Pumpkin Pancakes are a classic fall breakfast, but making pancakes from scratch isn’t always an option. If you have a box of pancake mix handy, you can whip up this delicious recipe in no time!
This simple pancake mix hack transforms traditional pancake mix into pumpkin pancakes packed with Fall flavor. Actually pumpkin is one of my favorite flavors of Fall. I wait all year to enjoy some of my favorite recipes: Pumpkin Pie, Pumpkin Crumb Donuts and now these delicious pumpkin pancakes.
How to Make Pancake Mix Pumpkin Pancakes
To make them, you’ll need pancake mix and a few extra ingredients. I used Hungry Jack buttermilk pancake mix to make these pumpkin pancakes, but you can swap that brand for your favorite pancake mix.
You may have noticed that this pumpkin pancake recipe doesn’t contain eggs. That’s because the pumpkin puree has replaced the traditional use of eggs in this pancake recipe. Pumpkin puree is a great egg replacement in a variety of recipes and it works so well in pancakes!
Make sure you print out the recipe below and save it for later!
- Pancake Mix
- Pumpkin Pie Spice
- Canned Pumpkin Puree
Let’s Get Baking!
Start by adding the pancake mix, cinnamon, and pumpkin pie spice to a large bowl. Whisk the dry ingredients together to combine the mix with the seasoning.
After the dry ingredients are thoroughly combined, add the milk, oil, and pumpkin puree. Whisk all the ingredients together until just combined. Your mix will still be a little bit lumpy, and that’s fine! After everything is mixed, set the bowl aside and allow the batter to rest for at least five minutes.
While the batter is resting, start heating your griddle or pan. Warm the griddle over medium high heat until the pan is warm, then reduce the heat to medium. Grease the pan with nonstick cooking spray or butter, then start pouring the pancake batter onto the hot pan.
For medium sized pancakes, scoop ¼ cup of batter onto the hot pan. For larger pancakes, use 1/3 cup of batter. Allow the pancakes to cook on one side until the batter begins to bubble, then flip the pancake over to cook the other side.
How to Serve Pancake Mix Pumpkin Pancakes
There’s really nothing hard about this part!
Serve the pancakes immediately after they’re cooked. These pumpkin pancakes taste great with a variety of toppings. Whether you top them with some butter and a sprinkle of cinnamon and sugar, whipped cream and cinnamon, or traditional maple syrup, they’re sure to taste delicious!
You can also add ingredients to the mix to give the pumpkin pancakes some extra flavor. Some of my favorite add-ins are mini chocolate chips, pecans, raisins, or a little bit of cocoa powder. No matter how you serve these pumpkin pancakes, I guarantee your family will love eating this delicious fall breakfast this morning!
Tips for Making Pancake Mix Pumpkin Pancakes:
- Don’t try to use fresh pumpkin for this recipe. Fresh pumpkin is too watery and will give you a watery consistency.
- Also, do not use canned pumpkin pie mix. There are too many added spices and sweeteners that will alter the taste of the pancakes.
- As with all pancake recipes, do not over-mix the batter.
- Take the time to allow the batter to rest. It really does make a difference!
- Don’t add the butter to the griddle too soon. If you do, the butter will burn.
- You can keep the pancakes warm in a preheated 200 degree oven on a baking tray until you’re ready to serve.
Tips for Freezing Homemade Pancakes
- Lay any leftover pancakes in a single layer on a baking sheet that’s been covered in either waxed paper, parchment paper or even aluminum foil.
- Next, place the tray in the freezer.
- Leave the tray in the freezer for about 30 to 40 minutes.
- Remove the FROZEN pancakes and place in a freezer safe bag.
Tips for Reheating Frozen Pancakes
You can use either the microwave or a traditional oven:
- Place frozen pancakes on a microwavable safe plate. Cook on high for about one to two minutes or until heated through. There’s no need to cover the pancakes.
- If you want to use a toaster oven or a traditional oven, place the frozen pancakes in a single layer on a baking tray that’s been covered in either parchment paper or aluminum foil. Bake in a preheated 350 degree oven for about 10 minutes or until heated through and warm.
This blog post has been updated since it first appeared in 2013 with new photos and a new printable recipe card with nutritional information. I hope you enjoyed the updates as much as I enjoyed working on them!
Here’s a look at what the recipe looked like in 2013:
More Delicious Fall Inspired Recipes:
- Cheesecake and Pumpkin Parfaits
- Pumpkin Spice Cookie Cups – starts out with a cake mix!
- Mini Pumpkin Bundt Cakes – video too!
- Pumpkin Spice Pull Apart Bread – video too!
You can also add ingredients to the mix to give the pumpkin pancakes some extra flavor. Some of my favorite add-ins are mini chocolate chips, pecans, raisins, or a little bit of cocoa powder. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 84 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 2mg Sodium: 143mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 2g
You can also add ingredients to the mix to give the pumpkin pancakes some extra flavor.
Some of my favorite add-ins are mini chocolate chips, pecans, raisins, or a little bit of cocoa powder.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.