Bisquick pumpkin pancakes are the ultimate cozy breakfast treat for fall—or any time you’re craving something warm and spiced. These fluffy pancakes come together quickly using pantry staples and a spoonful of pumpkin puree for that seasonal flavor we all love. With a hint of pumpkin pie spice and the simplicity of Bisquick, they’re perfect for lazy weekend mornings or a festive brunch.

This pumpkin Bisquick pancakes recipe is a fun twist on classic pancakes and makes a great seasonal breakfast or brunch. Using canned pumpkin keeps things easy, and the pumpkin pie spice adds that warm, nostalgic flavor without extra effort. These pancakes are lightly sweet, perfectly fluffy, and ideal for topping with maple syrup, whipped cream, or even a sprinkle of cinnamon sugar.
If you’re looking for an easy fall breakfast, pumpkin pancakes with Bisquick deliver both convenience and flavor. You can even prep the dry ingredients ahead of time to make mornings smoother. And because this recipe works with fresh or canned puree, it’s a handy way to use up any leftover pumpkin from baking or cooking.
Love Bisquick recipes?
Use the world-famous baking mix to create other delicious treats, like easy funnel cake recipe, Bisquick muffins banana, or cheddar bay biscuits recipe with Bisquick.

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Why We Love This Pumpkin Bisquick Pancakes
- Made with simple pantry ingredients.
Enjoy your favorite autumn flavors in every bite of these yummy pumpkin pancakes! They’re made with classic Bisquick pancake mix. - Beyond quick and easy to make!
Simple ingredients are mixed together in one bowl and cooked to perfection on a griddle or in a skillet. By the way, if you have an outdoor griddle, you can use it to make Blackstone pancakes! - Easy to make in bulk, and freezer-friendly, too.
Make a batch (or two) for breakfast and save some for later to grab on the go! And, for the perfect side, make turkey bacon in the oven. It is so easy to make with your pancakes.
Hey sourdough lovers, make our sourdough pancakes! They are the perfect sourdough discard recipe to make from your sourdough starter.
Ingredient Notes and Substitutions

- Bisquick baking mix: If you don’t have one in hand, use Bisquick mix with our recipe (linked).
- Eggs: You can substitute this with mashed banana or flaxseed with 3 tbsp of water.
- Milk: You can also substitute 1 cup of buttermilk for the milk.
- Pumpkin purée: This adds a sweet and earthy flavor to the pancakes. A great way to use up any leftover pumpkin is with our chocolate chip pumpkin cookie recipe.
- Sugar: Can also use honey or maple syrup using the same amount as sugar.
- Melted butter: This adds richness to the recipe. You can also use vegetable oil if you don’t have butter in hand.
- Baking powder: This is the key ingredient to make our pancakes rise and become fluffy.
- Pumpkin pie spice: If you don’t have one then you can make your own pumpkin pie spice blend. Mix together 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon each of ground allspice, ground clove, and ground nutmeg.
Recipe Variations
- Pumpkin chocolate chip pancakes: Add 1/2 cup of chocolate chips to the batter before cooking.
- Pumpkin spice pancakes: Add an extra 1/4 teaspoon of pumpkin pie spice and a teaspoon vanilla extract, or to taste.
- Pecan pumpkin pancakes: Stir 1/4 cup of chopped pecans into the batter.
🎯 TFN Pro Tip
Turn this pumpkin pancake recipe into a gluten-free pancake recipe by using Gluten Free Bisquick! You can also use Heart Smart Bisquick for this recipe, too.

Equipment Used in this Recipe
- Electric griddle or skillet pan
- Large bowl
How to Make Pumpkin Pancakes with Bisquick
Here are the 4 simple steps to make the tastiest and fluffiest Bisquick breakfast:
- Lightly grease a griddle or large skillet with cooking spray. Then set the griddle temperature to 350°F, or set the skillet over medium-low heat on the stove.
- Add the wet and dry ingredients together in a medium or large mixing bowl, then whisk or use a fork to stir until just blended. You do not want to over-mix the batter, and a few clumps of flour are fine. Let the pumpkin pancakes with Bisquick batter rest for a few minutes; when it starts to bubble a bit, it’s ready to cook.
- Use a measuring cup to scoop 1/4 to 1/3 cup of pancake batter and carefully add to the hot griddle or skillet. Cook them for a minute or two until the edges become solid and light brown, and flip.
- Continue to cook each pancake until the top and bottom are golden. You can flip back and forth one more time to get both sides evenly cooked.
Serve them warm with your favorite toppings and breakfast dishes.

