Pumpkin Buttermilk Pancakes (with Trader Joe's Mix)

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If you're on the hunt for the ultimate Trader Joe's pancake recipe to celebrate fall, this pumpkin version is exactly what you need. And the best news: it's super easy. Here's the thing: I love shortcuts in the kitchen, especially Trader Joe's shortcuts.

Trader Joe's pancake mix is one of my pantry staples, and with just a few simple tweaks, it's easy to transform into fluffy pumpkin pancakes. Think cozy fall mornings without the fuss. Sounds pretty incredible, right?

Trader Joe's pumpkin pancakes on a white plate with an orange cloth, syrup pitcher, white pitcher, and stack on plates on the side.

While TJ's does sell a seasonal pumpkin pancake mix, it's only available for a short window every year. And let's be honest--sometimes the pumpkin craving hits long before (or after) pumpkin spice latte season. With this recipe, there's no need to wait for fall--you can get your pumpkin fix year-round.

That's why I came up with this super easy way to upgrade the classic mix using canned pumpkin and pantry spices to take these pancakes from everyday to brunch-worthy. But guess what? If you don't live near a Trader Joe's, no worries--Bisquick or your other favorite boxed pancake mix works just as well.

I think one of my favorite things though is how crowd-pleasing this recipe is. From picky eaters to pumpkin spice superfans, everyone will devour these fluffy, spiced pancakes.

This is one of my go-to fall recipes to make for my son. We also love to make these other Halloween and fall favorites together: Halloween popcorn snack mix recipe, rice krispie pumpkins, and baked apple dumpling recipe.

Ready to make them? Let's do it!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing
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Recipe guidelines and test kitchen tips
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

Trader Joe's buttermilk pancake and waffle mix
light brown sugar
baking powder
pumpkin pie spice
ground cinnamon
canned pumpkin (not pumpkin pie mix)
whole milk
large eggs
pure vanilla extract
butter
maple syrup

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Mixing the dry ingredients for pumpkin pancakes in a clear glass bowl.

First, combine the pancake mix, brown sugar, baking powder, pumpkin pie spice, and cinnamon in a large bowl.

Whisking the wet ingredients for Trader Joe's pumpkin pancakes in a liquid measuring cup.

Then, whisk together the pumpkin, milk, eggs, and maple syrup in a separate bowl or liquid measuring cup.

Whisking pumpkin pancake batter in a glass bowl.

Next, add the wet ingredients to the dry ingredients, mixing just until the batter is combined.

Flipping cooked pumpkin pancakes on a cast-iron griddle.

Finally, heat a large griddle or skillet over medium high heat. Add a couple tablespoons butter until melted. Pour batter in ¼-cupfuls to the hot griddle and cook, in batches, until bubbles form around the edges. Flip and cook until the pancakes are golden brown and cooked through. Serve warm with maple syrup.

Hint: Don't be tempted to over-mix the batter. Lumps are okay. If you mix it too much, you may end up with dense, chewy pancakes instead of fluffy ones.

Substitutions

Out of something? Need some ingredient substitutions? I've got you covered:

Pancake mix - Not near a Trader Joes? Good news: Bisquick all purpose baking mix, Krusteaz, or any buttermilk pancake mixes work great too!
Brown sugar - I use light brown sugar for this recipe but dark brown will work too. (It'll give the pancakes a richer, molasses-y flavor.) You can also use white sugar in a pinch. This vanilla bean sugar would also make for delicious pancakes!
Pumpkin pie spice - Out of pumpkin pie spice? That's okay--just make your own. Combine 3 tablespoon ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, and ½ teaspoon ground cloves.
Milk - Whole milk gives the batter a rich flavor, but you can use reduced-fat milk if you prefer. Any non-dairy milk (almond, oat, coconut, soy) also works great.
Butter - Instead of butter, use coconut oil or a neutral, high-heat oil like canola oil, vegetable, or avocado oil.

Variations

Check out these additional ways to change up this recipe:

Chocolate Chip Pumpkin Pancakes - Stir in ½ cup mini chocolate chips for a chocolatey treat.
Nutty Pumpkin Pancakes - Add ½ cup chopped nuts to the batter. I love to add pecans, walnuts, or pumpkin seeds.
Pumpkin Protein Pancakes - Want to get more protein in your diet? Mix in a scoop of vanilla protein powder.
Sweet Potato Pancakes - Instead of canned pumpkin, use canned sweet potato or mashed sweet potato instead.

Equipment

Here's the equipment you'll need to make this recipe:

dry measuring cups
liquid measuring cup
measuring spoons
large mixing bowl
medium size bowl
large griddle or non-stick pan
metal spatula
whisk

Storage

To refrigerate: Store the cooled pancakes in an airtight container or zip-top plastic bag for up to 3 days.

To freeze: Place the pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer bag and freeze for up to 2 months.

Tasty Tip

Let the batter rest for 5 minutes before cooking. That'll make fluffier pancakes!

Frequently asked questions

Can I make these pancakes ahead of time?

Yes! This is the perfect meal prep recipe. Cook, cool, and store the pancakes in the fridge or freezer (see instructions above.) To reheat, thaw if applicable, and pop in the toaster, microwave, or warm oven until heated through.

Can I double this recipe?

Absolutely--just double all the ingredients. This is a great recipe for a Fall brunch or meal prep for busy weeks.

What's the best substitute if I don't have pumpkin?

You can use canned sweet potato, mashed sweet potato, or butternut squash puree (frozen or canned).

Do I need to add the extra baking powder?

Yes, because we've added extra ingredients to the boxed mix, you'll need extra lifting power from the baking powder for ultimate fluffiness.

I think I added too much milk to the pancake batter. What can I do to fix it?

That's okay--just add a little more boxed pancake mix to thicken it up.

Why did my pancakes burn on the outside but they're still gooey in the center?

The griddle was probably too hot. Make sure to heat it over medium heat. Test your griddle before adding the batter: a drop of water should sizzle, not evaporate instantly. That's when you know the temperature is just right.

My pancakes are dense and rubbery. What did I do wrong?

There are a couple of things that could cause dense pancakes. You may have overmixed the batter. Or, your baking powder may be old and have lost its rising ability.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with these Trader Joe's pumpkin pancakes:

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