Pumpkin Spice Pancakes
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A stack of fluffy pancakes with a pumpkin twist, drizzled in maple syrup. Hello, breakfast! This pumpkin spice pancake recipe will become a family favorite! The pancake batter takes minutes to mix up and is made with real pumpkin and lots of warm spices.
Once in a while I wake up with that craving for something sweet for breakfast. Believe it or not, I actually crave a egg sandwich dripping in melted cheese. But once in awhile, the pancake craving hits. And when it does, you have to answer it. There is no point in trying to ignore the call.
Like my strawberry pancake craving that hits in the Spring or my Greek yogurt pancakes craving…basically all year long.
Or maybe these sweet cream pancakes or these Nutella pancakes for decadent brunch treat. Or try Gingerbread pancakes for Christmas morning, or even these festive Christmas Pancakes to add a fun, holiday twist to your breakfast spread!
But then there is pumpkin season. And there’s only one pancake recipe that will silence that craving. Pumpkin spice pancakes.
Pumpkin has been a frequent visitor as of late. I just can’t seem to get enough. I made these pumpkin chocolate chip cookies. And these pumpkin cupcakes. And these easy pumpkin muffins.
This time, the pancake craving would come with a pumpkin twist. Pumpkin pie pancakes made with warm spices, a little brown sugar, and melted butter for richness. Tender, fluffy pancakes.
So when it’s pumpkin season and the craving hits put a little happy in your Saturday morning and whip up some fluffy pumpkin spice pancakes. Maybe just serve alongside some air fryer bacon, and invite me over?
Here’s a list of the best Thanksgiving recipes for the whole day, featuring breakfast, appetizers, the main event, dessert, and of course, what to do with all that leftover turkey. Check out the full list here: 25 Thanksgiving Recipes.
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See Also:
- Move over pumpkin bread, this butternut squash bread is the new Fall quick bread to make!
- Apple cider cookies are soft and chewy. And full of apple flavor! Topped with an apple cider icing these will be a favorite!
- Looking for a cinnamon roll that’s made a little healthier? Then try my healthy cinnamon rolls! Made with coconut sugar, whole wheat flour and a maple icing.
Perfect pancakes for the Fall season!
- Batter takes minutes to mix up
- Uses canned pumpkin and pumpkin pie spice for maximum pumpkin flavor.
- Great way to use up leftover pumpkin puree
- All they need is a drizzle of maple syrup and a little butter on top
Ingredients Needed
For the exact measurements, scroll to the bottom of the post for the recipe card.
- All purpose flour – Be sure to measure your flour correctly so your pancakes are not overly dry.
- Brown sugar – I used dark brown sugar but you can also swap and use light brown sugar. Or you can also swap and use granulated sugar or coconut sugar.
- Baking powder
- Baking Soda
- Salt
- Milk – I liked to use whole milk for best texture and richness. Or trying buttermilk as a second wonderful alternative. But feel free to swap and use any milk you like. You can use low-fat milk, almond milk, soy or oat milk.
- Eggs – Use two room temperature eggs.
- Butter or Oil – I like to use melted unsalted butter for flavor but feel free to swap and use salted butter, vegan butter, melted coconut oil, or another oil (like vegetable or canola).
- Vanilla
- Fresh Pumpkin puree – Be sure to 100% canned pumpkin and not pumpkin pie filling. You will need one cup of pumpkin puree. You will not need the whole can, so be sure to check out my leftover pumpkin puree recipes.
- Ground spices – I used a combination of ground cinnamon, ground nutmeg, ground cloves, and ground ginger. But you can swap out the spices and use pumpkin pie spice.
How To Make These Pumpkin Spice Pancakes
In a large bowl, whisk together the flour, spices, sugar, baking powder, and baking soda. I like to use a large bowl with a pour spout to make it easy to pour the batter when ready.
In a medium bowl, whisk to combine melted butter, eggs, pumpkin puree, vanilla, and milk. Whisk to combine.
In the bowl with the flour mixture make a well in the center. Pour in the wet ingredients. Stir to combine. Some lumps will remain. Do NOT overmix. Allow batter to rest for 10 minutes.
Meanwhile heat the skillet with 1-2 teaspoons of oil or butter (or spray with cooking spray) over medium heat. If using an electric griddle, I heat to 350oF. Take a paper towel and wipe out the excess oil.
Using a 1/3-cup, ladle out pancake batter. Ladle out 3- 4 pancakes at a time. Allow to cook on first side until until bubbles rise and pop and edges are set. I like to sneak a peak underneath the pancake to check to see if it’s cooked through and golden brown.
Flip over and cook for about another 1- 2 minutes on the other side. Depending on your stovetop your pancakes will cook faster with each batch (I find this true for my electric stovetop!).
Keep cooked pancakes warm in preheated oven, or serve immediately with a little butter and maple syrup.
Recipe Tips
For the best pumpkin pancakes follow these recipe tips!
- Let the batter rest for the best fluffy texture. Always let your pancake batter rest for about 10 minutes. This allows time for the baking soda and baking powder to start reacting and causing bubbles to form. This will prevent flat pancakes.
- Flip when you see bubbles popping and edges look dry. Not sure when to flip? See those little air bubbles popping up, wait for them to start popping and then you know.
