This recipe for Easy, Fluffy Pumpkin Pancakes With Pancake Mix makes your morning a breeze. Spiced with cinnamon, ginger, and all the flavors of fall, you’ll love starting your morning with a stack of these thick, moist, and flavorful pumpkin pancakes.
It’s that time of year when we all start craving pumpkin spice everything - even in our pancakes! Using a box mix makes this pumpkin pancakes recipe quick and easy to make. Make a big batch of these easy pancakes for your next brunch or holiday (they're great for Thanksgiving morning!). Leftover pancakes also freeze really well and can be quickly reheated for a quick, delicious breakfast on busy mornings.
In This Post
- WhyThis Recipe Works
- What kind of pancake mix should I use?
- I don't have pancake mix on hand - can I make my own?
- Ingredients
- Substitutions
- Variations
- How To Make Easy Pumpkin Pancakes With A Pancake Mix.
- Toppings For Your Pumpkin Pancakes
- Frequently Asked Questions
- More Delicious Pumpkin Recipes
- Recipe
- Comments
WhyThis Recipe Works
- All the flavors of fall. This easy pumpkin pancake recipe has all the flavors you want in a fall dish: earthy spices, and a sweet pumpkin flavor. My whole family loves these pancakes.
- Quick and easy. This is such an easy recipe and only takes a few ingredients to whip up. (Want more ways to use pancake mix? Try my super easy Sheet Pan Pancakes Using Pancake Mix recipe!)
- Moist, fluffy, and delicious. The pumpkin makes these pumpkin spice pancakes fluffy and moist.
- Healthy (er). Pumpkin is good for you! Not only does adding pumpkin to the pancake mix add loads of flavor to these pancakes, but it’s also packed with fiber, is low in calories, and is full of other vitamins and antioxidants. You can feel better about serving your family healthy pumpkin pancakes when they have this superfood included!
- Freeze beautifully! I always make a double batch of these pumpkin pancakes on the weekend, then use them for an easy meal on weekdays.
- Great for special occasions! This is a great brunch recipe since it's a little different than your typical pancakes. And it's perfect for holidays - especially Halloween or Thanksgiving morning! (Try using these pumpkin pancakes in this fun Pancake Tacos recipe!)
What kind of pancake mix should I use?
When choosing your pancake mix, try to find one that is a complete pancake mix, meaning that all you typically would add is water, milk, or eggs (usually an optional choice for added protein in some mixes). Below are some of the most popular brands, but just choose your favorite pancake mix here. You can even make your own pancake mix (see recipe below!) to have on hand for future pancake mornings!).
- Bisquick pancake mix
- Krusteaz
- Hungry Jack
- Jiffy
- Kodiak
I don't have pancake mix on hand - can I make my own?
If you're in the mood for some delicious pumpkin pancakes right now and don't have a mix on hand, it's also easy to create your own. Simply mix the following simple ingredients together in a large mixing bowl:
- 2 cups all purpose flour
- 1 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Then follow the recipe below and you'll have homemade pancakes in no time!
Ingredients
The ingredients for these pancakes are fairly simple:
- Pancake Mix. Use a ready-made complete pancake mix for convenience, or use the mix described above. A note about this - while I love Kodiak pancake mix, I usually opt for something non-wheat based. The reason is because the pancake batter is already very dense with the pumpkin filling here. Using a wheat based pancake mix, like Kodiak, can make them extra heavy.)
- Canned pumpkin puree. The pumpkin flavor in these perfect pancakes is what takes them to the next level. Make sure to buy regular pumpkin puree and not the pumpkin pie filling, which contains extra sugar and spices that we don't want here.
- Spices. If you really want that fall flavor to shine through, don't omit the spices! I used ground cinnamon, ginger, nutmeg, and vanilla here for some pumpkin spice pancake vibes.
- Buttermilk. The best pancakes in my opinion are fluffy pancakes. I always use buttermilk in my pancake recipes because they give the pancakes a slightly tangy taste which I love, but also because using it yields fluffier pancakes.
- Eggs. If you're using a complete pancake mixture here, you may not need the extra eggs, but I like to add them in for a bit more protein. (You can also use just the egg whites here, or omit them altogether).
