Easy Pumpkin Pancakes With Pancake Mix (IHOP-Inspired)
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You need to try these delicious pumpkin pancakes with pancake mix ASAP! Inspired by the well-loved IHOP pumpkin pancakes, this homemade version is thicker, fluffier, and more flavorful. Using ready-made pancake mix, I’ll show you how easy it is to turn a basic batter into the ultimate fall breakfast treat – the delicious smell of these pumpkin-spiced pancakes is the fastest way to get my kids out of bed!
Pumpkin season is here once again, and it reminded me how much my family loves all things pumpkin! We enjoyed some pumpkin pancakes at IHOP recently, and it inspired me to make my own version at home. I wanted something fast and easy, so I decided to make mine with pancake mix. And easy it is, yet definitely better than the restaurant version!
These pumpkin pancakes with pancake mix are perfect for busy mornings when you need something quick yet hearty to start your day. They’re also great for a fall brunch and better at celebrating the season than McDonald’s pancakes.
Like my pumpkin pecan waffles, these delightful pancakes capture the best of fall flavors. The combination of warm pumpkin spice, creamy milk, thick pumpkin puree, and smooth pancake mix creates perfectly fluffy, incredibly delicious pancakes that are hard to resist.
Why You’ll Love This Recipe
- Quick and easy: 5 ingredients and 15 minutes are all you need to make this unique fall treat.
- Fuss-free and convenient: Make a delightful, filling meal without the fuss of following a “from scratch” recipe.
- Cozy fall flavors: Made with pumpkin spice, a classic fall flavor that everyone loves.
- Restaurant-quality: Recreate the famous Ihop pumpkin pancakes at home, but with better flavor and texture.
- Kid-friendly: A fun and flavorful breakfast option the whole family will enjoy. With their sweet, mild pumpkin spice flavor, they’re sure to be a hit with even the pickiest eaters!
- Party-ready: These special pancakes are perfect for fall celebrations, especially Halloween or Thanksgiving morning.
How to Make Pumpkin Pancakes With Pancake Mix
This 5-ingredient pumpkin pancakes with pancake mix recipe is proof that making a great breakfast doesn’t have to be complicated. Just follow 3 simple steps – prep the ingredients, make the batter, and cook the pancakes. In under 15 minutes, you’ll have a delicious, fall-inspired breakfast to enjoy any time of the year.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Pancake mix: Any pancake mix brand works for this recipe. Bisquick is a personal favorite!
- Pumpkin pie spice: Use ready-made pumpkin pie spice or make your own by mixing cinnamon, ginger, allspice, cloves, or nutmeg.
- Milk: Use any dairy, non-dairy, or dairy-free milk of your choice. Buttermilk is also a great choice.
- Pumpkin puree: Use regular canned pumpkin puree (not pumpkin pie filling which contains extra sugar and spices that we don’t want). You can also use fresh if you have some on hand.
- Brown sugar
Step-By-Step Instructions
You don’t need to be a pro in the kitchen to whip up this homemade version of Ihop pumpkin pancakes. Simply follow the steps below to start making pancakes that are better than the original!
Step 1: Prep the ingredients
First, combine the pancake mix and pumpkin pie spice together in a medium bowl. Whisk the milk, pumpkin puree, and brown sugar in a separate bowl.
Step 2: Make the batter
Next, fold the wet ingredients into the dry ingredients. Continue mixing gently until just combined. Make sure not to over mix; it’s okay to leave a few lumps.
Step 3: Cook the pancakes
Preheat a griddle or skillet over medium heat. I always spray the surface with cooking spray or grease it with butter first to make sure that the pancakes don’t stick and that they cook evenly.
Use a 1/4 cup measuring cup to scoop the batter into the hot pan. Cook for 2-3 minutes, until bubbles form and the edges set. Flip and continue cooking the second side for another 1 ½ minutes until golden brown and cooked through. You’ll know they are ready to flip easily with the spatula slides under the pancakes.
Serve with your favorite pancake toppings. My family favors maple syrup, butter, and pecans.
Substitutions
This pumpkin pancakes with pancake mix recipe only calls for 5 simple ingredients. If you don’t have some on hand or prefer to use other ingredients, these substitutions are ideal.
- Pancake mix: No ready-made pancake mix available? You can easily make your own!
- Milk: If you don’t have any milk, substitute with the same amount of water.
- Pumpkin puree: If you don’t have pumpkin puree, substitute with butternut squash. I haven’t tested this myself yet, but butternut squash offers similar texture and flavor.
