Why You’ll Love These Bisquick Pumpkin Pancakes

These pancakes aren’t just a meal; they’re an experience, especially when the fall season rolls around. Here’s why this recipe will quickly become a household favorite:

• Irresistible Fall Flavor: Infused with rich pumpkin purée, warm pumpkin pie spice, and a touch of cinnamon, every bite transports you to a cozy autumn day. It’s the perfect way to embrace the fall season with flavors that are both comforting and delightful.
• Quick & Easy Breakfast: Who says a homemade breakfast has to be complicated? This recipe delivers delicious, fluffy pumpkin pancakes in just 30 minutes, making it ideal for busy mornings or a relaxed weekend brunch. The simplicity of using Bisquick mix means less prep time and more time enjoying your meal with the whole family.
• Seasonal Favorite: Pumpkin spice is synonymous with fall and winter, and these pancakes celebrate that tradition beautifully. They’re a wonderful addition to your holiday breakfast menu or simply a delightful treat to enjoy throughout the cooler months.

More fall breakfast recipes to love:

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

More Bisquick recipes for easy meals:

• Bisquick Banana Muffins
• Vegan Bisquick Pancakes
• Bisquick Banana Pancakes

• Bisquick Original Pancake & Baking Mix – This is our foundational flour base, offering unparalleled convenience and a head start on perfect pancakes.
• Sugar – Just a touch to enhance the natural sweetness of the pumpkin and balance the spices, creating a well-rounded flavor profile.
• Baking powder – An extra boost of leavening agent is the secret to achieving those wonderfully fluffy pancakes. It reacts with the wet ingredients to create air pockets, giving the pancakes their airy texture.
• Cinnamon – A classic warm spice that beautifully complements pumpkin, adding depth and a familiar comforting aroma.
• Pumpkin pie spice – This essential blend of cinnamon, nutmeg, ginger, and cloves (and sometimes allspice) is what truly defines the autumn flavor of these pancakes. It brings warmth and complexity.
• Egg – Adds richness, helps with binding, and contributes to the overall structure and tenderness of the pancakes. While optional for this recipe (see vegan notes!), it does enhance the texture.
• Pumpkin purée – The star ingredient! Make sure to use 100% pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced. It provides moisture, flavor, and that lovely orange hue.
• Vanilla extract – A dash of vanilla elevates all the other flavors, adding a subtle sweetness and aromatic depth.
• Milk – Your preferred milk of choice will work here. Whether it’s dairy milk or a non-dairy alternative, it’s crucial for achieving the right batter consistency.

For precise measurements, please refer to the recipe card below.

Step-by-Step Guide to Fluffy Bisquick Pumpkin Pancakes

Creating these delightful pumpkin pancakes is straightforward. Follow these simple steps for a truly memorable breakfast experience:

Step 1: Combine Dry Ingredients. In a large mixing bowl, thoroughly combine the Bisquick mix, sugar, baking powder, cinnamon, and pumpkin pie spice until they are well blended. This ensures all the spices are evenly distributed throughout your pancake batter, guaranteeing consistent flavor in every bite.

Tip: Mixing the dry ingredients in a large bowl first ensures a more uniform batter and prevents clumps of spice or baking powder, leading to perfectly flavored pancakes every time.

Step 2: Add Wet Ingredients and Rest. Incorporate the egg (if using), pumpkin purée, vanilla extract, and your chosen milk into the dry mixture. Stir until just combined. The key here is to avoid overmixing; a few lumps are perfectly fine and often lead to tenderer pancakes. Once mixed, let the batter sit undisturbed for 10 minutes. This resting period is crucial as it allows the baking powder to activate and the flour to fully hydrate, resulting in exceptionally fluffy pancakes.

Tip: “Just combined” means to stop mixing as soon as you can no longer see streaks of white flour in the mixture. Overmixing develops the gluten, making pancakes tough.

Step 3: Preheat and Cook. While your batter rests, preheat your pancake griddle to 375°F (this is typically medium to medium-high heat on a stovetop). Lightly coat the hot skillet with cooking spray or a pat of butter. Once heated, pour ¼ cup of batter onto the pan for each pancake. Cook until you see bubbles forming around the edges of the pancakes and the center begins to look set.

Step 4: Flip and Finish. Once bubbles appear and the edges look dry, it’s time to flip! Cook for another 2 to 3 minutes on the second side until both sides are a beautiful golden brown. The total cooking time for each pancake is typically about 4-6 minutes.

Step 5: Serve Warm. Serve your warm, fluffy pumpkin pancakes immediately with a pat of butter, a generous drizzle of your favorite pancake syrup or pure maple syrup, and a dusting of powdered sugar if desired. Enjoy the comforting flavors of fall!

Hint: Using a ¼ cup measuring cup to pour the batter ensures your pancakes are all about the same size, making for even cooking and a beautiful stack.

