Recipe

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Use this recipe to make pumpkin pancakes with your favorite pancake mix.

The recipe for pumpkin pancakes with a mix and all my tips for an incredible breakfast stack -whether you use a “just add water” complete mix or Bisquick it’s all here!

large stack of pumpkin pancakes topped with whipped cream and nuts

Pumpkin Pancakes From Pancake Mix

A few Thanksgivings ago, we rented a cabin with our in-laws to get away for the week; and, like with most Airbnb meals, I took the shortcut and made pumpkin pancakes from a pancake mix.

This recipe takes the best of my Pumpkin Pancakes recipe, the moisture of canned pumpkin and the spices, and the convenience of making Pancakes using a Mix, so you and your family can have an epic fall-inspired breakfast.

Ingredients

You’ll find the amounts needed to make these pumpkin pancakes with a mix in the recipe card; but before you make any swaps and risk failed pancakes, here are some notes on the ingredients:

Pancake Mix: you can use a complete mix or one that requires eggs and milk. Make sure to read the notes below for each.
Canned pumpkin: regular canned pumpkin, not pie filling.
Spices: pumpkin spice or cinnamon, whichever you have on hand.
Brown sugar: an optional ingredient that I highly recommend adding if you have it.
Liquid: either water or milk + egg. This depends on the pancake mix you’re using. Full deets in the recipe card below.

The Best Pancake Mix to Use

For best results, use a complete mix that only requires adding water to make these pumpkin pancakes. Then, you simply add the amounts listed in the recipe and your batter is ready to go!

You can make Bisquik pumpkin pancakes or use a non-complete mix by following the directions on the package, measuring the ingredients for 4 servings, and then adding ⅓ cup pumpkin, ½ teaspoon of pumpkin spice, and 2 tablespoons brown sugar.

How to Make Pumpkin Pancakes Using a Pancake Mix

Make this one-bowl wonder recipe turn out great with these additional tips in the main steps:

Make the batter
Add the mix to the bowl first. Then add the water, canned pumpkin, pumpkin spice, and brown sugar. Waiting to mix the ingredients at once avoids overmixing the batter and prevents chewy outcomes.
Wait 5 minutes
Allow the flour to absorb the wet ingredients and make any adjustments to the batter. This is important since mixes can vary slightly. If it’s too runny, add a tablespoon of mix to the bowl if it’s too thick, water.
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).
Flip the pancakes
Wait to flip the pancakes over until you see bubbles on the top and 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.
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.

First time making pumpkin pancakes with your favorite mix? Watch this quick video for more tips and to see what the batter looks like.

What to Add to Pumpkin Pancake Batter

When using a mix, you don’t want to add too many pancake mix-ins into the batter. You’ll want to avoid wet ingredients like mashed bananas, but you can add up to ½ cup of dry ingredients like chopped nuts or chocolate chips.

Toppings

The sky is the limit when it comes to topping your pancake stack! Some of my favorites are whipped cream, banana slices, and cinnamon pancake syrup. Or you can add fruit and serve Thanksgiving turkey pancakes!

Storing & Reheating Leftovers

Pancake batter can be refrigerated for up to 2 days (make sure to let it come to room temperature before cooking it). Cooked pancakes can be kept in the fridge for up to 3 days or freeze them for later, heat them in the microwave for 30 seconds, and enjoy.

Pumpkin Pancakes with Pancake Mix

large stack of pumpkin pancakes with whipped topping

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

Use this recipe to make pumpkin pancakes with your favorite pancake mix.

5 from 9 votes

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Watch how it’s made:

Ingredients

With a “Just Add Water” Mix

2 cups complete pancake mix
1 tablespoon brown sugar
½ teaspoon pumpkin spice
½ cup pumpkin puree
1 ¼ cups water

With traditional pancake mix

2 cups pancake mix
1 tablespoon brown sugar
½ teaspoon pumpkin spice
1 ⅓ cups milk
2 eggs
2 tablespoons melted butter
½ cup pumpkin puree

Instructions

Make the batter

Combine the pancake mix, brown sugar, and pumpkin spice in a large bowl. Then add the wet ingredients, using a fork to combine them before mixing the flour into the wet mixture.
Let the batter rest for 2 minutes and make any liquid adjustments if necessary. Add a tablespoon of water if the mixture is too thick for your liking or a tablespoon of the mix if it’s thinner than you like. Depending on the mix, I typically do a first pancake test.

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.