There’s nothing quite like the smell of pumpkin spice pancakes filling the kitchen on a crisp fall morning. That warm mix of cinnamon, ginger, and nutmeg mingling with sweet pumpkin – it’s my family’s ultimate comfort breakfast. I’ve been perfecting this recipe since my oldest was a toddler (now he’s taller than me and still asks for seconds!). These fluffy pumpkin spice pancakes have become our Saturday morning ritual when the leaves start turning. One bite of that golden, spice-kissed stack drizzled with maple syrup, and you’ll understand why we can’t get enough.
Table of Contents
Table of Contents
Why You’ll Love These Pumpkin Spice Pancakes
Trust me, these pumpkin spice pancakes are a total game-changer for your fall mornings. Here’s why you’ll fall head over heels for them:
- Fluffy texture that melts in your mouth – every bite feels like a hug.
- Warm spices like cinnamon, ginger, and nutmeg that scream cozy fall vibes.
- Quick and easy to whip up – breakfast is ready in under 30 minutes.
- Perfect for the whole family – even picky eaters can’t resist them.
- Pumpkin-packed flavor that’s not overwhelming, just downright delicious.
These pancakes are my go-to for lazy weekends or when I want to impress guests without breaking a sweat. You’re going to love them!
Pumpkin Spice Pancakes Ingredients
Here’s everything you’ll need for these perfect pumpkin spice pancakes – and yes, I’m super particular about these measurements because little changes make a big difference!
- 1 1/2 cups all-purpose flour (spooned and leveled – don’t scoop!)
- 1 tbsp granulated sugar (or brown sugar for extra warmth)
- 2 tsp baking powder (make sure it’s fresh)
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice (see my note below for homemade blend)
- 1/2 tsp fine sea salt
- 1 1/4 cups buttermilk (shake the carton well first)
- 1/2 cup pumpkin purée (not pie filling – big difference!)
- 1 large egg (room temperature works best)
- 2 tbsp melted unsalted butter (cooled slightly)
- 1 tsp vanilla extract (the real stuff, please)
Ingredient Notes & Substitutions
No buttermilk? No problem! Mix 1 tbsp lemon juice or vinegar into 1 cup milk and let it sit for 5 minutes. For pumpkin pie spice, blend 1 tbsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp each cloves and allspice. And listen – that canned pumpkin purée versus pumpkin pie filling makes all the difference (pie filling has added sugars and spices we don’t want here).
How to Make Pumpkin Spice Pancakes
Alright, let’s get flipping! Making these pumpkin spice pancakes is as easy as 1-2-3, but I’ll walk you through every step to ensure they turn out perfectly fluffy and spiced just right.
- Mix the dry ingredients: Grab a large bowl and whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. This is where all the flavor magic starts, so make sure everything’s evenly combined.
- Whisk the wet ingredients: In another bowl, whisk the buttermilk, pumpkin purée, egg, melted butter, and vanilla. Don’t worry if it looks a little lumpy – that’s the pumpkin doing its thing.
- Combine wet and dry: Pour the wet ingredients into the dry and gently stir until just combined. Lumps are totally fine – overmixing is the enemy of fluffy pancakes!
- Heat the griddle: Preheat your griddle or skillet to medium-low heat (around 325°F if you’re using a thermometer). Lightly grease it with butter or oil.
- Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
And there you have it – a stack of warm, fluffy pumpkin spice pancakes ready to devour. Trust me, the smell alone will have everyone running to the kitchen!
Pro Tips for Perfect Pancakes
- Don’t overmix the batter: A few lumps are fine. Overmixing makes pancakes tough.
- Let the batter rest: Give it 5 minutes to hydrate the flour – it makes for fluffier pancakes.
- Use a ladle or measuring cup: This ensures even-sized pancakes that cook at the same rate.
- Keep the heat steady: Medium-low heat prevents burning while giving the inside time to cook.
- Test the first pancake: Use it to check your heat and adjust if needed. I call it the “sacrificial pancake” – it’s always the cook’s treat!
Fluffy Pumpkin Spice Pancakes in Just 30 Minutes
Fluffy pumpkin spice pancakes are perfect for a cozy breakfast or brunch. These pancakes are packed with warm spices and pumpkin flavor.
