These easy Pumpkin Pancakes with Pancake Mix transform ordinary store-bought pancake mix into a delicious treat with the classic flavors of fall. In this post, I'll provide simple step-by-step instructions, expert tips, and answers to common FAQs to help you make these pumpkin pancakes perfectly every time!
When fall rolls around and the weather begins to cool, you know it's time to break out the pumpkin recipes! And there's nothing better on a crisp fall morning than a big stack of pumpkin pancakes.
You can make your own homemade pancake mix like I do in my homemade pancakes recipe, but sometimes you just want a quick and easy breakfast with minimal ingredients. That's the perfect time for these pumpkin pancakes using pancake mix!
Adding pumpkin and some additional flavorings to boxed pancake mix adds all the warm and cozy flavors of fall for a quick and easy breakfast the whole family will love.
Why this Recipe Works
- Simple Ingredients - Making pumpkin pancakes from a mix only requires a few common pantry ingredients.
- Quick and Easy - These pancakes are quick and easy, perfect for a fall breakfast or even a weeknight dinner!
- Flavorful - The combination of pumpkin puree, brown sugar, vanilla, and pumpkin spice adds tons of flavor to your standard store-bought pancake mix.
- Pancake Mix - This recipe uses "complete" pancake mix. Look for one that only requires water on the box instructions. Some mixes require an egg and oil or melted butter, but complete mixes do not.
- Pumpkin Purée - Be sure to use canned pumpkin purée and not pumpkin pie filling, which already contains spices and sweeteners.
- Pumpkin Pie Spice - This blend of cinnamon, nutmeg, and other spices is the official flavor of fall and is a must-have for seasoning practically any pumpkin-flavored treat! You can use store-bought or make your own homemade pumpkin pie spice blend.
- Baking Powder - The addition of baking powder adds extra lift to the boxed mix to help make the pancakes fluffy with the added pumpkin.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
- Mix the dry ingredients - Add the pancake mix, baking powder, and pumpkin spice to a large bowl and whisk to combine.
- Mix the wet ingredients - Add the pumpkin puree, water, brown sugar, and vanilla to a medium bowl and whisk to combine.
- Combine wet and dry ingredients - Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter. Let the batter rest for 5 to 10 minutes.
- Heat your griddle- While the batter rests, preheat your griddle to 350℉ or set a large non-stick skillet over medium heat and coat it with melted butter or cooking spray.
- Cook the pancakes - Using a ⅓ cup dry measuring cup, scoop the batter and drop it onto the griddle. Cook for 2-3 minutes, until the batter is set and bubbles begin to form on the surface.
- Flip the pancakes - Flip and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter. Top with butter, chopped pecans, and maple syrup, then serve immediately.
- Be very careful not to overmix your batter. It should be combined but does not need to be perfectly smooth. It can still be lumpy.
- Let the batter rest for at least 5 minutes. Allowing the batter to rest gives the wet ingredients time to hydrate the dry ingredients and initiates the first leavening phase of the baking powder. This leads to lighter, fluffier pancakes.
- You'll know the pancakes are ready to flip when small bubbles begin to form on the surface of the pancakes.
- If you're making a large batch, heat your oven to 250°F and place your cooked pancakes on a wire rack set in a rimmed baking sheet. Put them in the oven to keep them warm while cooking the rest of the pancakes.
Toppings for Pumpkin Pancakes
These flavorful pumpkin spice pancakes are delicious topped with the classic pairing of butter and maple syrup. But to make them extra indulgent, try some of these tasty toppings:
- Toasted Pecans
- Whipped Cream
- Chocolate Chips
- A drizzle of salted caramel
- Whipped Cinnamon Butter
What to Serve with Pancakes
These pancakes are an amazing addition to a fall breakfast spread. Pair them with a savory dish like my sweet potato hash breakfast skillet and an egg dish like my spinach and feta egg bites or my spinach and mushroom breakfast casserole.
And you can't go wrong with a side of bacon or a fruit salad to finish off the meal.
Storage and Reheating
Store in an airtight container and refrigerate for up to 4 days. Reheat in the toaster oven or microwave until warmed through.
To freeze, set the pancakes in a single layer on a baking sheet lined with parchment paper and freeze. Once they are frozen, transfer them to a freezer bag or storage container and freeze for up to 2 months.
To reheat from frozen, warm the pancakes in the microwave in 20 second intervals until warmed through. Alternatively, place them on a baking sheet, cover with foil, and heat in a 325°F oven or toaster oven for 8-10 minutes.
Frequently Asked Questions
The most common reason for tough, rubbery pancakes is overmixing, which causes too much gluten in the batter.
Mixing the wet and dry ingredients together forms glutens. These are strands of protein molecules that build the structure of cakes, breads, and other baked goods.
A little gluten is good because it forms a loose, flexible structure and traps the bubbles from the C02 gas released by the baking powder. This makes your pancakes rise and become fluffy.
But as you continue mixing, the glutens bond and form a tight, dense structure, leading to tough, chewy pancakes.
More Breakfast Recipes
Easy Pumpkin Pancakes with Pancake Mix
- 2 cups pancake mix
- ½ teaspoon baking powder
- 1 Tablespoon Brown Sugar
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 ¼ cups water, or milk
- Add the pancake mix, baking powder, and pumpkin spice to a large bowl and whisk to combine.
- Add the pumpkin puree, water, brown sugar, and vanilla to a medium bowl and whisk to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter. Let the batter rest for 5 to 10 minutes.
- While the batter rests, preheat your griddle to 350℉ or set a large non-stick skillet over medium heat and coat it with melted butter or cooking spray.
- Using a ⅓ cup dry measuring cup, scoop the batter and drop it onto the griddle. Cook for 2-3 minutes, until the batter is set and bubbles begin to form on the surface.
- Flip and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter. Top with butter, chopped pecans, and maple syrup, then serve immediately.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.