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    Home » Recipes » Breakfast

    Easy Bisquick Pumpkin Pancakes

    Published: Sep 6, 2014 · Modified: Oct 16, 2022 by Kelsey Smith

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    These easy Bisquick pumpkin pancakes are made with pancake mix, pumpkin purée, and pumpkin pie spice for the perfect fall breakfast.

    What is Bisquick? Bisquick mix is a multi-purpose baking mix made with flour, shortening, salt, sugar, and baking powder. You can even make homemade Bisquick.

    Using pancake mix is a great way to make a quick and easy pancake. This pumpkin pancake recipe makes fluffy pancakes by adding extra baking powder and allowing the batter to rest before cooking.

    See the dietary notes further below to learn how to make these fluffy Bisquick pumpkin pancakes vegan. Read on to learn how to make pumpkin pancakes with pancake mix.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Maple syrup poured over Bisquick pumpkin pancakes.

    Recipe Highlights

    • Great fall flavor: Pumpkin purée, pumpkin pie spice, and cinnamon are perfect for the fall season.
    • Easy pumpkin pie pancakes: This is a 30-minute breakfast recipe the whole family will love.
    • Seasonal favorite: This is a great recipe for the fall/winter time of year.

    I hope you enjoy these easy pumpkin pancakes. When you're done with these delicious pumpkin pancakes, try one of my other fall breakfast ideas.

    More fall breakfast recipes to love:

    • Brioche French Toast Casserole
    • Biscoff Overnight Oats
    • Nutella Overnight Oats

    More Bisquick recipes:

    • Bisquick Banana Muffins
    • Vegan Bisquick Pancakes
    • Bisquick Banana Pancakes
    Jump to:
    • Recipe Highlights
    • Ingredients
    • Instructions
    • Substitutions
    • Vegan Version
    • Equipment
    • Storage
    • 📖 Recipe
    • Frequently asked questions
    • Food safety
    • 💬 Comments

    Ingredients

    Bisquick Pumpkin Pancakes ingredients.
    • Bisquick Original Pancake & Baking Mix - Our flour base
    • Sugar - For extra sweetness
    • Baking powder - For a fluffy batter
    • Cinnamon - For flavor
    • Pumpkin pie spice - For flavor
    • Egg - For flavor and structure (this can be skipped if desired)
    • Pumpkin purée - For flavor
    • Vanilla extract - For flavor
    • Milk - Your preferred milk of choice

    See the recipe card for quantities.

    Instructions

    Dry Bisquick pumpkin pancake ingredients in a large mixing bowl.

    Mix the Bisquick, sugar, baking powder, cinnamon, and pumpkin pie spice in a large mixing bowl until well blended.

    Dry Bisquick pumpkin pancake ingredients mixed together.

    Tip: Mixing the dry ingredients in the large bowl first gives you a more even batter with evenly distributed ingredients.

    Bisquick pumpkin pancakes batter.

    Add the egg, pumpkin purée, vanilla extract, and milk, mixing in the wet ingredients until just combined. Allow the batter to sit for 10 minutes to thicken.

    Tip: "Just combined" means to stop mixing as soon as you can no longer see white flour in the mixture.

    Bisquick pumpkin pancakes cooking on a griddle.

    Meanwhile, preheat your pancake griddle to 375°F (medium heat or medium-high heat). Coat the hot skillet with cooking spray or butter. Pour ¼ cup of batter onto the pan.

    Pancakes flipped when golden on one side.

    Cook until bubbles form on the edges of the pancakes. Flip and cook until a light golden brown on both sides, about 2 to 3 minutes on each side.

    Bisquick Pumpkin Pancakes topped with butter

    Serve with butter, pancake syrup, real maple syrup, and powdered sugar (optional).

    Hint: Using a measuring cup to pour the batter ensures your pancakes are all about the same size.

    Stack of Bisquick pumpkin pancakes with a bite cut out.
    Fluffy bite of Bisquick pumpkin pancakes on a fork.

