I still remember the first chilly morning when I whipped up these Pumpkin Spice Pancakes for my family. It was the kind of day when the air outside felt crisp and the smell of leaves made you want to stay cozy inside. My kids and I gathered around the kitchen counter, all excited for something a little different from our usual breakfast. When I flipped that first pancake, the warm pumpkin spice flavor filled the room, and their smiles told me I had a winner. That moment made these pancakes a fall favorite in our home.
Why Pumpkin Spice Pancakes Work for Every Day
Pumpkin Spice Pancakes fit right into everyday cooking because they bring comforting fall flavors without needing fancy ingredients. They’re easy enough for a weekday breakfast but special enough to feel like a treat on a lazy weekend. Plus, having a reliable pumpkin pancake recipe like this one means you can count on tasty, spiced flapjacks any time you need a cozy pick-me-up.
If you’re a fellow home cook looking for a dependable recipe with that perfect pumpkin spice flavor, this dish won’t let you down. It’s about simple ingredients that come together smoothly, delivering a warm, satisfying breakfast or brunch that feels like a hug on a plate. I’m excited to share this Pumpkin Spice Pancakes recipe with you, hoping it becomes as much a family favorite in your kitchen as it is in mine.
What You’ll Need:
For these Pumpkin Spice Pancakes, here’s what I like to keep on hand—all easy to find in your regular grocery aisle:
- 1 cup all-purpose flour – You can swap half for whole wheat for a nuttier taste.
- 1 tablespoon sugar – Or use honey if you prefer natural sweetness.
- 1 teaspoon baking powder – This helps give fluffy texture.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice – If you don’t have it, just mix cinnamon, nutmeg, ginger, and cloves.
- 3/4 cup canned pumpkin puree – No fresh pumpkin needed here, canned works perfectly.
- 1 cup milk – Any kind works; almond or oat milk are good simple swaps.
- 1 large egg
- 2 tablespoons melted butter – I sometimes use coconut oil instead for a dairy-free twist.
- 1 teaspoon vanilla extract – Adds a lovely depth to the pumpkin spice flavor.
This Pumpkin Spice Pancakes recipe keeps costs reasonable because you mostly use pantry staples and just that pumpkin puree adds something special. I like to prepare the mix while my coffee brews—no need for fancy gadgetry.
If you have leftover batter, you can store it in an airtight container in the fridge for up to 24 hours. Just give it a gentle stir before cooking. And if you have leftover homemade pumpkin pancakes, they freeze well too. Just reheat them in a toaster or microwave for a quick fall breakfast idea on another day.
Let’s Make It Together:
Making Pumpkin Spice Pancakes is straightforward and truly satisfying. From start to finish, it takes about 20 to 25 minutes, perfect for a cozy Sunday morning.
- Mix dry ingredients first: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Combining these well ensures each pancake gets that wonderful spiced flapjack taste.
- Combine wet ingredients in a separate bowl: Stir together pumpkin puree, milk, egg, melted butter, and vanilla extract. Once smooth, pour this wet mix into the dry.
- Stir gently: Use a spatula to mix until just combined. A few lumps are perfectly fine—overmixing toughens up your Pumpkin Spice Pancakes.
- Heat your griddle or pan over medium heat. Lightly grease with butter or oil. This keeps your pancakes from sticking and adds a nice golden crust.
- Pour batter in small rounds—about 1/4 cup for each pancake. This size helps them cook evenly and lets you stack up a generous portion.
- Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook another 2 minutes. Your kitchen will smell amazing when your Pumpkin Spice Pancakes are ready to flip.
- Repeat until the batter is used up, wiping the pan clean if needed to avoid browning leftover bits that can affect taste.
A kitchen tip: While you’re cooking pancakes, keep finished ones warm in a low oven around 200°F. This way, everyone eats together and your spiced flapjacks stay tender and warm.
If your first pancake looks a little wonky or bubbles burst unevenly, don’t worry! That’s normal and actually helps you find the perfect heat level for your stove.
How to Serve & Enjoy:
These Pumpkin Spice Pancakes are a versatile crowd-pleaser. I often serve them topped with a pat of butter and a drizzle of maple syrup, letting the pumpkin spice flavor shine through. For an extra touch, a sprinkle of chopped pecans makes a nice crunch.
