Nothing says fall like a stack of pumpkin spice pancakes, and this version couldn't be easier! With just 6 ingredients and the help of pancake mix, you can make these pancakes in 20 minutes or less. It's the kind of recipe that's great for a cozy fall weekend but easy enough for a busy weekday morning too.
Growing up, my mom would make these pumpkin spice pancakes on repeat during fall! It was one of our favorite breakfasts growing up, and it's become such a nostalgic recipe for me. It doesn't feel like fall until these pumpkin pancakes are back in the rotation!
Ingredient Notes
- Pancake Mix: I like to use a mix for these pancakes because it really simplifies the recipe. I usually use Krusteaz Buttermilk Pancake Mix, but feel free to experiment with others!
- Brown Sugar: These pancakes need a little bit of sugar to sweeten the pumpkin. The molasses in brown sugar add a great deep flavor that you can't get with cane sugar.
- Spices: I use a decent amount of pumpkin pie spice and cinnamon in this recipe. Make sure that you're using pumpkin pie spice or pumpkin spice, NOT allspice.
- Pumpkin Puree: Libby's 100% Pure Pumpkin works great. If using a different brand, make sure that it is 100% pumpkin and doesn't contain any additional spices.
- Vanilla Extract: Adding just a little vanilla extract goes a long way in enhancing and sweetening the flavor of these pancakes.
How to Make Pumpkin Spice Pancakes
These pumpkin spice pancakes are fairly straightforward to make, but here are some step-by-step instructions that will set you up for success:
In a large bowl, whisk together the pancake mix, brown sugar, cinnamon, and pumpkin spice. Add the pumpkin puree, water, and vanilla extract, then whisk until smooth. Make sure there are no clumps of pancake mix left in the batter.
Heat your frying pan or skillet to medium heat (my stove does best slightly lower than medium heat--this will just depend on how hot your stove gets). Once hot, spray with cooking spray (or oil with butter) and add about ? of the batter per pancake. Spread the batter fairly thin so that they can cook through.
Cook each pancake for about 2-3 minutes, until the bottom side has set. Flip the pancakes and cook for another minute. Repeat until all the batter is used. Adjust temperature for the other pancakes if necessary.
Serve these pumpkin pancakes with your favorite syrup and some whipped cream. Enjoy!
Frequently Asked Questions
You can--however, it will taste much better with some added spices, additional sugar, and some vanilla extract. The water-to-mix ratio will also change because of the added moisture from the pumpkin. I save you the guesswork in this recipe because I've experimented with various quantities and have found the perfect combo that gives you soft, fluffy, perfectly sweet and spiced pumpkin pancakes.
Pumpkin pie spice typically contains a mix of cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
Yes! I usually use Krusteaz Buttermilk Pancake Mix and love how it turns out. Feel free to use a different brand--just keep in mind that the water ratio might be different. Start with less water and add more until you reach the desired consistency.
Other Fall Recipes
If you love fall baking like I do, you'll love these other All You Can Eats recipes as well:
Pumpkin French Toast Casserole
If you try out these pumpkin spice pancakes or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get cooking, and enjoy!
Pumpkin Spice Pancakes
Print Pin RateIngredients
- 2 cup Krusteaz Buttermilk Pancake Mix*
- ½ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon pumpkin pie spice
- 1 ¼ cup canned pumpkin puree**
- 1 ¼ cup water
- 1 teaspoon vanilla extract
- syrup (I LOVE using buttermilk syrup with this recipe, but use whatever kind of syrup you like)
- whipped cream optional
Instructions
- In a large bowl, whisk together the pancake mix, brown sugar, cinnamon, and pumpkin spice.2 cup Krusteaz Buttermilk Pancake Mix*, ½ cup light brown sugar, 1 teaspoon ground cinnamon, 1 ½ teaspoon pumpkin pie spice
- Add the pumpkin puree, water, and vanilla extract, and whisk until smooth (no clumps of pancake mix left).1 ¼ cup canned pumpkin puree**, 1 ¼ cup water, 1 teaspoon vanilla extract
- Heat your frying pan on medium heat (my stove does best slightly lower than medium heat--this will just depend on how hot your stove gets). Once hot, spray with cooking spray (or oil with butter) and add about ⅛ of the batter per pancake. Spread the batter fairly thin so that they can cook through.
- Cook each pancake for about 2-3 minutes, until the bottom side has set. Flip the pancakes and cook for another minute. Repeat until all the batter is used. Adjust temperature for the other pancakes if necessary.
- Serve with your favorite syrup and some whipped cream (optional), and enjoy!syrup, whipped cream
Notes
Equipment
- large bowl
- whisk
- measuring spoons
- measuring cups
- large frying pan or skillet
- cooking spray
- spatula
Hope says
So easy and delicious!!!
All You Can Eats says
Thank you! 🙂