Easy Pumpkin Pancakes with Pancake Mix

5 from 70 votes

Scrumptious pumpkin pancakes with pancake mix are sweetened with apple butter and packed with pumpkin-y goodness!

Prep Time10

Cook Time15

Total Time25

Servings:

Author: Kristin

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

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.

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.

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.

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.