There was a chilly Sunday morning when my daughter asked for Pumpkin Spice Pancakes. She’d been hearing about all things pumpkin at school, thanks to the fall excitement in her class. That request turned one of my simple pancake days into an occasion filled with warm smells and even warmer smiles.
At first, making Pumpkin Spice Pancakes felt tricky. I wasn’t sure about the right balance of pumpkin spice blend or how much pumpkin to add without the batter getting too heavy. After some trial and error, I found a recipe that yields fluffy pancakes packed with autumn flavors but still light enough for a busy morning.
The best part is how Pumpkin Spice Pancakes bring everyone to the table. My husband, who rarely asks for breakfast, found himself lingering over maple syrup topping and second helpings. The kids loved the cozy sweetness, and that bit of cinnamon and nutmeg made each bite feel like a hug.
This Pumpkin Spice Pancakes recipe now shows up regularly, especially on cool mornings when we all want a meal that comforts and connects us. If you want to try a fall breakfast that’ll fill your kitchen with inviting smells and make everyone smile, this recipe is your new go-to. It’s manageable for any home cook and a treat the whole family enjoys.
What started as a little family request became a recipe favorite, one I’m excited to share with you. Let’s get you ready to make your own Pumpkin Spice Pancakes that bring people together and make mealtime special.
What You’ll Need
For this Pumpkin Spice Pancakes recipe, here’s the ingredient list that keeps things easy and tasty:
- 1 1/2 cups all-purpose flour – For the fluffiest pancakes, use fresh, unbleached flour.
- 2 tablespoons sugar – Sweetens the batter just right without overpowering the pumpkin spice blend.
- 1 tablespoon baking powder – This is what gives you those fluffy pancakes everyone loves.
- 1/2 teaspoon salt – Balances the sweetness and spices.
- 2 teaspoons pumpkin spice blend – Choose your favorite blend or make your own with cinnamon, nutmeg, ginger, and cloves. This is the flavor star of the show.
- 1 cup milk – Whole milk works best for creamy batter; but 2% or almond milk works too.
- 1/2 cup canned pumpkin puree – Look for plain pumpkin, not pumpkin pie filling. It adds moisture and that perfect fall breakfast feel.
- 1 large egg – Helps bind everything and adds richness.
- 2 tablespoons melted butter – Use unsalted butter for control over salt; this adds a lovely richness.
- 1 teaspoon vanilla extract – Rounds out the autumn flavors perfectly.
You’ll find everything you need for this Pumpkin Spice Pancakes at your regular grocery store in the baking aisle and canned goods section. My family prefers when I use a homemade pumpkin spice blend for this recipe because it smells fresher and tastes less processed.
If you want to swap the canned pumpkin for fresh pumpkin puree, just cook and mash your pumpkin beforehand. For dairy-free, coconut or oat milk works well in this Pumpkin Spice Pancakes recipe. And if you’re out of buttermilk, add a teaspoon of vinegar to the milk to give the pancakes a tender crumb.
Here’s a Pumpkin Spice Pancakes secret I’ve learned: prepare your dry and wet ingredients separately, then mix just until combined. Overmixing can make pancakes tough, and no one wants that.
How to Make It
- Mix dry ingredients – In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin spice blend. Getting this mix right sets the flavor and texture foundation for your Pumpkin Spice Pancakes.
- Combine wet ingredients – In another bowl, beat the egg lightly, then add milk, pumpkin puree, melted butter, and vanilla extract. Stir until smooth. Your kitchen will start smelling like autumn already!
- Blend wet into dry – Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. It’s okay if you still see a few lumps. Remember, this step is key for fluffy pancakes.
- Preheat your griddle or non-stick pan – Medium heat works best. I usually test by sprinkling a few drops of water; if they dance, it’s ready.
- Cook the pancakes – Scoop about 1/4 cup batter for each pancake onto the griddle. Look for bubbles forming on the surface after about 2-3 minutes. That’s your cue to flip. The other side cooks faster – around 1 to 2 minutes.
- Watch for doneness – Your Pumpkin Spice Pancakes should be golden brown and cooked through. If pancakes look dense or feel heavy, your heat might be too high.
- Keep warm and serve – As you cook, place finished pancakes on a warm plate or oven-safe dish. Cover loosely with foil to keep them soft until serving.
This Pumpkin Spice Pancakes recipe typically takes about 20-25 minutes from start to finish. While your pancakes cook, you could prepare a maple syrup topping or even a simple whipped cream with a pinch of cinnamon for extra fall flavors.
One kitchen tip I picked up: butter your griddle lightly before cooking each batch. It helps prevent sticking without greasy pancakes. If your batter thickens while cooking, just add a splash of milk to loosen it up.
Don’t worry if your first pancakes aren’t perfect. Making Pumpkin Spice Pancakes takes a little practice, and practice makes mealtime memories.
Serving Ideas
My family loves this Pumpkin Spice Pancakes served with a generous drizzle of maple syrup topping and butter. The sweetness plays beautifully with the pumpkin spice blend, creating a cozy mix of autumn flavors.
For an extra touch, add chopped toasted pecans or a sprinkle of powdered sugar on top. It feels special enough for weekend breakfasts or small celebrations without needing fuss.