Variations
And just when you thought that these pancakes can’t get any better, they actually can! Try these fun and equally mouth-watering variations:
- Chocolate Chip Pumpkin Pancakes: Add 1/2 cup of mini chocolate chips to the batter for a sweet, chocolatey twist.
- Banana Pumpkin Pancakes: Mash half a banana and mix it into the batter for
- Oat Pumpkin Pancakes: Add 1/2 cup of rolled oats to the pancake mixture for even heartier pancakes. Chia or flax seeds also work great.
- Nutty Pumpkin Pancakes: Want to add a delightful crunch to your pancakes? Fold in 1/2 cup of your favorite nuts to the batter. Chopped almonds, hazelnuts, pecans, or walnuts are great choices.
Expert Tips
- Let the batter rest: Let the batter sit for 5 to 10 minutes before cooking to allow the ingredients to fully hydrate. This way, you’ll get fluffier pancakes!
- Make “to go” pancakes: If you’re putting the pancakes in your kids’ lunchboxes or plan to eat them on the go, add 2 to 3 tablespoons of maple syrup to the batter. This way, you can enjoy extra-sweet pumpkin pancakes without a sticky mess.
- Adjust the spice level: Feel free to adjust the amount of pumpkin spice to suit your taste – add more for a stronger fall flavor or dial it back for a milder taste.
- Add your favorite toppings: Serve the pancakes with different toppings each time for added fun. Chocolate chips, candied nuts, baked apples, sour cream, cinnamon and sugar, and Greek yogurt and honey all make delicious toppings.
How to Store This Recipe
Transfer made-ahead or leftover pancake batter in an airtight container or resealable bag and keep in the refrigerator for up to 4 days, depending on the expiration date of the milk used.
Place leftover pumpkin pancakes in an airtight container and refrigerate for up to 3 days. Freeze with parchment paper between each pancake so they don’t get stuck together. Reheat cooked pancakes in a toaster oven or on the stovetop in a skillet.
What to Serve with Pumpkin Pancakes With Pancake Mix
Serve these pumpkin pancakes with your toppings of choice and a warm cup of your favorite fall coffee for breakfast or brunch. For a well-balanced meal, serve them alongside a few pieces of bacon, ham, or breakfast sausage. You can also enjoy them topped with ice cream for a mid-afternoon treat.
My Dad loves serving leftovers like a peanut butter and jelly sandwich. Just use the pancakes instead of bread. He packs these into his grandkids’ lunches all season long.
More Pumpkin Recipes To Try
- Bread machine pumpkin bread
- Pumpkin spice chai latte
- Pumpkin spice frappuccino
- Pumpkin spice facial scrub
If you make these pumpkin pancakes with pancake mix, please leave a review. I really appreciate each and every 5-star rating and review comment!
IHOP-Inspired Pumpkin Pancakes With Pancake Mix
Ingredients
- 2 cups pancake mix
- 2 teaspoons pumpkin pie spice
- 1 ½ cups milk
- ¾ cup pumpkin puree
- 2 tablespoons brown sugar
Instructions
- Combine the pancake mix and pumpkin pie spice together in a medium bowl. Whisk the milk, pumpkin puree, and brown sugar in a separate bowl.
- Fold the wet ingredients into the dry ingredients. Continue gently until just combined. Do not over mix; leaving a few lumps is fine.
- Preheat a griddle or skillet over medium heat. Spray with cooking spray or grease with butter, if needed.
- Use a ¼ cup measuring cup to scoop the batter into the hot pan. Cook for 2-3 minutes, until bubbles form and the edges set.
- Flip and continue cooking the second side for another 1 ½ minutes until golden brown and cooked through. The spatula should slide under the pancakes easily.
- Serve with your favorite pancake toppings. My family favors maple syrup, butter, and pecans
Notes
- Let the batter sit for 5 to 10 minutes before cooking to allow the ingredients to fully hydrate and result in fluffier pancakes.
- Add 2 to 3 tablespoons of maple syrup to the batter if putting the pancakes in lunch boxes or plan to eat them on the go. This way, you can enjoy extra-sweet pumpkin pancakes without a sticky mess.
- Feel free to adjust the amount of pumpkin spice to suit your taste – add more for a stronger fall flavor or dial it back for a milder taste.
- Serve the pancakes with different toppings each time for added fun. Chocolate chips, candied nuts, baked apples, sour cream, cinnamon and sugar, and Greek yogurt and honey all make delicious toppings.
