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4-Ingredient Pumpkin Pancakes With Pancake Mix

You’ll only need 4 ingredients to make these light and fluffy Pumpkin Pancakes with Pancake Mix. They taste like fall and your kids will love the bright orange color!

Five pumpkin pancakes made with pancake mix stacked on white plate with whipped cream on top.

I’m not a huge fan of pancakes.

But pumpkin pancakes?

Those are pancakes I can get behind!

Especially if they’re pumpkin pancakes with pancake mix; I’m all for saving time in the kitchen!

I made a few adjustments to the original recipe to reduce the number of ingredients and to use the full can of pumpkin, and my family loved the result!

You can even surprise your family by making these pumpkin pancakes in the shape of a pumpkin!

Step-by-Step Instructions

Homemade pumpkin pancake batter in metal bowl with cinnamon and metal whisk poking out.

In a medium bowl, WHISK together 3 cups buttermilk pancake mix, 3 cups cold water, 1 (15 oz.) can pumpkin puree (or 2 cups homemade puree) and 2 teaspoons pumpkin pie spice until just blended. Do not overmix; batter should be lumpy.

HEAT a griddle over medium heat. Once heated, POUR pancake batter onto the griddle using 1/2 cup measuring cup or ladle.

COOK for 2 minutes or until bubbles appear, then FLIP the pancakes over and cook for 2 minutes longer or until the other side is done.

*Optional: Top with butter and serve with warm pecan syrup.

To MAKE PECAN SYRUP:

ADD 1 cup maple-flavored syrup and 5 tablespoons toasted, chopped pecans to a microwave-safe measuring cup. HEAT in the microwave on high until hot (about 25 seconds).

Recipe Tips and Substitutions

Fork with pancake on it in front of pumpkin spice pancake stack with a slice taken out.

If your pancake batter is too runny, add more pancake mix a scoop at a time until it thickens. If it’s too thick, add some more water.

You can use 1 1/2 teaspoons of cinnamon and 1/2 teaspoon of ginger, if you don’t have pumpkin pie spice

If you don’t want to make the full recipe or only have a small amount of pumpkin, you can use these amounts:

  • 1 cup pancake mix
  • 1 cup cold water
  • 1/3 cup canned pumpkin
  • 3/4 teaspoon pumpkin pie spice

Lay leftover pancakes flat in a gallon-size bag and freeze for up to 2 months. You can reheat pancakes in the toaster or microwave for a yummy breakfast all winter long.

More Like This

Stack of five pumpkin pancakes on a white plate next to pumpkin shaped pancakes on white plate.

If you’re looking for more pumpkin or breakfast recipes, you’ll love these!

FAQs

Pumpkin shaped pancakes covered in pecans, syrup, and cinnamon on white plate.
Is pumpkin puree the same as canned pumpkin?

Yes! Canned pumpkin and pumpkin puree are the same thing.

You may see them used interchangeably in recipes or labeled one way or the other in stores, but they are one and the same.

A few of the labels you may see are pumpkin puree, solid pack pumpkin, 100% pumpkin, or just pumpkin.

Just be sure to reach for either of these options and NOT pumpkin pie filling!

Can I use milk instead of water in this recipe?

Yes!

Milk will make the pancakes creamier and richer.

Where can I find pumpkin puree?

You can find pumpkin puree in any grocery store (usually in the baking aisle next to the canned pie filling), but you can also make your own!

Homemade Pumpkin Puree

PREHEAT your oven to 350.

WASH and dry your small baking pumpkin. CUT in half and scoop out the seeds. Lightly COAT the flesh with olive oil and place face down on a cooking sheet. BAKE for 30-45 minutes or until tender. 

Let COOL from hot to warm and remove skin. Add the pumpkin to a food process or mixer to PUREE.

The puree may be runny. If so, you can drain in a sieve. 

What is the trick to fluffy pancakes?


No one likes a flat pancake!

If you want to enjoy fluffy pancakes, pay close attention to the recipe instructions to not overmix your batter.

Without getting too scientific, the gluten in your lumpy/loose batter is great at capturing the air bubbles created while cooking. Those air bubbles make for light and fluffy pancakes.

Overmixing “tightens” the gluten and leads to flattened cakes!

What are the benefits of eating pumpkin?


Pumpkin makes a great addition to pancakes to boost their nutritional value.

These festive gourds are full of vitamins, antioxidants, and minerals that may help boost your immune system. They are also low in calories, help protect your eyesight, are a great source of fiber and can even promote healthy skin.

If I can get all that from these delicious pancakes, I say, yes, please!

I hope you make these delicious pumpkin pancakes with pancake mix for your family! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

Pumpkin pancakes with pancake mix stacked on a plate.

Pumpkin Pancakes With Pancake Mix

The Ashcroft Family Table
You'll only need 4 ingredients to make these Pumpkin Pancakes with Pancake Mix. Perfect for a fall breakfast with the family!
4.3 from 20 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 20 pancakes
Calories 104 kcal

Ingredients
 
 

Pumpkin Pancakes

  • 3 cups buttermilk pancake mix
  • 3 cups cold water
  • 1 can pumpkin puree, 15 ounce
  • 2 teaspoons pumpkin pie spice

Optional Pecan Syrup

  • 1 cup maple-flavored syrup
  • 5 Tablespoons chopped pecans, toasted

Instructions
 

To make pancakes:

  • In a medium bowl, whisk all ingredients until just blended. Do not over mix; batter should be lumpy.
  • Heat griddle over medium heat.
  • Pour pancake batter onto the griddle using 1/2 cup measuring cup or ladle.
  • Cook for 2 minutes or until bubbles appear.
  • Turn pancakes over and cook for 2 minutes longer or until the other side is done.
  • *Optional: Top with butter and serve with warm pecan syrup.

To make pecan syrup:

  • Combine the maple syrup and toasted pecans in a microwave-safe measuring cup.
  • Heat in the microwave on high until hot (about 25 seconds).

Notes

If you want a smaller batch, follow these measurements:
  • 1 cup pancake mix
  • 1 cup cold water
  • 1/3 cup canned pumpkin
  • 3/4 teaspoon pumpkin pie spice
 
You can substitute milk for water in the recipe.
If you want to substitute the 15 ounce can of pumpkin puree with pumpkin pie filling, omit the pumpkin pie spice.

Nutrition

Serving: 1pancakeCalories: 104kcalCarbohydrates: 17gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 142mgPotassium: 83mgFiber: 1gSugar: 10gVitamin A: 58IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Keyword easy pumpkin pancakes, fluffy pumpkin pancakes, homemade pumpkin pancakes, pumpkin pancake recipe, pumpkin pancakes, pumpkin pancakes with pancake mix, pumpkin spice pancakes
Tried this recipe?Let us know how it was!
Pinterest graphic with text and stack of pumpkin pancakes on a plate.
Recipe Rating




Stephanie

Thursday 14th of October 2021

I would love to make these with my students! Do you have a pancake mix recommendation? Should I be looking for a just-add-water mix?

Jessica Ashcroft

Thursday 14th of October 2021

Hi Stephanie! My family loves the Krusteaz pancake mix, but any that just needs water would work!

Robyn

Wednesday 6th of October 2021

Why not pumpkin pie filling?

Jessica Ashcroft

Thursday 7th of October 2021

You could definitely use pumpkin pie filling! You would just omit the pumpkin pie spice. And know the pancakes may be a little sweeter!

Nana

Tuesday 7th of September 2021

Can you use milk instead of water for the pancakes

Jessica Ashcroft

Tuesday 7th of September 2021

You bet! Milk will make the pancakes richer and creamier.

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