This Pumpkin Spice Pancakes is great for busy mornings when you want a comforting meal fast. I’ve also made a batch for holiday brunches, serving it alongside crispy bacon and fresh fruit for a balanced spread.
If you have leftovers (which is rare in my house), store them in an airtight container and warm slices gently in a toaster or microwave the next day. They hold up well and taste great with a spoonful of pumpkin whipped feta dip for a savory contrast, something I recommend if you want to switch up flavors.
Another variation my kids love is adding mini chocolate chips to the batter for a sweeter twist. For a fun family weekend, serving slices with pumpkin-flavored French toast casserole is a delicious way to mix things up. You can find that recipe over on MomsGate for a full pumpkin-themed breakfast adventure.
Pumpkin Spice Pancakes brings a crowd together. I’ve had neighbors and friends compliment the warm smell and cozy taste. It sparks conversations about favorite fall recipes and recipes they want to try next, like pumpkin spice sheet pan pancakes, another easy one from Inspired Epicurean.
Your Questions Answered
Can I make Pumpkin Spice Pancakes ahead of time?
Yes! You can make the batter the night before and keep it in the fridge. Just give it a gentle stir before cooking. For cooked pancakes, stack with parchment paper between them and refrigerate in an airtight container. Reheat in the toaster or oven, and they taste just as good.
What if I don’t have pumpkin puree for Pumpkin Spice Pancakes?
You can substitute with sweet potato puree or mashed banana, but the flavor will change. The pumpkin spice blend helps keep that fall vibe even with swaps. Once, I used mashed banana when out of pumpkin, and my kids still loved the fluffy pancakes.
Are Pumpkin Spice Pancakes gluten-free?
The traditional recipe uses regular flour, but you can swap in a gluten-free blend. Some brands work better than others, so test a small batch first. Bob’s Red Mill gluten-free blend is a good pick. Texture might shift a bit but the pumpkin spice blend keeps the warmth intact.
How should I store leftover Pumpkin Spice Pancakes?
Store cooled pancakes in an airtight container in the fridge for up to two days. For longer storage, freeze in single layers wrapped in plastic wrap then placed in a freezer bag. Reheat straight from frozen in the toaster oven or microwave.
Can I add anything extra to my Pumpkin Spice Pancakes?
Adding chopped nuts, chocolate chips, or even dried cranberries turns up the texture and flavor. For a little more fall punch, sprinkle some ground cloves or cardamom into the pumpkin spice blend. My family enjoys a handful of toasted pecans mixed right into the batter.
What if my Pumpkin Spice Pancakes come out flat or dense?
This usually means the baking powder is old or the batter was overmixed. Always check your baking powder’s expiration, and mix the batter gently just till combined. Using fresh ingredients makes a big difference. I’ve had batches flatten but following these tips sorted it out.
How do I keep Pumpkin Spice Pancakes warm for serving?
Place cooked pancakes on a baking sheet in a warm oven set to about 200°F. Cover lightly with foil so they don’t dry out. This method lets you cook in batches without cold pancakes on the table.
For more Pumpkin Spice Pancakes inspiration, check out the recipe favorites like Pumpkin Spice French Toast Casserole or this Pumpkin Whipped Feta Dip for sides to accompany your fall breakfast. You might also enjoy the Ginger Spiced Apple Holiday Bake for a sweet and spiced twist.
The Final Word
Pumpkin Spice Pancakes became a recipe staple because it delivers cozy, approachable autumn flavors with a recipe that fits busy mornings and special moments alike. Between the easy ingredient list and straightforward method, this recipe has earned its spot in my family’s usual rotation.
My Pumpkin Spice Pancakes Tips:
– Always use fresh baking powder for light, fluffy pancakes.
– Don’t overmix your batter; a few lumps mean you’re doing it right.
– Warm your griddle properly before cooking to get even golden pancakes.
I’ve tried a few variations with my own family. The classic version is a hit with my husband. Adding mini chocolate chips is a favorite with my kids, and swapping in mashed sweet potato works well when pumpkin isn’t on hand.
It’s wonderful to see how a simple recipe like Pumpkin Spice Pancakes can bring people back to the table, spark happy conversations, and make mornings cozy. I hope you enjoy making this recipe as much as we do, and that it becomes a meal your family requests again and again.
If you want even more pumpkin breakfast ideas, give the Pumpkin Spice Sheet Pan Pancakes a try or check out the ginger spiced apple holiday bake for something a little different but just as comforting.
Your kitchen will feel warm, your family will smile, and you’ll have another delicious family meal win to add to your recipe box. Happy cooking!
RECIPE: These Pumpkin Spice Pancakes are thick, fluffy, and perfect for fall breakfast.
Is it too soon for pumpkin spice pancakes? Join the conversation and share your favorite fall pancake ideas.
Pumpkin Spice Pancakes
Fluffy pumpkin spice pancakes infused with warm autumn flavors, perfect for a cozy breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup milk
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, beat the eggs and mix in the milk, pumpkin puree, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Heat a lightly buttered griddle or non-stick skillet over medium heat.
- Pour 1/4 cup of batter for each pancake onto the griddle and cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook the other side until golden brown, 2 minutes more.
- Serve warm with maple syrup, a pat of butter, or toasted pecans if desired.
Notes
For extra flavor, add a handful of chocolate chips or chopped nuts to the batter before cooking.