I never expected a box of pancake mix and a little pumpkin to lead to pancakes my son calls the best he has ever had. These easy pumpkin pancakes turn out fluffy, golden, and completely impossible to resist.

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I’m obsessed with these pumpkin pancakes because they taste like I actually tried, even when I absolutely did not. The pancake mix keeps things simple, but the canned pumpkin puree makes every bite thick, soft, and loaded with that straight-up fall flavor I crave the second the weather even thinks about changing.

My son took one bite and announced they were the best pancakes he has ever had, which, honestly, I’m still riding high on. And I get it.

They’re fluffy, tender, lightly sweet, and ridiculously good with syrup sliding into every edge. Weekend breakfast.

Done. No notes from me.

Ingredients

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Pancake mix keeps things easy, fluffy, and way less messy on busy mornings.
Pumpkin puree adds cozy flavor, moisture, and a little veggie bonus.
Milk loosens the batter, so you can make it thick or thinner.
Eggs help the pancakes hold together and give them a soft bite.
Brown sugar adds warm sweetness without making breakfast taste like dessert.
Pumpkin pie spice brings that classic fall vibe everyone expects.
Cinnamon adds extra warmth, because pumpkin always loves a little cinnamon.
Vanilla makes the whole batter smell sweeter and taste more rounded.
Salt keeps the sweetness balanced, so the pancakes don’t taste flat.
Melted butter or oil keeps them tender, rich, and not dry.
Plus, syrup and butter make the stack feel extra weekend-worthy.

Ingredient Quantities

2 cups pancake mix

1 cup canned pumpkin puree

3�4 cup milk (see note: use more or less for batter thickness)

2 large eggs

2 tablespoons packed brown sugar

1 teaspoon pumpkin pie spice

1�2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1�4 teaspoon salt

2 tablespoons melted butter or vegetable oil

Vegetable oil or butter for the griddle, as needed

Maple syrup and butter for serving, optional

How to Make this

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1. In a large bowl whisk together 2 cups pancake mix, 2 tablespoons packed brown sugar, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.

2. In a separate bowl combine 1 cup canned pumpkin puree, 3/4 cup milk (add more or less to adjust batter thickness), 2 large eggs, and 1 teaspoon vanilla extract; whisk until smooth.

3. Stir the wet mixture into the dry ingredients until just combined; do not overmix.

4. Fold in 2 tablespoons melted butter or vegetable oil until incorporated.

5. Preheat a griddle or large skillet over medium heat and lightly grease with vegetable oil or butter.

6. Pour about 1/4 cup batter per pancake onto the hot griddle, spacing them so they have room to spread.

7. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.

8. Flip and cook the second side until golden and cooked through, about 1 to 2 minutes more.

9. Transfer pancakes to a plate and keep warm while you cook the remaining batter, adding more oil or butter to the griddle as needed.

10. Serve warm with maple syrup and butter if desired.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups and spoons (including a 1/4 cup measure)
5. Spatula
6. Griddle or large skillet
7. Ladle or 1/4 cup scoop for pouring batter
8. Plate or baking sheet to keep pancakes warm
9. Pastry brush or paper towel for greasing the griddle
10. Serving utensils and syrup pitcher

FAQ

Can I adjust the milk amount for thicker or thinner pancakes?

Yes. Start with 3 quarter cup and add more a tablespoon at a time for thinner batter or less for thicker pancakes until you reach a pourable but not runny consistency.

Can I use fresh cooked pumpkin instead of canned pumpkin puree?

Yes. Use cooked and mashed pumpkin (not pumpkin pie filling) and drain excess liquid if very wet so the batter is not too thin. Measure to equal the canned puree called for.

How do I store and reheat leftovers?

Cool and store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven at 350 F until warmed through to keep edges crisp, or microwave briefly if needed.

Can I make the batter ahead or freeze pancakes?

Batter is best used immediately but will hold in the fridge for up to 24 hours. Cooked pancakes freeze well between layers of parchment in a sealed bag for up to 2 months. Reheat from frozen in a toaster or oven.

How can I make these gluten free?

Substitute a 1 to 1 gluten free pancake mix that already contains xanthan gum if needed. Texture may be slightly different but the pumpkin and spices will work the same.

Can I add mix ins like nuts or chocolate chips and what temperature should I cook at?

Yes add chips or chopped nuts to the batter just before cooking. Cook on a preheated griddle over medium heat until bubbles form and edges set, about 2 to 3 minutes per side, adjusting heat so they brown without burning.

Easy Pumpkin Pancakes (w/pancake Mix) Recipe Substitutions and Variations

Pancake mix: Use 2 cups all purpose flour plus 3 teaspoons baking powder, 1 teaspoon sugar and 1/2 teaspoon salt; whisk before using.
Canned pumpkin puree: Substitute equal amount of cooked and mashed sweet potato or butternut squash puree.
Milk: Use equal amount of unsweetened almond, oat or soy milk, or whole milk powder reconstituted with water for similar richness.
Eggs: For each egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water and rested 5 minutes, or 1/4 cup applesauce for lighter texture.

Pro Tips

1. Let the batter rest 5 to 10 minutes before cooking so the flour hydrates and the pumpkin loosens up; you will get taller, more tender pancakes.
2. Adjust milk gradually to reach a thick but pourable batter; thicker batter makes fluffier pancakes, thinner batter spreads more and yields lighter, crepe-like results.
3. Cook over medium heat and keep the griddle evenly heated; too hot and the outside will darken before the center cooks, too cool and they will be flat and dense.
4. Add mix-ins sparingly and just before cooking: a handful of chopped nuts, chocolate chips, or toasted pumpkin seeds adds texture without weighing the batter down.
5. Keep finished pancakes warm in a single layer on a baking sheet in a low oven (about 200 F) so they stay fluffy while you finish the batch, and reheat gently in a skillet or toaster to preserve texture.

Easy Pumpkin Pancakes (w/pancake Mix) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

185

kcal

Equipment: 1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups and spoons (including a 1/4 cup measure)
5. Spatula
6. Griddle or large skillet
7. Ladle or 1/4 cup scoop for pouring batter
8. Plate or baking sheet to keep pancakes warm
9. Pastry brush or paper towel for greasing the griddle
10. Serving utensils and syrup pitcher

Ingredients

2 cups pancake mix
1 cup canned pumpkin puree
3�4 cup milk (see note: use more or less for batter thickness)
2 large eggs
2 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
1�2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1�4 teaspoon salt
2 tablespoons melted butter or vegetable oil
Vegetable oil or butter for the griddle, as needed
Maple syrup and butter for serving, optional

Directions

In a large bowl whisk together 2 cups pancake mix, 2 tablespoons packed brown sugar, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
In a separate bowl combine 1 cup canned pumpkin puree, 3/4 cup milk (add more or less to adjust batter thickness), 2 large eggs, and 1 teaspoon vanilla extract; whisk until smooth.
Stir the wet mixture into the dry ingredients until just combined; do not overmix.
Fold in 2 tablespoons melted butter or vegetable oil until incorporated.
Preheat a griddle or large skillet over medium heat and lightly grease with vegetable oil or butter.
Pour about 1/4 cup batter per pancake onto the hot griddle, spacing them so they have room to spread.
Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
Flip and cook the second side until golden and cooked through, about 1 to 2 minutes more.
Transfer pancakes to a plate and keep warm while you cook the remaining batter, adding more oil or butter to the griddle as needed.
Serve warm with maple syrup and butter if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.