Make these Pumpkin Pancakes with Pancake Mix for an instant family fall favorite! They turn out tender and fluffy and they're perfect for the autumn season.
With the perfect amount of sweetness, this recipe is ideal for a special cozy breakfast with a bit of added nutrition. Delicious and filling, these pancakes are also amazing to make as a breakfast-for-dinner main course!
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🩵 About This Recipe
For a fantastic fall breakfast, make these easy pumpkin pancakes with apple butter! They're perfectly fluffy and tender and have a warm and nostalgic autumnal flavor.
Best of all, these pancakes are made with simple pancake mix for a super simple recipe. These are great for a special brunch, breakfast-for-dinner, or a Sunday morning treat!
And for even more pancake recipes, I recommend my Easy S'mores Pancakes or an even sweeter take on this recipe with my Pumpkin Chocolate Swirl Pancakes! Can't get enough pumpkin? Make an easy batch of Pumpkin Cream Cheese Crescent Rolls.
🧂 Gather Your Ingredients
- pancake mix - using a store bought pancake mix like Bisquick is a fantastic shortcut.
- eggs - make the pancakes light and fluffy.
- milk - adds moisture to the pancake batter.
- pure pumpkin - make sure you don't get something like pumpkin pie filling - you want pure canned pumpkin.
- apple butter - for some more warm sweetness, apple butter is a healthier alternative to oil.
- spices - I use a combination of brown sugar and pumpkin pie spice for familiar delicious fall flavor!
🔪 Let's Make Pumpkin Pancakes with Pancake Mix!
(Or click here to jump right to the recipe card with measurements!)
Whisk
Combine the eggs and milk in a large mixing bowl and whisk until combined.
Add Pumpkin
Stir in the pumpkin, as well as the apple butter, brown sugar, and pumpkin pie spice.
Pancake Mix
Stir in the dry pancake mix until the batter is evenly combined. Some small lumps are okay!
Add to Skillet
Heat a griddle over medium heat and add pancake batter by the ¼ cup-full.
Flip
Once you start to see bubbles and the edges have become matte, flip the pancakes and cook until they're golden brown.
💡 Expert Tips and Tricks
- You'll have to cook the pancakes in batches, so keep the finished ones under aluminum foil or in a low heat oven to keep them hot until it's time to serve.
- Garnish with some chopped pecans for extra crunch and flavor.
- For easy breakfasts down the line, double this recipe and freeze half the pancakes.
- To make your own apple butter, mix applesauce with nutmeg, cinnamon, and ground cloves.
- Make your own pumpkin pie spice with cinnamon, nutmeg, allspice, and ginger.
- Here are some ways to remedy common pancake problems:
- Soggy: Be sure to cook over medium heat until the centers are fully cooked.
- Too dense: This often happens because the batter has been overmixed, so be sure to fold together until just combined.
- Not rising: Your pancake mix might be old, so the leavening ingredients might have lost some of their lift.
- Burned outside but raw inside: Cook for longer on lower heat so the inside can catch up to the exterior.
- Too thick: Add a little bit of extra milk to the batter.
❔ FAQs
Pure pumpkin has lots of health benefits as it includes fiber, vitamins, minerals, protein, and some essential oils.
Pumpkin pie filling is already sweetened and flavoring is added, so if you use a pumpkin pie filling, these easy pumpkin pancakes will be too sweet.
For super fluffy pancakes, one option is to beat the eggs before adding them to the batter. Using just egg whites and making them aerated and fluffy is a great way for cloud-like pancakes with a tender and fluffy texture.
📝 Substitutions and Variations
- Add some mini chocolate chips, raisins, or dried cranberries to the batter for a fun twist.
- For an even lighter vegan version of these pancakes, use a dairy free milk like almond milk or oat milk and replace the egg with a flaxseed egg substitute.
- This recipe also works with a gluten-free pancake mix.
- Have leftover pancakes? Here are some creative ways to repurpose them if you don't just want to eat the leftovers as-is:
- Cut your leftover pancakes into bite-sized pieces and serve them with whipped cream and a drizzle of maple syrup for a special breakfast.
- Layer pumpkin pancake pieces with yogurt, whipped cream, and fruit for a simple but tasty parfait.
- Toast or bake pieces until crisp for a sweet snack or topping for something like ice cream.
- Turn them into a quick bread pudding-style dessert with warm spices and a sweet sauce.
Kristin's Kitchen Tip
Don't worry if your pancakes turn out a little on the dense or moist side - that's because of the apple butter and pumpkin!
🥡 Storage and Reheating
Keep leftover pancakes in a ziploc bag, wrapped in foil, or in an airtight container for 3 to 4 days in the fridge. They can be microwaved or toasted to reheat small portions or reheated in the oven covered in foil if you're heating up a larger batch.
You can also freeze pancakes for several months. Be sure to allow them to cool fully before freezing for best results. I recommend freezing them in a single layer on a sheet pan, then transferring to a freezer bag. You don't have to thaw them before reheating; just add an extra minute or two if you're reheating from frozen.
⏳ Make Ahead Instructions
Feel free to double the recipe to make a larger batch of pancakes for breakfast meal prep!
Keep It Handy
Don't have time for this pumpkin pancakes with pancake mix recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Looking for topping ideas? Serve your pancakes with a dollop of Greek yogurt or a swirl of whipped cream, dust with powdered sugar, drizzle with your favorite syrup, top with banana slices and fresh berries, or add another spoonful of apple butter or nut butter!
