The air is getting cooler and the leaves are changing colors, which means one thing - it's time to break out the pumpkin spice! These fluffy pumpkin spice pancakes are the perfect way to usher in autumn for a fall breakfast. They're packed with popular fall flavor with real canned pumpkin in the batter and are easy to make on a lazy Sunday morning with a store-bought pancake mix.
I love pumpkin pastries and can be seen with made-from-scratch pumpkin chocolate chip muffins and then the cake mix pumpkin chocolate chip muffins. I also have a recipe combining ricotta and pumpkin for pumpkin ricotta pancakes. So, when my family was asking for pumpkin pancakes I decided to try my hand at pumpkin spice pancakes made with pancake mix.
The basics of the ingredients should make the pumpkin pancakes a cinch to make.
- pancake mix - Your favorite pancake mix will work for this recipe. You don't have to buy a special pancake mix to make this recipe.
- brown sugar - Sweeten up the pancakes with some light brown sugar.
- pumpkin pie spice - Make it easier on yourself instead of buying ground cinnamon, ground nutmeg, allspice, and ground ginger by just using pumpkin pie spice.
- egg - a large whole egg is all you need.
- milk - Regular milk or buttermilk will both work in this recipe.
- butter - Butter for the pancake batter but also butter to top off the cooked pancakes.
- pumpkin puree - Canned pumpkin is pumpkin puree. If you buy canned pumpkin make sure it isn't pumpkin pie filling.
- Maple syrup, for serving
See recipe card for quantities.
Instructions - How to Make Pumpkin Pancakes with Pancake Mix
These pumpkin pancakes are super easy to make which is why I think I may make them every weekend in the fall.
In a large bowl, whisk together the pancake mix, brown sugar, and pumpkin pie spice.
Then, in a separate bowl, beat the egg. Stir in the milk, melted butter, and pumpkin puree.
Pour the wet ingredients into the dry ingredients and mix just until combined (do not overmix).
Heat a lightly greased griddle or skillet over medium heat. Scoop the batter onto the griddle using about ¼ cup for each pancake.
Cook until bubbles start to form on the surface, about 2-3 minutes. Flip and cook until golden brown on the other side, about 2 more minutes. Serve the pumpkin pancakes with butter and warmed maple syrup.
These Pumpkin Spice Pancakes are one of my fall breakfasts. Whether you're enjoying them with a steaming cup of coffee, sharing them with friends and family, or savoring a quiet morning, they're sure to make your day a little cozier. So, indulge in the flavors of fall with each delicious bite of pumpkin pancakes! 🥞🍁🎃🍂✨
Hint: let the pancake batter rest before pouring the pancakes out on the skillet or griddle. This will make sure the flour is absorbed and result in lighter, fluffier pancakes.
Adjusting this recipe for dietary needs is easy to do. Here are some ways to make these pumpkin pancakes gluten-free, dairy-free
- Gluten-Free Options: instead of regular pancake mix, use a gluten free pancake mix as a substitute.
- Dairy-Free Options: Substitute dairy-free milk and butter for a dairy-free version or coconut oil.
If you need a substitute for pancake mix you can make these pancakes with this as a substitute:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- Pinch of salt
Make these pancakes in lots of different ways as a base recipe for flavorful pancakes.
- Chocolate chip pancakes - add chocolate chips to the pancakes when you pour them on the griddle.
- Cream Cheese Drizzle: Instead of the Maple Cinnamon Syrup, try a cream cheese drizzle. Mix softened cream cheese, powdered sugar, and a bit of milk until it reaches a drizzling consistency.
- Pecan or Walnut Crunch: For some added texture and nutty goodness, sprinkle chopped pecans or walnuts on top of the pancakes. Toast chopped pecans in a low heat pan and serve over the pumpkin pancakes with butter and warmed maple syrup.
Pancake Making Equipment
Want to make sure you have the right ingredients and equipment to make these pancakes? Here are the products and ingredients I recommend to make all the pumpkin pancakes.
Storing Leftover Pancakes
Let the leftover pancakes cool before storing. Leftover pancakes can be stored in the fridge and freezer.
- Storing leftover pancakes in the fridge: Place the cooled pancakes in an airtight containter or bag and store for a week.
- Storing leftover pancakes in the freezer: Wrap the pancakes in plastic wrap and put in a freezer bag. Then pull the pancakes out one out a time to thaw before reheating.
Reheat the pancakes in a toast for 30 to 60 seconds. Then serve with the butter and maple syrup.
Top Tip for Making Fluffy Pancakes
Let the pancake batter set for 10 minutes before making the pancakes. The pancake batter can sit up to 30 minutes This will allow the flour in the batter to absorb the liquid to make lighter and fluffier pancakes.
When buying canned pumpkin be sure it is pure pumpkin and not pumpkin pie filling. Pumpkin pie filling is everything you need to make a pumpkin pie in a can. It will not be the same.
Yes - Pumpkin puree is cooked and smashed aka pureed pumpkin. It is the same thing.
Related Pumpkin Recipes
Looking for other pumpkin recipes like this? Try these easy pumpkin recipes:
More Breakfast Recipes
These are my favorite breakfast dishes to serve on weekends and holidays:
Pumpkin Spice Pancakes
- 2 cups pancake mix
- 1 teaspoon pumpkin pie spice
- 1 tablespoon brown sugar
- ½ teaspoon salt
- 1 cup milk
- ½ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons butter melted
- ½ cup pecans chocolate chips optional
- ½ cup maple syrup
- In a small bowl, combine the pancake mix, sugar, spices, and salt.
- Mix the milk, pumpkin, eggs, vanilla, and melted butter together. Then mix the dry ingredients together with the wet ingredients. Mix to just barely combine.
- Let set for several minutes and begin heating your griddle. Heat the griddle to 350°, then spray with cooking spray. Pour the pancake batter onto the griddle and then turn the temperature down to 300°. Drop chocolate chips onto the pancakes, if using them.
- Cook on the first side for 2-3 minutes. Then flip and cook on the other side for a minute or two.
- Serve with butter, sifted powdered sugar, toasted pecans, and maple syrup.