    Substitutions

    • Baking mix - This recipe was developed using Bisquick Original Pancake & Baking Mix. Using Pearl Milling Company Original Pancake & Waffle Mix (formerly called Aunt Jemima) will result in a drier pancake. For best results, add a tablespoon of canola oil or vegetable oil when using Pearl Milling original mix.
    • Sugar - This recipe calls for cane sugar, but this can be substituted with brown sugar.
    • Baking powder - You can substitute the baking powder (try one of these baking powder swaps) or you can omit it. Baking powder makes the pancakes fluffier.
    • Spices - One teaspoon of cinnamon can be substituted with an additional teaspoon of pumpkin pie spice. OR, 1 teaspoon pumpkin spice can be substituted with ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ allspice.
    • Egg - Rather than substitute the egg, the egg can be omitted for an eggless pancake recipe.
    • Pumpkin purée - Do not use pumpkin pie filling. In a pinch, sweet potato purée or butternut squash purée will do the trick.
    • Milk - Use your favorite milk (cow's milk, almond milk, soy milk, coconut milk, oat milk, cashew milk, etc.).

    Vegan Version

    To make this pancake recipe vegan, omit the egg and use non-dairy milk. Skipping the egg makes this easy recipe even easier.

    When I first created this recipe years ago, it was an "accidentally vegan" breakfast recipe because it did not call for eggs. Ultimately, I do not think the egg is necessary but I added it back into the recipe card to help any confused readers looking for a standard pancake recipe.

    Try my vegan Bisquick pancake base recipe.

    Equipment

    This is a simple recipe that calls for only a few pieces of kitchen equipment.

    • Large mixing bowl - To mix the batter
    • Griddle - To cook the pancakes
    • Whisk - To mix the ingredients

    Storage

    Allow pancakes to cool to room temperature. Pancakes can be stored in an airtight container in the refrigerator for about 2 to 3 days. Store pancakes in a food storage bag or storage container.

    To reheat, microwave a short stack in 20-second intervals or pop single pancakes into the toaster on low heat.

    Learn how to freeze leftover pancakes.

    📖 Recipe

    Bisquick Pumpkin Pancakes
    Pin Recipe Save Recipe Saved! Email Print

    Bisquick Pumpkin Pancakes

    These easy Bisquick pumpkin pancakes are made with pancake mix, pumpkin purée, and pumpkin pie spice for the perfect fall breakfast.
    4.75 from 16 votes
    Recipe by: Kelsey Smith
    Prep time: 10 minutes
    Cook time: 15 minutes
    Total time: 25 minutes
    Servings: 14 pancakes

    Equipment

    • Large mixing bowl
    • Griddle
    • Whisk

    Ingredients
      

    • 2 cups Bisquick Original Pancake & Baking Mix
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1 teaspoon pumpkin pie spice
    • 1 large egg
    • ½ cup pumpkin purée
    • 1 teaspoon vanilla extract
    • 1-¼ cup milk any type of milk

    Instructions
     

    • Mix the Bisquick, sugar, baking powder, cinnamon, and pumpkin pie spice in a large mixing bowl until well blended.
    • Add the egg, pumpkin purée, vanilla extract, and milk, mixing until just combined. Allow the batter to sit for 10 minutes to thicken. Meanwhile, preheat your pancake griddle to 375°F or medium-high heat.
    • Coat the hot griddle with cooking spray or butter. Pour ¼ cup of batter onto the pan. Cook until bubbles form on the edges of the pancakes. Flip and cook until golden on both sides, about 2 to 3 minutes on each side.
    • Serve with butter, maple syrup, and powdered sugar (optional).

    Video

    Notes

    Tip: "Just combined" means to stop mixing as soon as you can no longer see white flour in the mixture.
    Storage: Allow pancakes to cool to room temperature. Pancakes can be stored in an airtight container in the refrigerator for about 2 to 3 days. Store pancakes in a food storage bag or storage container.
    Reheating: To reheat, microwave a short stack in 20-second intervals or pop single pancakes into the toaster on low heat.

