Easy Pumpkin Pancakes

Why I Love this Pumpkin Pancake Recipe

Wanna know my secret to success with these pumpkin pancakes? Store-bought pancake mix! Don’t worry, they still taste like they’re made from scratch with lots of love… even though we’re cutting some corners. This is my go-to Thanksgiving breakfast because it’s so quick, easy, autumnal, and sets the mood for the whole day! Pumpkin pancakes are also pretty fabulous on a random Sunday morning in October, too. Here’s why you’ll want to make them all season long:

• Easy: Yes! Thanks to the pancake mix, this recipe is deliciously quick and easy. That’s why I love whipping up a big batch of these flapjacks on days like Thanksgiving!
• Fluffy: The pumpkin puree gives these pancakes just the right amount of fluffy moisture.
• Great with Toppings: Whether you prefer maple syrup, whipped cream, or a sprinkle of powdered sugar, these pancakes pair perfectly with a variety of toppings.
• Perfect for Batch Cooking: Make a double batch and freeze the extras for an easy, quick breakfast later in the week.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for pumpkin pancakes. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Pancake Mix: You have the option to use something as basic as Bisquick pancake mix or whatever brand you like the best. This is my favorite pancake mix, but any mix will work!
• Milk: You can use whatever milk you have on hand. I used whole milk for best texture.
• Canned Pumpkin: Using this ingredient not only flavors the pancakes but it makes them extra moist and fluffy. It’s a fool-proof ingredient for perfect pancakes.
• Ground Ginger: You can substitute ground mace for ginger if you don’t have any. Or you can compensate with the other spices (nutmeg and ginger). Actually, this goes for all three spices! If you are out of one spice, just make up for it with the other two.

How to Make the Best Pumpkin Pancakes

It’s time to turn up the griddle and get started. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Chef’s Tips & Variations

• You can use whatever pancake mix you like: For the best results though, use one that states “just add water”. That’s the best type to use for this recipe.
• Make sure that your pan or griddle is pre-heated before cooking the pancakes: This allows the pancake to get that delicious golden outside crust that protects the fluffy center.
• Make them “to go”: If you’re eating these pancakes on the go, you can add a few tablespoons of maple syrup to the batter. This way you still get that extra bit of sweetness without a sticky mess.
• Heat the maple syrup prior to pouring it on the pancakes: It makes a world of a difference!

What to Serve with Pumpkin Pancakes

These pumpkin pancakes are great on their own. Or you can add them to a decked-out breakfast spread. Here are some of my favorite ways to serve them!

• Chocolate chips anyone? This wouldn’t be a pancake post without mentioning that you can 100% add chocolate chips to this recipe!
• Top them with a swirl of whipped cream. I like to stir a little cinnamon into mine for added flavor.
• Add some nuts for crunch. Adding nuts like pecans, walnuts, or sliced almonds is a great way to add a some texture to the plate.
• Give them a healthy boost. You can add things like flax seeds or chia seeds to the mix for added nutritional value.
• Don’t forget the coffee! I love having these pancakes with a simple cup of coffee and my homemade pumpkin spice coffee creamer. It’s a great way to start off a crisp fall morning.
• Make it a well-balanced breakfast. Serve it alongside a protein-packed egg casserole like my bacon and sausage casserole or overnight ham casserole.