Fluffy Pumpkin Pie Pancakes Recipe

The Best Quick & Easy Fall Breakfast for the Family

There’s something about a slow, cozy morning that makes the whole day better. On Sundays I love to keep things simple and comforting: pancakes, a hot cup of coffee, pajamas and a relaxed playlist or a favorite show in the background. Once the weather turns crisp, pumpkin spice takes over my kitchen — breakfasts, lunches, dinners and treats all get a little pumpkin flair. These pumpkin pie pancakes are one of our go-to fall breakfasts because they’re fast, require few ingredients, and taste like autumn in every bite.

If you prefer fuss-free mornings, this recipe is perfect. It uses an original baking mix (Bisquick), canned pumpkin pie filling, milk and an egg—four pantry-friendly ingredients that come together quickly. The result is super fluffy, lightly spiced pancakes that the whole family will enjoy. They’re also easy to customize with toppings like pecans, chocolate chips or whipped cream.

Pancakes make people happy.

Quick & Easy Pumpkin Pie Pancakes (4 Ingredients)

These fall-inspired pumpkin pancakes are made with simple, budget-friendly ingredients: original baking mix, pumpkin pie filling, milk and an egg. They cook up fluffy and tender—perfect for a quick autumn breakfast or a relaxed weekend brunch.

Course: Breakfast

Keywords: fall, pancakes, pumpkin, pumpkin pie, pumpkin spice

Servings: 10 pancakes

Ingredients

2 cups Bisquick (original baking mix)
1/2 cup pumpkin pie mix (not 100% pumpkin puree)
3/4 cup (or more) milk
1 large egg

Instructions

In a large bowl, whisk the egg until smooth. Add the pumpkin pie mix, Bisquick and milk. Stir until the batter is combined and no large lumps remain. If the batter seems too thick, add a bit more milk until it reaches your desired consistency.
Heat a pan or griddle over medium heat and lightly grease with butter or cooking spray.
When the surface is hot, pour about 1/4 cup of batter per pancake onto the griddle.
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 2–3 minutes, until both sides are golden and the center is cooked through.
Serve warm with maple syrup, chopped pecans, whipped cream, or your favorite toppings. Enjoy!

Notes & Tips

Canned pumpkin pie filling already includes sugar and spices. If you use plain canned pumpkin (100% pumpkin puree), add about 1–2 teaspoons of pumpkin pie spice and 1–2 tablespoons of sugar or sweetener to taste.
For added nutrition, you can stir a tablespoon or two of flax meal into the batter for fiber and a mild nutty flavor.
To introduce texture, fold in a handful of chopped pecans, walnuts or chocolate chips before cooking.
Keep cooked pancakes warm by placing them on a baking sheet in a 200°F (95°C) oven until ready to serve.
Leftovers can be refrigerated for 2–3 days or frozen between sheets of parchment in a freezer-safe bag for up to 1 month. Reheat in a toaster or oven for best texture.

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Pumpkin pancakes, pajamas, cool weather, hot coffee and sleeping in = Heaven.