Pumpkin Spice Pancakes are a cozy breakfast treat that brings the warm flavors of fall right to your plate. These fluffy pancakes are packed with pumpkin puree, cinnamon, nutmeg, and a hint of cloves, creating a perfect blend of spice and sweetness. The soft texture and inviting aroma make them a favorite for chilly mornings or anytime you want a little comfort food.
I love making these pancakes when the weather starts to cool down because the pumpkin spice mix makes the kitchen smell amazing. One of my favorite little tricks is to add a handful of chopped walnuts or chocolate chips to the batter for some extra texture and flavor. They turn out just a bit nutty and sweet, making every bite feel special.
These pancakes taste great with a drizzle of maple syrup and a pat of butter, but I also like topping them with a dollop of whipped cream or a spoonful of yogurt for a nice contrast. Whether you’re making breakfast for yourself or sharing with family, these pumpkin spice pancakes always feel like a warm hug on a plate.
Key Ingredients & Substitutions
Pumpkin puree: This gives the pancakes their moist texture and pumpkin flavor. You can use canned or fresh pumpkin. If you don’t have pumpkin, sweet potato puree is a great substitute.
Spices: Cinnamon, nutmeg, cloves, and ginger create the cozy pumpkin spice flavor. If you don’t have all, just cinnamon and nutmeg still work well.
Flour: All-purpose is standard for fluffy pancakes. For a gluten-free option, try a gluten-free baking blend, but texture may change slightly.
Milk: Dairy milk adds creaminess, but plant-based milks like almond or oat milk work just fine for a lighter taste.
How Can I Make Fluffy Pancakes Without Overmixing?
Mixing the batter gently is key. Overmixing makes pancakes tough. Here’s what to do:
- Combine wet and dry ingredients and stir just until combined.
- It’s okay if the batter is a bit lumpy; that keeps them tender.
- Let the batter rest for a few minutes before cooking to let the baking powder work.
- Cook on medium heat so pancakes brown nicely without burning.
With these tips, your pumpkin pancakes will be soft, fluffy, and full of spice flavor every time!
Equipment You’ll Need
- Non-stick skillet or griddle – perfect for cooking pancakes evenly without sticking.
- Mixing bowls – one for dry ingredients, one for wet, to keep things organized and easy.
- Whisk – helps blend ingredients smoothly, especially spices and pumpkin puree.
- Measuring cups and spoons – for accuracy in baking and spice amounts.
- Spatula – to flip pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add chocolate chips for a sweet contrast to the spice—kids love this twist!
- Mix in chopped pecans or walnuts for crunch and a nutty flavor that pairs well with pumpkin.
- Swap pumpkin puree for mashed sweet potato for a subtle flavor change and extra sweetness.
- Stir in a teaspoon of espresso powder to enhance the spices and add depth.
How to Make Pumpkin Spice Pancakes
Ingredients You’ll Need:
Main Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ¾ cup pumpkin puree (canned or fresh)
- ¾ cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
For Serving:
- Maple syrup
- Chopped pecans
- Whipped cream or a dollop of yogurt (optional)
Time You’ll Need:
This recipe takes about 10 minutes to prepare the batter and 15 minutes to cook the pancakes, for a total of around 25 minutes. It’s a quick and easy way to bring a cozy fall flavor to your breakfast table!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
2. Mix the Wet Ingredients:
In another bowl, stir together the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract until smooth.
3. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients and gently stir just until everything is mixed. It’s okay if the batter is a little lumpy—don’t overmix!
4. Cook the Pancakes:
Heat a lightly greased non-stick skillet or griddle over medium heat. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set (about 2 to 3 minutes). Flip and cook the other side until it’s golden brown, 2 more minutes.
5. Serve and Enjoy:
Keep the pancakes warm while cooking the rest. Serve stacked with maple syrup, chopped pecans, and a dollop of whipped cream or yogurt if you like.
Can I Use Frozen Pumpkin Puree for These Pancakes?
Yes! Just make sure to thaw the pumpkin puree completely and give it a good stir before using. This helps keep the batter smooth and consistent.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and store it covered in the fridge. Give it a gentle stir before cooking, as the ingredients may settle.
How Should I Store Leftover Pancakes?
Keep leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through.
Can I Substitute the Milk?
Yes, you can use any milk you prefer, including almond, soy, oat, or regular dairy milk. Just keep the amount the same to maintain the right batter consistency.
