These easy pumpkin pancakes with pancake mix turn an ordinary box of store-bought mix into fluffy, golden pancakes loaded with pumpkin, brown sugar, vanilla, and warm pumpkin pie spice. They're ready in about 20 minutes, so you get all the cozy flavors of fall without making pancakes from scratch!
When the weather cools down, there's nothing better than a big stack of pumpkin pancakes on a crisp fall morning. You can make your own mix like I do in my homemade pancakes recipe, but on busy mornings, boxed mix is the way to go. This recipe works with just-add-water mixes and traditional mixes like Bisquick.
Quick Look
- Total time: About 20 minutes
- Key ingredients: Pancake mix, pumpkin purée, pumpkin pie spice, brown sugar, and vanilla
- Flavor: Warm and cozy with pumpkin and fall spices
- Method: Whisk the dry and wet ingredients separately, combine, rest the batter, then cook on a griddle
- Makes: About 10 pancakes
- Make-ahead: Freeze leftovers for up to 3 months and reheat for quick breakfasts
If you give these pumpkin pancakes a try, please leave a star rating and a comment below. I love hearing how they turn out for you!
Why this Recipe Works
- A shortcut that tastes homemade: Pumpkin purée, brown sugar, vanilla, and pumpkin pie spice turn plain boxed mix into real fall pancakes.
- A little extra lift: Pumpkin is heavy, so a little baking powder helps the pancakes stay light and fluffy.
- Resting the batter: A 5 to 10 minute rest lets the mix fully hydrate and gives the baking powder a head start, for fluffier pancakes.
- Works with any mix: You can use a just-add-water mix or a traditional mix that calls for eggs and milk.
Which Pancake Mix to Use
There are two main types of boxed pancake mix, and either one works for these pumpkin pancakes.
- Complete (just-add-water) mix: Mixes like Krusteaz Buttermilk Complete already contain the dried egg and fat, so the box only calls for water. This recipe is written for a complete mix.
- Traditional mix: Mixes like Bisquick call for eggs and milk. Follow the box directions for 2 cups of mix, then add the same pumpkin, spice, brown sugar, vanilla, and baking powder from this recipe. Skip the water, since the milk replaces it. If the batter seems too thick with the pumpkin, add a splash more milk.
| Mix Type | Amount | Liquid | Eggs | Pumpkin purée | Pumpkin pie spice |
|---|---|---|---|---|---|
| Complete (Krusteaz) | 2 cups | 1¼ cups water or milk | None | ¾ cup | 1 teaspoon |
| Traditional (Bisquick) | 2 cups | Milk, per the box | Per the box | ¾ cup | 1 teaspoon |
Not sure which kind you have? Check the instructions on the back of the box. If it only calls for water, it's a complete mix.
Want to scale it up or down? Plan on about ⅓ cup of pumpkin purée and ½ teaspoon of pumpkin pie spice for every cup of mix.
Ingredient Notes
- Pancake mix: This recipe is written for a complete, just-add-water mix like Krusteaz Buttermilk. See the section above if you're using a traditional mix like Bisquick.
- Pumpkin purée: Use plain canned pumpkin purée, not pumpkin pie filling, which already has sugar and spices added.
- Pumpkin pie spice: This warm blend of cinnamon, ginger, nutmeg, and cloves is what gives the pancakes their fall flavor. If you don't have any, use ¾ teaspoon of cinnamon and ¼ teaspoon of ground ginger instead.
- Baking powder: A little extra baking powder gives the pancakes more lift, since the pumpkin makes the batter heavier.
- Brown sugar and vanilla: These add a hint of sweetness and a warm, cozy flavor that plain mix doesn't have.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Mix-Ins and Variations
- Chocolate chips: Sprinkle a few onto each pancake right after you pour it onto the griddle.
- Chopped pecans: Fold ¼ to ½ cup of toasted, chopped pecans into the batter for a little crunch.
- Extra spice: Add a pinch more pumpkin pie spice or cinnamon if you like a stronger spiced flavor.
Step-by-Step Instructions
- Mix the dry ingredients. Whisk the pancake mix, baking powder, and pumpkin pie spice together in a large bowl.
- Mix the wet ingredients. In a medium bowl, whisk the pumpkin purée, water, brown sugar, and vanilla until smooth.
- Combine and rest. Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are fine. Let the batter rest for 5 to 10 minutes.
- Heat the griddle. While the batter rests, preheat a griddle to 350°F or set a large nonstick skillet over medium heat. Coat it with melted butter or cooking spray.
- Cook the first side. Scoop the batter onto the griddle with a ⅓ cup measuring cup. Cook for 2 to 3 minutes, until the edges look set and bubbles form on top.
- Flip and finish. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through. Repeat with the rest of the batter.
Expert Tips
- Don't overmix: Stir just until there are no dry streaks. The batter should still be a little lumpy.
- Don't skip the rest: Resting the batter for at least 5 minutes lets the mix hydrate and the baking powder start working, which makes the pancakes lighter and fluffier.
- Watch for bubbles: The pancakes are ready to flip when small bubbles form on the surface and the edges look set.
- Keep them warm: 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
You can't go wrong with the classic combo of butter and maple syrup. To make them extra special, try some of these toppings:
- Toasted pecans
- Maple pecan syrup: Stir toasted, chopped pecans into warm maple syrup.
- Whipped cream with a sprinkle of cinnamon
- Chocolate chips
- A drizzle of salted caramel
- Cinnamon butter: Mix softened butter with a little cinnamon and brown sugar.
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
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the toaster, toaster oven, or microwave until warmed through.
Freezer: Freeze the pancakes in a single layer on a parchment-lined baking sheet. Once they're frozen, move them to a freezer bag or container and freeze for up to 3 months.
Reheating from frozen: Warm them in the microwave in 20-second intervals, or cover them with foil on a baking sheet and heat in a 325°F oven or toaster oven for 8 to 10 minutes.
Frequently Asked Questions
The most common cause of tough, rubbery pancakes is overmixing. Stirring develops gluten, and a little gluten helps trap the bubbles that make pancakes rise. Too much creates a tight, dense structure, and the pancakes turn out chewy. Stir just until combined and leave a few lumps.
Yes. Most complete mixes work with either one. Milk makes the pancakes a little richer and more tender, and water keeps them light.
In a pinch, yes, but pie filling already has sugar and spices. Leave out the brown sugar and pumpkin pie spice, and expect sweeter pancakes.
More Breakfast Recipes
📖 Recipe
Easy Pumpkin Pancakes with Pancake Mix
Equipment
Ingredients
- 2 cups 2 cups complete pancake mix, such as Krusteaz Buttermilk
- 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
Instructions
- 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.
Notes
- Pancake mix: This recipe uses a complete, just-add-water mix. For a traditional mix like Bisquick, follow the box directions for 2 cups of mix with eggs and milk, skip the water, and add the pumpkin, spice, brown sugar, vanilla, and baking powder as written.
- No pumpkin pie spice? Use ¾ teaspoon cinnamon and ¼ teaspoon ground ginger.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the toaster, oven, or microwave.
- Nutrition: Estimate per pancake, based on Krusteaz Buttermilk Complete mix made with water. Sodium varies by brand.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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