Pumpkin Pancakes with Pancake Mix

These cinnamon roll pumpkin pancakes turn pancake mix into a quick fall breakfast with pumpkin puree, warm spices, and a buttery cinnamon swirl cooked right into each pancake. They’re fluffy in the center with caramelized cinnamon sugar running through every bite. Best of all, they come together in about 20 minutes with no from-scratch pancake batter needed.

Why These Pumpkin Cinnamon Roll Pancakes Work

I kept seeing cinnamon roll pancakes all over social media, and that buttery cinnamon swirl looked way too good not to try. I wanted to make the idea easier for a fall breakfast, so I started with complete pancake mix and turned it into a pumpkin version with puree, pumpkin pie spice, and vanilla.

Using pancake mix keeps the recipe quick without losing the fluffy texture you want from pumpkin pancakes. The pumpkin adds moisture and fall flavor to the pancake mix, and the cinnamon swirl makes each pancake taste a little like a cinnamon roll.

The swirl is really what makes these special. Piping it directly into the wet pancake batter lets some of the cinnamon mixture melt into the pancake, then the part touching the skillet caramelizes after you flip it. Keeping the spiral away from the edges also helps prevent the filling from running out into the pan so you can cook your pancakes one after another.

Ingredients

For the pumpkin pancakes:

• 2 cups complete pancake mix
• ⅔ cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• ½ tablespoon vanilla extract
• 1 and ½ cups water

For the cinnamon swirl:

• 6 tablespoons salted butter, softened
• 6 tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 1 and ½ tablespoons pumpkin pancake batter

Ingredient Notes

• Complete pancake mix: Use a “complete” pancake mix that only requires water. This keeps the recipe quick and makes it easy to add pumpkin without also having to adjust eggs or oil. Different brands absorb liquid differently, so the batter may need a small splash of extra water if it feels too thick.
• Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which can make the pancakes overly sweet and throw off the cinnamon and pumpkin spice flavors.
• Pumpkin pie spice: This gives the pancake batter its warm fall flavor without requiring several separate spices. If you don’t have pumpkin pie spice, a combination of cinnamon, nutmeg, ginger, and cloves works too.
• Softened butter: The butter for the cinnamon swirl should be very soft but not melted. Softened butter creates a thick, pipeable filling that holds its spiral shape better instead of immediately running across the pancake.
• Cinnamon: Use regular ground cinnamon for the swirl. Since the filling caramelizes directly against the skillet, the cinnamon flavor becomes more concentrated and gives each pancake that classic cinnamon roll taste.

How to Make Pumpkin Pancakes with Pancake Mix

Step 1: Mix the pancake batter

In a medium bowl, whisk together the pancake mix, pumpkin puree, pumpkin pie spice, vanilla extract, and water until just combined. Avoid overmixing. Let the batter rest for a few minutes.

Step 2: Make the cinnamon swirl

In a small bowl, combine the softened butter, sugar, cinnamon, and 1 and ½ tablespoons of the pancake batter. Mix until smooth, then transfer to a piping bag or a zip-top bag with a small corner snipped off.

Step 3: Pour the batter

Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or cooking spray. Pour about ¼ cup of pancake batter onto the skillet for each pancake.

Step 4: Pipe the swirl

Starting in the center, pipe the cinnamon mixture into a spiral over the pancake, keeping the swirl slightly away from the edges to prevent it from melting out over the sides.

Step 5: Cook the pancakes

Cook for 3-4 minutes, or until bubbles form on the surface and the edges begin to set. Carefully flip the pancake and cook for another 2-3 minutes, until golden brown and cooked through.

Repeat with the remaining batter and cinnamon swirl mixture, wiping the skillet clean between batches if the cinnamon sugar begins to caramelize too much. Serve warm with butter and maple syrup on top.