Is baking all things pumpkin a fall passion of yours?
If so, there are plenty of other great things to make with a can of pumpkin puree! In the breakfast department, grab a cup of coffee and enjoy it with a soft and tender slice of pumpkin coffee cake.
If desserts and snacks are your thing, make a pumpkin custard.
Serving Suggestions
These pumpkin Bisquick pancakes are amazing all on their own, but if you want to take them to the next level, there are so many delicious ways to serve them! A pat of butter and a drizzle of 100% pure maple syrup is a timeless classic. Or, add a dollop of whipped cream and a sprinkle of cinnamon sugar for a cozy touch. Fresh berries or sliced bananas bring a burst of freshness, while chopped pecans or walnuts add a lovely crunch. For a more decadent spin, try cream cheese frosting, a swirl of caramel sauce, or even chocolate chips and syrup for a truly indulgent treat.
Recipe FAQs
Bisquick pancake mix is itself vegan and dairy-free, and it’s easy to substitute the added dairy components.
Instead of butter and milk, use your favorite plant-based butter and your preferred non-dairy milk. Almond and oat milk are both nice options that go well with the pumpkin flavor.
Cover each pancake with a damp paper towel and place it on a microwave-safe plate. Microwave in 30-second intervals on 50% heat until warm.
To crisp them up a bit, bake them from frozen in a 400º F. preheated oven for about 5 minutes. Or toast them in the toaster on the lightest setting.
Pancakes are best served fresh and warm from the griddle. However, if you need to store them, place them in a single layer on a cooling rack set over a baking sheet. Cover with foil or plastic wrap and store in the fridge for up to 5 days.
Leftover pumpkin pancakes made with Bisquick freeze really well! Stack cooled pancakes with pieces of parchment or waxed paper between the layers. Then wrap the entire stack in a layer of aluminum foil.
They will keep well for up to 2 months.

More Fall Recipes To Love…
If you tried this bisquick pumpkin pancake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Bisquick Pumpkin Pancakes
Equipment
- electric griddle
- large bowl
Ingredients
- 2 cups Bisquick baking mix (see notes for a DIY baking mix recipe)
- 2 large eggs, slightly beaten
- ¾ cup milk
- ½ cup pumpkin puree
- 2 tablespoons melted butter
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice seasoning (see notes for substitution)
Instructions
- Lightly grease griddle or skillet with cooking oil. Heat electric griddles to 350°F, or heat skillets over medium-low heat.
- In a medium or large bowl, mix wet and dry ingredients together with a whisk or fork until just blended. There may be some small lumps. Once the pancake mixture starts to bubble, it's ready to cook.
- Depending on the size of pancakes you prefer, pour 1/4 to 1/3 cup of batter for each pumpkin spice pancake. Add pancake batter to the hot griddle.
- Cook about 1-2 minutes, until there are bubbles across the top of the pancakes and the edges are dry. Using a pancake turner, turn and cook the other side until the pancake is golden brown.
- Serve immediately with butter and warmed maple syrup.
Video

Notes
- Turn this pumpkin pancake recipe into a gluten-free pancake recipe by using Gluten Free Bisquick! You can also use Heart Smart Bisquick for this recipe, too.
- Pumpkin Chocolate Chip Pancakes: Add 1/2 cup of chocolate chips to the batter before cooking.
- Pumpkin Spice Pancakes: Add an extra 1/4 teaspoon of pumpkin pie spice, or to taste.
- Pecan Pumpkin Pancakes: Stir 1/4 cup of chopped pecans into the batter.
- Make your own Bisquick with my DIY baking mix recipe (linked).
- Make your own pumpkin pie spice blend: mix 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon each of ground allspice, ground clove, and ground nutmeg.
- Turn this pumpkin pancake recipe into a gluten-free pancake recipe by using Gluten Free Bisquick! You can also use Heart Smart Bisquick for this recipe, too.
- Pancakes are best served fresh and warm from the griddle. However, if you need to store them, place them in a single layer on a cooling rack set over a baking sheet.
- Cover with foil or plastic wrap and store in the fridge for up to 5 days.
- Leftover pumpkin pancakes made with Bisquick freeze really well! Stack cooled pancakes with pieces of parchment or waxed paper between the layers.
- Then wrap the entire stack in a layer of aluminum foil. They will keep well for up to 2 months.
Lisa Burnett says
Delicious! We used 1% buttermilk instead of regular milk and increased the spice to 2 tsp and just a little bit more pumpkin, so moist and delicious!
JulieT says
They came out super fluffy even without the baking powder. I’m not sure of what went wrong but it didn’t taste as much as pumpkin as I was expecting.
Courtney444 says
12 out of 10!! If you love pumpkin and fall and cinnamonโบ๏ธโบ๏ธโบ๏ธ
Ty๐๐๐