Easy Pumpkin Spice Pancakes bring all the cozy flavors of fall to your breakfast table in just 15 minutes. Made with pumpkin puree and warm pumpkin pie spice, these pancakes cook up soft, fluffy and perfectly golden with every stack. Inspired by classic autumn baking flavors, this easy recipe is perfect for crisp weekend mornings, holiday brunches or breakfast-for-dinner nights when you want something comforting and homemade without the extra fuss. Top them with warm maple syrup and crunchy pecans for a sweet, spiced bite that tastes like your favorite fall memories on a plate.
Simple ingredients come together to create these delightful Easy Pumpkin Spice Pancakes.
Bisquick™ Original Pancake & Baking Mix: Helps these pancakes cook up fluffy and golden while keeping the recipe quick and easy to make.
Canned Pumpkin (not pumpkin pie mix): It adds natural sweetness, a beautiful orange hue, and a moist, tender crumb to the pancakes.
Milk: Provides the necessary liquid to hydrate the Bisquick mix and other ingredients, creating a smooth, pourable batter. It contributes to the overall tenderness of the pancakes.
Vegetable Oil: Adds moisture and helps create a tender texture. It also contributes to the golden-brown color of the pancakes as they cook.
Sugar: Enhances the sweetness of the pancakes and helps with browning, giving them a lovely caramelized crust.
Pumpkin Pie Spice: This blend (typically cinnamon, nutmeg, ginger, and cloves) infuses the batter with warm, aromatic flavors that are synonymous with autumn.
Other Ingredients You’ll Need: eggs, maple-flavored syrup, butter, and pecans
These helpful tips walk through each step with practical advice so even beginner cooks can feel confident making a cozy stack of pumpkin pancakes at home.
Heat the syrup and butter gently over medium-low heat and stir often so the butter melts smoothly into the syrup. If the heat is too high, the syrup can become too thick or develop a slightly burnt flavor. Stir in the pecans after removing the pan from the heat to help them stay crunchy instead of softening too much in the hot syrup.
Give your griddle or skillet a few minutes to fully heat before adding the batter. A properly heated surface helps the pancakes cook evenly and develop a golden-brown exterior. If the pan is too cool, the pancakes can spread too much and turn pale. If it’s too hot, the outside may brown before the center cooks through. A light coating of oil helps prevent sticking without making the pancakes greasy.
Stir the pancake batter just until combined. A few small lumps are completely fine and actually help keep the pancakes soft and fluffy. The pumpkin puree naturally thickens the batter, so avoid adding extra milk unless it feels overly stiff.
Pour slightly less than 1/4 cup batter onto the hot griddle and leave space between each pancake so they cook evenly. Wait until the edges look dry and bubbles begin forming on top before flipping. Turning them too early can cause batter to spill out and create uneven pancakes. Flip only once for the best texture and even browning on both sides.
These pumpkin pancakes are best served warm right off the griddle, but leftovers store well for quick breakfasts later in the week. Let the pancakes cool completely before storing so extra steam doesn’t create moisture buildup and make them soggy.
Place pancakes in an airtight container or resealable food-storage bag. Store in the refrigerator for up to 3 days. For best texture, place parchment paper between pancakes to keep them from sticking together.
Stack cooled pancakes with parchment paper between each layer, then place in a freezer-safe bag or container. Freeze for up to 2 months. The parchment helps prevent the pancakes from freezing together, making it easier to reheat only what you need.
Warm pancakes in the microwave for 30 seconds, or reheat in a skillet over low heat for a slightly crisp exterior. If reheating from frozen, add a few extra seconds until heated through.
In a 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.
Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil, if necessary.
In a medium bowl, stir all Pancake ingredients until well blended.
For each pancake, pour slightly less than 1/4 cup batter onto the hot griddle. Cook until edges are dry. Turn; cook until golden brown. Serve with syrup.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 24g | 37% |
| Saturated Fat | 6g | 29% |
| Trans Fat | 1&½g | % Value Not Available |
| Monounsaturated Fat | 8g | % Value Not Available |
| Polyunsaturated Fat | 8g | % Value Not Available |
| Omega-3 | 1g | % Value Not Available |
| Cholesterol | 80mg | 27% |
| Sodium | 660mg | 28% |
| Total Carbohydrate | 79g | 26% |
| Dietary Fiber | 2g | 8% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 1g | % Value Not Available |
| Sugars | 31g | % Value Not Available |
| Protein | 8g | % Value Not Available |
| Vitamin D | Value Not Available | 8% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 10% |
| Potassium | 190mg | 5% |
| Vitamin A | Value Not Available | 45% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 6% |
| Thiamin | Value Not Available | 20% |
| Riboflavin | Value Not Available | 20% |
| Niacin | Value Not Available | 10% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 15% |
| Vitamin B12 | Value Not Available | 8% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 20% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 8% |
| Manganese | Value Not Available | 25% |
| Selenium | Value Not Available | 30% |
| Copper | Value Not Available | 10% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
