Name: Pumpkin Pancake Recipe with Pancake Mix
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups (240 g) pancake mix; 1 tbsp (12 g) sugar; 1 tsp (3 g) pumpkin pie spice; ½ cup (122 g) pumpkin purée; 2 tsp (10 ml) vanilla extract; 1 ¼ cups (300 ml) water or milk

Jump to Recipe

If autumn had a flavor, I’m convinced it would taste like this pumpkin pancake recipe with pancake mix—sweet, spiced, and downright hug-in-a-plate worthy. We’re talking the kind of breakfast that makes you want to stay in pajamas all day, sip hot coffee, and watch the leaves do their slow-motion ballet outside your window. And here’s the best part: you don’t need to fuss with from-scratch batter. We’re taking the trusty pancake mix sitting in your pantry and transforming it into the fluffiest, most festive stack you’ll make all season.

Whether you’re a busy mom trying to feed hungry little faces before school, or just someone who craves an easy fall breakfast that tastes like it took way more effort than it did, this recipe is your golden ticket. The pumpkin purée adds richness, the pumpkin pie spice gives it that cozy kick, and the vanilla rounds it all out beautifully.

In just 15 minutes, you can have a plate of fluffy pumpkin pancakes ready to serve. No complicated steps, no special equipment—just pure fall comfort on a plate

Why You’ll Love This Pumpkin Pancake Recipe with Pancake Mix

It’s a quick autumn recipe—perfect for busy mornings.
Fluffy pumpkin pancakes without extra fuss.
Minimal cleanup (only one mixing bowl!).
Fall flavors the whole family will adore.

Ingredients

2 cups pancake mix (240 g)
1 tablespoon sugar (12 g)
1 teaspoon pumpkin pie spice (3 g)
½ cup pumpkin purée (122 g)
2 teaspoons vanilla extract (10 ml)
1 ¼ cups water or milk (300 ml)

Instructions

Mix dry ingredients: In a large bowl, whisk together pancake mix, pumpkin pie spice, and sugar until evenly combined.
Add wet ingredients: Stir in pumpkin purée, vanilla extract, and water or milk. Whisk gently until smooth—avoid overmixing to keep pancakes fluffy.
Preheat pan: Heat a nonstick skillet or griddle over medium heat. Once hot, lightly brush with butter.
Cook pancakes: Using a ladle or ⅓ cup measure, pour batter onto the pan. Cook 1–2 minutes per side, until bubbles form in the center and edges look set before flipping.
Serve: Stack warm pancakes high and top with maple syrup, whipped cream, or fresh fruit for the ultimate easy fall breakfast.

Cooking Tips for Perfect Fluffy Pumpkin Pancakes

Here’s the secret: treat your batter like a delicate friendship—don’t overwork it. Overmixing develops gluten, and gluten means tough pancakes, not the soft cloud-like texture we’re going for.

Also, make sure your pan is preheated before adding the batter. If it’s too cold, your pancakes will spread too much; too hot, and they’ll brown before cooking through. Medium heat is your sweet spot.

And here’s my favorite trick: after you pour the batter, resist the urge to poke or press them down. Let those bubbles do their magic. That’s how you get that light, airy inside we all love.

Oh, and if your first pancake is a little “meh”—welcome to the club. The first one is always the sacrificial pancake.

A Little Story from My Kitchen

This recipe started out as a “What can I make before my coffee kicks in?” moment. I had pumpkin purée in the fridge, leftover from a pie experiment gone slightly wrong (don’t ask), and a box of pancake mix staring at me. A quick whisk here, a sprinkle of spice there, and before I knew it, my kitchen smelled like a bakery in October.

The best part? My kids came running down the stairs, still in pajamas, noses twitching like cartoon characters. They devoured the pancakes before I could even pour myself a second cup of coffee. Now, it’s become a weekend tradition—one I secretly look forward to more than they do.

What to Serve with Pumpkin Pancakes

Pumpkin pancakes are already a flavor party on their own, but pairing them with the right sides can make breakfast feel like a full-on fall festival. Fresh berries add a pop of color and tartness to balance the sweet spice. Crispy bacon or savory breakfast sausage brings a salty contrast that makes each bite even better.

If you want to lean into the dessert-for-breakfast vibe, a dollop of cinnamon whipped cream or a drizzle of caramel sauce will make your pancakes absolutely irresistible. And of course, nothing beats the classic—warm maple syrup pooling over the edges of your stack.

For drinks, pair them with a pumpkin spice latte for the ultimate fall-in-a-cup experience, or go for something refreshing like apple cider. Either way, these pancakes will be the star of the table.

How to Store

Leftovers (if there are any!) store beautifully. Let your pancakes cool completely before placing them in an airtight container. They’ll keep in the fridge for up to 3 days.

For longer storage, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer bag. They’ll last up to 2 months—perfect for pulling out on a chilly morning when you need breakfast fast.

To reheat, pop them in the toaster or microwave. The toaster keeps them a little crisp on the edges, while the microwave gives you a softer texture. Either way, they’ll still taste like they were made fresh.

FAQs

Can I substitute pumpkin pie spice?

Yes! Use ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger for a DIY blend.

Can I make these pancakes dairy-free?

Absolutely. Use a plant-based milk like almond or oat, and skip the butter for cooking (use coconut oil instead).

How can I make them extra fluffy?

Use milk instead of water, and add an extra tablespoon of pumpkin purée for extra richness.

Do I need to add sugar?

You can skip it if you prefer less sweetness—especially if you’re topping with syrup.

When the mornings get crisp and the leaves start turning, this pumpkin pancake recipe with pancake mix is my go-to comfort food. It’s simple, cozy, and feels like a celebration of fall with every bite. Once you try it, I have a feeling it’ll become your autumn breakfast tradition too.

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