Expert Tips for the Best Cinnamon Roll Pumpkin Pancakes with Pancake Mix

• Expect the batter to be thicker than regular pancake batter. Pumpkin puree adds body and moisture, so this batter won’t flow quite as freely as plain pancake mix. It should still be easy to scoop and spread. If it feels unusually stiff, add water 1 tablespoon at a time.
• Make the first pancake your test pancake. Different pancake mixes and stovetops cook differently. Use the first one to check the batter thickness, heat level, and cinnamon swirl consistency before cooking the rest.
• Keep the cinnamon filling at room temperature. If the butter firms up while you’re cooking, the mixture becomes difficult to pipe and can come out in thick clumps. Set the piping bag somewhere warm in the kitchen between batches.
• Cut a small opening in the piping bag. A thinner stream of cinnamon filling gives you more control and prevents the swirl from becoming so heavy that it sinks through the pancake or burns against the skillet.
• Don’t press down after flipping. It can be tempting to flatten thick pumpkin pancakes with a spatula, but pressing them squeezes out air and can push the cinnamon filling into the pan. Leave them untouched once you flip.
• Flip each pancake only once. Repeated flipping can smear the caramelized cinnamon swirl and make the pancakes tougher. Let the first side cook properly, flip once, and finish the second side.
• Give the skillet time to recover between batches. Cinnamon sugar can cool the pan slightly when each pancake goes in. Let the skillet heat back up before adding the next round so the pancakes cook consistently.
• Keep finished pancakes warm without stacking them too tightly. Place them on a baking sheet in a 200°F oven while you finish the batch. Avoid tightly stacking hot pancakes since trapped steam can soften the caramelized cinnamon swirl.

How to Store and Reheat Cinnamon Roll Pumpkin Pancakes

In the refrigerator: Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. Place parchment paper between layers if needed to keep them from sticking together.

In the freezer: Let the pancakes cool completely, then freeze them in a single layer until firm. Transfer to a freezer-safe bag with parchment between the pancakes and freeze for up to 2 months for best quality. 

To reheat: Microwave individual pancakes for about 20-30 seconds for the softest texture, or warm them in a 350°F oven or toaster oven until warmed throughout. For frozen pancakes, reheat them directly from frozen in a 350°F oven, adding a few extra minutes as needed.

Pumpkin Pancakes with Pancake Mix FAQs

Can you add pumpkin to pancake mix?

Yes. Pumpkin puree can be mixed directly into complete pancake mix to make quick pumpkin pancakes. For this recipe, I use ⅔ cup pumpkin puree with 2 cups complete pancake mix plus pumpkin pie spice, vanilla, and water.

How much pumpkin do you add to 2 cups of pancake mix?

For 2 cups of complete pancake mix, I use ⅔ cup pumpkin puree. That gives the pancakes plenty of pumpkin flavor without making the batter so heavy that the pancakes struggle to cook through.

Can I use canned pumpkin for pumpkin pancakes?

Yes. Canned pumpkin puree works perfectly for pumpkin pancakes and makes the recipe especially quick. Use 100% pure pumpkin puree for the best results.

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it. Pumpkin pie filling already contains sugar and spices, which can make the pancakes too sweet and throw off the cinnamon-swirl flavor. Plain canned pumpkin puree gives you much better control over the recipe.

Why is my pumpkin pancake batter so thick?

Pumpkin pancake batter is naturally thicker because pumpkin puree adds body to the pancake mix. If the batter is too thick to scoop or spread easily, add water 1 tablespoon at a time until it reaches a thick but pourable consistency. Batter thickness can also vary between pancake-mix brands.

Why are my pumpkin pancakes gummy in the middle?

Pumpkin pancakes can become gummy if the batter is overmixed, the pancakes are too thick, or the heat is too high and the outside cooks before the center. Mix only until combined and cook them over medium-low heat so the centers have enough time to set. 

Can I make pumpkin pancakes with pancake mix without pumpkin pie spice?

Yes. If you don’t have pumpkin pie spice, use ¾ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ⅛ teaspoon ginger. The pancakes will still have the warm fall flavor that pairs with the cinnamon swirl.

What toppings are good on pumpkin pancakes?

Maple syrup and butter are my favorite toppings and the classic choice, but cream cheese glaze, chopped pecans, walnuts, whipped cream, cinnamon sugar, or a drizzle of maple glaze all work well with pumpkin pancakes.

Can I make these without the cinnamon swirl?

Yes. Leave out the cinnamon filling and cook the pumpkin batter on its own for easy pumpkin pancakes with pancake mix. The base batter already has pumpkin puree, pumpkin pie spice, and vanilla, so it has plenty of flavor without the swirl.

Fall Recipes to Try Next

• Sweet potato pancakes
• Cinnamon pull apart bread
• Caramel apple cheesecake dip 
• Pecan sticky buns
• Biscoff cinnamon rolls