When fall fever hits, I can’t get enough pumpkin spice. Thankfully, these pumpkin spice pancakes help me satisfy that craving, even at breakfast!
If you’re a pumpkin spice lover, too, they should definitely be a part of your morning routine.
They’re perfect, full of warm autumn spices and real pumpkin flavor. Top them with butter or a drizzle of maple syrup, and they’re pure breakfast bliss.
Cozy comfort has never tasted so good.
Why You’ll Love These Pumpkin Spice Pancakes
Full of Fall Flavors: These pancakes perfectly capture the essence of autumn. You’ll make them with plenty of fall favorites, and you can easily adjust the spices to your liking.
Light & Fluffy: The pumpkin puree in these pancakes makes them extra moist, resulting in ultra-light and fluffy pancakes everyone will love.
Endlessly Toppable: Go simple with butter and syrup, or use more elaborate toppings. Personally, I’m a big fan of oven-baked bacon crumbles, maple syrup, and a dollop of whipped cream.
Ingredients
- All-Purpose Flour: I don’t care what anyone says: all-purpose flour is the only flour you’ll ever need for pancakes. It produces tender, fluffy flapjacks every time.
- Baking Powder & Baking Soda: For the light, airy lift that makes pancakes so addictive.
- Salt: A little goes a long way toward balancing the sweetness and bringing out the best in the other ingredients.
- Spices: I used pumpkin spice and a bit of extra cinnamon to keep things simple, but you can use a blend of your own if you prefer.
- Brown Sugar: For sweetness and a hint of molasses.
- Pumpkin Puree: It adds moisture and a natural earthy sweetness. Be sure to get 100% pumpkin puree and not pumpkin pie filling.
- Whole Milk: Although technically any milk would work, whole milk provides the best taste. It’s the key to rich, decadent, lump-free pancakes.
- Large Eggs: To hold everything together.
- Vegetable Oil: Just a little to ensure they’re tender and moist.
- Vanilla Extract: Adds a little touch of warmth and elegance.
How to Make Pumpkin Spice Pancakes
The keys to making pancakes are measuring accurately and not overmixing the batter.
Once you have those things down, the rest of the steps are easy as pie.
1. DRY: Whisk the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon in a large mixing bowl.
2. BLEND: Combine the egg, pumpkin puree, brown sugar, oil, and milk in a blender. Blend on medium-high for 30-50 seconds until smooth, or whisk in a large bowl until mostly lump-free.
3. MIX: Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay.
4. HEAT: Warm a non-stick skillet or griddle over medium heat and grease with butter.
5. COOK: Pour 1/4 cup portions of batter into the skillet. Cook for 2–3 minutes until bubbles form, then flip and cook for 1–2 more minutes.
6. SERVE: Transfer pancakes to a warm plate and serve with desired toppings. Enjoy!
Tips for the Best Pumpkin Spice Pancakes
Besides measuring correctly and not overmixing, here are my best pancake recipe tips:
- Separate the eggs. For fluffier pancakes, whip the whites until stiff peaks form. Then, gently fold them into the batter after combining the wet and dry ingredients.
- Substitute buttermilk. For a richer, slightly tangier flavor, swap the whole milk for buttermilk. You’ll notice the difference. After all, there’s a reason we love buttermilk pancakes so much.
- Let the batter rest. After combining the wet and dry ingredients, let the batter rest for about 5 minutes. Doing so gives the baking powder time to activate, resulting in fluffier pancakes.
- Don’t overheat. Start at medium heat. If you notice the outside of your pancakes are cooking too quickly, lower it to medium-low or even low. Pancakes are definitely “low and slow” treats. You never want the skillet to get too hot.
- Re-butter the skillet as needed. If you’re cooking a large batch of pancakes, you may need to add extra butter to the skillet. If it begins to look dry or your pancakes start sticking, melt more butter before pouring more batter.
- Don’t overflip. You should only flip each pancake once. Pour the batter, then wait until you see bubbles forming on the surface. Flip then, and don’t flip again.
- Keep finished flapjacks in the oven. Set the oven to 150 to 200 degrees Fahrenheit. Place the pancakes on an oven-safe dish in the oven once they’re done. This will keep them warm while you’re finishing the batch.
How to Serve Pumpkin Spice Pancakes
Whether you’re looking for a special weekend treat or want to surprise your family on a crisp fall morning, these pancakes are sure to become a seasonal favorite.
Remember, you can also mix add-ins into the batter to suit your tastes. For a unique flavor, try chocolate chips, chopped nuts, or dried cranberries.
Below, I’ve also included several pancake topping ideas, as well as some ideas on what to serve with your pancakes.
Toppings
- Maple syrup or another flavored syrup
- Eggnog whipped cream
- Butter
- Crumbled bacon
- Crushed and/or toasted nuts
- Cinnamon or another favorite spice
- Chocolate chips
- Bananas and/or berries
What to Serve with Pancakes
- Bacon, sausage, or other breakfast meats
- Fried or scrambled eggs
- Egg muffins
- Fruit salad
- Orange juice
- Milk
How to Store
Although most of us love pancakes when they’re fresh, they actually keep pretty well.
Here’s how to store them:
To Store: Place cold leftovers in an airtight container with parchment paper between the layers. Refrigerate for up to 3 days.
To Freeze: Flash freeze cold pancakes on a lined baking sheet until solid. Transfer to a freezer-safe bag for up to 2 months.
To Reheat: Warm chilled pancakes in a toaster or microwave for 15 to 30 seconds. You can reheat frozen pancakes straight from frozen (in a toaster is best) or thaw them in the fridge overnight.
More Pumpkin Spice Recipes Perfect for Fall
Pumpkin Snickerdoodle Cookies
Baked Pumpkin Donuts
Pumpkin Chocolate Chip Cookies
Pumpkin Bars with Cream Cheese Frosting
Pumpkin Spice Pancakes
12
servings10
minutes10
minutes176
kcalSoft, fluffy, and deliciously rich, these pumpkin spice pancakes are the ultimate fall breakfast. Serve them with maple syrup for a real treat!
Ingredients
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin spice
1/2 teaspoon cinnamon
1 large egg
1 cup pumpkin puree
1/3 cup brown sugar
1/4 cup vegetable oil
1 1/2 cups whole milk
2 teaspoons vanilla extract
optional toppings: maple syrup, whipped cream, chopped nuts, chocolate chips, a dusting of cinnamon
Instructions
- In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well combined.
- In a blender, combine the egg, pumpkin puree, brown sugar, oil, and milk. Blend on medium-high for 30-50 seconds until smooth. Alternatively, whisk everything in a large bowl.
- Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined and no streaks of flour are visible. A few lumps are okay.
- Warm a non-stick skillet or griddle over medium heat and grease with a few tablespoons of butter.
- Pour 1/4 cup portions of batter evenly spaced into the skillet. Cook each pancake for about 2–3 minutes or until bubbles form on the surface and the edges look slightly dry. Flip the pancake and cook for another 1–2 minutes. Re-butter the skillet as needed to prevent sticking.
- Transfer the pancakes to a warm plate. Serve warm with any desired toppings, and enjoy!
Notes
- Swap the milk for buttermilk to add a rich, tangy flavor and fluffier texture.
- For fluffier pancakes, separate the eggs. Whip the egg whites until stiff peaks form. Gently fold them into the batter after mixing the wet and dry ingredients.
- Let the batter rest for 5 minutes after combining the wet and dry ingredients.
