How to Make Pumpkin Pancakes with Pancake Mix

Recipe

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

This pumpkin pancake recipe is the easiest way to turn your favorite store-bought pancake mix into a delicious fall breakfast. And with my simple addition, you’ll have pumpkin pancakes that taste homemade.

large stack of pumpkin pancakes topped with whipped cream and nuts

Pumpkin Pancakes From Pancake Mix

Laura fuentes holding a skillet of food standing in front of a blue door

A few Thanksgivings ago, we rented a cabin with my in-laws for the week, and I wasn’t about to bring my pantry with me. Like most Airbnb meals, breakfast needed to be easy, so I grabbed a pancake mix and turned it into the easy version of the pumpkin pancakes my family loves.

Since then, I’ve made these with both complete “just add water” mixes and mixes that need milk and eggs. With a little canned pumpkin, pumpkin spice, and brown sugar, you’ll have one of my easiest fall breakfast ideas.

Ingredients

You’ll need your favorite pancake mix, either a complete “just add water” mix or one that requires milk and eggs. Canned pumpkin is the star here, while pumpkin spice or cinnamon adds flavor. I highly recommend a little brown sugar for sweetness. For the liquid, use what the package calls for.

The Best Pancake Mix to Use

Complete pancake mix: This is my top choice because you only need to add water, pumpkin, spices, and brown sugar following the recipe below.
Bisquick or non-complete pancake mix: Follow the package directions for 4 servings, then add ⅓ cup pumpkin, ½ teaspoon pumpkin spice, and 2 tablespoons brown sugar. You can also follow my Bisquick pumpkin pancakes recipe for exact instructions.

close up of a large stack of pumpkin pancakes

How to Make Pumpkin Pancakes Using a Pancake Mix

Make the batter
Mix the canned pumpkin with the wet ingredients in a bowl. Then add the pancake mix, cinnamon or pumpkin spice, and a little brown sugar, and mix to combine.
Wait 5 minutes
Letting the batter sit to absorb the moisture ensures that the first pancake is as good as the last.
Cook the pancakes
Cook over medium heat on a greased, non-stick surface. They will take 2 minutes to cook on the first side, then a little less time on the second. For the fluffiest pancakes, avoid pressing down with the spatula when flipping; this makes them dense.
Serve
Serve them hot as they come off the pan, topped with pancake syrup, or keep them warm on a plate covered with a kitchen towel or in a 200F oven while you finish cooking the entire batch.

Laura’s Tips for Great Pancakes from a Mix

What can I add to pumpkin pancake batter?

Keep mix-ins on the dry side so you don’t add too much moisture to the batter. You can add up to ½ cup of chopped nuts or chocolate chips to make pumpkin chocolate chip pancakes. I would avoid wet additions like mashed banana, which can change the consistency of a pancake-mix batter.

What are the best toppings for pumpkin pancakes?

Maple syrup and butter are always good, but I also love whipped cream, sliced bananas, chopped nuts, or cinnamon pancake syrup. Anything you’d top your pancakes with works, or get creative and turn them into Thanksgiving turkey pancakes for the kids.

Storing and reheating leftovers

Refrigerate cooked pancakes in an airtight container for up to 4 days or freeze the pancakes in a freezer bag for up to 3 months. To reheat, microwave them for about 30 seconds or until warmed through.

More Recipes with Pancake Mix

Always have pancake mix in the pantry? Use it to make buttermilk pancakes, banana bread, or even waffles from pancake mix.

Pumpkin Pancakes with Pancake Mix

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

Print Pin

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.

Notes

Using Bisquick or a non-complete pancake mix: Follow the package directions for 4 servings, then add ⅓ cup pumpkin, ½ teaspoon pumpkin spice or 1 teaspoon cinnamon, and 2 tablespoons brown sugar. You can also follow my Bisquick pumpkin pancakes recipe for exact instructions.

The recommendations below may include affiliate links.