Easy Pumpkin Pancakes With Pancake Mix
Kick off the fall season with an easy recipe for Pumpkin Pancakes using Pancake Mix!
By adding a few extra ingredients you can transform ordinary boxed pancake mix into a delicious breakfast full of fall flavor that the whole family will love!
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Fall is here, and what better way is there to celebrate all things pumpkin than by making delicious pumpkin pancakes?!
For this recipe, we add pumpkin puree, vanilla extract, brown sugar, and a generous amount of pumpkin spice to premade pancake mix. The result is fluffy pancakes that are delicious and perfect for pumpkin season, without having to crack eggs or measure a ton of ingredients!
Why You’ll Love This Recipe
- This is an easy pancake recipe perfect for busy mornings.
- These pancakes can be made ahead for meal prep and reheated throughout the week for a tasty and fast seasonal breakfast.
- This recipe is a great way to use up leftover canned pumpkin from another recipe.
How To Make Pumpkin Pancakes With Pancake Mix
Learn how to make fluffy pumpkin pancakes using boxed pancake mix and a few simple ingredients. It’s a fun and easy breakfast recipe perfect for fall!
Full recipe and ingredient amounts can be found on the recipe card at the bottom of the post.
Equipment Needed
- Large Skillet or griddle
- Large mixing bowl
- Whisk
- Pancake spatula
Ingredients Needed
- Pancake Mix – I use Pearl Milling Company (formerly Aunt Jemima’s) Complete Pancake Mix. Use the “original recipe” flavored mix for this recipe. The buttermilk mix dulls the pumpkin spice flavor.
- Brown sugar – Adds sweetness, browning, and brings out the flavor of the pumpkin and spices.
- Pumpkin Puree (not pumpkin pie filling)- use canned pumpkin puree or your own pumpkin puree.
- Water
- Vanilla extract
- Pumpkin pie spice
- Vegetable oil – To prevent the pancakes from sticking.
Instructions
In a large bowl, add the pancake mix. Make a well in the center of the mix and add the brown sugar, pumpkin, water, vanilla, pumpkin spice, and vegetable oil.
Use a whisk to mix the wet ingredients into the dry ingredients. Whisk the pumpkin mixture until smooth.
Add 1 tablespoon of vegetable oil or a little butter to a 10″ skillet or griddle and heat over medium heat.
Once heated, spoon 1/4 cup of pancake batter onto the hot skillet. I can usually fit about three pancakes in my 10″ cast iron skillet.
Cook over medium heat for two minutes until the edges of the pancakes have started to set and bubble. Flip the pancakes over and cook for another two minutes on the other side until fluffy, golden brown, and cooked through.
Remove the cooked pancakes and set them on a baking sheet in a warm oven. Repeat the above steps until you finish cooking off the rest of the pancake batter, adding more oil or butter to the pan when needed between batches.
Serve the pumpkin pancakes warm with real maple syrup and salty butter.
Variations and Substitutions
- Add chocolate chips to the batter
- Stir in toasted nuts for extra crunch
- Omit the brown sugar to make the pancakes less sweet
- Swap the vegetable oil in the batter for melted butter or coconut oil
Tips For Making the Best Pancakes
- Use complete pancake mix. A “complete” mix implies that you only need to add water to the dry mix to make pancakes. This is the easiest mix to use when you want to add extra ingredients, and you don’t want to worry about throwing off egg or fat ratios.
- Use fresh spices. The fresher your pumpkin spice is, the more flavorful the pancake batter is.
- Don’t skip the added oil in the batter. The box instructions don’t call for added oil, but with the addition of the pumpkin puree and brown sugar, the oil keeps the pancakes from sticking to the skillet during cooking.
Storage
Transfer leftover pancakes to an airtight container or Ziploc bag and store them in the fridge for up to 5 days.
Pancakes can be reheated in the toaster oven or microwave until heated through.
FAQs
You can freeze the puree, or use the leftovers to make another recipe like pumpkin cheesecake fluff, no bake pumpkin cheesecake, or homemade pumpkin cream cold brews!
Yes! These pumpkin pancakes freeze beautifully and will last up to a month wrapped really well in plastic wrap or stored in a freezer bag. Tip: put parchment paper between each pancake before storing. That way they won’t stick to each other! Reheat in the toaster oven or microwave when you’re ready to serve.
Use a “complete” pancake mix, which is a mix that requires only water. That way you don’t have to worry about eggs and leavening. I personally prefer the “original recipe” pancake mix, I find the pumpkin flavor comes through better. I tested this pumpkin pancake recipe with the Pearl Milling Brand (formerly Aunt Jemima), but feel free to use your favorite pancake mix–like Kodiak or Krusteaz instead.
More Pumpkin Recipes You’ll Love
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Easy Pumpkin Pancakes Using Pancake Mix
Perfect pumpkin pancakes made with pancake mix! Celebrate the fall season by transforming ordinary pancake mix into pumpkin spice pancakes!
Ingredients
- 2 cups dry pancake mix
- 2/3 cup of pumpkin puree (not pumpkin pie filling)
- 1/4 cup brown sugar
- 1 1/2 cup water
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vegetable oil, plus more for cooking
Instructions
- In a large bowl, whisk together all the ingredients until smooth.
- Heat 1 tablespoon of vegetable oil or butter in a 10" skillet or large griddle over medium heat.
- Pour 1/4 cup portions of pancake batter onto the hot skillet or griddle.
- Cook for two minutes on one side until the edges are bubbly and set, then flip the pancakes and finish cooking for two more minutes on the other side until fluffy and golden brown.
- Serve cooked pancakes immediately or transfer them to a baking sheet and hold in a warm oven until serving.
- Repeat the above cooking process until all the pancake batter has been cooked.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 104Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 225mgCarbohydrates: 20gFiber: 1gSugar: 7gProtein: 2g
