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Easy Pumpkin Pancakes with Pancake Mix

Julie Wunder
My Pumpkin Pancakes with Pancake Mix are the perfect 4 ingredient fall breakfast or brunch recipe.  These classic and easy pancakes are fluffy and cozy with your favorite box mix, pumpkin puree, vanilla, and pumpkin pie spice mix.  This family-friendly recipe is one both kids and adults love.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 54 kcal


  • 2 cups complete pancake mix
  • cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ tablespoon vanilla
  • 1 ½ cups water


  • In a medium bowl, whisk together the complete pancake, water, pumpkin puree, pumpkin pie spice and vanilla. Stir until well combined but don't overmix. Let batter sit for a few minutes.
  • Heat a non-stick pan or griddle to medium-low heat. Spray with cooking spray or coat with butter.
  • Pour the pumpkin pancake batter into the pan and cook for 2-3 minutes on each side, or until the center is bubbly and the edges are just starting to cook. Flip and cook on the other side.
  • Serve immediately with your favorite pancake toppings.


Store any leftover pumpkin pancakes in an airtight container in the fridge.  Reheat them in the microwave or for better results the toaster oven.  They will keep for up to three days.
You can individually freeze these for later use.  Just freeze each pancake by itself.  They will keep for up to three months.


Calories: 54kcalCarbohydrates: 8gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 112mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 2173IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Keyword Easy Pumpkin Pancakes, Pumpkin Pancakes with Pancake Mix, Simple Pumpkin Pancakes
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!