If you’re craving a cozy breakfast that feels like autumn sunshine on your plate, this Easy Pumpkin Pancakes (with Pancake Mix) Recipe is just what you need. It’s the perfect blend of fluffy pancakes with the warm, spicy sweetness of pumpkin pie flavors, all brought together with the no-fuss convenience of a pancake mix. Whether you’re a seasoned chef or a kitchen newbie, these pancakes whip up quickly and deliver that comforting, seasonal taste without any complicated steps. Get ready to wow yourself and anyone you serve with this delicious fall-inspired treat!
Ingredients You’ll Need
These ingredients are simple staples that come together beautifully for texture, flavor, and that lovely pumpkin-orange hue. Each one plays a key role, from the fluffy base to the rich seasoning, making this pancake recipe both quick and incredibly tasty.
- 2 cups pancake mix: This is your base for fluffy, perfectly textured pancakes without the hassle of measuring flour and leavening agents.
- 1 cup milk (or almond milk): Adds moisture and tenderness to keep your pancakes soft and fluffy, plus you can customize with dairy or plant-based milk.
- 1/2 cup canned pumpkin purée: The star ingredient that brings that unmistakable autumn flavor and vibrant color.
- 1 large egg: Helps bind everything together and adds richness to the batter.
- 2 tablespoons brown sugar: Gives a gentle, caramel-like sweetness that complements the pumpkin beautifully.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic depth that elevates every bite.
- 1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, and cloves): The essential spice mix that makes these pancakes taste seasonally special and irresistibly fragrant.
- Butter or oil for cooking: Prevents sticking while adding a touch of golden crispness to each pancake.
How to Make Easy Pumpkin Pancakes (with Pancake Mix) Recipe
Step 1: Mix Your Batter
Start by grabbing a large mixing bowl and combining the pancake mix, milk, pumpkin purée, egg, brown sugar, vanilla extract, and pumpkin pie spice. Stir everything just until combined — you want a few lumps rather than overmixing, which keeps your pancakes tender and fluffy. This step is wonderfully quick and sets the stage for those perfectly spiced pumpkin pancakes you’re about to enjoy.
Step 2: Heat Your Skillet or Griddle
Place your nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Getting your cooking surface warmed up just right is crucial for golden-brown perfection, so be patient and make sure the grease melts evenly.
Step 3: Cook Your Pancakes
Use a 1/4 cup measure to pour the batter onto the hot skillet, giving each pancake enough room to spread a bit. Cook until you see bubbles forming on top and the edges begin to set, about 2 to 3 minutes. This is the exciting moment where you’ll start smelling all those cozy spices coming to life.
Step 4: Flip and Finish Cooking
Carefully flip each pancake and cook the other side for another 1 to 2 minutes until it’s beautifully golden. The texture should be light and fluffy inside while crisp around the edges, which is what makes them so delightful to eat.
Step 5: Repeat and Serve
Continue with the remaining batter, greasing the pan as needed. Serve these Easy Pumpkin Pancakes (with Pancake Mix) Recipe warm with your favorite toppings — from syrup and butter to cream cheese or fresh fruit, the possibilities are endless!
How to Serve Easy Pumpkin Pancakes (with Pancake Mix) Recipe
Garnishes
Don’t hold back on toppings! A pat of butter melting on top, a drizzle of maple syrup, a sprinkle of powdered sugar, or even a dollop of whipped cream can turn your pancakes into a real treat. For an extra seasonal touch, try chopped toasted pecans, a spoonful of spiced apples, or even a swirl of cream cheese frosting to elevate the pumpkin flavor.
Side Dishes
Pair your pancakes with some crisp bacon or sausage links for a classic savory contrast. If you prefer a lighter side, serve fresh fruit like orange slices, berries, or a simple fruit salad to brighten the plate. A steaming cup of coffee or spiced chai latte truly complements the warm flavors of these pancakes.
Creative Ways to Present
Stack them high in the center of a large plate for a dramatic breakfast centerpiece. For portion control or snack time, try mini pumpkin pancakes with skewers or toothpicks alongside a honey yogurt dip. You can even layer them with cream cheese and cinnamon sugar for a layered pancake cake that will impress guests and family alike.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes (which is not unusual because they’re so good), store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making weekday mornings much easier and still delicious.
Freezing
To keep these Easy Pumpkin Pancakes (with Pancake Mix) Recipe pancakes longer, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They hold up well for about 1 to 2 months, letting you enjoy autumn flavors any time of the year.
Reheating
Reheat refrigerated or frozen pancakes in a toaster or toaster oven for crisp edges, or pop them in the microwave wrapped in a damp paper towel for a softer finish. Either way, they come back beautifully warm and ready to enjoy.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! Just be sure to cook and puree the fresh pumpkin first until smooth and well-drained, as fresh pumpkin has a higher water content than canned.
What can I substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice, you can create your own blend using cinnamon, nutmeg, and cloves in equal parts. It captures the essence of the flavor wonderfully.
Can I make this recipe vegan?
Yes! Use a plant-based milk like almond or oat, and swap the egg for a flax or chia egg (1 tablespoon ground seeds mixed with 3 tablespoons water). Also, cook with oil instead of butter for a fully vegan version.
Is it okay to overmix the batter?
It’s best to avoid overmixing to keep the pancakes tender. Stir until just combined, even if the batter looks a little lumpy — those lumps are perfectly fine and help create a light texture.
How do I know when the pancakes are ready to flip?
Look for bubbles forming on the surface and the edges starting to look set but not wet. This usually takes 2 to 3 minutes and signals that the bottom is golden and the pancake is ready to flip.
Final Thoughts
This Easy Pumpkin Pancakes (with Pancake Mix) Recipe is a wonderful way to bring warmth and comfort into your mornings, whether on a chilly fall weekend or any day you need an uplifting start. It’s simple, delicious, and packed with that irresistible pumpkin spice magic many of us crave. Give it a try and enjoy a stack (or two!) with your favorite toppings—once you do, it might just become your new seasonal breakfast go-to!
Print
Easy Pumpkin Pancakes (with Pancake Mix) Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Easy Pumpkin Pancakes are a delightful fall-inspired breakfast made with simple ingredients including canned pumpkin purée and warm pumpkin pie spices. Perfect for a cozy morning, these fluffy pancakes combine the convenience of pancake mix with the rich flavors of pumpkin and spices, creating a comforting treat that’s quick to prepare and serves 8 people.
Ingredients
Main Ingredients
- 2 cups pancake mix
- 1 cup milk (or almond milk)
- 1/2 cup canned pumpkin purée
- 1 large egg
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, and cloves)
For Cooking
- Butter or oil for cooking
Instructions
- Mix Ingredients: In a large mixing bowl, combine pancake mix, milk, pumpkin purée, egg, brown sugar, vanilla extract, and pumpkin pie spice. Stir gently until just combined to keep the batter light and avoid overmixing.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking and promote even cooking.
- Cook Pancakes – First Side: Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles appear on the surface and the edges start to set, about 2 to 3 minutes.
- Cook Pancakes – Second Side: Flip each pancake carefully and cook the other side until golden brown, about 1 to 2 minutes more.
- Repeat: Continue cooking the remaining batter, adding more butter or oil as needed to keep the skillet greased.
- Serve: Serve the pumpkin pancakes warm with your favorite toppings like maple syrup, butter, or fresh fruit.
Notes
- Using almond milk instead of regular milk makes this recipe dairy-free.
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter besides the pumpkin pie spice.
- Do not overmix the batter; it’s okay if a few lumps remain for fluffier pancakes.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
