Bisquick Pumpkin Pancakes

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.

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.

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:

1. 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.
2. 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.
3. 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.
4. 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.

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

More Fall Recipes To Love…

• Oatmeal Pumpkin Pie
• Recipe for Swiss Steak in Crock Pot
• Soup with Acorn Squash

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