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.
Pumpkin Pancakes From Pancake Mix
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.
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
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.
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.
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
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.
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Lily says
I had no idea that pancake with a mix can taste SO good! This is the perfect fall breakast recipe, thank you!
Julia says
This recipe works perfectly with pancake mix (I used traditional pancake mix)! The pumpin pancakes are fluffly and delicious. Another winning recipe Laura!
Rhonda says
These pumpkin pancakes made with pancake mix were the perfect start to our weekend! Light, fluffy, and gave me all the fall feels!! Yum!!
Jenna says
I followed the recipe to make pumpkin pancakes with the mix I had in the pantry and they were great. Thanks!
Dawn says
So excited to be able to make pumpkin pancakes with my favorite boxed pancake mix! These were sooo good!