Pumpkin Thanksgiving pancakes from scratch, made with cake mix or Bisquick are fun. Make into a turkey shape with fruit or as a Halloween breakfast too with syrup and nuts on top!
Thanksgiving Breakfast Recipe
We love making these and our easy Bagel Bread Pudding for holiday brunches. Especially if we have family over there is always a need for a few choices when it comes to a later breakfast with adults and kids. To make it even more fun you can offer different toppings in small ramekins like walnuts, raisins, agave or maple syrup. (affiliate links present)
The Fall is one of those times when families get together for the entire day so you need lots of great food for everyone to eat throughout the day. Not only are these our favorite pancakes served fresh, but can be saved to reheat later in the day. Stored in the fridge or freezer, just pop one in the toaster so none of these go to waste.
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Pumpkin Thanksgiving Pancakes from Scratch
Homemade is always best. I am sure you have used a can of Libby’s pumpkin puree to make muffins but there are so many other things you can make that are just as wonderful, sometimes even better. 😉 These are great especially if you have a part of a can that hasn’t been used from a different recipe and you just don’t want to throw it out! You will need;
Ingredients
- All purpose flour is the base for the dry ingredients
- Pumpkin puree instead of oil is a better choice
- Baking powder and baking soda allows them to rise
- Cinnamon is a nice flavor
- Nutmeg we love too
- Brown sugar makes them sweeter
- Egg is best added at room temperature
- Butter melted
When you serve them the toppings are endless but syrup is expected. At Halloween time you could add fun bits of candy corn to the top, maybe some chopped candied nuts are more your style with Breakfast Bread Pudding, and sugar-free maple syrup is an option for those who are watching their calories, or may be diabetic.
Cake Mix Turkey Pancakes
You can in fact make pancakes recipe with boxed cake mix!! You just need some water to thin it out to a thick batter just as you would if you used Krusteauz pancake mix. They rise just as high, are even fluffier, and you can mix and match whatever flavor(s) you love. For Thanksgiving pancakes I would suggest the spice variety for sure.
- 2 cups spice cake mix
- 1.5 cups water
If you wanted to incorporate pumpkin into the mix, like our Thanksgiving Cinnamon Rolls, I would decrease the water by 1/4 cup and substitute puree instead. You can always adjust how thick the batter is with a bit more liquid. As it sits it will get thicker too so you may need to do just that. It should be a thick cake batter type of consistency before adding a scoop to your heated skillet.
Bisquick Thanksgiving Pancakes
- 2 c Bisquick
- 15 oz, 1 can of Libby’s pumpkin puree
- 1 egg
- 1 c milk
- 1 tsp vanilla
- 1 tbsp pumpkin pie spice
How to Make Turkey Pancakes
- Make 1 large pancake + 1 small pancakes + 5-6 skinny long for the feathers (or use strips of bacon for these)
- Slice strawberries and bananas or grapes in half to line the skinny pieces to make the colorful feathers
- Use chocolate chips or blueberries for the eyes
- A small slice of orange, piece of scrambled eggs or a piece of candy corn works for the beak
- Serve warm for a fun Thanksgiving morning with a small cup of syrup on the side to pour over the top of everything
You can see how cute this design is, you can create them with cake mix or homemade pancakes. A turkey pancake can be fun for little ones to enjoy in the morning. They always love fruit so use what is in season to create the gobble, beak, feathers and all the things to make it look like this holiday animal.
Want to really go all out YUM. Make our Tanghulu Strawberries first and slice in half for a sweeter bit of crunch to make those candied.
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Thanksgiving Pancakes
Equipment
- 1 pan
- 1 bowl
Ingredients
- 1 c all purpose flour
- 1/2 c pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 c milk
- 1/4 c brown sugar
- 1 egg
- 2 tbsp butter melted
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar. In another bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3–4-inch diameter pancakes. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
Love pumpkin pancakes! Came out great, saving this recipe for the holidays to make again!
This recipe became a family’s favorite breakfast, I’m saving this recipe for. Thanks for sharing
Did these as a trial on the weekend and will be bookmarking for Thanksgiving this year!
Pumpkin pancakes are one of my favorite flavors to make during the holidays and in the fall! And these turned out great! Super soft, fluffy and delicious. Will definitely be making these again soon!
ooo! we are having a batch of this right away and not going to wait till Thanksgiving. They look incredible good.