- Keep pancakes warm as you make each batch. After each batch, keep the pancakes warm in a 200oF oven on a heat proof plate or baking sheet.
- Do not over stir the pancake batter. Stirring the batter completely smooth will result in tough chewy pancakes. The more you stir the more gluten in the flour is formed which can create a tough texture. So a few lumps in the batter is good!
Recipe Variations and Serving Suggestions
- Make whole wheat pancakes – If you want to use whole wheat flour or whole wheat pastry flour instead of the regular white flour I recommend only replacing half of the white flour. Your pancakes will come out very heavy and dense if you use all wheat flour.
- Add pecans or chocolate chips – Try adding toasted pecans, or chocolate chips to the batter for a little crunch or sweetness.
- Top with whipped cream – To make these like a slice of eating pumpkin pie, add a dollop of whipped cream.
- Drizzle on caramel sauce– For a little extra decadence drizzle on a little caramel sauce.
- Make healthy pumpkin pancakes – Make with 1/2 whole wheat flour, coconut sugar, vegan butter or coconut oil, and almond milk. Top with fresh fruit before serving!
- Make dry pancake mix and store – You can always mix up the flour mixture with spices and store in an airtight container for up to 2 months so you can easily mix up these easy pumpkin spice pancakes in a jiffy for a quick weekday breakfast in the Fall.
Recipe FAQs
Yes you can freeze leftover pumpkin pancakes for up to 3 months. You can reheat frozen pancakes in the microwave. You can also reheat in a 350oF on a baking sheet for 5-7 minutes until warmed through.
No, because the baking powder in the recipe will begin to activate once moistened. However, you can prepare the dry pancake mix ingredients, and mix up the wet ingredients separately. Then combine the next morning and cook.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
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Pumpkin Pancakes
Ingredients
- 2 cups (240 g) all purpose flour
- 2 Tablespoons Dark Brown Sugar (or light)
- 2 teaspoon baking powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 3 Tablespoons unsalted butter melted, cooled
- 1 1/2 cups milk room temperature
- 2 large eggs room temperature
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- In a large bowl (preferably one with a pour spout) whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In another bowl, whisk to combine melted butter, milk, eggs, vanilla, and pumpkin until smooth.
- In the dry ingredients bowl, make a well in the center. Pour in the wet ingredients. With a wooden spoon or spatula stir to combine. Some lumps will remain. Do NOT overmix.
- Heat a skillet with 1-2 teaspoons of oil over medium heat. Take a paper towel and wipe out the excess oil. Using a 1/4-cup, ladle out pancake batter. Cook 3-4 pancakes at once. Cook until bubbles rise and pop. Flip over and cook for another 2 minutes on the other side. Keep warm in preheated oven, or serve immediately with lots of butter and syrup.
Notes
- Freezing: You can freeze leftover pumpkin pancakes for up to 3 months. You can reheat frozen pancakes in the microwave. You can also reheat in a 350oF on a baking sheet for 5-7 minutes until warmed through.
- Make ahead: You cannot make the batter the night before because the baking powder in the recipe will begin to activate once moistened. However, you can prepare the dry pancake mix ingredients, and mix up the wet ingredients separately. Then combine the next morning and cook.
- Whole wheat flour: If you want to use whole wheat flour or whole wheat pastry flour instead of the regular white flour I recommend only replacing half of the white flour. Your pancakes will come out very heavy and dense if you use all wheat flour.
- Brown sugar – I used dark brown sugar but you can also swap and use light brown sugar. Or you can also swap and use granulated sugar or coconut sugar.
- Milk – I liked to use whole milk for best texture and richness. Or trying buttermilk as a second wonderful alternative. But feel free to swap and use any milk you like. You can use low-fat milk, almond milk, soy or oat milk.
- Butter – I like to use melted unsalted butter for flavor but feel free to swap and use salted butter, vegan butter, melted coconut oil, or another oil (like vegetable or canola).
- Fresh Pumpkin puree – Be sure to 100% canned pumpkin and not pumpkin pie filling. You will need one cup of pumpkin puree.
- Ground spices – I used a combination of ground cinnamon, ground nutmeg, ground cloves, allspice, and ground ginger. But you can swap out the spices and use pumpkin pie spice.
- Let the batter rest for the best fluffy texture. Always let your pancake batter rest for about 10 minutes. This allows time for the baking soda and baking powder to start reacting and causing bubbles to form. This will prevent flat pancakes.
- Flip when you see bubbles popping and edges look dry. Not sure when to flip? See those little air bubbles popping up, wait for them to start popping and then you know.
- Keep pancakes warm as you make each batch. After each batch, keep the pancakes warm in a 200oF oven on a heat proof plate or baking sheet.
- Do not over stir the pancake batter. Stirring the batter completely smooth will result in tough chewy pancakes. The more you stir the more gluten in the flour is formed which can create a tough texture. So a few lumps in the batter is good!
For this months challenge I made pumpkin pancakes. Each bite was like eating a slice of pumpkin pie. I made half a batch, that was just enough for me & my parents. 10/10 I recommend these when you’re in the mood for pumpkin pie, but don’t want to make a whole pie. 🥞
I’m so glad you loved these pancakes Kathryn as much as I did 🙂