Perfect for a fun fall breakfast, these Pumpkin Pancakes with Pancake Mix will instantly become a family favorite! With a tender and fluffy texture, these autumnal pancakes have the perfect amount of sweetness.
Delicious, nutritious, and super filling, you'll love the added flavor of apple butter. Serve these as an excellent 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.
❔ 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.
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 to reheat or reheated in the oven covered in foil.
You can also freeze pancakes for several months. Allow them to thaw in the fridge before reheating from frozen.
Keep It Handy
Don't have time for these pumpkin pancakes with pancake mix right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save the recipe 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
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
- For super easy breakfasts in the future, double the recipe and freeze the extra pancakes. Then just reheat them in a toaster or microwave.
- If you don't have apple butter, mix ¾ cup applesauce with ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves for a substitute.
- Mix chocolate chips, dried cranberries, or raisins into the batter for added texture and flavor.
- If you don't have pumpkin pie spice, whip up a homemade pumpkin pie spice that uses a mix of cinnamon, nutmeg, allspice, and ginger. You could even use apple pie spice in a pinch.
- You can use a plant-based milk (like almond or oat milk) and a flaxseed egg substitute to make the pancakes vegan.
- Substitute the pancake mix with a gluten-free version to accommodate dietary needs.
Additional Serving Suggestions:
- Top with Greek yogurt and fresh berries or banana slices.
- Make a pecan syrup by heating maple syrup with a handful of chopped pecans before drizzling over the pancakes.
- Serve as part of an autumn-themed brunch with other seasonal dishes like spiced lattes or apple cider.
- You can make these into a dessert! Top them with vanilla ice cream, caramel sauce, and a sprinkle of cinnamon sugar.
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 2024.
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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!