These easy Pumpkin Pancakes are perfectly spiced, fluffy, and so soft they almost melt in your mouth! Served with a drizzle of maple syrup, they bring all the fall flavor to your breakfast table.
Wanna know my secret to success with these pumpkin pancakes? Store-bought pancake mix! Don’t worry, just like my fluffy pancake recipe, they still taste like they’re made from scratch.
They’re extra soft, fluffy, and super moist thanks to the pumpkin, and spiced just right with cinnamon and nutmeg. They truly taste like fall in every bite. Fair warning, you’re going to be obsessed!
“These are the easiest and best pumpkin pancakes I’ve ever made. The dough was so easy to shape into a circle and no oil required to make these beauties!! The pancakes were super fluffy and moist and oh so yummy. Definitely saving this to my recipe folder.” — Simone, skilled home cook and bread maker.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- 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 that states “just add water” in the directions is the best type to use for this recipe.
- Milk: You can use whatever type of milk you have on hand, but I always use whole milk as the higher fat content keeps the pancakes soft.
- Canned Pumpkin: Make sure you are using pure pumpkin puree and not the canned pumpkin pie filling (which is already sweetened and spiced).
- Spices: I like to add ground cinnamon, nutmeg, and ginger for a custom spice mix – heavy on the cinnamon and lighter on the nutmeg and ginger. However, you can always use 2 teaspoons pumpkin pie spice instead.
Tips For Making This Pumpkin Pancake Recipe
Visit the printable recipe card below for full directions.
Don’t over-mix the batter. Over mixing can lead to dense, chewy pancakes instead of soft, tender stacks. You want to mix just until you no longer see any streaks of flour left – a few lumps are totally fine.
The batter will be thick! I like to use a 1/4 cup scoop so that my pancakes are all the same size. Once it’s added to the skillet, I use a spatula (or the back of a spoon) to spread it out into a round pancake shape.
Use a non-stick griddle or skillet and you won’t need any butter or oil. This helps to keep the pancakes soft! You know it’s time to flip the pancake about a minute after it starts to bubble.
Watch the heat and cook time carefully. Cook them over medium-low heat so the inside has time to cook through without the outside getting too dark! The extra moisture from the pumpkin makes these pancakes cook a little slower than regular pancakes.
Serve them fresh and warm with butter and maple syrup. Looking to impress everyone? Add some whipped cream and a sprinkle of cinnamon on top to make them look like they came from your favorite breakfast spot!
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Flavor Variations To Try
Adding chopped nuts like pecans, walnuts, or sliced almonds is a great way to add a some texture. You can add a 1/2 cup of chopped nuts to the batter or sprinkle them on top. If using them as a topping though, I highly recommend you consider using candied walnuts!
White or chocolate chips, cinnamon chips, or toffee bits are all tasty options you can add in to your pancake batter for even more flavor. My family really loves adding a handful of cinnamon chips.
Pumpkin Pancakes
Ingredients
- 1 ½ cup dry pancake mix
- 1 cup milk
- ½ cup canned pumpkin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- butter & maple syrup for serving
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Instructions
- In a mixing bowl, combine all ingredients, stirring just until the batter comes together. This batter will be thick! If it's too thick for your liking, you can add a little more milk to thin it out.
- Heat a non-stick skillet to medium heat. Using a 1/4 cup scoop, pour batter on to skillet. Use the bottom of the scoop (or the back of a spoon or spatula) to form the batter into a round pancake shape.
- Once you start to see little bubbles form, cook about 30 seconds more, then flip the pancake. Continue to cook until pancake is browned on each side and cooked through. If your pancakes aren't cooking through before the outside is good and browned, turn your heat down to medium-low.
- Continue until you've used all the batter. Serve pancakes warm topped with butter and maple syrup! You can keep pancakes warm on a sheet pan in an oven heated to 200°F if you want to serve everyone at once.
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Notes
Video
Nutrition
Categories:
More Fall Breakfast Ideas
- Pumpkin Cream Cheese Muffins: As gorgeous as they are tasty!
- Pumpkin French Toast: Rich and custardy with lots of spice.
- Cranberry Muffins: Festive with tart pops of fresh cranberries.
- Pumpkin Bread: A reader favorite recipe every single year!
- French Toast Muffins: Handheld twist on the classic.
- Cranberry Orange Scones: Taste like they’re from a bakery.
- Pumpkin Muffins: So good with a whole can of pumpkin.
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1
I don’t have regular milk right now can I use a can of 2% carnation evaporated milk
Yes, it will work just fine!
So easy! I was craving pumpkin something and thought pancakes would be the least complicated route. A pancake mix and canned pumpkin recipe? Even better! I added one duck egg and used “aSmidgenof” Pumpkin Spice seasoning blend (going for easy here), and used whole wheat flax seed pancake mix and these are FANTASTIC! Super fluffy, golden orange, and delicious! Thank you!
Just made these today exactly as recipe said. Very thin batter and thin pancakes. Not fluffy at all. Used newly opened store brand pancake mix dated Sept.. 2022. Any suggestions?
Krusteze sweet cream pancake mix is awesome with pumpkin added. The best pancake batter ever and only water!
Made these this morning with million dollar bacon. The pancakes were fluffy and moist and tasted just like pumpkin pie. I will definitely be making these again.
(Note: I did add a splash of vanilla, but it probably wasn’t necessary)
These were delicious I added just a little brown sugar to the mix because I wasn’t sure if my family would like it but they loved them! Thx
For gluten free I used kinnikinnick gf pancake/waffle mix, and added one egg and 1/4tsp baking powder – so fluffy and tasty!
for any spice lover out there who makes this, just add chopped up habanero or whatever hot pepper that you can handle to the mix for a jack-o-lantern edition .. the heat and edgy spices of capcaisin peppers can light up any pumpkin treat into a jack-o-lantern for the taste buds..
Instead if water use tea bewed from pumpkin flavored tea bags
Can’t wait to try these! Love Pumpkin!
My family loves pumpkin! thinking ill make these this weekend! LOVE your blog!!
Thank you for this! Every pumpkin pancake recipe I’ve read has been way more complicated. This is perfect!
which kinds of pancakes mix do I need? the original add milk and eggs or the add water only?
I used the add water only kind. 🙂
These pancakes look so fluffy and delicious.
the fact that you’re still blogging about things that you’re actually cooking in your kitchen while mothering twins is miraculous, in my world… i’m impressed, easy pancakes or no. for the rest of us with little people who are a little more independent, these would be there perfect start for thanksgiving day when we’re distracted with the rest of the day’s prep.
I need to be honest, while I love pumpkin and pancakes and all food related things really…I initially opened up this post hoping to see a photo of your little bundles! Lol! I’d click either way (love your blog) but they are a serious bonus! 🙂 Happy Thanksgiving!
I’m all over boxed pancake mix! Totally understand being too busy to make your own mix in the morning. Love this quick recipe!
I will make this in the morning. Sounds delish
I love pancakes! I have never tried pumpkin pancakes. Thank you for this recipe. I will definitely try it.
Easy, and totally yummy! Just love these!