You can pair your pumpkin pancakes with pancake mix with other autumnal treats like apple cider or pumpkin spice lattes, or even turn this into a dessert with some vanilla ice cream and caramel sauce!
😋 More Pumpkin Recipes You'll Love
- Pumpkin Overnight Oats - Make another delicious pumpkin-y breakfast with these easy overnight oats.
- Bacon and Pumpkin Pasta - Pumpkin is also a great ingredient for savory dishes like this bacon pasta!
- Pumpkin Truffles - And if you have a sweet tooth, these festive fall truffles are a fantastic choice.
- Pumpkin Cookies - This recipe from Stay Snatched is sugar-free but still results in soft and delicious cookies!
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Easy Pumpkin Pancakes from a Mix
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📋 Recipe Card
Easy Pumpkin Pancakes with Pancake Mix
Ingredients
- 3 cups pancake mix
- 3 eggs
- 2 cups milk
- 1 ¼ cups pure pumpkin
- ¾ cups apple butter
- ¼ cup brown sugar
- 3 teaspoons pumpkin pie spice
- handful of chopped pecans for garnish (optional)
Instructions
- In a medium bowl, whisk together the eggs and milk. Add the pumpkin, apple butter, brown sugar, and pumpkin pie spice, and stir to combine.3 eggs, 2 cups milk, 1 ¼ cups pure pumpkin, ¾ cups apple butter, ¼ cup brown sugar, 3 teaspoons pumpkin pie spice
- Place the pancake mix in a large bowl. Add the liquid ingredients to the bowl and mix (result will be slightly lumpy).3 cups pancake mix
- Spray a griddle with cooking spray and heat over medium. Pour a scant ¼ cup of batter for each pancake.
- Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
- Top with a sprinkling of chopped pecans and serve with pure maple syrup.handful of chopped pecans for garnish
Notes
Prep Tips:
- Use pure pumpkin puree, not pumpkin pie filling, so you can control the sweetness and spices yourself.
- Don't worry if the batter is slightly lumpy. Overmixing can make pancakes less tender, so mix just until the ingredients are combined.
- If you don't have apple butter, you can make a quick substitute with ¾ cup applesauce, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves.
- The pumpkin makes these pancakes fairly hearty, so use a scant ¼ cup of batter per pancake to keep them a manageable size and help them cook through evenly.
- If you don't have pumpkin pie spice, apple pie spice works in a pinch, or you can make homemade pumpkin pie spice with cinnamon, nutmeg, allspice, and ginger.
Variations:
- Stir chocolate chips, dried cranberries, or raisins into the batter for extra sweetness and texture.
- Use almond or oat milk and a flaxseed egg substitute to make a vegan version of these pancakes.
- Swap the regular pancake mix for a gluten-free pancake mix if needed.
- Add a handful of chopped pecans directly to the batter instead of using them only as a topping.
- For an extra apple-pumpkin flavor combination, keep the apple butter and add a little finely diced apple to the batter.
Serving Suggestions:
- Serve with pure maple syrup and sprinkle with chopped pecans.
- Alternatively, top with Greek yogurt and fresh berries or sliced banana for a fresh contrast to the warm spices.
- Make a quick pecan syrup by warming maple syrup with a handful of chopped pecans before drizzling it over the pancakes.
- These are perfect for an autumn brunch alongside apple cider or a warm spiced latte.
- Turn them into a dessert by topping the pancakes with vanilla ice cream, caramel sauce, and a sprinkle of cinnamon sugar.
Storage:
- Store leftover pancakes in an airtight container in the refrigerator for a few days.
- For longer storage, freeze the pancakes in a freezer-safe container or bag, separating them with parchment or wax paper so they don't stick together.
- Reheat frozen pancakes in the toaster or microwave for a quick breakfast.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in May 2014, and was republished with tips, step by step photos, and a recipe change in September 2026.
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Rach @ Eazy Peazy Mealz says
These look absolutely fantastic. My kids will love these. Can't wait to make them.
Michele @ Flavor Mosaic says
These sound amazing! I love that it has both pumpkin and apple butter! Can I come to your house for breakfast? I'll bring coffee! 🙂
Marion@Life Tastes Good says
Oh my garsh!! Pumpkin AND apple butter together in one of my favorite things - PANCAKES??!!! This sounds amazing and your pics are making me drool all over my desk! Now I just need to convince the family to like pancakes and we're all good! I'm thinking these are the ticket!!
Erica (@Erica's Recipes) says
These looks delicious Kristin! I especially like that you used white whole wheat flour - I haven't tried that in pancake yet but now I want to. Great recipe!
Julie @ Tastes of Lizzy T says
These sure did catch my eye! Love fall-flavored pancakes!
Kristin King says
Thanks, Julie! Luckily with canned pumpkin I can make these year-round 🙂
Little White Dinosaur says
These look so delicious! And, makes me hungry just looking at them.
Sarah @ The Chef Next Door says
These look amazing, Kristin! I love making pancakes on the weekends and can't wait to try this recipe!
Joanne T Ferguson says
G'day and yum! I could go for some of these right now! Love your photos! Makes me hungry!
Cheers! Joanne
Laina Turner says
Looks yummy!