They’re ideal for fall breakfast ideas when you want something warming without fuss. Pair them with crispy bacon or sausage for a savory balance. Fresh fruit like sliced apples or pears complements the pumpkin spice flavor perfectly.
For a simple presentation, stack three pancakes tall on each plate and add a dusting of powdered sugar or cinnamon. It’s a quick way to make your table feel special for guests or family.
Leftovers? Turn your Pumpkin Spice Pancakes into a fun sandwich with cream cheese or try the pumpkin whipped feta dip from my favorite appetizer recipe. Another tip: freeze extras and reheat for a quick breakfast on busy mornings.
I’ve also tried seasonal variations, like adding chocolate chips or swapping pumpkin pie spice for chai spice mix—both are winners in my book. Friends always remark on how these pancakes bring a cozy feel to the table, making them perfect for family gatherings.
Your Questions Answered:
Can I make this Pumpkin Spice Pancakes ahead of time?
Absolutely! The batter can sit in the fridge overnight—just give it a gentle stir before cooking. Cooked pancakes freeze beautifully too. Reheat them in the toaster for a nearly fresh taste later.
What if I don’t have pumpkin pie spice?
No worries. I usually mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, a pinch of ground ginger, and a dash of cloves. This homemade blend works just as well in this pumpkin pancake recipe.
How do I double the recipe for a crowd?
Just multiply all ingredients by two. To keep things manageable, cook pancakes in batches and keep warm on a baking sheet in the oven.
Can I make these dairy-free?
Yes, swap milk for almond or oat milk and use coconut oil instead of butter. The pumpkin spice flavor still shines.
What’s the best way to store leftover cooked pancakes?
Wrap them tightly in plastic wrap or store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Can I add protein to my Pumpkin Spice Pancakes?
For some extra protein, try folding in a scoop of protein powder or sprinkling ground flaxseed into the batter, like in this protein pumpkin pancakes tip from Amee’s Savory Dish.
Any tips for getting fluffy pancakes?
Don’t overmix the batter and use fresh baking powder and baking soda. Letting the batter rest a few minutes before cooking helps too.
Final Thoughts:
This Pumpkin Spice Pancakes recipe holds a special place in my collection because it blends simplicity with that unmistakable pumpkin spice flavor we all love in fall breakfasts. It’s a family favorite that brings everyone a little closer around the table.
My Best Pumpkin Spice Pancakes Tips:
- Always mix wet and dry ingredients separately before combining.
- Don’t overmix your batter; some lumps are good.
- Keep cooked pancakes warm in a low oven while finishing the batch.
I’ve also tested variations with chocolate chips, adding a dash of espresso powder for a mocha twist, and swapping the pumpkin puree for sweet potato for something a bit different. The classic pumpkin version remains the most requested in my house, though.
I encourage you to make this dish your own—try different nuts, spices, or toppings. What I hope you love most is how doable and satisfying these Pumpkin Spice Pancakes are every time you flip a batch. They’re perfect for cozy mornings or when you want to impress guests simply.
For extra inspiration, check out the Pumpkin Spice French Toast Casserole or the Pumpkin Quesadillas over on AllFoodsRecipe.com. And if you want to mix things up, give that Pumpkin Whipped Feta Dip a try.
Happy cooking friends—here’s to many delicious mornings filled with warm, spiced flapjacks that bring good food and happy memories to your table!
P.S. If you want a pumpkin pancake recipe with a few extra protein boosts, take a look at Amee’s Easy Protein Pumpkin Pancakes or get inspired by The Ultimate Fall Breakfast: Pumpkin Pancakes by Taste and See. For a fun twist, there’s even a great pumpkin butter recipe shared by Gemma Stafford on Facebook—perfect for topping your stack!
Pumpkin Spice Pancakes
Fluffy pumpkin spice pancakes infused with warm autumn flavors, perfect for a cozy breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup buttermilk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spices.
- In another bowl, mix buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup batter per pancake onto the skillet and cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook the other side until golden brown, about 2 more minutes.
- Repeat with remaining batter, keeping cooked pancakes warm.
- Serve warm with maple syrup, butter, or your favorite toppings.
Notes
For extra flavor, add chopped pecans or walnuts to the batter or top pancakes with whipped cream and a sprinkle of cinnamon.