Easy Pumpkin Pancakes Recipe for Warm Autumn Breakfasts

Pumpkin pancakes are more than just a breakfast. They’re a warm, comforting dish that fits perfectly with the cool mornings of autumn. The mix of pumpkin and spices creates a cozy feel that is hard to beat. Whether you prefer a classic version or want to try a vegan or gluten-free twist, this pumpkin pancake recipe can be tailored to suit any preference.

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Easy Pumpkin Pancakes Recipe Using Bisquick

When time is short, Bisquick is a lifesaver for making pancakes. Adding pumpkin purée and some spices takes the usual pancake mix to a whole new level. Here’s how to whip up easy pumpkin pancakes with a Bisquick-friendly recipe.

Ingredients:

• 2 cups Bisquick mix
• 1 cup pumpkin purée
• 1½ cups milk
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 egg

Instructions:

1. Preheat a griddle or skillet over medium heat.
2. In a large bowl, mix Bisquick, pumpkin purée, milk, sugar, cinnamon, nutmeg, and the egg until smooth.
3. Pour ¼ cup of the batter onto the griddle for each pancake.
4. Cook for 2-3 minutes on one side or until bubbles form on the surface. Flip and cook for another 2 minutes.
5. Serve warm with your favorite toppings, like maple syrup or whipped cream.

Making Pumpkin Pancakes from Scratch

You’ll love this homemade pumpkin pancake recipe if you enjoy cooking from scratch. These pancakes are fluffy and full of pumpkin flavor.

Ingredients:

• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 1 cup pumpkin purée
• 1½ cups milk (or dairy-free milk)
• 2 tablespoons sugar
• 1 egg (or flaxseed egg for vegan)
• 2 tablespoons melted butter (or coconut oil for vegan)

Instructions:

1. In a bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and ginger.
2. In another bowl, mix pumpkin purée, milk, sugar, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat.
5. Spoon ¼ cup of batter for each pancake onto the skillet.
6. Cook for 2-3 minutes per side or until golden.
7. Serve with your favorite syrup or a sprinkle of powdered sugar.

Gluten-Free Option

For those who avoid gluten, making gluten-free pumpkin pancakes is easy. You just need to swap out a few ingredients from the original recipe for this gluten-free version of pumpkin pancakes.

Ingredients:

• 1½ cups gluten-free flour blend
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup pumpkin purée
• 1½ cups milk (or almond milk)
• 2 tablespoons sugar
• 1 egg
• 2 tablespoons melted butter or oil

Instructions:

1. Combine gluten-free flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.
2. In another bowl, mix pumpkin purée, milk, sugar, egg, and melted butter.
3. Combine wet and dry ingredients until smooth.
4. Heat a skillet over medium heat and add a little oil or butter.
5. Pour ¼ cup of batter for each pancake.
6. Cook until bubbles appear, then flip and cook for another minute or two.
7. Serve with toppings like honey or yogurt.

Vegan Pumpkin Pancakes

Vegan pancakes are simple to make with a few ingredient swaps. These pancakes are fluffy, dairy-free, and full of fall flavors.

Ingredients:

• 1½ cups all-purpose flour (or gluten-free flour)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup pumpkin purée
• 1½ cups almond milk or oat milk
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil or vegetable oil
• 1 flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water)

Recipe Instructions for Making Vegan Pumpkin Pancakes:

1. Mix flaxseed meal and water and let it sit for 5 minutes.
2. Combine flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
3. In another bowl, mix pumpkin purée, almond milk, maple syrup, and coconut oil.
4. Add the flaxseed egg to the wet ingredients and stir.
5. Combine the wet and dry mixtures until smooth.
6. Cook on a heated skillet over medium heat, using ¼ cup of batter for each pancake.
7. Flip after 2-3 minutes when bubbles form.
8. Serve warm with vegan butter or syrup.

These vegan pumpkin pancakes are perfect for anyone following a plant-based diet.

Tips for Perfect Pumpkin Pancakes

Pumpkin pancakes can be tricky if the batter is too thick. Here’s how to get them just right:

• Adjust the thickness: If the batter is too thick, add a splash of milk.
• Don’t overmix: Stir until just combined. Overmixing can lead to dense pancakes.
• Let the batter rest: Letting the batter sit for a few minutes helps it fluff up.
• Keep them warm: Place cooked pancakes on a baking sheet in a warm oven while making the rest.

Toppings to Elevate Your Pancakes

Pumpkin pancakes are delicious on their own, but the right toppings can make them even better. Here are some ideas to top off your pumpkin pancake recipe:

• Maple syrup: Classic and sweet.
• Whipped cream: Adds a creamy touch.
• Chopped pecans: For a bit of crunch.
• Cinnamon sugar: Adds extra spice.
• Greek yogurt: A tangy option that pairs well with the pumpkin.
• Fresh fruit: Bananas or berries add a fresh contrast.

Pumpkin Pancakes for Every Diet

Pumpkin pancakes can be adapted for almost any diet:

• Dairy-free: Use almond milk and coconut oil.
• Gluten-free: Swap regular flour for a gluten-free blend.
• Low-sugar: Use stevia or omit the sugar.

These simple changes make it easy to enjoy pumpkin pancakes without compromising your dietary needs.

Pumpkin Pancakes for Babies and Toddlers

Pumpkin pancakes are a nutritious option for babies and toddlers. They are soft, easy to chew, and full of healthy ingredients. Check out this baby-friendly pumpkin pancake recipe!

Ingredients:

• 1 cup whole wheat flour (or oat flour for a softer texture)
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup pumpkin purée
• ¾ cup milk (or breast milk/formula)
• 1 egg (or ½ mashed banana for egg-free)

Instructions:

1. Combine whole wheat flour, baking powder, cinnamon, and nutmeg in a bowl.
2. In a separate bowl, mix pumpkin purée, milk, and egg.
3. Mix the wet and dry ingredients until just combined.
4. Cook small pancakes (1-2 tablespoons of batter) on a non-stick skillet over low to medium heat.
5. Flip after 2 minutes or when bubbles form.
6. Let cool before serving to avoid burns.

These pancakes can be served plain or with a light drizzle of unsweetened applesauce. They are perfect for little hands to hold and enjoy during breakfast or as a snack.

Final Thoughts

Pumpkin pancakes are a fun way to bring fall flavors to your breakfast table. Whether you’re making them with Bisquick or from scratch, they’re sure to be a hit. Try different variations and see which one becomes your favorite. Adding a cozy breakfast like this to your day can make fall mornings feel even more special.