Fluffy Pumpkin Pancakes come together in no time with any pancake mix you have on hand. All you need is 5 ingredients and 20 minutes. They're quick, cozy, and perfect for cool fall mornings.
Our family of four loves pancakes, especially pumpkin pancakes once fall hits. They've become our weekend go to and I've been making them this way for years. Before my daughter came along, we made a lot of pancakes from scratch, like these Fluffy Oat Milk Pancakes and Oats Pancakes without Egg, but now we're all about quick and easy.
When pumpkin season hits, this is the recipe I reach for. I've tested it with all kinds of mixes from Bisquick, Krusteaz, Kodiak, and Great Value. We found that Bisquick was the fluffiest, Krusteaz browned the fastest, Kodiak was hearty, and Great Value was surprisingly soft. We've also tested it with vegan, gluten-free, and high-protein mixes. All worked great with a few modifications.
Jump to:
- 5 Reasons This Pumpkin Pancake with Mix Recipe Works
- Ingredient Notes and Substitutions
- Diet and Allergy Notes
- Make it Step by Step
- Expert Tips for Making Pumpkin Pancakes with Pancake Mix
- Our Favorite Variations
- Serving Suggestions for Pumpkin Pancakes with Pancake Mix
- Storing, Reheating, and Make Ahead Tips
- Common Questions
- More Easy Fall Breakfast Recipes
- Fluffy Pumpkin Pancakes with Pancake Mix
5 Reasons This Pumpkin Pancake with Mix Recipe Works
- Any complete mix works. Make sure the mix you're using calls for only water.
- No extra liquid guessing. Adding pumpkin puree doesn't mean you need to change the mix ratio.
- One bowl, no mess. Everything mixes in minutes. No need to separate the wet and dry ingredients.
- Built in fluff factor. All it takes is the batter resting for a few minutes to hydrate all the ingredients and ensure you have fluffy pancakes every time.
- Kid and budget-friendly. This is perfect for families with picky eaters because the pancakes come out perfect every time. You also don't need to worry about having your pantry stacked with various baking ingredients.
Ingredient Notes and Substitutions
- Pancake Mix: Using a complete mix is a must.
- Pumpkin Puree: Choose 100% pure pumpkin, not pumpkin pie filling.
- Pumpkin Pie Spice: You can substitute with ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger. You can also add a pinch of ground clove and allspice for more depth.
- Milk or Water: Either works, but I found milk leads to a richer batter and fluffier pancake.
- Vanilla: optional but elevates the flavor
See the recipe card for full information on ingredients and quantities.
Diet and Allergy Notes
Gluten Free - I've tried the Simple Mills gluten-free mix and I follow the box except add ¼ cup pumpkin puree and reduce water to 2 tablespoons instead of 3. Add in pumpkin spice and a splash of vanilla for extra fall flavor.
Dairy Free - I love using Birch Benders' complete mix. Follow this recipe for the best results.
High Protein - This can lead to a thicker and heavier batter. As long as the mix only requires you to add water, this recipe will work. You can try loosening the batter slightly with an extra tablespoon of milk or water if desired.
Make it Step by Step
Step 1: Mix the pancake mix, pumpkin, spice, vanilla, and water in a bowl until combined. Let the batter rest 3-5 minutes so it thickens.
Step 2: Heat a little oil in a skillet over medium heat. Pour ¼ to ½ cup batter per pancake and cook until bubbles form.
Step 3: Flip and cook the other side until golden brown. Serve warm with syrup or fruit.
See the recipe card for more details.
Expert Tips for Making Pumpkin Pancakes with Pancake Mix
- Don't press the pancakes with a spatula. This will make them lose their fluffiness. Nobody wants a flat pancake.
- Griddle temp: 350-375 degrees works best
- Batter too thick? Add a tablespoon of water
- Batter too thin? Stir in a spoon of pancake mix
- Overmixing creates a gummy pancake. Stop stirring once all the flour streaks disappear. It's ok if it's slightly lumpy.
- Keep the pancakes warm in a low-heat oven. Don't stack hot pancakes or they'll get soggy.
Our Favorite Variations
- Chopped pecans or walnuts add the perfect crunch
- Chocolate chips or blueberries make them super indulgent
- Top with sliced bananas or strawberries
- Fold in a spoon of oats for extra fiber
- Swirl a little cream cheese before flipping for a rich pumpkin cheesecake pancake
Serving Suggestions for Pumpkin Pancakes with Pancake Mix
- Pair with Scrambled Egg Whites with Tomatoes and Feta for a balanced breakfast.
- Add a side of fresh fruit or yogurt for a healthy way to start the day.
- Make a mix-and-match platter with High Protein Anabolic French Toast.
Storing, Reheating, and Make Ahead Tips
- Store leftovers in the fridge for 3-4 days in an airtight container.
- Freeze up to 3 months with parchment between each pancake.
- Reheat from the fridge: toaster or 350 oven for 4-6 minutes.
- Reheat from frozen: toaster on medium twice or oven 8-10 minutes.
- For meal prep, cook ahead, cool completely, stack, and freeze flat before bagging.
Common Questions
Too much pumpkin or over-mixing. Rest the batter and add a spoonful of the mix.
Yes, slightly thicken the batter and cook in a preheated waffle iron.
No, pumpkin pie filling already has sugar and spices added. Stick with 100% pure pumpkin so you can control the flavor and sweetness yourself.
Not really. Pancake batter loses its list if it sits too long. It's best to mix fresh in the morning. It only takes a couple of minutes anyway.
More Easy Fall Breakfast Recipes
If you tried these Pumpkin Pancakes with Mix or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Fluffy Pumpkin Pancakes with Pancake Mix
Equipment
- 1 skillet or griddle
Ingredients
- oil for frying enough to cover the pan
- 2 cups complete pancake mix if using a different mix, refer to the universal table in the post
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ tablespoon vanilla
- 1 ½ cups water or milk
Instructions
- In a large bowl, whisk together 2 cups complete pancake mix, 1 cup pumpkin puree, 1 teaspoon pumpkin pie spice, ½ tablespon vanilla, and 1 ½ cups water until just combined. A few small lumps are fine.
- Let the batter rest for 3-5 minutes so it thickens slightly and the mix hydrates.
- Lightly coat a nonstick skillet or griddle with oil and heat over medium heat until a drop of batter sizzles gently.
- Pour about ¼ to ½ cup of batter for each pancake onto the pan and cook for 2-3 minutes, or until bubbles appear and the edges start to look set.
- Flip and cook the other side for 1-2 minutes until golden brown and cooked through.
- Serve warm with maple syrup, butter, fruit, or your favorite toppings.
Notes
- Refrigerate: 3-4 days
- Freeze: 3 months
- Reheat from fridge: toaster or 350 degree oven for 4-6 minutes.
- Reheat from frozen: toaster on medium twice or oven 8-10 minutes.
- Meal Prep: cook ahead, cool completely, stack, and freeze flat before bagging.
- Don't press the pancakes with a spatula.
- Griddle temp: 350-375 degrees works best
- Batter too thick? Add a tablespoon of water
- Batter too thin? Stir in a spoon of pancake mix
- Stop stirring once all the flour streaks disappear. It's ok if it's slightly lumpy.
- Keep the pancakes warm in a low-heat oven.
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