Pumpkin Pancakes with Pancake Mix

4.38 from 51 votes

Pancake Mix Pumpkin Pancakes are a classic fall breakfast, but making pancakes from scratch isn't always an option. However, if you have a box of pancake mix in your pantry, you can whip these up in no time!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: Pumpkin pancakes with pancake mix

Servings: pancakes

Calories: 84kcal

Author: Lois

Equipment

Ingredients

1 ⅔ cup pancake mix I used Hungry Jack
½ teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 cups milk
¼ cup oil
½ cup pumpkin puree

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Instructions

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.

Notes

Tips

Use canned pumpkin purée, not fresh pumpkin, which is too watery.
Avoid canned pumpkin pie mix—it contains added sugar and spices that change the flavor.
Mix the batter gently and let it rest for a few minutes before cooking for fluffier pancakes.
Add butter to the griddle only when it’s hot to prevent burning.

Storage & Make Ahead

Keep cooked pancakes warm in a 200°F oven on a baking tray until serving.
Store leftovers in the refrigerator for up to 3 days in an airtight container.
Freeze pancakes in a single layer, then stack with parchment between layers; reheat in a toaster or microwave.

Nutrition