These perfect pumpkin spice pancakes will help you get out of bed on those cool, crisp fall mornings. They are fluffy, thick, and packed with that sweet pumpkin spice flavor we all love!
I have always been a pumpkin spice lover, even before it was the trendiest thing to eat in the fall. I have also always been a pancake fanatic so it just makes sense that pumpkin spice pancakes would be my all time favorite breakfast recipe to make all fall long. Okay, I admit that I’m also obsessed with pumpkin waffles and my two ingredients pumpkin spice muffins but fluffy pumpkin pancakes really do hold a special place in my heart!
I have been making these fluffy pumpkin spice pancakes for years now, and they are so easy and quick to make. You can whip up a batch on a weekday and start your busy day off on the right path – the pumpkin spice path!
Why You’ll Love This Recipe
You have to admit that pumpkin spice is the hallmark flavor of fall. We all need that sweet and spicy taste! These easy pumpkin pancakes will definitely satisfy that need. They are so flavorful yet still light and fluffy that you will easily be able to eat a whole stack of homemade pumpkin pancakes every morning.
My pumpkin spice pancake recipe is also pretty versatile. Sometimes, I toss some chocolate chips into the batter for chocolate pumpkin pancakes, or I add some diced apples to make the meal even healthier. It is easy to keep this pancake recipe fresh and exciting all season long, which is great because your family will be begging for pancakes with pumpkin from the very first day of fall!
Recipe Ingredients
- All purpose flour
- Sugar – I typically use white sugar but light brown sugar also gives the pumpkin pancakes a delicious, warm boost of flavor.
- Baking powder
- Baking soda
- Cinnamon
- Pumpkin pie spice – Use storebought pumpkin spice or try my recipe for homemade pumpkin pie spice
- Salt
- Milk – I like to use whole milk, but coconut milk, almond milk, or regular skim milk will work!
- Pumpkin puree – Make sure you get canned pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains sugar and spices which you do not need for this recipe.
- Egg
- Melted butter
- Vanilla extract
Directions for How to Make Pumpkin Spice Pancakes
Step 1. Gather the ingredients for the pumpkin spice pancakes.
Step 2. Whisk the dry ingredients together in a large bowl.
Step 3. In a separate bowl, whisk the milk, pumpkin puree, eggs, melted butter and vanilla.
Step 5. Combine the wet and dry ingredients, stirring gently until just combined.
Step 6. Heat a non stick skillet over medium heat with a little butter or spray the pan with cooking spray. Add 1/4 cup of the pancake batter to the hot pan. Cook for 2-3 minutes or until the batter begins to bubble. Flip the pancake and cook for 1-2 more minutes or until golden.
Step 6. Serve while warm with syrup or cinnamon butter and, of course, a pumpkin spice latte on the side!
Variations
- Add 1/2 cup mini chocolate chips to the batter to make chocolate pumpkin spice pancakes.
- Use melted coconut oil in place of melted butter to add a subtle tropical taste and also get all the health benefits of coconut oil.
- Replace the pumpkin puree with pureed butternut squash or pureed sweet potato. Here is my full list of pumpkin puree substitutes you can try if needed.
- Use gluten-free all purpose flour in place of regular flour to make gluten-free pumpkin pancakes.
Tips for Success
- Make sure not to overmix the batter. Mixing the wet and dry ingredients together too much can cause the pancakes to be a little too chewy and tough. Just mix gently until the ingredients are combined and then stop!
- I like to cook the pancakes on a flat griddle so I can make more than one at a time. Just make sure to space the pancakes apart by about 1-2 inches so they cook evenly and are easy to flip.
- If you are making a big batch of pancakes, keep them warm in the oven while you cook. Turn your oven to a low heat and stack the pancakes on a baking sheet inside after they have cooked in the pan. Then, serve a big plate of perfect pumpkin pancakes all at once!
Serving Suggestions
Pumpkin spice pancakes with a pumpkin spice cold brew may just be the best fall breakfast ever. Top those fluffy fall pancakes with some homemade pancake syrup and cinnamon butter and you will be in total heaven! Breakfast would only get better if you also put some homemade whipped cream on top of the pumpkin pancake stack.
Storage + Reheating
- To Store: Place the cooled pumpkin spice pancakes in a gallon-sized zippered bag and seal it closed. Store in the refrigerator for three to four days.
- To Freeze: Place the cooled pumpkin pancakes in a gallon-sized freezer bag, seal, and freeze for up to three months.
- To Reheat: Reheat the pancakes in the microwave, heating them for 20-second increments until they are warm. You can also reheat the pancakes for about 30 seconds on each side in a hot, greased skillet
FAQs
This recipe for pumpkin spice pancakes should not be made with pumpkin spice cake mix. Cake mix has leaveners and sweeteners mixed in that will make the pancakes turn out a tough and chewy texture. Stick to the recipe for the best results!
No! Pumpkin pie spice and pumpkin spice are the exact same thing. Pumpkin spice is often called pumpkin pie spice just because it is often used to make pies. While different brands may use a different blend of spices like cloves, allspice, nutmeg, ground ginger, and cinnamon, pumpkin spice and pumpkin pie spice are typically the exact same thing.
Pumpkin Spice Pancakes Recipe
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- Pinch of salt
- ¾ cup milk
- ½ cup pumpkin puree, canned or homemade
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Gather your ingredients. In one bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In another bowl, whisk together milk, pumpkin puree, egg, melted butter, and vanilla until smooth.
- Combine the wet ingredients with the dry ingredients and gently stir until just combined—don’t overmix!
- Heat a non-stick skillet or griddle over medium heat. Grease with a bit of butter or oil. Pour ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form, then flip and cook for 1-2 minutes until golden.
- Serve immediately with maple syrup, whipped cream, or a cinnamon butter.
Notes
- Tips for getting fluffy pancakes: Avoid overmixing, use fresh baking powder, and cook over medium heat.
- Topping ideas: Add a fall twist with spiced whipped cream or sprinkle chopped pecans or chocolate chips.
Share With Us!
I hope you enjoy this delicious Pumpkin Spice Pancakes! If you give them a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.
