Bisquick pumpkin pancakes are easy to make for breakfast or dessert in the Fall. If you loved our Bisquick cobbler this one will be a hit too! Just 4 ingredients to pancakes with pumpkin puree.
In the Fall, these leftover pumpkin pie filling pancakes with Bisquick are the bomb! Whether you enjoy these with syrup for breakfast or just as a mid day treat you don’t need many ingredients to make this easy Bisquick recipe happen often.
There is a recipe for Bisquick pancakes on the back of each yellow box. Of course you can just make that in the morning and add chocolate chips but during the Fall months we want all the pumpkin dessert recipes we can get.
Use a pan or griddle on the stovetop or make Bisquick air fryer pancakes that is huge and fun for the kiddos to eat in the morning. There are 4 ingredients to start and if you want a stronger flavor you can add some pumpkin spice too.
To get that deep flavor you’ll want a can of Libby’s pumpkin you would use to make moist pumpkin bread. Since you don’t use it all you could easily make both in one day. That is the easiest way since it is already cooked and mashed, I have a homemade version below too though.
Bisquick Pumpkin Pancakes Ingredients
For the dry ingredients you really want the regular yellow box of Bisquick baking mix, I suggest the regular yellow box version vs. the low fat type. There is a gluten free version too if needed
How do you make Bisquick pancake mix?
1 cup of flour + 1.5 tsp of baking powder + 1/4 teaspoon salt + 1 tablespoon of chilled butter
Then you want to use pumpkin puree for that flavor you love. Libby’s has one but now most stores have their own brand that is cheaper.
To make them as moist as possible you should use whole or 2% milk for the necessary liquid to make the batter with an egg at room temperature.
If you can add vanilla extract and pumpkin pie spice they’re even better
Add a bit of butter or cooking spray so the pumpkin batter doesn’t stick. For more of a dessert, mini semi sweet chips are a great add in too. Maple syrup for the top of course is expected, or some whipped cream works too.
Can you add chocolate chips?
Yes, adding a flavor into the mix really amps up the whole dish. We have done this with this favorite Fall flavor at the end of the year often. Throughout the year we make banana chocolate chip pancakes when our fruit gets too brown to enjoy alone.
Dried cranberries can also bring added sweetness as well as any sort of chips of course. Some love chopped pecans like you see here or a sprinkle of ground ginger + cinnamon and sugar.
Slice a banana into small bits and throw those in sometime. We love blueberries either fresh or frozen when they are on sale.
Ok so if you are craving these, look in your cupboard and realize you ran out you can make it homemade yourself with just a few ingredients. You’ll need to add some dairy so you’ll need to make it fresh every time ideally, OR mix everything else already prepped and add that when you use it.
How Long to Cook Pumpkin Pancakes
First you want to start off with a rather warm pan or griddle. Add a bit of oil to the pan and heat over a medium high flame. Pour batter in and you will need about 3 minutes on each side so 6-8 minutes total for each one, but you likely can fit 2 at a time.
Trick to Making Pancakes Really Fluffy
There is a trick to fluffy pancakes and you should try both to see the difference! If you want to take it a step further it will take a few extra minutes. Add the ingredients listed EXCEPT remove the egg white. Use a mixer on high speed in a bowl with the whites to beat until fluffy, then fold into batter.
How do you know when they are done?
Watch the edges to know when to flip them. The outside should be stiffened and becoming golden brown working it’s way inward toward the middle about 1″. At that time flip it over, the top should now be browned. Now it should rise and about double in height with the edges browned and cooked. Once the other side is brown it is done.
The flavors of these are amazing, you will see for yourself. Start off by choosing your favorite pan. Cast iron is kinda’ a personal favorite if it isn’t already dirty, or you can even cook these on your Blackstone 22 griddle outside.
Remove and serve with syrup and enjoy. Of course these are best fresh but if you hate wasting food and make way too many you can incorporate them into a batch of banana bread pudding for dessert! Those two flavors pair well together and you’ll get two dishes out of one in a sense.
Bisquick Pumpkin Pancakes Recipe
Equipment
- 1 pan
- 1 Bowl
Instructions
- In a large bowl, combine Bisquick, pumpkin puree, egg and milk. Mix until you have a smooth batter. Add vanilla and pumpkin pie spice. Stir well. Once the skillet or electric griddle is warm, carefully ladle pumpkin batter creating the preferred size of pancakes.
- (I used an ice cream scoop to measure mine). After 3-4 minutes, flip the pancakes and continue to cook for another 3-4 minutes (or until golden and cooked to your preference). Remove from the griddle and top with butter, syrup and/or pecans.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you bake pancakes for a large crowd?
For a really large crowd we have made easy German pancake recipe instead of the skillet. That is kinda’ fun too. If you make the “regular” version you can change those up in a bunch of different ways too like;
Looking for one more thing to add to the breakfast table this week? My girls and I love making Bisquick funnel cakes. Give cinnamon rolls with Bisquick a whirl too. You can use the same can for a savory dinner as well. That is right, the same basic flavors but in a pumpkin soup with canned pumpkin turns out great.
