Pumpkin Pancakes With Pancake Mix

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These easy pumpkin pancakes are made with your favorite pancake mix, which saves you time in the kitchen! Using you favorite pancake mix or cake mix is a great way to save time and energy in the kitchen, and no one will know! The whole family will love these pancakes!

Check out the recipe card below to find out how to make your own pumpkin pancakes!

Once September hits, we make all the pumpkin recipes! Here are a few of my favorites:

• Pumpkin Bread with Cake Mix
• Sourdough Pumpkin Spice Cookies
• Pumpkin Oatmeal Muffins
• Sweet and Salty Honey Roasted Pumpkin Seeds
• Pumpkin Soda Bread
• Sourdough Pumpkin Waffles

• They give regular pancakes a Fall twist! We all love regular pancakes, but when the time of year comes around that the weather gets crisp, it's time to add pumpkin to everything!
• They are full of pumpkin flavor! Pumpkin is a great ingredient to add to baked goods because it adds fiber and added nutrition, and it tastes amazing!
• They are very freezer friendly! These pancakes are perfect for meal prep. They can easily be reheated in the toaster oven and eaten right before school or work.

You only need a few simple ingredients you can easily find in your local grocery store.

• Pancake Mix. I used Bisquick but you can use krusteaz pancake mix or your favorite pancake mix.
• Milk. Whole milk or 2% is great, but you can also use your favorite almond milk or non dairy milk.
• Eggs. To hold the pancakes together.
• Pumpkin Pie Spice. Your favorite brand, or you can also make your own.
• Pumpkin Puree. ½ cup of your favorite variety.

This recipe has canned pumpkin puree, which is just pureed real pumpkins. Canned pumpkin pie is essentially the inside of a pumpkin pie. It has all the spices already in it. When making this recipe, make sure it's pure canned pumpkin. Canned pumpkin pie will double the spices, which would overpower these pancakes with cinnamon and pumpkin pie spice.

• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Liquid Measuring Cup
• Spatula
• Griddle Or Non-Stick Pan

Pancake mix is so versatile! Not only can you make these easy pumpkin pancakes, but did you know you can make peanut butter cookies with pancake mix and pumpkin waffles with pancake mix as well?

Pancake mix is essentially all purpose flour, baking powder and baking soda, and a little bit of sugar already mixed in. It cuts down on the amount of extra ingredients you would need for a recipe.

This recipe is not made with the "Just add water" type of complete pancake mix. I haven't tested that recipe yet, so I am unsure if it would work the same.

Preheat your griddle or large skillet over medium heat.

In a medium bowl, mix together the pancake mix and the pumpkin spice. Set that aside.

In a large mixing bowl, mix together the milk, eggs, and pumpkin puree. Mix well.

Add the dry ingredients into the large bowl with the wet ingredients. Do not overmix.

Lynn's Tip! Do not overmix the batter. This will make the pancakes tough. It's ok if there are a few lumps left in the batter.

Melt a little butter in the pan or spray with cooking spray. Scoop ¼ cup of batter batter into the pan and cook until the edges of the pancakes start to look dry and bubbles start coming through the batter.

• Do not push down on the pancakes when you flip them. Though it might be tempting to push down on the pancakes, that stops the pancakes from being as fluffy as they can be.
• The pancakes are ready to flip when the middle bubbles. Small bubbles will start to come through the batter. The edges of the pancakes will also start to dry out. When you see these two signs, it's time to flip the pancakes.
• Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly.
• Do not cook the pancakes too high. Medium low heat is the best for cooking pancakes. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.

• Add chocolate chips! Chocolate chips make everything better!
• Make them a little sweeter. Add two tablespoons of brown sugar to make them just a little sweeter.
• Add some nuts! You can add some chopped pecans or chopped walnuts to the batter to give these fluffy pancakes some texture.
• Use your own pumpkin puree! If you like making your own pumpkin puree or have some leftover, use that in these homemade pancakes.

• How to store the batter. Once the pancake batter is mixed together, cover the batter with plastic wrap or place it in an airtight container. The batter will stay fresh in the refrigerator up to 24 hours.
• How to store leftover pancakes. Once the cooked pancakes are cooked, place the pancakes in an airtight container and keep them in the refrigerator up to 4 days. To reheat them, place them in the toaster oven for 1 minute or until the pancakes are warm. You can also reheat the pancakes on the stovetop in a dry pan.
• To keep the pancakes warm, after they are cooked place them on a parchment lined baking tray or baking sheet and keep them warm in a 200 degree oven.
• How to freeze the pancakes. Once the pancakes are cooked, allow them to cool completely. Wrap them in plastic wrap and place them in a Ziploc bag. Freeze the pancakes up to 4 months. To reheat the pumpkin pancakes, place them in the toaster oven for 2 minutes or reheat them in a dry pan over the stovetop.

Add the rest of the pumpkin puree to an airtight container or a freezer bag. Freeze the pumpkin up to 3 months and defrost when you need to bake with it or cook with it. You can also keep it in the refrigerator for up to 3 days if you are going to use the pumpkin soon after opening the can.

Yes! Use your favorite gluten free pancake mix and add the same amount of pumpkin puree and pumpkin pie spice.

Serve them with real maple syrup, lots of butter, and topped with some chopped pecans. Pure maple syrup is so much better than any fake stuff! You can also add some whipped cream and fresh fruit to these pancakes if you are serving them for a special occasion like a brunch.

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