Pumpkin Spice Pancakes are the perfect blend of fluffy, warm pancakes with the cozy flavors of pumpkin, cinnamon, nutmeg, and a hint of cloves. These pancakes taste like autumn mornings on a plate, with a beautiful golden color and a soft, tender texture that melts in your mouth.
I love making these pancakes when the air starts to feel crisp because they bring an instant feeling of comfort and happiness. A little tip I always follow is to add just a touch of vanilla extract to the batter—it really makes the pumpkin spice pop and adds a lovely depth to the flavor. Plus, you can’t go wrong with a drizzle of maple syrup and a sprinkle of chopped nuts on top.
One of my favorite ways to serve these pancakes is with a big dollop of whipped cream or a pat of butter that slowly melts over the top. It’s like having a cozy breakfast hug in every bite. Whenever I make them, the whole family gathers around the table, excited for that first warm, spiced bite, and I know it’s the start of a great day.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree gives these pancakes that classic fall flavor and a nice moist texture. If you don’t have canned, you can use fresh pumpkin that’s been roasted and mashed, but make sure it’s smooth.
Buttermilk: This adds a tangy flavor and helps the pancakes stay tender. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
Pumpkin Pie Spice: The blend of cinnamon, nutmeg, cloves, and ginger creates the warm spice notes. If you don’t have this ready-made spice mix, just use the individual spices listed for a fresh mix.
Flour and Leavening: All-purpose flour works best for a fluffy texture. Baking powder and baking soda together help the pancakes rise nicely. Make sure your baking powder is fresh for best results.
How Do I Make Sure My Pumpkin Spice Pancakes Are Fluffy and Not Dense?
The key is gentle mixing and cooking at the right temperature:
- Mix Gently: After combining wet and dry ingredients, fold the batter just until tiny lumps remain. Overmixing develops gluten, making pancakes tough.
- Rest Batter Briefly: Let the batter sit 5 minutes to allow the leavening agents to activate and the spices to blend.
- Medium Heat: Use medium heat to cook pancakes evenly. Too high and the outsides burn before the inside cooks through; too low and they get flat.
- Watch for Bubbles: Flip when bubbles form and edges look set. This helps them cook fully without squishing out air pockets.
Equipment You’ll Need
- Non-stick skillet or griddle – cooks pancakes evenly and prevents sticking, making flipping easier.
- Mixing bowls – one for dry ingredients, one for wet, so mixing stays simple and neat.
- Whisk – great for blending wet ingredients smoothly and breaking up lumps in the batter.
- Measuring cups and spoons – for accurate ingredient amounts, key to consistent pancake texture.
- Spatula – sturdy yet flexible, perfect for flipping pancakes without tearing.
Flavor Variations & Add-Ins
- Add chocolate chips for a sweet twist that pairs well with pumpkin spice, especially for a treat.
- Stir in chopped walnuts or pecans for crunchy texture and nutty flavor that complements the spices.
- Use mashed bananas instead of some pumpkin puree to add natural sweetness and moisture.
- Sprinkle in a handful of fresh or dried cranberries for a tangy pop that brightens the warm flavors.
How to Make Pumpkin Spice Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon pumpkin pie spice (or mix 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, 1/4 tsp ginger)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter, plus more for cooking and serving
- 1 teaspoon vanilla extract
For Serving:
- Maple syrup
- Pecans (optional)
- Whipped cream or cream drizzle (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and 15 minutes to cook all the pancakes. So, in total, expect around 25 minutes for a delicious breakfast treat. Perfect for a cozy morning!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
2. Mix Wet Ingredients:
In another bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth and creamy.
3. Combine Wet and Dry Mixes:
Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. The batter should be slightly lumpy – don’t overmix or your pancakes might turn out dense.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on top and the edges look set, about 2 to 3 minutes. Flip and cook for another 2 minutes until golden and cooked through. Keep the cooked pancakes warm while you finish the rest.
5. Serve and Enjoy:
Stack your pancakes on a plate, add a pat of butter on top, drizzle with maple syrup, and sprinkle with pecans if you like. A dollop of whipped cream or a splash of cream adds a lovely finishing touch. Now dig in and enjoy your warm, fluffy pumpkin spice pancakes!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Just roast and mash the pumpkin flesh until smooth before using. Make sure it’s well pureed and measure out the same amount as canned pumpkin for the best results.
What Can I Use if I Don’t Have Buttermilk?
No worries! Mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This homemade buttermilk substitute will work just as well.
Can I Make the Pancake Batter Ahead of Time?
You can prepare the batter up to a few hours in advance and keep it covered in the fridge. Give it a gentle stir before cooking, but avoid leaving it overnight to maintain fluffiness.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster or on the stovetop with a little butter for best texture and flavor.
