There’s no easier way to get fluffy, beautifully spiced, melt in your mouth delicious pumpkin pancakes than using pancake mix! This recipe comes together in minutes and it’ll taste better than any version of pumpkin pancakes you’ve had from a restaurant. Truly a cozy, comforting breakfast delight!
This is an especially perfect recipe to make in autumn and winter, because it gives you such seasonal vibes. Picture having a stack of pumpkin pancakes in chilly weather with a cup of hot coffee or hot chocolate. Basically a celebration in a meal!
When experimenting with the recipe, I wanted pancakes that are just as fluffy and perfect as this popular buttermilk pancake recipe on my website, but with pumpkin flavor, warm spices, and sweetness from brown sugar. These pancakes would pair so well with this chai karak!
Jump to:
Ingredients:
- Pancake Mix- the pancake mix of your choice! It can be regular or buttermilk.
- Brown Sugar- I like sweetening these pancakes with a little brown sugar (light or dark both work great) to give them more of an wintery feel than regular sugar.
- Spices- I never buy pumpkin pie spice, I used a mix of cinnamon powder, ginger powder, allspice, cardamom and a pinch of cloves and nutmeg. They came out perfectly!
- Buttermilk- I make my own by adding white vinegar to regular milk.
- Canned Pumpkin- Make sure you get canned pumpkin instead of canned pumpkin pie filling which comes already sweetened.
- Eggs- Room temperature eggs so they mix in better
- Olive Oil- It’s just a small amount so I prefer using this to vegetable oil, I always have it on hand, it’s healthier and you can’t detect the taste at all!
- Vanilla extract– for a little extra flavor.
See recipe card for quantities.
Instructions
- Step 1: Add the pancake mix, brown sugar, and spices to a bowl.
- Step 2: Whisk together until combined.
- Step 3: Add the buttermilk, pumpkin puree, eggs, olive oil and vanilla to a separate bowl.
- Step 4: Whisk together to combine.
- Step 5: Add the wet ingredients to the dry ingredients.
- Step 6: Mix gently until just combined.
- Step 7: place about 1/4 cup of batter in a hot skillet and cook for a few minutes.
- Step 8: Flip and cook on the other side for a couple minutes.
Hint: If you don’t have a large electric griddle, which I don’t, I like to heat two skillets at the same time on two different burners and cook two pancakes at a time to get through the batter faster.
Cooking the pancakes thoroughly
These pancakes are quite thick so they might brown pretty fast, but make sure the center of the pancakes has cooked through before removing them from the heat.
How to serve:
These pancakes are absolutely delicious as is, but you can definitely embellish them even more if you like!
- Nuts – Topping pumpkin pancakes with toasted pecans is a gamechanger- or go one step further and top with caramelized pecans!
- Sauce – A drizzle of salted caramel sauce on these would be heavenly, in place of the maple syrup.
- Chocolate chips- Add some chocolate chips to the pancake batter in the griddle or top the pancakes with chocolate chips when warm to get a delicious pumpkin chocolate flavor combination.
- Compound butter- Try this with cinnamon butter or honey butter (Just mix softened butter with either cinnamon powder or honey, then roll into a log in plastic wrap and chill, then slice).
- Ice cream- Again, for a very over the top pancake, some vanilla ice cream on a stack of pumpkin pancakes from pancake mix would be delicious!
Storing Leftovers:
Leftover pancakes actually last really well in the fridge in an airtight container for 2-3 days. They warm up really nicely in a microwave for 15 seconds or so, or even in the slot of a toaster, or in a warm oven.
You can also freeze pumpkin pancakes for up to two months which makes them such a great make ahead breakfast. First, flash freeze them on a baking sheet until cold and hard, then you can place them together in a freezer bag without worrying about them sticking together. You don’t need to thaw to reheat, just microwave or place in a toaster until nice and warm.
For another delicious pancake variation, check out this recipe for biscoff pancakes– so decadent.
Expert tips and tricks for pumpkin pancakes with pancake mix:
- Don’t overmix the batter, because that’ll result in touch and chewy pancakes. For fluffy, melt in your mouth pumpkin pancakes you’ll want to barely mix, until flour streaks just disappear.
- Make sure the skillet is hot enough before adding the pancakes, but keep the heat on medium. Don’t cook on heat that’s too high since these pumpkin pancakes are on the thicker side, you want to make sure the middle is cooked through before the exterior burns.
- Serve these in a stack of at least two pancakes for the best flavor, with a little butter, plenty of maple syrup and optionally some toasted pecans.
Top Tip
To keep the pancakes warm as they come off the skillet while you make the rest of the pancake batter, preheat oven to 200F (100C) and place a baking tray in the middle of the oven. Every time a pancake is done, place it on the baking tray to keep warm while you finish up the rest of the batter.
Recipe FAQs:
Yes, use your go to pancake mix, anything works. Regular, or buttermilk will probably give you more consistent results than any of the healthier whole wheat or alternative options.
I haven’t tried it out but as long as the consistency is the same it should work just as well- it may not have as vibrant an orange color though.
Yes you can! 1.5 teaspoon to 2 teaspoon of the mixed spice should do.
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Pairing
These are my favorite things to have alongside these pancakes:
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Pumpkin Pancakes from Pancake Mix
Ingredients
- 2 cups pancake mix 280g
- 2 tablespoon brown sugar
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon allspice
- 1/4 teaspoon cardamom powder
- pinch each ground cloves and nutmeg, optional
- 1 1/2 cups buttermilk see notes on how to make your own
- 2/3 cup canned pumpkin puree 150g
- 2 eggs, room temperature
- 2 tablespoon olive oil
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine the pancake mix with the brown sugar and all of the spices, and whisk until well combined.
- In a separate medium bowl, whisk the buttermilk, pumpkin puree, eggs, olive oil and vanilla until well combined.
- Add the wet ingredients ot the dry ingredients, and gently fold the dry mixture into the wet until just combined- don't overmix!
- In a medium skillet set over medium high heat, melt a little butter in skillet or spray skillet with some non stick spray. Add about 1/4 cup at a time of the pancake batter onto the hot skillet, and cook 2-3 minutes a side or until golden brown and cooked through.
- Keep repeating until you finish all the batter. See the notes if you want to see how I keep the finished pancakes warm in the meantime.
Video
Notes
- Nuts – Topping pumpkin pancakes with toasted pecans is a gamechanger- or go one step further and top with caramelized pecans!
- Sauce – A drizzle of salted caramel sauce on these would be heavenly, in place of the maple syrup.
- Chocolate chips- Add some chocolate chips to the pancake batter in the griddle or top the pancakes with chocolate chips when warm to get a delicious pumpkin chocolate flavor combination.
- Compound butter- Try this with cinnamon butter or honey butter (Just mix softened butter mixed with either cinnamon powder or honey, then roll into a log in plastic wrap and chill then slice).
- Ice cream- Again, for a very over the top pancake, some vanilla ice cream on a stack of pumpkin pancakes from pancake mix would be delicious!
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