Substitutions
If you're out of any of the above, here are some options for you:
- Sub out the flour. Use whole wheat flour or buckwheat flour here for a healthier version of these pancakes. (Note -the pancakes will be a bit denser if using these flours vs. all-purpose flour so keep that in mind as they are already a bit heavier than your normal pancake due to the addition of buttermilk.)
- Sub out the buttermilk. Buttermilk is one of those things that you just don't always have on hand. You can easily substitute plain yogurt plus + milk in equal parts for the buttermilk here (I actually had to do this when making this recipe! Ack!) If you don't have milk either, use all yogurt instead of the buttermilk
- Pancake mix. If you don't have a complete pancake mix in the pantry, simply make your own using the instructions above.
- Spices. I love the spice combination here, but if you don't have all of them, you could also use 3 teaspoon of pumpkin pie spice in place of the cinnamon, ginger, and nutmeg.
Variations
These fluffy pancakes already come together to make a delicious breakfast but you can amp these up a bit by making a few alterations if you'd like. Tyr adding any of these fun mix-ins to make these pumpkin pancakes extra special:
- Chocolate chips
- Raisins
- Chopped nuts
- Cranberries
- Sub the white sugar for brown sugar to give these pancakes a deeper flavor.
How To Make Easy Pumpkin Pancakes With A Pancake Mix.
These pancakes are super easy to make! Follow the step-by-step below for the best pumpkin pancakes
- Mix the dry ingredients. In a large mixing bowl, combine the pancake mix with the sugar and spices and whisk to combine.
- Mix the wet ingredients. In a separate bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter and vanilla extract.
- Combine. Add the pumpkin mixture to the flour mixture and stir until just combined. (Don't overmix these!)
- Heat up the skillet. Melt a little butter in a large skillet over low-medium heat (or use non-stick cooking spray). Add the pumpkin pancake batter to the skillet (use about ¼ cup of batter for each pancake). Make sure not to crowd the pan here - these pumpkin pancakes expand as they cook so you'll need a little room between each of them.
- Cook the pancakes. Cook the pancakes for about 4-5 minutes at a LOW heat. The tops of the pancakes will start to form small bubbles and the bottom and edges of the pancakes will start to brown.
(Note - because of the pumpkin puree, this batter is THICK, and will require a slightly longer cooking time than normal pancakes. Cook them low and slow to ensure they cook all the way through without burning the exterior.)
- Flip. Flip the pancakes and cook for an additional 2-3 minutes, or until the batter is completely cooked through.
- Keep warm. Remove the pancakes from heat and keep them warm while you cook the rest (I typically just plop them all on a large baking sheet covered with foil, or place them in a warming drawer).
Toppings For Your Pumpkin Pancakes
To be honest, these perfect pumpkin pancakes taste great without any toppings at all. But if you really want to make these special, here are some fun toppings you can use on these delicious pancakes
- Maple syrup. Be sure to use real maple syrup here. I'm a bit of a purist, but in my opinion, there's no point in making homemade pancakes if you're going to pour imitation syrup all over them. Use warm maple syrup for an added treat!
- Whipped cream
- Candied nuts
- Chocolate chips
- Butter
- Baked apples
- Apple butter
- Powdered sugar
- Creme fraiche or sour cream
- Greek yogurt & honey
- Pumpkin Spice Butter. This one is a special treat. Mix about 6 tablespoon of butter with 1 tablespoon of brown sugar and 1 teaspoon of pumpkin pie spice to create a delicious compound butter that's perfect for the fall season.
Frequently Asked Questions
If you don't have a box of pancake mix on hand, not to worry! You can easily make your own pancake mix for this recipe by mixing 2 cups of all-purpose flour, 1 tablespoon sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt together in a large bowl. Then just follow the rest of the recipe as written.
No! Pumpkin pie filling has added sugar and spices that we don't want in our pancakes. Be sure to use pure pumpkin puree for this recipe. Look carefully when you're buying it at the grocery store as they often place the pure pumpkin close to the pumpkin pie filling.
I love the combination of spices in this recipe, but if you don't have these, it's fine to substitute it with 3 teaspoon of pumpkin pie spice.
You can make your own pumpkin puree here if you wish, although I find making my own sometimes turns out to be a bit too watery than I'd like for this recipe. Save yourself a step and just buy a can of it from the store.
