Looking for an easy breakfast recipe that will wow your family? Try these pumpkin pancakes! They’re made with pancake mix, homemade pumpkin spice, and topped with creamy cream cheese syrup. They’re sure to be a hit!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
Why You’ll Love These Pancakes
There are so many reasons to love these easy pumpkin pancakes. For starters, it’s incredibly easy to make and requires just a few simple ingredients.
The pumpkin spice adds a delicious autumn flavor, while the cream cheese syrup is creamy and decadent. Best of all, these pancakes are sure to please everyone in the family – from kids to adults.
If you’re looking for a delicious fall breakfast recipe for your next brunch this time of year, be sure to give these pumpkin pancakes a try!
What is the Best Pancake Mix to Use
To make this recipe as easy as possible, I suggest using a pancake mix that only requires you to add water. My favorite brand is Krusteaz Pancake Mix. You can find this at almost any grocery store and is a great buy at Costco!
Check out my instructions for using Krusteaz Pancake Mix to make waffles here!
Homemade Pumpkin Spice
Pumpkin spice is one of my favorite fall flavor and is a key ingredient for making these pancakes taste amazing. Making your own is incredibly easy, but you can always buy pre-made pumpkin pie spice as well.
To make homemade pumpkin spice you will need: 1/4 cup ground cinnamon, 1 tablespoon ground nutmeg, 2 teaspoons ground ginger, and 1 1/2 teaspoons ground cloves.
Ingredients Needed for Pumpkin Pancakes
Pancake Mix: Use any brand of complete pancake mix that just requires you to add water. My favorite pancake mix is Krusteaz.
Brown Sugar: Adds a touch of sweetness to the pancakes. You can use light or dark brown sugar.
Pumpkin Spice: This is a key ingredient in giving these pancakes their delicious flavor! You can either buy premade pumpkin spice, or make your own using ground cinnamon, ginger, cloves, and nutmeg.
Egg: Helps bind the ingredients together.
Milk: Creates softer, more tender and fluffy pancakes. You can use any type of milk you have on hand – dairy, almond, soy, etc.
Oil: Helps keep the pancakes from sticking to the pan and also makes them more tender.
Vinegar: Helps activate the baking soda in the pancake mix. You can use any type of vinegar you have on hand – white, apple cider, etc.
Pumpkin Puree: Adds moisture and flavor to the pancakes. Be sure to use pure pumpkin puree, not pumpkin pie filling.
Pancake Batter Directions
[1] In a large large bowl, whisk together the pancake mix, brown sugar, and pumpkin spice.
[2] In a separate medium bowl, use a whisk to combine the milk, oil, vinegar, and pumpkin puree.
[3] Add the wet ingredients to the dry ingredients and stir until moistened.
[4] Heat a griddle to 300-350 degrees and spray with nonstick cooking spray or use a little butter.
[5] Scoop 1/4 cup of batter on to the hot skillet or hot griddle for each pancake.
[6] When the pancakes begin to bubble, flip them over and cook the other side for 2-3 minutes.
[7] Serve with your favorite pancake toppings like unsalted butter and maple syrup.
Cream Cheese Syrup Ingredients
Cream Cheese: Used in the cream cheese syrup. You can use full-fat or reduced-fat cream cheese.
Powdered Sugar: Used in the cream cheese syrup. You can use more or less, to taste.
Milk: Used in the cream cheese syrup. You can use any type of milk you have on hand – dairy, almond, soy, etc.
Vanilla: Used in the cream cheese syrup. You can use either pure vanilla extract or imitation extract.
How to Make Sweet Cream Cheese Syrup
[1] Combine the softened cream cheese, powdered sugar, vanilla, and milk until smooth.
[2] Drizzle the syrup over pumpkin pancakes and serve!
Helpful Kitchen Tools
- Large Mixing Bowl
- Large Skillet
- Spatula
- Griddle
- Cooling Rack
Pumpkin Pancake Topping Ideas
- Chocolate Chips
- Pecans
- White Chocolate Chips
- Cinnamon Sugar
- Maple Syrup
- Caramel Syrup
- Whipped Cream
How to Freeze Pumpkin Pancakes
If you have any leftover pancakes, these pancakes freeze really well! After cooking the pancakes, allow them to cool completely. Place them on a baking sheet lined with parchment paper and freeze for 2 hours, or until solid.
Once frozen, transfer the pancakes to a freezer bag or airtight container and store in the freezer for up to 3 months.
To reheat: Thaw overnight in the refrigerator Heat in the microwave for 30-45 seconds, or until heated through. You can also heat them in the toaster oven at 350 degrees for 5-7 minutes.
Frequently Asked Questions
Do I need to buy pumpkin pie spice?
No, you can make your own using ground cinnamon, ginger, cloves, and nutmeg.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin puree is a different product. Pumpkin pie filling, sometimes called pumpkin pie mix, has sugar and spices added to it, while pumpkin puree is just pureed pumpkin. Be sure to use pure pumpkin puree for this recipe.
Do I need to use oil in the pumpkin pancakes?
Yes, the oil helps keep the pancakes from sticking to the pan and also makes them more tender. You can use any type of oil you have on hand – vegetable, canola, olive, etc.
Final Thoughts
It’s hard to believe that something so delicious could be so easy to make, but these delicious pumpkin pancakes using pancake mix are just that. The combination of pumpkin spice and creamy cream cheese syrup is irresistible, and these pancakes are sure to become a family favorite.
More Pumpkin Recipe Ideas:
- Pumpkin Spice Sugar Cookies
- Pumpkin Spice Waffles
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cheesecake Danish
- Costco Pumpkin Pie
- Streusel Pumpkin Muffins
- Homemade Pumpkin Spice
Perfect Pumpkin Pancakes
An easy recipe for perfect pumpkin pancakes using pancake mix, homemade pumpkin spice, and topped with creamy cream cheese syrup!
Ingredients
Pumpkin Pancakes
- 2 1/2 Cups Pancake Mix (I used Krusteaz)
- 3 Tablespoons Brown Sugar
- 2 1/2 Teaspoons Pumpkin Spice
- 1 Egg, beaten
- 1 3/4 Cup Milk
- 2 Tablespoons Oil
- 2 Tablespoons Vinegar
- 1 Cup Pumpkin Puree
Cream Cheese Syrup
- 4 Ounces Cream Cheese, softened (for syrup)
- 1/4 Cup Powdered Sugar (for syrup)
- 1/4 Cup Milk (for syrup)
- 1 Teaspoon Vanilla (for syrup)
Instructions
- In a large mixing bowl, whisk together the pancake mix, brown sugar, and pumpkin spice.
- In a separate mixing bowl, use a whisk to combine the milk, oil, vinegar, and pumpkin puree.
- Add the wet ingredients to the dry ingredients and stir until moistened.
- Heat a griddle to 300-350 degrees and spray with nonstick cooking spray.
- Scoop 1/4 cup of batter on to the griddle for each pancake.
- When the pancakes begin to bubble, flip them over and cook the other side for 2-3 minutes.
- Cream Cheese Syrup: Combine the softened cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle the syrup over pumpkin pancakes and serve!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 439Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgSodium: 766mgCarbohydrates: 63gFiber: 3gSugar: 22gProtein: 11g
