Home » Easy Pumpkin Pancakes Using Pancake Mix

Easy Pumpkin Pancakes Using Pancake Mix

Name: Easy Pumpkin Pancake Using Pancake Mix
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 2 cups pancake mix; 2 teaspoons ground cinnamon; 1 teaspoons pumpkin pie spice; 1 cup pumpkin puree; 2 tablespoons brown sugar; 2 teaspoons vanilla extract; 2 large eggs: room temperature and slightly beaten; 3 tablespoons melted unsalted butter; 1.5 cups buttermilk: whole milk can be used

Laura @ Join me in the Kitchen

November 6, 2025

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There is a white plate with a pile of pumpkin pancakes. There is a gold fork resting on the plate. There is a tan cloth napkin laying next to the plate. There is a small bowl of baked apples and a bottle of syrup in the background. Items are on an orange terrazzo surface.

Jump to Recipe

These delicious pumpkin pancakes can be whipped up in just minutes when using a pancake mix! Perfectly spiced, these fluffy pumpkin pancakes are a cozy breakfast that’s simple enough to make any morning.

Recipe Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Recipe Level: Beginner +

What You’ll Love

Quick and Convenient – With using a pancake mix, the recipe prep time is 5 to 10 minutes, making them perfect for busy mornings.
Seasonal Flavors – Adding pumpkin puree and warm spices, bring the taste of fall to your breakfast table.
Light and Fluffy – These easy pumpkin pancakes turn out light and airy and deliciously moist. (see Pro Tips)
Kid-Friendly – These pancakes are a hit with kids and adults alike, making them a family favorite.

There is a white plate with a stack of pumpkin pancakes with a few baked apples and syrup on top of them. There are a few strips of bacon resting on the plate. There is a dark brown cloth napkin and a silver fork laying next to the plate. There is a small dish of baked apples and a glass of orange juice in the background. Items are on a wood surface.

With just a few basic ingredients combined with canned pumpkin puree, you’ll turn a classic favorite into a delicious flavorful seasonal treat!

There are multiple bowls with ingredients in them to make pumpkin pancakes. Ingredients include: pancake mix, buttermilk, pumpkin puree, eggs, vanilla extract, melted butter, brown sugar, pumpkin pie spice, and ground cinnamon. Bowls are on an orange terrazzo surface.

Ingredient Notes

Pancake mix:You can use most any type of pancake mix to make pumpkin pancakes including: buttermilk, whole wheat, gluten-free, or protein pancake mix. Just follow the package instructions and incorporate the pumpkin puree, brown sugar, spices, and use buttermilk as the liquid.
Spices: Spices that pair well with pumpkin are nutmeg, cinnamon, cloves, and ginger. You can also use a pumpkin pie spice blend. Increase the amount of spices for a more robust flavor.
Buttermilk: whole milk can be used
Butter (for cooking): canola oil or cooking spray can be used
Optional toppings: maple syrup, butter, whipped cream, cinnamon apples from Emily Bites, or a sprinkle of cinnamon

Step-by-Step Instructions

Preheat a griddle or pan – Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter, oil, or cooking spray.

There is a large clear bowl with dry pancake mix, ground cinnamon, and ground pumpkin pie spice in it. There is a metal whisk laying next to the bowl. Items are on an orange terrazzo surface.

There is a large clear bowl with a dry pancake mixture in it. There is a wire whisk resting in the bowl. Bowl is on an orange terrazzo surface.

Mix dry ingredients – In a large bowl, add the pancake mix, cinnamon, and pumpkin spice. Stir gently until combined.

There is a large white bowl with eggs, brown sugar, vanilla extract, and pumpkin puree in it. There is a clear glass measuring cup with buttermilk in it and a small white bowl with melted butter in it in the background. There is a wire whisk lying next to the white bowl. Items are on an orange terrazzo surface.

There is a large white bowl with a pumpkin batter in it. There is a wire whisk resting in the bowl. The bowl is on an orange terrazzo surface.

Mix wet ingredients – In a separate bowl, whisk together the pumpkin puree, brown sugar, vanilla extract, and the slightly beaten eggs. Add the melted butter and the milk. Whisk ingredients together until smooth and well combined.

There is a large white bowl with a dry pancake mixture in it. There is a smaller white bowl with a wet pumpkin mixture in it. The bowls are on an orange terrazzo surface.

