Pumpkin Pancakes with Pancake Mix: A Simple, Festive Fall Recipe

The crisp morning air and changing leaves signal that fall has arrived. For me, one of the best parts of autumn is the signature flavors that only come out this time of year. And there’s nothing more quintessentially fall than the warm cinnamon-pumpkin aroma wafting from a stack of pumpkin pancakes.

With their perfectly browned edges and fluffy centers studded with spices, these pancakes have become a beloved tradition in my household once the weather turns cool. And the best part? They’re so easy to whip up using a pancake mix shortcut.

Pancakes are already a classic breakfast. But turning them into pumpkin pancakes elevates them from ordinary to a special, seasonal treat. In this post, I’ll share my easy recipe for making them using pancake mix, along with serving ideas, substitutions, and more.

The Key Ingredients For Pumpkin Pancake Magic

The key to amazing pumpkin pancakes is starting with a few simple ingredients:

• Pancake mix – Use an all-purpose or buttermilk pancake mix, around 2 cups. I like using a whole grain blend for extra nutrition.
• Canned pumpkin puree – Use 1 cup pure pumpkin, not pumpkin pie filling, for best flavor and texture. Fresh pumpkin puree also works beautifully.
• Eggs, oil, milk – Whisk in 2 eggs, 2 Tbsp oil or melted butter, and 1/4 cup milk for a great batter consistency.
• Spices – Cinnamon, ginger, allspice, and nutmeg add that warm pumpkin spice flavor. Use 1-2 tsp total.

Step-By-Step Instructions for Perfect Pumpkin Pancakes

Now, let’s walk through how to easily make these delicious pumpkin pancakes at home:

1. Mix the dry ingredients – In a medium bowl, whisk together the pancake mix, cinnamon, ginger, nutmeg, and salt.
2. Mix the wet ingredients – In a separate bowl, beat the eggs. Then whisk in the oil, milk, and 1 cup pumpkin puree until fully blended.
3. Fold the wet into the dry – Fold the wet ingredients into the dry mix gently just until combined. Be careful not to overmix.
4. Cook on a hot griddle – Heat up a greased griddle or skillet over medium heat. Pour batter to make 4-inch wide pancakes.
5. Flip when bubbly – Cook until the tops begin to bubble, about 2 minutes. Carefully flip and cook until golden brown, 1-2 more minutes.
6. Keep pancakes warm – Transfer cooked pancakes to a warm oven while you repeat with remaining batter.

Follow those tips and you’ll have a tall stack of the fluffiest pumpkin pancakes ready for eating!

Creative Serving Suggestions For Your Pumpkin Pancakes

A stack of pumpkin pancakes right off the griddle is delicious enough. But here are some fun ways to serve them:

• Maple syrup is a classic. Pour on heated syrup so it melts into all the nooks and crannies.
• Add crunchy toppings like toasted pecans, walnuts or pepita seeds.
• For extra decadence, top with whipped cream or vanilla ice cream.
• Make it salted caramel heaven with drizzled caramel sauce.
• Fresh apple compote adds fruity brightness.
• Shaved chocolate and caramelized banana slices? Yes, please.
• For adults, add a drizzle of bourbon maple syrup or spiced rum.

Get creative with stencils, shapes, or decorations like candy corn to make them festive for fall holidays too. The possibilities are endless!

Storing and Reheating Leftover Pumpkin Pancakes

One batch of this pumpkin pancake batter yields about 15 pancakes, which can mean some leftovers. Here’s how to store and reheat them:

• Let them cool completely, then refrigerate in an airtight container for 3-4 days.
• For longer storage, freeze for up to 3 months. Reheat frozen pancakes in the oven.
• To reheat, place in a 300°F oven for 10 minutes until warmed through.
• You can also reheat in the microwave or on the stovetop in a nonstick skillet.

Get creative with leftovers too – use them to make bread pudding or a breakfast casserole. The options are limitless with these pancakes!

Amazing Variations for Your Pumpkin Pancake Fix

Part of the fun of using a pancake mix base is how easy it is to tweak for more flavors and variations:

• Substitute blueberry, chocolate chip, or confetti pancake mix for fun twists.
• For dairy-free pancakes, use a non-dairy milk and oil instead of butter.
• Make them gluten-free by swapping the pancake mix for a GF flour blend.
• For Halloween, add orange food coloring, chocolate chips shaped like ghosts or jack-o-lanterns made from fruit.
• Around the holidays, add gingerbread spices and red and green sprinkles or peppermints.

No matter how you customize them, these easy pumpkin pancakes with pancake mix make the perfect fall breakfast. I hope you’ll give this recipe a try and fall in love with this seasonal favorite. Let me know how they turn out!