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.
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- 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.
- 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.
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.
- 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.).
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.
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.
Bisquick Pumpkin Pancakes
- 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
- 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).
Frequently asked questions
Yes! While egg can add structure and flavor to Bisquick pancake mix, they are not necessary and can be omitted.
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.
- 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.
More pumpkin recipes to love: