and a bit of oil to dry pancake mix to make pumpkin pancakes quickly and easily.
Let the batter rest for about 10 minutes before cooking. This allows the ingredients to hydrate and helps produce lighter, fluffier pancakes.
More Pumpkin Puree Recipes!
-
Pumpkin Bundt Cake (5 Ingredients with Cake Mix)
-
Glazed Pumpkin Bread
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Pumpkin Applesauce MuffinsPumpkin Streusel Coffee Cake
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Pumpkin Pancakes with Pancake Mix
Equipment
- mixing bowl
- large nonstick skillet or griddle
Ingredients
- 2 cups pancake mix
- 2 teaspoons pumpkin spice
- 1 ½ cups milk
- ¾ cup pumpkin puree
- 2 tablespoons canola or vegetable oil
Instructions
- In a bowl, whisk together the pancake mix and pumpkin spice; set aside.
- In a large bowl, whisk together the milk, pumpkin puree, and oil until well combined. Add the dry ingredients and whisk until combined, taking care not to overmix—small lumps are fine.
- Preheat a griddle or large nonstick skillet over medium heat. Add a small amount of butter to prevent sticking.
- Pour about 1/4 cup batter for each pancake onto the hot surface. Cook 2–3 minutes, until bubbles form on top and edges begin to set, then flip and cook 1–2 minutes more until golden brown.
- Serve warm with maple syrup. This recipe yields about twelve 5-inch pancakes.
Notes
- Pancake mix: Any brand or homemade mix works well.
- Double batch: Make more for a crowd and keep pancakes warm in a low oven.
- Leftovers: Store in an airtight container in the fridge for up to three days; reheat in the microwave or toaster oven.