Pumpkin Spice Pancakes are a tasty treat that bring the cozy flavors of fall right to your breakfast table. They’re soft and fluffy, with warm spices like cinnamon, nutmeg, and cloves mixed in, plus a hint of pumpkin that adds just the right touch of sweetness and moisture.
I love making these pancakes when the weather cools down because they feel like a hug in food form. One of my favorite little tricks is to add a sprinkle of chopped nuts or a drizzle of maple syrup on top—makes each bite even more comforting and special. They’re easy to whip up and fill your kitchen with that amazing pumpkin spice aroma.
These pancakes are perfect for a weekend morning, whether you’re sharing with family or just treating yourself. I usually serve them with fresh fruit or a dollop of whipped cream, but honestly, they taste great on their own too. They remind me of crisp autumn mornings and relaxed, happy times spent around the breakfast table.
Key Ingredients & Substitutions
Pumpkin puree: This adds moisture and that classic pumpkin flavor. Use canned or fresh. If you don’t have pumpkin, mashed sweet potato works well too!
Buttermilk: It keeps the pancakes soft and adds slight tang. No buttermilk? Use regular milk with a teaspoon of vinegar or lemon juice added.
Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves is what gives the warm spice kick. If you don’t have it, mix your own with ground cinnamon and a pinch of the others.
Brown sugar: Adds sweetness and a little molasses flavor. White sugar works too, but brown sugar adds more depth.
Butter: Melted butter in the batter makes pancakes rich and tender. Use oil or melted coconut oil if you prefer.
How Do I Make Fluffy Pancakes That Don’t Turn Out Tough?
Fluffy pancakes need gentle mixing and the right heat. Here’s how to get it just right:
- Mix wet ingredients into dry just until combined—small lumps are okay. Overmixing makes pancakes dense.
- Preheat your skillet or griddle to medium heat and lightly grease it with butter to prevent sticking and add flavor.
- Pour batter in consistent amounts; about 1/4 cup works well for medium pancakes.
- Cook pancakes until bubbles form on the surface and edges look set, about 2-3 minutes, then flip gently.
- Cook the other side for 2 more minutes until golden and cooked through.
Patience here is key—too high heat can burn the outsides and leave the middle raw. Also, keep cooked pancakes warm in a low oven while finishing the batch.
Equipment You’ll Need
- Non-stick skillet or griddle – perfect for cooking pancakes evenly without them sticking.
- Measuring cups and spoons – help you get the ingredients just right for consistent pancakes.
- Mixing bowls – one large for dry ingredients and one for wet makes mixing easier and less messy.
- Whisk – great for mixing ingredients smoothly without overworking the batter.
- Spatula – helps flip pancakes gently without breaking them apart.
Flavor Variations & Add-Ins
- Add chocolate chips for a sweet surprise that melts into the warm pancakes.
- Stir in chopped walnuts or pecans for extra crunch and nutty flavor.
- Mix in a mashed ripe banana for more natural sweetness and moisture.
- Try replacing pumpkin with sweet potato puree for a different twist on the fall flavor.
Pumpkin Spice Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
Wet Ingredients:
- ¾ cup buttermilk
- ½ cup pumpkin puree (canned or fresh)
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
- 1 teaspoon vanilla extract
For Serving:
- Whipped cream or Greek yogurt
- Chopped pecans
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and around 15 minutes to cook all the pancakes. You can have a warm stack ready in about 25 minutes total—perfect for a cozy breakfast or brunch.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. This evenly spreads the spices and rising agents, making your pancakes flavorful and fluffy.
2. Combine Wet Ingredients:
In a separate bowl, stir together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Make the Batter:
Pour the wet mix into the dry ingredients. Stir gently with a spoon or spatula until just combined. The batter will be lumpy—that’s good! Avoid overmixing, or your pancakes will be tough.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly butter it. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and edges start to set, about 2-3 minutes. Flip carefully and cook for 2 more minutes until golden and cooked through.
5. Serve and Enjoy:
Place cooked pancakes on a plate and keep warm while you finish the rest. Stack them high, then top with whipped cream or Greek yogurt. Sprinkle chopped pecans over the top and drizzle with maple syrup. Serve warm for the tastiest experience!
Can I Use Canned Pumpkin for These Pancakes?
Yes! Canned pumpkin puree works perfectly and is very convenient. Just make sure it’s plain pumpkin, not pumpkin pie filling, which has added sugars and spices.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, simply mix regular milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes. This mimics the tangy acidity of buttermilk and helps the pancakes rise.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a toaster or microwave—adding a little butter can help keep them moist.
Can I Make Pumpkin Spice Pancakes Vegan?
Absolutely! Replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). Use a plant-based milk and vegan butter for cooking to keep them vegan-friendly.
