If you’re searching for the coziest breakfast to usher in autumn or just want a delicious twist on your morning routine, Easy Pumpkin Pancakes (with Pancake Mix) will absolutely delight you. This recipe combines the comforting flavors of pumpkin and warming spices with the fluffiness of classic pancakes, all made wonderfully simple by starting with your favorite pancake mix. In just 20 minutes, you’ll have a stack of golden beauties that taste like pumpkin pie in breakfast form—perfect for lazy weekends, brunch gatherings, or any time you crave a taste of fall.
Ingredients You’ll Need
What makes Easy Pumpkin Pancakes (with Pancake Mix) so fantastic is how a handful of pantry staples can create such magic. Each ingredient is chosen for its ability to enhance the flavor, texture, and irresistible aroma of these pancakes—making every bite memorable.
- Pancake Mix: This is your secret weapon for quick, fluffy pancakes without any fuss—just make sure to use a good quality mix for best results!
- Milk (or almond milk): Adds richness and moisture; feel free to use your favorite kind to suit your taste or dietary needs.
- Canned Pumpkin Purée: Brings that lovely orange hue and earthy sweetness, plus a boost of nutrition.
- Large Egg: Provides structure and helps your pancakes hold together beautifully.
- Brown Sugar: Enhances the pumpkin flavor and adds a gentle caramel note—just a touch goes a long way.
- Vanilla Extract: Rounds out the flavors and adds a hint of warmth to every bite.
- Pumpkin Pie Spice (or cinnamon, nutmeg, and cloves): The spice blend is essential for that classic autumnal aroma and taste.
- Butter or Oil for Cooking: Ensures your pancakes cook up golden and don’t stick to the pan—plus, a little butter adds flavor!
How to Make Easy Pumpkin Pancakes (with Pancake Mix)
Step 1: Mix the Batter
Start by grabbing a large mixing bowl and adding the pancake mix, milk, pumpkin purée, egg, brown sugar, vanilla extract, and pumpkin pie spice. Stir everything together just until it’s combined—don’t worry if there are a few lumps, as overmixing can make the pancakes tough. You’ll notice the batter turn a lovely pumpkin color and smell absolutely amazing.
Step 2: Preheat and Grease the Pan
Place a nonstick skillet or griddle over medium heat and let it warm up for a couple of minutes. Lightly grease it with butter or oil—this helps the pancakes cook evenly and develop those dreamy, golden edges. If you’re cooking in batches, keep the pan lightly greased between rounds for best results.
Step 3: Pour and Cook the Pancakes
Use a 1/4 cup measuring cup to scoop the batter onto the skillet for each pancake. Let them cook until bubbles start to form on the surface and the edges look set, about 2 to 3 minutes. This is your cue that they’re ready to flip!
Step 4: Flip and Finish Cooking
Gently flip each pancake with a spatula and cook the other side until it’s golden brown, about 1 to 2 minutes more. The aroma at this stage is pure pumpkin spice heaven! Remove the pancakes from the skillet and keep them warm while you finish the rest of the batch.
Step 5: Serve Warm
Repeat with the remaining batter, making sure to grease the pan as needed. Serve your Easy Pumpkin Pancakes (with Pancake Mix) while they’re still warm and fluffy, stacked high and ready for toppings.
How to Serve Easy Pumpkin Pancakes (with Pancake Mix)
Garnishes
Top your pancakes with a pat of butter, a drizzle of real maple syrup, and a sprinkle of extra pumpkin pie spice for a little extra flair. If you’re feeling festive, add a dollop of whipped cream or a scattering of toasted pecans for crunch—both pair beautifully with the pumpkin flavor.
Side Dishes
For a hearty brunch, serve these pancakes alongside crispy bacon, breakfast sausage, or scrambled eggs. Fresh fruit like sliced bananas or berries makes a lovely contrast to the warm spices and adds a pop of color to your plate.
