There’s no aroma that says “autumn” quite like warm spices and sweet pumpkin. These Pumpkin Spice Pancakes are the perfect way to welcome the season, creating a stack of fluffy, delicious comfort that feels like a hug on a plate. This easy pumpkin pancake recipe will fill your kitchen with the coziest scents and start your morning with a smile.
My sister, Jennifer, always declared the first chilly morning of the year “pancake season.” We’d race to the kitchen, our signal that autumn had arrived. The warm scent of cinnamon and pumpkin meant cozy sweaters and happy family breakfasts were back.
What to Expect from These Pancakes
- Flavor Profile: Warm, spiced, and gently sweet with a distinct pumpkin flavor.
- Texture: Wonderfully light, fluffy, and moist.
- Ease of Preparation: Simple to mix and quick to cook, perfect for a weekend fall breakfast.
- Best For: Cozy autumn mornings, family brunches, or any time you crave a taste of the season.
Gather Your Autumn Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup pumpkin purée
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional Toppings:
- Whipped cream
- Maple syrup
- Chopped pecans
My Kitchen Essentials for This Recipe
Non-Stick Griddle
I find a good, large griddle is a lifesaver for making pancakes for the family, letting me cook several at once.
Silicone Spatula
A thin, flexible spatula makes flipping the pancakes so much easier, keeping them perfectly round and intact.
Bringing Your Pumpkin Pancakes to Life
Step 1: Whisk the Warm Spices
In a large bowl, gently whisk together the flour, brown sugar, baking powder, baking soda, and all those lovely spices, cinnamon, nutmeg, cloves, ginger, and salt. I always take a moment to breathe in the scent at this stage; it’s pure autumn.
Step 2: Create the Pumpkin Base
In a separate medium-sized bowl, mix the pumpkin purée, milk, egg, melted butter, and vanilla extract. Whisk it until everything is smooth and has a beautiful, uniform orange color.
Step 3: Gently Fold It All Together
Now, pour the wet pumpkin mixture into the bowl of dry ingredients. Stir them together with a spatula or wooden spoon until they’re just combined. Remember, a few lumps are perfectly fine and are the secret to fluffy pumpkin pancakes!
Step 4: Prepare the Griddle
Place a lightly greased skillet or griddle over medium heat. You’ll know it’s ready when a drop of water sizzles and dances on the surface. I like to use a little butter for extra flavor.
Step 5: Cook Until Golden and Fluffy
Scoop about 1/4 cup of the batter for each pancake onto the warm skillet. Let them cook for 2–3 minutes. You’ll see little bubbles start to form on the surface, which is your cue to peek underneath. Once golden, give them a confident flip and cook for another 1–2 minutes on the other side.
Step 6: Stack, Top, and Serve Warm
As they finish cooking, stack the pancakes high on a warm plate. Top your homemade pumpkin pancakes with a generous dollop of whipped cream, a drizzle of maple syrup, and a sprinkle of crunchy pecans. Serve them right away and enjoy one of the best fall recipes.
Nutritional Information
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. The values do not include any optional toppings.
A Few Wholesome Swaps
- Whole Wheat Flour: For a heartier texture and more fiber, you can substitute half of the all-purpose flour with whole wheat flour.
- Natural Sweeteners: Feel free to swap the brown sugar for an equal amount of coconut sugar or a slightly smaller amount of pure maple syrup added to the wet ingredients.
- Less Butter: You can replace one tablespoon of the melted butter with unsweetened applesauce to reduce the fat content while keeping the pancakes moist.
My Favorite Ways to Serve
- Apple Compote: A spoonful of warm, homemade apple compote on top adds a lovely fruitiness that pairs beautifully with the pumpkin and spice.
- Yogurt and Seeds: For a tangier and crunchier topping, add a dollop of plain Greek yogurt and a sprinkle of toasted pumpkin seeds (pepitas).
- Cream Cheese Glaze: Whisk together a little cream cheese, powdered sugar, and milk to create a simple glaze. It tastes just like the frosting from a pumpkin roll!
Tips for Perfect Pancakes Every Time
- Overmixing the Batter: Stirring the batter too much can develop the gluten in the flour, resulting in tough, dense pancakes instead of light and fluffy ones. Stop mixing as soon as the flour is incorporated.
- Incorrect Skillet Temperature: If the skillet is too hot, the outside of the pancakes will burn before the inside is cooked. If it’s too cool, they can become flat and tough. Test the heat with a small drop of batter first.
- Pressing Down on the Pancakes: Avoid the temptation to press down on the pancakes with your spatula after flipping them. This pushes out the air pockets that make them so wonderfully fluffy.
How to Store Leftover Pancakes
If you have any leftover pumpkin pancakes, let them cool completely. You can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster, a toaster oven, or a microwave until warmed through. They also freeze beautifully; just place a piece of parchment paper between each pancake before freezing in a zip-top bag.
From My Kitchen to Yours
There is something so special about starting a crisp autumn day with a warm stack of pancakes. I hope this recipe brings the same warmth and joy to your kitchen as it has to mine for all these years. May you create your own wonderful memories with every delicious pumpkin bite, sharing this perfect fall breakfast with the ones you love.
Your Questions, Answered
Can I use pumpkin pie filling instead of pumpkin purée?
I would recommend sticking with 100% pure pumpkin purée. Pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor and sweetness of this pumpkin pancake recipe.
How do I know when the pancakes are ready to flip?
The best visual cue is when you see small bubbles forming and popping on the surface of the pancake batter. The edges will also start to look a bit dry and set. This usually takes about 2 to 3 minutes on the first side.
Can I make the batter ahead of time?
You can prepare the batter the night before and store it in an airtight container in the refrigerator. However, the baking powder and baking soda will start to lose some of their leavening power over time, so the pancakes might not be quite as fluffy as when the batter is made fresh.
Print
Warm Pumpkin Spice Pancakes with Autumn Flavors
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Pumpkin Spice Pancakes are the perfect way to welcome the season, creating a stack of fluffy, delicious comfort that feels like a hug on a plate.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup pumpkin purée
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional Toppings:
- Whipped cream
- Maple syrup
- Chopped pecans
Instructions
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In another bowl, whisk pumpkin purée, milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Preheat a lightly greased skillet or griddle over medium heat.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 more minutes.
- Serve warm with your favorite toppings like whipped cream, maple syrup, or chopped pecans.
Notes
Avoid overmixing the batter for best fluffiness. Store leftovers in the fridge for up to 3 days or freeze with parchment between layers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 6g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pumpkin pancakes, fall breakfast, pumpkin spice, fluffy pancakes