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Bisquick Pumpkin Pancakes

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Kick-off fall with these delicious pumpkin pancakes! Fluffy, tender pancakes with pumpkin and autumn spices are unbelievably easy to make with Bisquick pancake mix. All you need is that classic yellow box and a handful of simple ingredients, and in 15 minutes you have a sweet breakfast treat that’s still on the healthy(ish) side. The whole family is going to love this pumpkin pancakes recipe all season long!

a stack of Bisquick pumpkin pancakes

Perfect Pumpkin Pancakes for all

Enjoy your favorite autumn flavors in every bite of these yummy pumpkin pancakes! They’re made with pantry staples, including classic Bisquick pancake mix.

Plus, we’ve added pumpkin puree and that seasonal spice blend we simply can’t get enough of.

Simple ingredients are mixed together in one bowl and cooked to pancake perfection on a griddle or in a skillet. Then in just 10 minutes, the whole family is enjoying a fluffy stack of warm, spice-full, and utterly tasty pancakes bursting with rich pumpkin flavor.

Make a batch (or two) for breakfast and save some for later to grab on the go! And, for the perfect side, cook 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 starter.

a fork holding up a stack of mini pancakes

Love Bisquick recipes? Try our Bisquick Funnel Cake, Bisquick Banana Muffins, and Bisquick Cheddar Biscuits.

Ingredients Needed For This Easy Pancake Recipe

bisquick baking mix, milk, baking powder, and butter
  • Bisquick baking mix
  • Eggs
  • Milk
  • Pumpkin puree
  • Sugar
  • Melted butter
  • Baking powder
  • Pumpkin pie spice

Tip: Make your own pumpkin pie spice blend! Simply 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.

No Bisquick? Make your own homemade baking mix that’s perfect for pancakes with this easy recipe!

a bowl of DIY baking mix with a wooden scoop and a canister of homemade Bisquick mix in the background
Homemade Bisquick Mix recipe

Turn this pumpkin pancake recipe into a gluten-free pancake recipe by using Gluten Free Bisquick! You can also use Heart Smart Bisquick for these pumpkin pancakes, too.

Bisquick heart smart
Heart Smart Bisquick and Gluten Free Bisquick

How To Make Pumpkin Pancakes With Bisquick Pancake Mix

Here are the 4 simple steps to make the most pumpkin-tastic Bisquick pumpkin pancakes recipe:

  1. Lightly grease a griddle or large skillet. Then set the griddle temperature to 350 degrees F, or set the skillet over medium-low heat on the stove.
  2. Add all of the ingredients to a large mixing bowl. Use a whisk or 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 pancake Bisquick batter rest for a few minutes; when it starts to bubble a bit, it’s ready to cook.
  3. Use a measuring cup to scoop 1/4 to 1/3 cup of batter and carefully add to the hot skillet or griddle. Cook the pancakes for a minute or two until the edges become solid and light brown, and flip.
  4. Continue to cook each pumpkin 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 pancake toppings and breakfast dishes.

a stack of pumpkin pancakes

How to Freeze Pancakes

Pancakes freeze very 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.

How to reheat Frozen pancakes

Cover a frozen pancake with a damp paper towel and place it on a microwave-safe plate. Microwave in 30-second intervals on 50% heat until warm.

For a crisper pancake, bake them from frozen in a 400ºF preheated oven for about 5 minutes. Or toast them in the toaster on the lightest setting.

Frequently Asked Questions

How can I make gluten free pumpkin pancakes with Bisquick?

Simply swap classic Bisquick with their gluten free Bisquick baking mix.

How do I make dairy-free pancakes?

Bisquick mix is itself 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.

Can I make Bisquick pancakes without pumpkin?

No pumpkin on hand? No problem! Get our easy Bisquick pancake recipe for the ultimate fluffy pancakes.

What toppings are best to serve with a fluffy stack of pumpkin pancakes?

No doubt these pumpkin-y pancakes are delicious with a pat of butter and covered in warmed maple syrup. Add whipped cream for an extra sweet breakfast treat.

How long do pancakes keep well?

They will keep well for up to 4-5 days. Cool the pancakes completely before sealing in an airtight bag or container, and keep in the refrigerator. You can grab one right out of the fridge and eat cold or briefly warmed in the microwave!

Can you freeze pancakes made with Bisquick mix?

Yes, pancakes freeze very 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.

The Best Pumpkin Pancakes Recipe With Bisquick Baking Mix

a stack of Bisquick pumpkin pancakes
Print Pin
5 from 9 votes

Bisquick Pumpkin Pancakes

Fluffy, tender pumpkin pancakes are unbelievably easy to make with Bisquick pancake mix. The family is going to love this 15-minute easy pancakes recipe made with baking mix.
Course Breakfast, Brunch
Cuisine American
Keyword pumpkin spice, bisquick recipe, pancakes, pumpkin spice pancakes, pancake recipe, breakfast recipes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 pancakes
Calories 191kcal


  • electric griddle or skillet


  • 2 cups Bisquick baking mix
  • 2 large eggs, slightly beaten
  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 2 tablespoons melted butter
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice seasoning (see notes for substitution)


  • Lightly grease griddle or skillet with cooking oil. Heat electric griddles to 350°F, or heat skillets over medium-low heat.
  • In a medium bowl, mix all 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, use 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.


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.
Cooled pancakes can be stored in an airtight container and kept in the refrigerator for 4-5 days.
To freeze pumpkin pancakes, let cool completely. Freeze in stacks with a piece of wax paper or parchment paper between pancakes. To reheat, microwave 1-2 pancakes for 30 seconds at a time until heated through. 


Serving: 1pancake | Calories: 191kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 550mg | Potassium: 130mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2614IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg

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a stack of pumpkin pancakes

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