Easy Bisquick Pumpkin Pancakes

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

• 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

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

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

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.

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.

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.

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.

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.