Pumpkin pancakes are a classic fall breakfast! These fluffy orange pancakes are full of cozy spices and perfect for stacking and piling high with your favorite toppings. Bonus: they’re super easy to make, too!
Pumpkin pancakes rank right up there with pumpkin pie and pumpkin bread when it comes to classic fall pumpkin recipes. And for good reason! They’re fluffy, flavorful, and totally comforting. Who doesn’t love warm pumpkin pancakes straight off the griddle?! Pour some Pancake Syrup on top and count me in!
While pancakes are typically a breakfast food, we also love pumpkin pancakes as a breakfast-for-dinner—I mean, pumpkin is a vegetable, right?! You can even make them silver dollar size and pop them into school lunches for when your kids are so over turkey sandwiches and Lunchables.
Easy Pumpkin Pancake Recipe
These particular pumpkin pancakes are made with Bisquick, which means they come together in a snap because you don’t have to measure out flour, salt, baking soda, and other dry ingredients before combining them with wet ingredients.
Just mix up the batter, cook on a griddle or frying pan, and load them up with your favorite toppings. We like them best with butter, maple syrup, and a sprinkle of cinnamon or nutmeg. But feel free to get creative—chocolate chips, pecans, candied ginger, brown sugar, or even pumpkin seeds would all be delicious.
As with most pancake recipes, these pumpkin pancakes freeze really well too, so you can double or triple the recipe, make them when you have time, and keep them on hand in the freezer for busy weekday mornings.
(Love fluffy stacks of pancakes? Try my bacon pancakes too!)
See recipe card below this post for ingredient quantities and full instructions.
- Bisquick – Use store-bought or homemade Bisquick.
- Eggs – Here’s the best way to crack eggs.
- Whole milk – Almond milk or other non-dairy milks will work, too.
- Canned pumpkin puree – Leftovers can be frozen for another pumpkin recipe!
- Granulated sugar
- Melted butter
- Pumpkin pie spice – Here’s how to make homemade pumpkin pie spice.
- Baking powder
How to Make Pumpkin Pancakes With Bisquick
Set a griddle or heavy-bottomed skillet over medium-low heat. Coat the pan with non-stick cooking spray.
2. Make the Batter
Whisk together all of the ingredients in a large mixing bowl until just combined.
3. Cook the Pancakes
Ladle ¼ cup of the pancake mixture onto the cooking surface for each pancake. Cook for about 2 minutes, or until bubbles form on top of the pancakes and the edges are dry. Carefully flip the pancakes with a spatula and cook the other side until golden brown, about 2 to 3 minutes more.
Plate the pancakes and serve with your favorite toppings.
How to Store Pumpkin Pancakes
If you need to store leftover pumpkin pancakes (or want to make a batch and save them for later), place them on a cooling rack set over a baking sheet before refrigerating. Reheat them in a 200°F oven for 10-15 minutes until warmed through.
You can also freeze these pancakes! Place them on the cooling rack and freeze for 2 hours. Once frozen, transfer them to a freezer-safe bag and store for up to 3 months. When you’re ready to eat, just pop them in the oven at 200°F until warmed through.
You want to make sure your ingredients are well-combined, but be careful not to overmix—that will make the pancakes tough. Letting the batter sit while the griddle heats up will thicken it and help you get fluffier pancakes, too.
Pumpkin pancakes are a bit healthier than your typical pancake since they contain pumpkin puree. Pumpkin is a good source of fiber and vitamins A and C, so these pancakes pack a bit of a nutritional punch. Of course, they’re still pancakes, so they’re not exactly health food!
If your pancakes are coming out gooey, it’s probably because the batter is too wet. You might want to add a bit more Bisquick to thicken up the batter. If this isn’t the issue, you may be cooking them at too high of a temperature, leaving the insides gooey while the outsides are browned.
Pumpkin pancakes are delicious with all your usual pancake toppings: butter, syrup, powdered sugar, etc. But since they do have that cozy pumpkin flavor, they’re especially good with cinnamon sugar. You could also top them with toasted pecans, chocolate chips, raisins, apple butter, whipped cream, or pumpkin seeds.
More Reader Favorite Pumpkin Recipes
- Pumpkin Caramel Poke Cake (From A Box Mix!)
- No Bake Pumpkin Pie
- Pumpkin Cookies
- Chocolate Chip Pumpkin Bread
- 2 cups Bisquick
- 2 large eggs
- 1 cup whole milk
- ¾ cup canned pumpkin puree
- 2 tbsp granulated sugar
- 2 tbsp melted butter
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- Place a griddle or heavy-bottomed pan over medium-low heat. Spray with non-stick spray.
- Combine all the ingredients in a large mixing bowl and whisk to thoroughly combine.
- Ladle ¼ cup of batter onto the hot pan or griddle. Cook for 2 minutes or until bubbles form on top and edges are dry. Flip with a spatula and cook until golden brown, about 2-3 minutes.
- Serve warm with your choice of toppings.