Bisquick Pumpkin Pancakes

4.85 from 20 votes

These Bisquick pumpkin pancakes are fluffy, flavorful, and perfect for fall mornings. Make this easy pancake recipe in minutes for a cozy breakfast treat.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Brunch

Cuisine: American

Keyword: bisquick pumpkin pancakes, pumpkin spice, bisquick recipe, pancakes, pumpkin spice pancakes, pancake recipe

Servings: pancakes

Calories: 191kcal

Author: Renae Gerhardstein

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.

Ingredient Notes:

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.

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, or to taste.
Pecan Pumpkin Pancakes: Stir 1/4 cup of chopped pecans into the batter.

Storing Instructions:

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.

Nutrition