Quick and Easy Pumpkin Pancakes

Quick and Easy Pumpkin Pancakes

The Spruce / Bahareh Niati

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
104 Calories
4g Fat
13g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 104
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 76mg 25%
Sodium 129mg 6%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Protein 5g
Calcium 90mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These pumpkin pancakes are a cinch to prepare​ because they start with a ready-made baking mix. A popular brand to use is Bisquick, but you can use any brand you prefer.

With just a few simple ingredients of eggs, milk, and pumpkin puree, you will end up with pancakes perfect for fall. You can use canned puree, but if you are really adventurous, you can always make your own pumpkin puree from scratch.

Kids will love helping you make this recipe by adding the ingredients together and mixing the batter. Just be sure that they don't over whisk the batter if you want your pancakes to be light and fluffy.


  • 2 cups baking mix (such as Bisquick)
  • 2 large eggs
  • 1 1/4 cups milk
  • 1/2 cup pumpkin puree
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Optional Toppings: butter, maple syrup, pumpkin seeds (shelled)

Steps to Make It

  1. Gather the ingredients. Preheat an electric griddle to 375 F or heat a large frying pan over medium-high heat. Lightly grease if needed.

    Quick and Easy Pumpkin Pancakes ingredients

    The Spruce / Bahareh Niati

  2. Whisk together the baking mix, eggs, milk, pumpkin, sugar, cinnamon, and nutmeg until well-combined. Do not overmix. Let the batter rest for 10 minutes.

    baking mix, eggs, milk, pumpkin, sugar, cinnamon, and nutmeg whisked together in a bowl

    The Spruce / Bahareh Niati

  3. Turn the griddle down to 350 F or the burner down to medium heat. Ladle 1/4-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.

    pancake cooking on a pan

    The Spruce / Bahareh Niati

  4. Flip. Cook another 1 to 3 minutes until pancakes are golden brown on the other side. Repeat with the remaining batter.

    pancake cooking in the pan

    The Spruce / Bahareh Niati

  5. Serve immediately topped with butter, maple syrup, and shelled pumpkin seeds (if using).

    Quick and Easy Pumpkin Pancakes on a plate

    The Spruce / Bahareh Niati

Recipe Variations

  • If you want extra fluffy pancakes, substitute 1/4 of seltzer water for 1/4 cup of the milk.
  • To take these pancakes into dessert territory, add a sprinkling of mini chocolate chips. Add right after adding the batter to the griddle.
  • For toppings, you can be really creative here. Keep it simple with just maple syrup and butter for a classic flavor or add a sprinkle of shelled pumpkin seeds for a bit of crunch. A sprinkle of cinnamon and cooked apples can transform this easy recipe into something really gourmet, so don't be afraid to try different toppings to suit your family's tastes.


  • Don't forget to preheat your griddle to the right temperature.
  • If your pan isn't high-quality nonstick, lightly grease before adding pancakes.
  • Use a measuring cup to make uniform-sized pancakes.
  • Flip them at the right time—when you see that the top of your pancake is mostly bubbles and some of them are starting to pop, then it's time to turn them over.
  • Give that spatula a frequent wipe as you are flipping. A messy spatula becomes sticky and doesn't slide easily under pancakes.
  • Consider making a double batch—they go fast and pancakes are great reheated the next day.