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1/2 cup pumpkin purée
- 1 large egg
- 2 tbsp melted unsalted butter
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk buttermilk, pumpkin, egg, melted butter, and vanilla.
- Add wet ingredients to dry and stir until just combined.
- Heat a lightly greased griddle over medium-low heat.
- Pour 1/4 cup of batter per pancake. Cook until bubbles form, flip, and cook until golden brown.
Notes
- Use fresh pumpkin purée for the best flavor.
- Adjust cooking time based on your griddle or pan.
- Serve with maple syrup or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 4g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Serving Suggestions for Pumpkin Spice Pancakes
Now for the best part – dressing up these pumpkin spice pancakes! My family goes wild for pure maple syrup (the darker the better – that rich flavor is *chef’s kiss* with the warm spices). But don’t stop there! Try a dollop of freshly whipped cream and toasted pecans for crunch. In fall, I love warming up apple slices with cinnamon to spoon over top – it’s like having pie for breakfast. For special occasions, I’ll drizzle caramel sauce between layers for extra decadence. And if you’re feeling fancy, a sprinkle of candied ginger adds the perfect zing. Honestly, these pancakes are so good they don’t need much, but a pat of butter melting into those fluffy pockets? Absolute perfection.
Storing and Reheating Pumpkin Spice Pancakes
Here’s my tried-and-true method for keeping pumpkin spice pancakes tasting fresh-as-made. Let cooled pancakes completely cool (trust me – no steam means no soggy pancakes later). Stack them with parchment paper between each pancake, then store airtight in the fridge for 3 days or freeze for up to a month. To reheat, pop them straight from frozen into the toaster (my weekday lifesaver!) or warm in a 350°F oven for 5-7 minutes until heated through. They’ll taste just like fresh-off-the-griddle!
Pumpkin Spice Pancakes FAQs
I’ve gotten so many great questions about these pumpkin spice pancakes over the years – here are the answers to the ones that pop up most often in my kitchen and inbox!
Can I use whole wheat flour instead of all-purpose?
Absolutely! Swap in whole wheat flour for half the all-purpose flour (so 3/4 cup each) for extra fiber. The texture will be slightly heartier but still delicious. Just don’t go 100% whole wheat unless you like dense pancakes – trust me, I learned that the hard way!
Why are my pumpkin pancakes turning out dense?
Nine times out of ten, it’s because the batter got overmixed. Those little lumps? They’re your friends! Also check your baking powder – if it’s older than 6 months, it might not be giving your pancakes enough lift. And remember – medium-low heat is key to letting them cook through without getting tough.
Can I make the batter ahead of time?
You can mix it up the night before, but here’s my trick – keep the wet and dry ingredients separate until morning. The buttermilk and baking soda start working right away, so pancakes made from batter that’s sat too long won’t be as fluffy. If you must premix, expect slightly flatter (but still tasty) results.
My pancakes keep burning – what am I doing wrong?
That griddle is probably too hot! Pumpkin pancake batter is thicker than regular batter, so it needs lower heat to cook through without burning. Try turning your burner down and being patient – perfect golden-brown takes about 3 minutes per side at the right temperature.
Can I freeze the cooked pancakes?
Oh honey, I’ve got a freezer full of them right now! Let them cool completely, then stack with parchment between each one in a freezer bag. They’ll keep beautifully for a month. My kids pop them straight into the toaster for quick school mornings – total game changer!
Nutritional Information
Now, I’m no nutritionist, but I do like to know what’s going into my family’s breakfast – and yours too! Keep in mind these numbers are estimates (your exact ingredients might vary a smidge). Here’s the breakdown for one pumpkin spice pancake (based on the recipe making 10 pancakes):
- Calories: 120
- Carbohydrates: 18g (1g fiber, 4g sugar)
- Protein: 3g
- Fat: 4g (2g saturated)
- Sodium: 220mg
- Cholesterol: 25mg
A little tip from my kitchen – if you’re watching sugar, try cutting the maple syrup in half and adding fresh berries. The natural sweetness pairs perfectly with the warm spices, and you still get that cozy fall flavor without overdoing it. But hey – sometimes you just need that full syrup experience, and I won’t judge one bit!
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