Ingredient Swaps and Adaptations

This recipe is quite flexible, allowing for various substitutions to suit your preferences or what you have on hand. Here are some common ingredient swaps:

• Baking mix – This recipe was primarily developed using Bisquick Original Pancake & Baking Mix for optimal results. If you opt for Pearl Milling Company Original Pancake & Waffle Mix (formerly known as Aunt Jemima), you might notice the pancakes are a bit drier. For the best fluffy outcome, consider adding a tablespoon of canola oil or vegetable oil to the batter when using the Pearl Milling mix to introduce more moisture and richness.
• Sugar – While the recipe specifies cane sugar, feel free to substitute it with an equal amount of brown sugar. Brown sugar will lend a slightly deeper, molasses-like flavor and a bit more moisture to your pancakes, enhancing the fall notes.
• Baking powder – The added baking powder is key for that extra lift and fluffiness. If you don’t have baking powder, you can try one of these baking powder swaps, though results may vary. You can also omit it entirely, but your pancakes will be less fluffy.
• Spices – One teaspoon of ground cinnamon can be substituted with an additional teaspoon of pumpkin pie spice for a bolder, more concentrated fall flavor. Alternatively, if you’re out of pumpkin pie spice, you can create your own blend: use ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground allspice.
• Egg – For a simpler or vegan recipe (see section below), the egg can be easily omitted without significant impact on the texture, especially since Bisquick itself contains leavening agents.
• Pumpkin purée – It is absolutely crucial to use 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which will throw off the balance of this recipe. In a pinch, sweet potato purée or butternut squash purée can be used as a delicious alternative, offering a similar texture and earthy sweetness.
• Milk – Use any type of milk you prefer! Cow’s milk, almond milk, soy milk, coconut milk, oat milk, or cashew milk all work wonderfully. Choose your favorite for flavor and dietary needs.

How to Make These Pumpkin Pancakes Vegan

Making these already simple pumpkin pancakes suitable for a vegan diet is incredibly easy! The original iteration of this recipe was actually “accidentally vegan” because it didn’t call for eggs, and I truly believe the egg isn’t strictly necessary for a fantastic result. However, I added it back into the recipe card for those who prefer a more standard pancake recipe.

To make this delicious pumpkin pancake recipe completely vegan, simply make two key changes:

1. Omit the egg: You can completely skip the large egg in the ingredient list. The Bisquick mix, along with the added baking powder, provides enough leavening for a fluffy pancake.
2. Use non-dairy milk: Swap out traditional cow’s milk for your favorite plant-based alternative. Almond milk, soy milk, oat milk, or cashew milk all work perfectly and will not alter the fantastic flavor of these pancakes.

That’s it! By making these two minor adjustments, you’ll have a batch of flavorful, fluffy, and entirely vegan Bisquick pumpkin pancakes ready to enjoy. For more vegan pancake inspiration, you can also check out my dedicated vegan Bisquick pancake base recipe.

Essential Kitchen Equipment

One of the best things about this recipe is how minimal the equipment needed is. You likely already have everything required in your kitchen:

• Large mixing bowl – Essential for comfortably combining all your batter ingredients without spills.
• Griddle or large non-stick skillet – The cooking surface where your pancakes will transform into golden-brown perfection. An electric griddle ensures even heat distribution, but a good quality non-stick pan works just as well.
• Whisk – For smoothly blending your dry ingredients and then gently incorporating the wet ones.
• Measuring cups and spoons – For accurate ingredient measurements, crucial for consistent results.
• Spatula – To confidently flip your pancakes.

Storing and Reheating Your Pancakes

While these Bisquick pumpkin pancakes are best enjoyed fresh off the griddle, they can certainly be stored and reheated for a quick breakfast later in the week.

Refrigeration:

Allow any leftover pancakes to cool completely to room temperature before storing. Place them in an airtight container or a large food storage bag, separating layers with parchment paper if stacking multiple pancakes to prevent them from sticking together. Stored this way, they will remain fresh in the refrigerator for about 2 to 3 days.

Freezing for Longer Storage:

Pancakes freeze beautifully, making them an excellent make-ahead option! To freeze, first allow the cooked pancakes to cool completely. Arrange them in a single layer on a baking sheet and freeze for about 30 minutes to an hour, or until firm. This prevents them from sticking together when stacked. Once firm, transfer the pancakes to a freezer-safe bag or airtight container, placing parchment paper between each pancake. They can be stored in the freezer for up to 1-2 months. Learn more about how to freeze leftover pancakes.

Reheating Tips:

• Microwave: For a quick reheat, microwave a short stack (2-3 pancakes) in 20-second intervals until warmed through.
• Toaster/Toaster Oven: For a crispier texture, pop individual pancakes into the toaster or toaster oven on a low setting. This works especially well for frozen pancakes, no need to thaw!
• Oven: For larger batches, arrange pancakes in a single layer on a baking sheet and reheat in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warm.

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Bisquick Pumpkin Pancakes

Yes, absolutely! While adding an egg can contribute to a slightly richer flavor and more stable structure in Bisquick pancake mix, it is not strictly necessary for this recipe. The Bisquick mix itself contains leavening agents, and the addition of extra baking powder ensures a fluffy pancake even without the egg. This makes it a perfect option for those looking for an eggless breakfast or a simple vegan adaptation.

For optimal food safety, especially when using raw eggs or milk, pancake batter should ideally be cooked immediately. If you need to prepare it ahead of time, it can be safely refrigerated in an airtight container for a maximum of 24 hours. Beyond this, the leavening agents may lose their effectiveness, resulting in flatter pancakes, and there’s an increased risk of bacterial growth.

No, it is highly recommended to use 100% pure pumpkin purée for this recipe. Pumpkin pie filling is a completely different product; it’s already sweetened and spiced, which will throw off the flavor balance and sweetness level of your pancakes. Using pumpkin pie filling will likely result in overly sweet and potentially oddly textured pancakes.

The two most critical steps for achieving extra fluffy pancakes are to avoid overmixing the batter (a few lumps are fine!) and to allow the batter to rest for at least 10 minutes before cooking. The resting time allows the gluten to relax and the leavening agents to fully activate, creating a lighter, airier texture.