Easy Pumpkin Spice Pancakes

Recipe Ingredients

Simple ingredients come together to create these delightful Easy Pumpkin Spice Pancakes.

Bisquick™ Original Pancake & Baking Mix: Helps these pancakes cook up fluffy and golden while keeping the recipe quick and easy to make.

Canned Pumpkin (not pumpkin pie mix): It adds natural sweetness, a beautiful orange hue, and a moist, tender crumb to the pancakes. 

Milk: Provides the necessary liquid to hydrate the Bisquick mix and other ingredients, creating a smooth, pourable batter. It contributes to the overall tenderness of the pancakes.

Vegetable Oil: Adds moisture and helps create a tender texture. It also contributes to the golden-brown color of the pancakes as they cook.

Sugar: Enhances the sweetness of the pancakes and helps with browning, giving them a lovely caramelized crust.

Pumpkin Pie Spice: This blend (typically cinnamon, nutmeg, ginger, and cloves) infuses the batter with warm, aromatic flavors that are synonymous with autumn. 

Other Ingredients You’ll Need: eggs, maple-flavored syrup, butter, and pecans

How to Make Easy Pumpkin Spice Pancakes

These helpful tips walk through each step with practical advice so even beginner cooks can feel confident making a cozy stack of pumpkin pancakes at home.

1. Warm the Maple-Pecan Syrup

Heat the syrup and butter gently over medium-low heat and stir often so the butter melts smoothly into the syrup. If the heat is too high, the syrup can become too thick or develop a slightly burnt flavor. Stir in the pecans after removing the pan from the heat to help them stay crunchy instead of softening too much in the hot syrup.

2. Heat the Griddle

Give your griddle or skillet a few minutes to fully heat before adding the batter. A properly heated surface helps the pancakes cook evenly and develop a golden-brown exterior. If the pan is too cool, the pancakes can spread too much and turn pale. If it’s too hot, the outside may brown before the center cooks through. A light coating of oil helps prevent sticking without making the pancakes greasy.

3. Mix the Batter Gently

Stir the pancake batter just until combined. A few small lumps are completely fine and actually help keep the pancakes soft and fluffy. The pumpkin puree naturally thickens the batter, so avoid adding extra milk unless it feels overly stiff. 

4. Watch for the Right Time to Flip

Pour slightly less than 1/4 cup batter onto the hot griddle and leave space between each pancake so they cook evenly. Wait until the edges look dry and bubbles begin forming on top before flipping. Turning them too early can cause batter to spill out and create uneven pancakes. Flip only once for the best texture and even browning on both sides.

How to Store (and Reheat) Easy Pumpkin Spice Pancakes

These pumpkin pancakes are best served warm right off the griddle, but leftovers store well for quick breakfasts later in the week. Let the pancakes cool completely before storing so extra steam doesn’t create moisture buildup and make them soggy.

Refrigerator

Place pancakes in an airtight container or resealable food-storage bag. Store in the refrigerator for up to 3 days. For best texture, place parchment paper between pancakes to keep them from sticking together.

Freezer

Stack cooled pancakes with parchment paper between each layer, then place in a freezer-safe bag or container. Freeze for up to 2 months. The parchment helps prevent the pancakes from freezing together, making it easier to reheat only what you need.

Reheating

Warm pancakes in the microwave for 30 seconds, or reheat in a skillet over low heat for a slightly crisp exterior. If reheating from frozen, add a few extra seconds until heated through.