This is a wet batter, and you'll likely find that the pancakes take longer to cook than your typical pancake recipe. Cook them at a low temperature to ensure that they cook all the way through, without burning the exterior.
To store these, simply allow the pancakes to come to room temperature, then wrap them in plastic wrap or place them in an airtight container and store in the fridge for 4-5 days. (See freezing instructions below.)
Yep! One of the best things about this meal is the leftover pancakes! I always make a double batch of these pumpkin pancakes since they're such an easy breakfast recipe to make, and it's an easy way to have breakfast made for busy mornings in the future.
Simply store the pancakes in the refrigerator until you're ready to use them, then heat them up in the microwave.
Freezing the pancakes is super easy and makes for a really easy breakfast during the school year. Place the pancakes into a freezer-safe container or ziplock bag, then just freeze for up to 4 months. When ready to serve, defrost them in the microwave, then heat on high for 1 minute. You could also try reheating them in the toaster oven.
You can always make another batch of these pancakes to freeze for later, or try another pumpkin recipe, like this Pumpkin Gnocchi Sauce, Pumpkin Mac and Cheese, or this Chocolate Chip Pumpkin Bread. Or, if you have a pooch, you could use the leftover pumpkin to make these adorable Peanut Butter Pumpkin Dog Treats!
If you make these pumpkin pancakes, let me know what you think in the comments below. And don’t forget to tag me @frontrangefed on Instagram - I love to see your creations!
More Delicious Pumpkin Recipes
- Pumpkin Mac N Cheese
- Pumpkin Cookies With Cream Cheese Icing
- Pumpkin Gnocchi Sauce
- Chocolate Chip Pumpkin Bread
Recipe
Easy, Fluffy Pumpkin Pancakes With Pancake Mix
Ingredients
- 2 cups pancake mix or make your own
- 2 tablespoon sugar
- 1 cup pumpkin puree
- 2 teaspoon ground cinnamon
- 1 teaspoon ginger
- ⅛ teaspoon nutmeg
- 1 ½ cups buttermilk
- 2 large eggs
- 3 tablespoon melted butter
- 1 ½ teaspoon vanilla extract
Instructions
- In a large bowl, combine the pancake mix with the sugar and spices and whisk well until combined.
- In a separate medium bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and, using a spatula, gently fold the batter until just combined (do not overmix!)
- Melt some butter on a nonstick skillet set to medium-low. Add the pancakes to the hot skillet (using about ¼ cup of pancake batter per pancake at a time). Don’t crowd the pan - the pancakes will expand as they cook.
- Cook the pumpkin pancakes on low heat for about 4-5 minutes until the top of the pancakes start to bubble and the bottom of the pancake and the edges start to turn a golden brown. (Note - this batter is thick so you'll likely need to cook the pancakes for slightly longer than you would a normal pancake.
- Flip the pancake and cook on the other side until the pancake is completely cooked through the center and they are a nice golden brown in color.
- Remove the pancakes from the heat and keep them warm while you continue to cook the rest of the pancakes with the remaining batter.
- Top with a little bit of butter, and warmed pure maple syrup.
Notes
- Don't crowd the pan when cooking the pumpkin pancakes as they will expand when cooking.
- Store leftovers in an airtight container in the fridge for 4 days, or freeze for up to 4 months.
- Make a double batch for freezing as these make for a quick and easy breakfast option on busy mornings.
- Be sure to use real canned pumpkin and not pumpkin pie filling!
- Because this batter is THICK, they will take longer to cook. Cook them on low heat, slowly, to allow the insides to cook all the way through without burning the exterior.
Latishia White says
These pancakes are so good that I talked my husband into not stocking up on the Krusteaz Pumpkin Pancake Mix (It's hard to find out of season and then when you do find it, it's expensive).
Sarah Jenkins says
Thanks Latishia!! Good thinking! Haha.
Shanna says
Excellent recipe! I made these today. I didn't have buttermilk so I used regular milk mixed with 1 1/2 tbsp white vinegar. I also used 2 tsp pumpkin pie spice in place of the other spices just because I didn't have them on hand.
These were fluffy and wonderful. Thank you - this is a keeper!
Sarah Jenkins says
Thank you! So glad you liked them!
Rita says
These are so good and perfect for fall. Love that pumpkin spice flavor. We served them with warm maple syrup and they were gone in a flash!