Pumpkin Pancakes are a classic fall breakfast, but making pancakes from scratch isn’t always an option. This simple pancake mix hack transforms traditional pancake mix into pancakes packed with the flavor of Fall. If you’re like me, you wait all year to enjoy recipes like Pumpkin Pie, Pumpkin Crumb Donuts just to name of few of the delicious Pumpkin Dessert Recipes that we all love this time of year. and now you can these delicious pumpkin pancakes to the list
Pumpkin Pancake Mix
I used Hungry Jack buttermilk pancake mix to make these pumpkin pancakes, but you can swap that brand for your favorite pancake mix.
If you have a box of pancake mix and a few extra ingredients handy, you can whip up this delicious recipe in no time!
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!
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Pancake Mix
- Pumpkin Pie Spice
- Canned Pumpkin Puree
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.
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:
- Cinnamon and Sugar
- Whipped Cream
- Traditional Maple Syrup or Homemade Blueberry Sauce would be delicious!
Pancake Stir Ins
You can also add ingredients to the mix to give the pumpkin pancakes some extra flavor:
- Chopped pecans or walnuts would be delicious
- Mini chocolate chips
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.
More Delicious Pumpkin 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!
- 1 2/3 cup pancake mix (I used Hungry Jack)
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2 cups milk
- 1/4 cup oil
- 1/2 cup pumpkin puree
- Preheat griddle over medium high heat. Prepare griddle by greasing with nonstick cooking spray.
- In a large bowl, whisk together the pancake mix, cinnamon, and pumpkin pie seasoning.
- Add the milk, oil, and pumpkin puree. Whisk until just combined.
- Let the batter rest for three to five minutes.
- Scoop batter onto hot griddle ¼ cup at a time. When batter begins to bubble, flip the pancake to cook the other side.
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.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 84Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 143mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 2g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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!
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