Easy Pumpkin Pancakes - Give Recipe (2024)

About The Ingredients

Pancake mix:For this delicious pumpkin pancakes recipe, we useBisquick Original Pancake & Baking Mix. However, there areother pancake mix brands you can use too.You can even make your ownhomemade pancake mixand store it for several months. Please read the substitute note below.

Pumpkin puree:To make pancakes with pumpkin you need to use pumpkin puree, not pumpkin pie filling.Look forpure, unsweetenedcanned pumpkin at the store. It shouldn’t be flavored and it should have a silky smooth texture. If you can’t find it or want to make everything from scratch,make your own pumpkin puree at home! Believe it or not, it is ridiculously easy! You can even freeze some for a later use.

Spices:Adding spices to these Bisquick pancakes with pumpkin puree is optional. But we highly recommend doing so to make them a little more interesting. We use cinnamon, nutmeg and ginger. You can use ground cloves too.

The aroma they gave to the pumpkin pancakes is to die for! You can either buy or learn how to makepumpkin pie spice. It adds a hearty warm undertone to them that plain pancakes don't have. And it helps enhance the natural pumpkin flavors too!

Milk: Although, you can make these pancakes with water as well, we find that they become richer with milk. So we recommend the use of milk when making pumpkin pancakes from mix.

Egg:We use egg as it is recommended on the Bisquick pancake mix package itself. If you want to makeegg free pancakes, then it might be better to use the pancake mix brands that are asking for only water, also known as "just add water pancake mix" or "complete pancake mix".

Krusteaz CompleteButtermilkPancake Mix, Hungry Jack Complete Pancake Mix andPearl Milling Company Complete Pancake Mix(formerly known as Aunt Jemima Original Complete Pancake Mix) are some of these brands.

Pancake Mix Substitute

You don't have pancake mix on hand or can't find it at your local store, but still want to make delicious pumpkin pancakes. Don't worry, you can still make this recipe. Instead of store-bought pancake mix, use self raising flour or a mixture of plain flour, 2 teaspoons baking powder and ¼ teaspoon salt.

Upgrade Your Pancake Mix

Store-bought pancake mixes might result in boring pancakes when you make them just with water as written on the boxes.

To make them taste as good as homemade pancakes from scratch, there are a few tips you can follow.

Use milk,yogurtorbuttermilk in the batter instead of water. Your pancakes become richer and fluffier with these.

Spice it up! Use spices like cinnamon, ginger, cloves and nutmeg.

Add flavorings like pumpkin puree, chocolate chips or berries to make them taste more special and homemade.

How To Make Pumpkin Pancakes with Mix

So let's learn how to make pumpkin pancakes from pancake mix. You only need a few basic ingredients to produce fluffy, tender, and super flavorful pancakes for any meal.

1. Make the pancake mix batter.To start, in a mixing bowl, whisk together the egg, milk, and pumpkin puree. In another bowl, whisk together the Bisquick pancake mix and spices.Then, pour the wet ingredients over the dry ingredients.
2. Stir until you have a uniform batter, but don’t over-mix the ingredients. The batter will be a little lumpy.
3. Prepare your frying pan.Heat a non-stick frying pan or griddle pan over medium heat. Then, oil it with a non-stick cooking spray or brush it with butter.
4. Cook the pancakes.Add a ¼ cup of pancake batter into the pan. Leave it to cook until tiny bubbles or holes start appearing over the surface of the pancake.
5. Flip it over and leave it to cook on the other side for about 2 minutes or until it’s golden brown.Set it aside and repeat the process until all your remaining batter has been used.

How To Serve

There are hundreds, if not thousands of different topping ideas for these easy pumpkin pancakes. You can go the more traditional route, or try something truly unique.

Some of the most classic toppings include butter, whipped cream, chopped nuts, fresh herbs and berries. Not to mention maple syrup. If you want, you can replace it with honey or pumpkin jam too.

Because this pumpkin spice pancake recipe is neutral in flavor, it allows you to serve it in many different ways. And pairing it with different flavors and profiles is just as easy!

You can even turn theseBisquick pumpkin pancakesinto a meal. Serve themwithcaramelized onionsand diced meat.

How To Store and Reheat

If there are leftover pancakes and you are planning on using them within a few days, place them in an airtight container or resealable bag. Store them inside the refrigerator for up to 3 days.

To reheat these pancakes, place them inside a toaster or toaster oven. You can also reheat them in the oven at a low temperature.Do not reheat them in the microwave. It will make them rubbery and dry.

You can also freeze these pancakes. Again, place them inside an airtight container. Put parchment paper between each and it will be easier to thaw them.

You can defrost the pancakes inside an oven, toaster oven, or regular oven. Leave them until they are thawed and reheated.

Tips

• Make suremilk and pumpkin puree are at room temperature.
• Don’t over-mix the batter! You end up with rubbery pancakes if you over-mix it.
• Rest the batter for 5-10 minutesif you have time. This will help the ingredients blend well together.
• Cook your pancakesover medium heat. This will give them enough time to make bubbles on the top, which is a sign for you to flip them up.
• If the pancakes turn brown too quickly, turn the heat down.
• Make these pumpkin pancakesin batches. How many pancakes you can make at a time depends on the size of the pan you are using. We make 2-3 pancakes at a time.
• Drop pancake batter into the pan or griddle using a ¼ measuring cup to have equal size pancakes.
• Keep the pancakes warmin a preheat-ed oven (200F/90C) until you finish all the batter. Make sure you put them on an oven-safe plate.

FAQs

More Pancake Recipes

• Almond Milk Pancakes
• Almond Buttermilk Pancakes
• ​Almond Milk Crepes​​​
• Yogurt Pancakes

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• Author:
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 9 1x
• Category: Breakfast
• Method: Cooking
• Cuisine: American

Instructions

Notes

Nutrition

• Serving Size:
• Calories: 116
• Sugar: 5.7 g
• Sodium: 297.9 mg
• Fat: 1.4 g
• Carbohydrates: 21.6 g
• Protein: 4 g
• Cholesterol: 19.1 mg

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