Creative Ways to Present
Take your Easy Pumpkin Pancakes (with Pancake Mix) to the next level by layering them with cream cheese frosting for a pumpkin “pancake cake,” or cut them into fun shapes with cookie cutters for kids. You can even serve them in mini stacks for a brunch buffet—just add a toothpick and a dusting of powdered sugar!
Make Ahead and Storage
Storing Leftovers
If you have leftover pancakes, let them cool to room temperature, then stack them with a piece of parchment paper between each to prevent sticking. Store them in an airtight container in the refrigerator, where they’ll stay fresh for up to three days.
Freezing
Easy Pumpkin Pancakes (with Pancake Mix) freeze beautifully! Arrange cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag. This way, you can pull out just what you need for a quick breakfast any morning.
Reheating
To reheat, simply pop the pancakes in the toaster (for a slightly crisp edge) or microwave them in 20-second bursts until warmed through. If you have a big batch, you can even reheat them in the oven at 300°F for about 10 minutes.
FAQs
Can I use a gluten-free pancake mix?
Absolutely! Easy Pumpkin Pancakes (with Pancake Mix) work just as well with any gluten-free pancake mix. Follow the same directions, and you’ll still get that wonderful fluffy texture and pumpkin spice flavor.
What if I don’t have pumpkin pie spice?
No problem—just use a blend of cinnamon, nutmeg, and cloves instead. About 1/2 teaspoon cinnamon, plus a pinch each of nutmeg and cloves, will do the trick and capture that classic fall essence.
Can I make the batter ahead of time?
You can mix the wet and dry ingredients separately the night before, but for the fluffiest pancakes, combine them right before cooking. If you must make it ahead, store the batter in the fridge and gently stir before using.
How do I keep pancakes warm for a crowd?
Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch. This keeps them perfectly warm without drying them out—ideal for serving Easy Pumpkin Pancakes (with Pancake Mix) at brunch parties.
Can I double the recipe?
Definitely! This recipe scales up beautifully. Just double all the ingredients, and cook pancakes in batches, keeping the earlier ones warm in the oven until you’re ready to serve.
Final Thoughts
There’s something undeniably special about starting your day with Easy Pumpkin Pancakes (with Pancake Mix). They’re quick, cozy, and packed with pumpkin spice flavor, making any morning feel like a celebration. Give them a try and let them become your new fall favorite!
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Easy Pumpkin Pancakes (with Pancake Mix) Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings (about 16 pancakes) 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Description
These Easy Pumpkin Pancakes are a delicious and quick fall-inspired breakfast treat, made with pantry-friendly pancake mix and canned pumpkin purée. Perfectly spiced with pumpkin pie spice, they’re fluffy, flavorful, and ideal for busy mornings or cozy weekend brunches.
Ingredients
Main Ingredients
- 2 cups pancake mix
- 1 cup milk (or almond milk for a dairy-free option)
- 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)
- Butter or oil for cooking
Instructions
- Prepare the batter: In a large mixing bowl, combine the pancake mix, milk, pumpkin purée, egg, brown sugar, vanilla extract, and pumpkin pie spice. Stir gently until just combined to avoid overmixing which can make the pancakes tough.
- Heat the skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking and promote browning.
- Cook the pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.
- Flip pancakes: Carefully flip each pancake and cook the other side until golden brown, approximately 1 to 2 minutes more.
- Repeat cooking: Continue cooking the remaining batter, adding more butter or oil as needed to keep pancakes from sticking.
- Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, whipped cream, or additional pumpkin spice.
Notes
- Use almond milk or any plant-based milk to make the recipe dairy-free.
- Adjust the amount of pumpkin pie spice to suit your flavor preference.
- Do not overmix the batter; lumps are okay and help keep pancakes tender.
- These pancakes freeze well; reheat gently in a toaster or oven.
- For extra protein, add a scoop of vanilla protein powder to the batter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 6g
- Sodium: 360mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
