Pumpkin Spice Pancakes with Pancake Mix Recipe

I absolutely love Pumpkin Spice Pancakes with Pancake Mix Recipe because it’s the perfect way to embrace cozy, fall flavors without spending hours in the kitchen. The pumpkin puree adds a delightful moistness, and the pumpkin pie spice brings that warm spice hit that just feels like autumn on a plate. Whether you’re making a weekend breakfast or a special treat to impress family, this recipe feels like a warm hug in pancake form.

When I first tried this recipe, I was amazed by how simple it was to elevate a basic pancake mix into something so flavorful and festive. You don’t need fancy ingredients or complicated steps — just your trusty pancake mix and a few additions to bring that pumpkin spice magic to life. It’s a recipe you’ll want to bookmark for chilly mornings or lazy brunches!

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Ingredients You’ll Need

All the ingredients for this Pumpkin Spice Pancakes with Pancake Mix Recipe are straightforward, but together they create something absolutely delicious. Using canned pumpkin puree keeps things easy and consistent, and the pumpkin pie spice mix is a game-changer for that authentic flavor. Grab a good quality pancake mix for best results — the better the base, the better your pancakes!

• Pancake Mix: Choose your favorite brand or homemade mix; it’s the base for fluffy pancakes every time.
• Sugar: A tablespoon adds just enough sweetness to complement the pumpkin and spices.
• Pumpkin Pie Spice: This blend really defines the flavor — cinnamon, nutmeg, and cloves in one convenient mix.
• Pumpkin Puree: Make sure to use pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
• Vanilla Extract: Adds a subtle depth and balances the spices beautifully.
• Water or Milk: Milk will make the batter richer; water keeps it lighter but still delicious.

Variations

I love that this Pumpkin Spice Pancakes with Pancake Mix Recipe is flexible — there’s so much room to make it your own! I often add a handful of chopped pecans or walnuts for crunch, or swirl in some chocolate chips for an extra treat. If you’re avoiding dairy, swapping milk for almond or oat milk works beautifully.

• Nutty Pancakes: Adding chopped nuts layers in texture and a toasty flavor that pairs perfectly with pumpkin.
• Chocolate Chip Twist: A secret hit in my house — the chocolate chips melt in the hot pancakes and add just the right sweet surprise.
• Dairy-Free: Use plant-based milk like almond, oat, or soy to keep pancakes moist and flavorful without dairy.
• Spice it Up: Boost the pumpkin pie spice amount slightly if you like a stronger cinnamon and nutmeg kick.

How to Make Pumpkin Spice Pancakes with Pancake Mix Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking the pancake mix, pumpkin pie spice, and sugar together in a large bowl. This evenly distributes the warm spices and sweetness throughout the batter—trust me, this step makes every bite flavorful. Give it a good stir so you don’t end up with clumps of spice in just one spot.

Step 2: Incorporate the Wet Ingredients

Add the pumpkin puree, vanilla extract, and your choice of water or milk to the dry mix. Use a whisk and gently combine everything until just incorporated. It might look a bit lumpy, and that’s perfectly fine — overmixing will make your pancakes tough, so resist the urge to stir until smooth.

Step 3: Cook Your Pancakes

Heat a nonstick pan or griddle over medium heat and brush it lightly with butter. Pour batter onto the hot surface using a ladle or ⅓ cup measuring cup. Watch for little bubbles forming on the surface and the edges setting up — that’s your cue to flip. Cook for about 1-2 minutes per side until golden brown and cooked through. The first pancake might take a bit longer, but after that, they cook quickly and perfectly.

How to Serve Pumpkin Spice Pancakes with Pancake Mix Recipe

Garnishes

I love topping these pancakes with a generous drizzle of warm maple syrup and a dollop of whipped cream for that perfect balance of sweet and creamy. Sometimes I sprinkle a dash of cinnamon or some toasted pecans on top for extra texture and fall flavor. Fresh apple slices or even a spoonful of cream cheese frosting takes things up a notch when I’m feeling fancy.

Side Dishes

On the side, I usually serve crispy bacon or spicy breakfast sausage for a savory contrast. A fruit salad with oranges, pomegranate, and grapes adds a refreshing brightness that balances the rich flavors of the pancakes beautifully. Coffee or a chai latte pairs wonderfully, especially on crisp fall mornings.

Creative Ways to Present

For holiday brunches, I like stacking the pancakes in towers and using edible flowers or fresh cranberries as garnish—always a hit with guests. You can also serve them in muffin tins for handheld mini pancakes perfect for parties or kids. Creating pancake sandwiches with cream cheese and pumpkin butter between layers is my newest twist, and trust me, it’s irresistible.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers (and I hope you do!), store them in an airtight container in the fridge for up to 3 days. I recommend layering parchment paper between pancakes so they don’t stick together. This way, they stay fresh and ready for a quick breakfast or snack the next day.

Freezing

Freezing these pancakes works like a charm—just flash freeze them on a baking sheet first, then transfer to a freezer bag. They’ll keep well for up to 2 months. This trick saves so much time on busy mornings; you can pop them straight into the toaster or microwave.

Reheating

When reheating, I prefer the toaster for quick crispiness or microwaving covered with a damp paper towel to keep moisture in. If you want to revive that fresh-from-the-griddle flavor, a quick warm-up in a hot skillet with a tiny bit of butter does wonders to restore texture and taste.

FAQs

Final Thoughts

I hope you’ll give this Pumpkin Spice Pancakes with Pancake Mix Recipe a try and see why it’s become a staple in my kitchen during pumpkin season. It’s an easy, comforting recipe that brings all those favorite fall flavors to your breakfast table with minimal fuss. Once you make these, I bet you’ll find yourself reaching for pumpkin pie spice year-round — just like I did! Happy cooking and even happier eating!

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