These Pumpkin Pie Spice Pancakes taste like autumn in every bite — fluffy, cozy, and full of warm spice. Made from simple pantry ingredients, they’re perfect for chilly mornings and quick enough for busy days.
This pumpkin pancake recipe is bright with classic fall spices and a pronounced pumpkin flavor. Top with whipped cream, butter, or a drizzle of pure maple syrup for a memorable seasonal breakfast. It’s an easy, reliable recipe the whole family will enjoy.
Recipe Ingredients:
You’ll need the following ingredients to make these pumpkin spice pancakes:
- All-purpose flour
- Brown sugar
- Baking powder
- Baking soda
- Pumpkin pie spice
- Salt
- Milk (whole milk recommended)
- Pumpkin puree (use pure pumpkin, not pumpkin pie filling)
- Eggs
- Melted butter
- Vanilla extract
- Butter or oil for cooking
Ingredient Notes:
- Real pumpkin puree: Use canned pumpkin or fresh roasted pumpkin for best flavor and texture.
- Pumpkin pie spice: Store-bought is convenient; you can also make your own blend with ground cinnamon, ginger, nutmeg, cloves, and a pinch of allspice.
- Flour options: Replace part of the all-purpose flour with whole wheat for a heartier pancake, or use a 1:1 gluten-free flour to make them gluten-free.
How to make Pumpkin Pancakes — step by step:
STEP 1: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
STEP 2: In a medium bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth. Room-temperature ingredients help the batter come together evenly.
STEP 3: Pour the wet ingredients into the dry ingredients and stir until just combined. A few small lumps are fine — do not overmix.
STEP 4: Heat a nonstick skillet or a lightly oiled griddle over medium-low heat. Test by flicking a few drops of water — if they sizzle, the surface is ready.
STEP 5: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
STEP 6: Flip the pancakes and cook until the second side is golden brown and the centers are cooked through, another 2–3 minutes.
Tip: Because the batter contains pumpkin puree, it’s extra moist. Cooking at medium-low heat helps them cook through without over-browning.
- Optional: Keep finished pancakes warm on a baking sheet in a low oven while you finish cooking the rest.
For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking. This short rest time helps the batter hydrate and gives a lighter texture.
Storage and Reheating:
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat pancakes in the microwave for 20–30 seconds, or warm them in a nonstick pan over medium heat. A low toaster setting also works well.
Freezing: Freeze pancakes for up to 3 months. Separate layers with parchment paper and reheat from frozen in the toaster or oven.
Additions and Substitutions:
Additions:
- Chocolate chips: Stir in 1/2 cup for a sweeter treat.
- Nuts: Add chopped pecans or walnuts for crunch.
Substitutions:
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free baking flour.
FAQs about Pumpkin Pie Spice Pancakes:
Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree works well — just be sure it isn’t overly watery. If it is, drain or cook it down slightly to concentrate the texture.
How do I make the pancakes fluffier?
Don’t overmix the batter and let it rest for 5–10 minutes before cooking. The resting time helps the batter rise and become lighter.
Can I make the batter the night before?
You can mix dry and wet ingredients separately and combine in the morning. For the fluffiest pancakes, prepare and cook the batter fresh.
What to serve with Pumpkin Spice Pancakes
Serve warm with butter and real maple syrup, whipped cream, or fresh fruit. They’re comforting for a crisp fall morning or a cozy brunch.
Pumpkin Pie Spice Pancakes
Equipment
- Non-stick skillet or griddle
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 3/4 cup pumpkin puree
- 2 large eggs
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or nonstick cooking spray for cooking
Instructions
- Whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, mix the milk, pumpkin puree, eggs, melted butter, and vanilla until combined.
- Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Heat a greased griddle or non-stick pan over medium-low heat.
- Pour about 1/4 cup batter per pancake onto the griddle.
- Cook until bubbles form and edges look set, about 3–4 minutes, then flip and cook until golden on the other side, 2–3 minutes.
- Repeat with remaining batter and serve warm with your favorite toppings.
Notes
- Keep cooked pancakes warm in a low oven while finishing the batch.
Pro tip: Let the batter rest 5–10 minutes before cooking for extra-light pancakes.
Nutrition
Calories: 106.4 kcal per pancake (approximate)
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