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white plate with pumpkin pancakes topped with banana, blueberries, and strawberries, and maple syrup
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Fluffy Pumpkin Pancakes with Pancake Mix

Fluffy, golden pumpkin pancakes are made in one bowl with just five simple ingredients and any pancake mix in your pantry. They're warm, cozy, and come together so fast you'll have a stack ready before your coffee is even done brewing.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 12 Small Pancakes
Calories: 56kcal
Author: Kate

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

Serves: 
6 large pancakes or 12 small pancakes, depending on whether you use ¼ cup or ½ cup to scoop batter. 
Storage: 
  • 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.
 
Expert Tips 
  • 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. 

Nutrition

Serving: 1pancake | Calories: 56kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3232IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg