Pumpkin Pancakes with Pancake Mix
How to make pumpkin pancakes with pancake mix! Easy recipe that uses a pancake mix and a few extra ingredients. Delicious and easy!
These fluffy pumpkin pancakes are a great way to spice up your simple pancake mix with some fall flavor. The whole family will love these delicious pumpkin pancakes. They are a perfect healthy breakfast or brunch recipe on fall mornings.
I used an original pancake mix and the brand doesn’t matter. Just don’t use the complete pancake mix kind as they have eggs and other ingredients already mixed in.
Free from: Wheat (optional), gluten (optional), dairy (optional), casein (optional), soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Why You’ll Love these Pumpkin Pancakes
- Super easy to make with simple pantry ingredients
- Full of fall flavor like cinnamon, pumpkin, and allspice
- Moist, fluffy, and totally delicious
Ingredients
You only need a few simple ingredients for these perfect pumpkin pancakes.
- Pancake Mix: Use a pancake mix that has you add eggs and oil, don’t use a complete mix. You can use a gluten free mix if you are avoiding gluten!
- Pumpkin Puree: Use pure pumpkin puree if you want to totally control the spices to how you like them.
- Milk: Use your favorite milk to make these pancakes. Both dairy and non-dairy work! In fact, the pancakes in these images were made with dairy free milk.
- Brown Sugar: This helps to balance out the flavors of the pumpkin while adding a delicious warmth and depth of flavor from the little molasses in the sugar.
- Pumpkin Pie Spice: Use your favorite pumpkin pie spice blend. Or, use 1 ½ teaspoon cinnamon with ¼ teaspoon nutmeg, ¼ teaspoon allspice, and ⅛ teaspoon cloves.
- You’ll also need: Water, oil, and an egg.
Allergy Substitutions
Avoiding gluten? You can totally make these with your favorite gluten free pancake mix for gluten free pumpkin pancakes.
Need to avoid dairy? You can still make these! Just use your favorite non-dairy milk in these pancakes. In fact, I used rice milk in the pancakes in these photos! Almond milk, soy milk, and oat milk would all taste great in these pancakes.
Avoiding eggs? Check out how to substitute eggs in pancakes here!
Instructions
For the full instructions, complete with ingredient measurements and amounts, please see the recipe card below.
In a medium bowl, mix together the pancake mix with spices. Set this aside.
In a large mixing bowl, whisk together the pumpkin with the milk, water, oil, brown sugar, and egg. Pour the dry ingredients into the wet ingredients and mix together until they are just fully mixed. The pancake batter should be thick. Don’t over mix this!
Heat a skillet over medium heat or griddle to 350F and lightly coat with oil. Once it’s hot, pour about ¼ measuring cup batter per pancake onto the griddle. These are thick pancakes and take about 5 minutes per side. Pancakes will be golden brown.
Keep pancakes warm in a 200F oven until all pancakes are cooked. Enjoy while they are warm!
How to Store
Keep any leftover pancakes in an airtight container in the fridge for up to 5 days.
Cooked and cooled pancakes can be frozen. Store them with a piece of parchment paper in between so they don’t stick. Pancakes will keep in the freezer for up to 2 months. Heat again before serving.
Variations and Topping Ideas
There are so many different ways to enjoy these pancakes!
- Maple syrup with a little butter (a classic!)
- Caramel Sauce (dairy free caramel sauce here)
- Peanut butter with banana slices (use almond butter or sunflower seed butter for a nut free option)
- Drizzle of honey
- Chocolate sauce (dairy free chocolate sauce here!)
- Mix in a 1/4 cup of chocolate chips to the pancake batter
Pancake Top Tips
- Pumpkin pancakes are thick and can be undercooked easily! Make sure to let the first side cook for 5 minutes. The batter won’t bubble up like traditional pancakes but some bubbles should still form.
- Whisk the batter until just combined, no more. Over mixed pancakes will be flat and gummy.
- The best way to get fluffy pancakes is to make sure you have a hot griddle or hot skillet! The baking soda reacts to the heat to make them fluffy and rise up.
What to do with leftover canned pumpkin?
Store any leftover pumpkin in the fridge to make more pumpkin pancakes later. You can also use them in these recipes that use less than a can of pumpkin!
If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!
Equipment
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- whisk
- Spatula
- Griddle or fry pan
- cooking spray
Ingredients
- 3 tablespoon pumpkin puree
- ¼ cup milk
- ¾ cup water
- 1 tablespoon oil
- 1 egg
- 1 tablespoon brown sugar
- 2 teaspoons pumpkin pie spice
- 1 cup pancake mix
Instructions
- Whisk the dry ingredients. In a medium bowl, combine the pancake mix with the spices. Lightly whisk to fully incorporate.
- Whisk the wet ingredients. In a large bowl, whisk together the pumpkin, brown sugar, egg, milk, water, and vanilla extract.
- Combine ingredients. Pour the dry ingredients into the wet. Using a spoon, mix until the batter just combines. A few lumps are okay! Let it rest while the griddle heats.
- Heat your pan or griddle. Turn the oven to medium heat or your griddle cooktop to about 350F. Lightly spray with oil before each new addition of pancake.
- Pour pancake batter to cook. Pour about ¼ cup of pancake batter per pancake onto the griddle. Cook for 5 minutes for the first side. Some bubbles will form and pop but not as many as non-pumpkin pancakes. Flip when golden brown and cook for another 4-5 minutes. Repeat until all batter is made. Spray fresh oil into the pan for each pancake.
- Keep the pancakes warm in a preheated 200F oven until all pancakes are made. Serve with your favorite toppings and enjoy!
Notes
- To replace pumpkin pie spice, use 1 ½ teaspoon cinnamon with ¼ teaspoon nutmeg, ¼ teaspoon allspice, and ⅛ teaspoon cloves.
-
Allergy Substitutions
- Avoiding gluten? You can totally make these with your favorite gluten free pancake mix for gluten free pumpkin pancakes.
- Need to avoid dairy? You can still make these! Just use your favorite non-dairy milk in these pancakes. In fact, I used rice milk in the pancakes in these photos! Almond milk, soy milk, and oat milk would all taste great in these pancakes.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This site contains affiliate links which means I may receive commissions for purchases made though those links. However, please know that I only provide links to products that I actually use and totally recommend! Your purchases help support this blog. Thank you!