    Nutrition

    Calories: 102kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 15mgSodium: 293mgPotassium: 85mgFiber: 1gSugar: 5gVitamin A: 1416IUVitamin C: 0.5mgCalcium: 98mgIron: 1mg
    Course: Breakfast
    Cuisine: American
    Keyword: Bisquick, breakfast, pumpkin
    Tried this recipe?Rate it to let me know how it was!

    Frequently asked questions

    Can Bisquick pancakes be made without eggs?

    Yes! While egg can add structure and flavor to Bisquick pancake mix, they are not necessary and can be omitted.

    How long does pancake batter last in the fridge?

    According to the USDA, raw eggs and other ingredients, combined according to recipe directions, should be cooked immediately or refrigerated and cooked within 24 hours.

    Food safety

    • Eggs should be safely handled, promptly refrigerated, and thoroughly cooked.
    • Cook foods containing eggs thoroughly.
    • Wash utensils, equipment, and work areas with hot, soapy water before and after contact with eggs.

    See more guidelines at USDA.gov.

    More pumpkin recipes to love:

    • Pumpkin Spice Donuts
    • Pumpkin Spice Mug Cake
    • Easy Pumpkin Custard
    Easy Bisquick Pumpkin PancakesEasy Bisquick Pumpkin Pancakes

    More Breakfast

    • Southern Country Gravy Recipe
    • Biscoff Overnight Oats
    • Brioche French Toast Casserole
    • Vanilla Overnight Oats

    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

    Reader Interactions

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    1. MG says

      November 03, 2022 at 8:39 pm

      2 stars
      No pumpkin flavor at all 😔

      Reply
      • Kelsey Smith says

        November 04, 2022 at 9:51 am

        Sorry to hear you were not a fan, MG. Thanks for leaving feedback.

        Reply
    2. nancy says

      October 12, 2022 at 7:25 pm

      5 stars
      nice easy boxed Bisquick pancakes with pumpkin - lovely fall flavours

      Reply
    3. Katie says

      October 11, 2022 at 11:45 am

      5 stars
      These pancakes are incredible! They're the perfect fall breakfast for the family.

      Reply
    4. Shelby says

      October 11, 2022 at 10:53 am

      5 stars
      I love how light these pancakes come out! And perfect for hosting brunch because they're easy too!

      Reply
      • Kelsey Smith says

        October 11, 2022 at 3:45 pm

        Very happy to hear that, Shelby! Thank you for stopping by.

        Reply
    5. Judith says

      October 10, 2022 at 2:46 pm

      5 stars
      These are so easy to make and tasty too!

      Reply
      • Kelsey Smith says

        October 10, 2022 at 3:23 pm

        Thank you for taking the time to comment, so happy you like them!

        Reply
    6. Hannah says

      October 09, 2022 at 9:25 pm

      5 stars
      These were AMAZING!! Added a few milk chocolate chips, my fella loved them!!

      Reply
      • Kelsey Smith says

        October 10, 2022 at 10:09 am

        I am so happy to hear that, Hannah! Thank you for stopping back by to let me know.

        Reply
    7. juliana says

      August 20, 2021 at 8:40 pm

      5 stars
      Toddler and husband approved

      Reply
    8. Alexandra Grimes says

      August 04, 2017 at 9:47 am

      5 stars
      I made this for waffles instead of pancakes. I didn't have almond milk so i just used whole milk. I added a little pinch of ground cloves, and they came out amazing. I also may have put cream cheese on top them. lol. delicious! I'm glad i found your page and look forward to trying other recipes of yours(like the strawberry pie) mmmm! thank you!

      Reply
      • Kelsey Smith says

        August 09, 2017 at 7:29 am

        Hey, no worries, there are typos in my posts all the time, so anytime you see something, let me know.

        Reply
    9. Chris says

      November 05, 2016 at 10:59 pm

      4 stars
      Love this - super simple and everyone I make them for loves them 🙂 Personally, I like my pancakes less fluffy and a little more dense, so I might forego the added baking powder, or at least halve it. But if you like them extra fluffy, this will definitely do the trick!

      Reply
      • Kelsey Smith says

        November 06, 2016 at 10:36 am

        Glad they are well loved!

        Reply

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    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

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