Pumpkin Spice Pancakes are the perfect way to bring a little warmth and cozy fall flavor to your breakfast table. These pancakes are soft and fluffy, filled with pumpkin puree and a blend of cinnamon, nutmeg, and all the spices that remind you of crisp autumn days. The sweet aroma as they cook is like a hug from the season itself.
I love making these pancakes on weekend mornings when there’s time to relax and savor the simple joys. Adding a drizzle of maple syrup and a sprinkle of powdered sugar turns them into a special treat that everyone loves. I also like to toss in some chopped nuts or raisins for a bit of extra texture and surprise in every bite.
Serving these with a side of fresh fruit or a dollop of whipped cream makes the whole meal feel just a little more special, perfect for slow mornings and cozy conversations. Honestly, these pancakes have a way of making everyone at the table smile and ask for seconds, making them a favorite that I come back to year after year.
Key Ingredients & Substitutions
Pumpkin Puree: This is what gives the pancakes their moist texture and warm flavor. Use canned pumpkin for convenience, or roast fresh pumpkin and puree it yourself for a fresher taste.
Spices: Cinnamon, nutmeg, ginger, and cloves create that classic pumpkin spice flavor. If you don’t have all of these, pumpkin pie spice blend works well as a shortcut.
Flour: All-purpose flour is standard, but you can swap in whole wheat flour to add a nutty note. For gluten-free options, try a 1:1 gluten-free baking flour blend.
Milk: Dairy milk adds richness, but plant-based milk like almond or oat milk works perfectly here too. Just make sure it’s unsweetened to not alter the pancake batter.
Butter or Oil: Melted butter adds a nice richness to the batter. If you prefer, use a neutral oil like vegetable or canola oil for a lighter result.
How Can I Make Fluffy Pumpkin Spice Pancakes Without Overmixing?
Overmixing pancake batter is a common mistake that can make pancakes tough instead of fluffy. Here’s an easy way to avoid that:
- After mixing the wet and dry ingredients, stir gently just until you see no more dry flour. It’s okay if the batter is a bit lumpy.
- Let the batter rest for 5 minutes. This helps the gluten relax and lets the baking powder activate, giving you fluffier pancakes.
- When cooking, use medium heat. Too high will burn the outside while leaving the inside undercooked.
These simple tips help keep your pancakes light and tender with that perfect soft crumb.
Equipment You’ll Need
- Non-stick skillet or griddle – cooks pancakes evenly and makes flipping easy without sticking.
- Mixing bowls – one for dry ingredients and one for wet helps keep things organized.
- Whisk – great for mixing batter smoothly without lumps.
- Measuring cups and spoons – for accurate ingredient amounts to get the texture just right.
- Spatula – to flip pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add chocolate chips – melts slightly and adds sweetness, perfect if you like a chocolate twist.
- Stir in chopped pecans or walnuts – for a crunchy texture and a nutty flavor that pairs well with pumpkin.
- Use cream cheese filling – dollop some inside the batter for a creamy surprise in each bite.
- Swap pumpkin for mashed sweet potato – for a similar texture with a slightly different flavor.
How to Make Pumpkin Spice Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet Ingredients:
- ¾ cup pumpkin puree
- ¾ cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
For Cooking and Serving:
- Butter or oil for cooking
- Maple syrup, for serving
- Whipped cream, for serving
- Additional ground cinnamon for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and 10–15 minutes to cook the pancakes, depending on how many you make at once. In total, you’ll have a warm, spiced breakfast ready in about 20–25 minutes.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together all the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until everything is well combined.
2. Mix Wet Ingredients:
In another bowl, whisk together the pumpkin puree, milk, egg, melted butter or oil, and vanilla extract until the mixture is smooth and combined.
3. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Remember, it’s okay if the batter is a little lumpy—avoid overmixing to keep the pancakes fluffy.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter onto the hot skillet for each pancake.
Cook until you see bubbles form on the surface and the edges start to look set, about 2 to 3 minutes.
Flip the pancakes carefully and cook for another 2 minutes, until they are golden brown and cooked through.
Repeat with the rest of the batter, adding more butter or oil to the skillet as needed.
5. Serve and Enjoy:
Stack the pancakes on plates, then top with a dollop of whipped cream, drizzle with maple syrup, and sprinkle additional ground cinnamon on top.
Enjoy your cozy pumpkin spice pancakes warm and fresh!
Can I Use Canned Pumpkin or Fresh Pumpkin for This Recipe?
Both work great! Canned pumpkin is convenient and consistent, while fresh pumpkin puree adds a fresher flavor. If using fresh, roast and puree the pumpkin until smooth before measuring.
Can I Substitute the Milk with a Non-Dairy Alternative?
Absolutely! Unsweetened almond, oat, soy, or any plant-based milk can be used in equal amounts without affecting the flavor much.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave to keep them soft.
Can I Make the Pancake Batter Ahead of Time?
You can prepare the batter a few hours ahead and keep it covered in the fridge, but it’s best to cook them fresh for fluffiest results.
