These Easy Pumpkin Pancakes with Pancake Mix are a cozy fall breakfast made effortless. With warm spices, real pumpkin puree, and your favorite pancake mix, you get fluffy, golden-brown pancakes packed with seasonal flavor in just minutes. They’re the perfect way to bring autumn to the table any day of the week.

Before You Get Started

Use a completed pancake mix (just add water variety) for best results. Make sure your skillet or griddle is properly heated and greased with butter before pouring the batter. For evenly sized pancakes, use a ¼ cup measuring scoop for each one.

What You Need To Make Easy Pumpkin Pancakes

You’ll find the exact ingredient amounts in the recipe card, but here’s what you’ll need:

Pancake mix
Pumpkin puree
Pumpkin pie spice
Nutmeg
Cinnamon
Vanilla extract
Water
Butter (for cooking)

How To Make Easy Pumpkin Pancakes

1

In a large bowl, mix pancake mix, pumpkin puree, pumpkin spice, nutmeg, cinnamon, vanilla extract, and water until smooth.

2

Heat a skillet or griddle over medium heat and melt a little butter.

Pour batter onto the hot skillet, about ¼ cup at a time.

3

Cook until bubbles form on the surface and edges look set, then flip and cook the other side until golden brown.

Serve warm with maple syrup, whipped cream, or a dusting of cinnamon sugar.

Commonly Asked Questions

Can I use milk instead of water?

Yes, using milk will make the pancakes even richer and more flavorful.

What’s the best way to keep them warm?

Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.

Can I freeze these pancakes?

Absolutely. Let them cool completely, then freeze between layers of parchment paper in a zip-top bag.