This pumpkin pancake mix recipe makes fluffy, flavorful pancakes. After mixing up all the dry ingredients in bulk, the pumpkin pancakes take only minutes to mix and cook.

Pumpkin pancakes made from a mix on a plate with butter, syrup, and pecans.

Table of Contents

The inspiration behind this recipe is creating a use for homemade freeze dried pumpkin powder. If you don’t have that you can use dehydrated pumpkin powder or make whole wheat pumpkin pancakes on the spot.

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A gallon jar of homemade pumpkin pancake with a lid. A plate of pancakes is in the background.

Why You’ll Love This Recipe

Super convenient! When it’s time to make pancakes, all you need is the mix, oil, and water.
A great way to use pantry ingredients. This recipe uses freeze dried pumpkin powder and freeze dried eggs. We stock these in our homestead pantry.
Made with whole foods and grains. Unlike what you’ll find at a grocery store, this recipe utilizes whole wheat flour and pumpkin. The result is a healthier, more filling pancake.

Key Ingredients and Substitution Options

A visual list of all the ingredients need to make pumpkin pancake mix.

Freeze dried pumpkin powder– We make homemade freeze dried pumpkin powder. It isn’t available in stores but you can buy or make dehydrated pumpkin powder if you don’t have a freeze drier.

Freeze dried eggs– We also use our freeze dried eggs in the recipe. Store bought egg powder can be substituted.

Buttermilk Powder– Here’s where I purchase my buttermilk powder. If you don’t have buttermilk powder on hand, you can substitute milk powder, or use milk instead of water when making the batter.

Whole Wheat Pastry Flour– Whole wheat pancakes are so much better for you than the all purpose flour version. They help you stay full for longer too!

Butter (when creating the batter)- If you’re dairy free, you can substitute any neutral oil or lard instead of butter.

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How to Make This Recipe

A bowl with dry ingredients being stirred together to make a mix.

STEP 1 Mix together all dry ingredients.

STEP 2 Store in an airtight container with a lid until ready to cook.

STEP 3 When ready to cook, add 2 cups (300 g) pancake mix, 1 2/3 cup (400g) water, and 4 tablespoons (57g) melted butter.

Visual of a pancake with holes as it's being cooked.

STEP 4 Apply butter, lard, or oil to a griddle. Once hot 325ºF pour batter to make pancakes. Add optional chocolate chips at this point.

Pumpkin pancakes are cooking on a griddle.

STEP 5 Cook pancakes for about 4 minutes on each side.

STEP 6 Serve hot with your favorite toppings.

Tips for Cooking

Pre-heat the pan. A griddle is ideal for pancakes, but if you don’t have one a skillet is a good alternative. The key is to wait until the pan is hot enough to cook the pancakes. On a griddle about 325ºF is ideal.
Use HOT water to make the mix when ready to cook. This is a key step to make sure the premade mix rehydrates within 15 minutes. If cooler water is added the better may be too runny.
Wait long enough before flipping. Once you see holes start to form on the top of the pancakes, they are ready to flip.

How to Store Pumpkin Pancake Mix

It’s important when making a homemade mix to store it in an airtight container. From personal experience, I’ve found plastic containers to be just OK. Instead, we like to use half gallon glass mason jars with a plastic cap or a two piece canning lid.

A one gallon glass jar with a tight fitting lid will also keep the pumpkin pancake mix fresh for longer.

For the glass jar option you can put in an oxygen absorber or vacuum seal any jars you aren’t using right away. The mason jars are also better at keeping out weevils and pantry moths that can contaminate foods in the pantry.

This pumpkin pancake mix can be stored for 6-12 months in an airtight container. After that, freshness and quality decrease.

If you made this Pumpkin Pancake Mix Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!