There is a large white bowl with a pumpkin batter and dry pancake mix on top of it. There is a white rubber spatula resting in the bowl. The bowl is on an orange terrazzo surface.

Combine – Add the pumpkin mixture to the dry ingredients. Stir gently until just combined. Don’t over mix the pancake batter! Also, a few small lumps are okay.

There is a dark gray skillet with 4 pumpkin pancake cooking in it. The skillet is on an orange terrazzo surface.

Cook the pancakes – Pour batter onto the preheated pan. Cook until the bubbles on the top start popping and the edges start to look set.

Carefully flip and finish cooking until golden brown. Depending on the size of your skillet or griddle, you may need to cook your pancakes in batches.

To serve – Serve the pancakes warm with your favorite toppings like maple syrup, butter, whipped cream, fruit, or a sprinkle of cinnamon.

See recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

For extra fluffy pumpkin pancakes – Let the batter sit for a few minutes before cooking to allow the pancake mix to absorb some of the liquids.
Room temperature – Allow the butter, eggs, and milk to stand at room temperature for about 30 minutes prior to making the pancakes. This step helps the ingredients to combine easier and smoother.
Don’t overcrowd – When cooking the pumpkin pancakes, give them plenty of room to expand and fluff. This will help them cook evenly.
Cooking Time – The thicker and larger the pancake, the longer it will take to cook. Just keep an eye on the surface of the pancake, once the bubbles start popping, it’s time to flip and complete pancake cooking.

Storing

Allow pancakes to cool to room temperature. Pancakes can be stored in an airtight container in the fridge for 2 to 3 days. Freezer – Layer pancakes between sheets of waxed paper in an air tight container or reusable freezer bag. Freeze for up to 2 months. Allow them to come to room temperature before reheating.

Reheating

To reheat pancakes, place them on a baking sheet and heat in a 325 degrees toaster oven or a conventional oven for about 5-6 minutes or until warm.

Make Ahead

For the fluffiest pancakes, it’s best to use the batter when it is freshly made, but if needed, you can store the prepared batter in the fridge for 8 to 10 hours. Just give it a good stir before cooking.

More Delicious Breakfast/Brunch Dishes

Yield: 16-18 pancakes

Easy Pumpkin Pancake Using Pancake Mix

These delicious pumpkin pancakes can be whipped up in no time when using a pancake mix! Perfectly spiced, these fluffy pumpkin pancakes are a cozy breakfast that's simple enough to make any morning.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 cups pancake mix
2 teaspoons ground cinnamon
1 teaspoons pumpkin pie spice
1 cup pumpkin puree
2 tablespoons brown sugar
2 teaspoons vanilla extract
2 large eggs: room temperature and slightly beaten
3 tablespoons melted unsalted butter
1.5 cups buttermilk: whole milk can be used

Instructions

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter, oil, or cooking spray.
In a large bowl, add the pancake mix, cinnamon, and pumpkin spice. Stir gently until combined.
In a separate bowl, whisk together the pumpkin puree, brown sugar, vanilla extract, and the slightly beaten eggs. Add the melted butter and the milk. Whisk ingredients together until smooth and well combined.
Add the pumpkin mixture to the dry ingredients. Stir gently until just combined. Don’t over mix the pancake batter! Also, a few small lumps are okay.
Use a 1/4 measuring cup to make each pancake. Pour measured batter onto the preheated pan. Cook for about 2-3 minutes, until the bubbles on the top start popping and the edges start to look set.
Carefully flip and finish cooking for another 2-3 minutes, or until golden brown. Depending on the size of your skillet or griddle, you may need to cook your pancakes in batches.
Serve the pancakes warm with your favorite toppings like maple syrup, butter, whipped cream, fruit, or a sprinkle of cinnamon.

Notes

Pro Tips

For extra fluffy pumpkin pancakes: Let the batter sit for a few minutes before cooking to allow the pancake mix to absorb some of the liquids.

Room temperature: Allow the butter, eggs, and milk to stand at room temperature for about 30 minutes prior to making the pancakes. This step helps the ingredients to combine easier and smoother.

Don't overcrowd: When cooking the pumpkin pancakes, give them plenty of room to expand and fluff. This will help them cook evenly.

Cooking Time: The thicker and larger the pancake, the longer it will take to cook. Just keep an eye on the surface of the pancake, once the bubbles start popping, it's time to flip and complete pancake cooking.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 112Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 206mgCarbohydrates: 17gFiber: 1gSugar: 6gProtein: 3g