Name: Fluffy Bisquick Pumpkin Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 1/3 cups Original Bisquick Mix; 2 tablespoons brown sugar; 1 teaspoon pumpkin pie spice (or cinnamon); 2 eggs; 1/3 cup canned pumpkin; 1 1/4 cups milk (any); 3 tablespoons melted butter

Recipe

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This recipe for pumpkin pancakes with Bisquick takes your stack up a notch with canned pumpkin, a little pumpkin spice, and brown sugar!

If Bisquick is your go-to mix to make your favorite breakfast items, you’ll love this pumpkin pancake recipe.

stack of pumpkin pancakes topped with whipped cream and pecans

Pumpkin Pancakes with Bisquick

Years ago, I oversaw the breakfast griddle at a fundraiser event at my kids’ school, and when I saw that pancakes were on the menu, I made Bisquick mix pancakes to make breakfast for more than 200 people.

The Bisquick mix helped serve consistent pancakes batch after batch, and after a few hundred pancakes, I decided to add fall-inspired flavors to the batter, yielding these Bisquick pumpkin pancakes that became a smash hit!

Ingredients

You’ll find the amounts needed to make these pumpkin pancakes with Bisquick in the recipe card; b,t before you make any swaps or omit, here are some notes on the ingredients:

Bisquick Mix: the same yellow box mix that makes everything under the sun.
Canned pumpkin: regular canned pumpkin, not pie filling.
Spices: pumpkin spice or cinnamon, either will work.
Brown sugar: an optional ingredient that I highly recommend adding if you have it.
Milk: regular or dairy-free, both will work to make the batter.
Eggs: give the batter texture and bind the ingredients together.
Butter: I prefer the flavor of melted butter in this recipe vs. oil, which is what’s called for in the back of the box.

How to Make Bisquick Pumpkin Pancakes

Make your pancakes the best ever with these additional tips in the main steps:

Make the batter
I like to combine the wet ingredients in a separate bowl so the eggs and pumpkin are well combined into the liquid. This simple step avoids overmixing the batter, which leads to chewy pancakes if you do it all in the same bowl.
Wait 5 minutes
Letting the Bisquick pumpkin batter rest before cooking is the trick to fluffy pancakes using a mix because the batter will thicken up as the flour absorbs the liquid.
Cook the pancakes
Always heat the non-stick cooking surface before greasing it. If you use an oil spray or butter, make sure to pour the batter immediately after you grease it to prevent it from browning (burning). Then, cook the pancakes for about 2 minutes per side, waiting to flip the pancakes over until the edges are defined and you see bubbles forming on top.
Serve
Keep the pancakes warm while you finish cooking the entire batch, either on a plate covered or in the oven. Top your stack with pancake syrup or your favorite pancake toppings.

Tips for Fluffy Pancakes with Bisquick

The trick to achieving fluffy pancakes with Bisquick mix is to let the batter sit for 5 minutes to help the flour absorb the moisture, which makes a thicker batter, and yields fluffier pancakes.

Avoid pressing the pancakes down with a spatula when cooking the second side. This will push the batter out through the sides and prevent the pancakes from being as fluffy.

Pumpkin Pancake Toppings

When it comes to topping your pancake stack, adding awesome toppings is where it’s at! Some of my favorites are whipped cream, banana slices, and cinnamon pancake syrup.

Storing & Reheating Leftovers

Leftover batter can be kept in the fridge for up to 2 days, making sure to let it come to room temperature before cooking. Cooked pancakes can keep in the fridge, covered, for up to 3 days, or frozen for later inside an airtight container or zip bag.

Fluffy Bisquick Pumpkin Pancakes

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

This recipe for pumpkin pancakes with Bisquick takes your stack up a notch with canned pumpkin, a little pumpkin spice, and brown sugar!

5 from 4 votes

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Ingredients

2 ⅓ cups Original Bisquick Mix
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice, or cinnamon
2 eggs
⅓ cup canned pumpkin
1 ¼ cups milk, any
3 tablespoons melted butter

Instructions

Make the batter

Combine the Bisquick mix, brown sugar, and pumpkin spice (or cinnamon) in a large bowl.
In a medium bowl, whisk the eggs. Then add the canned pumpkin, milk, and melted butter. Mix until the pumpkin has fully incorporated into the liquid.
Add the pumpkin liquid into the large flour bowl and mix gently mixing from the outside of the bowl in. Once the batter is smooth without any visible lumps, let it sit for 5 minutes. This helps the flour absorb the moisture, make a thicker batter, and yield fluffy pancakes.

Cook the pancakes

Heat a large non-stick pan over medium heat. Once hot, grease it with oil or butter. Immediately pour ¼ cup of the pumpkin batter per pancake on the greased, hot surface.
Cook the first side for about 2 minutes until the edges are defined and bubbles form. Flip and cook the other side for an additional minute, without pressing the pancakes down with a spatula.
Remove the cooked pancakes onto a plate or keep them warm as you cook the rest of the batch.

Serving & Storage

Serve the pancakes warm, topped with your favorite toppings.
Refrigerate leftover pancake batter for up to 2 days, cooked pancakes for up to 3 days, or freeze them for later inside an airtight container or zip bag.