There’s something magical about waking up to the smell of pumpkin spice and coffee wafting from the kitchen – it’s like fall morning perfection in a skillet! These pumpkin spice latte pancakes came about one chilly Sunday when my kids begged for pancakes, but I needed my coffee fix. One happy accident later (a splash of coffee in the batter!), and we had our new family favorite. The warm spices hug the rich coffee flavor, while that drizzle of coffee-maple syrup – oh my! It’s the kind of breakfast that makes everyone linger at the table just a little longer, stealing extra bites between sips of hot cocoa. Trust me, once you try these, regular pancakes will seem downright boring!
Table of Contents
Table of Contents
Why You’ll Love These Pumpkin Spice Latte Pancakes
Listen, I don’t make these every weekend just because they smell amazing (though they do!). There are so many reasons these pumpkin spice latte pancakes have become our family’s fall tradition:
- That perfect fluffy texture – thanks to the buttermilk and baking powder combo, each bite practically melts in your mouth
- The cozy fall flavors – warm pumpkin spice meets rich coffee in a way that’ll make you want to curl up by the fire
- Quick enough for busy mornings – from bowl to plate in under 30 minutes, even when you’re half-awake
- The coffee-maple syrup magic – it’s like your favorite latte turned into a pancake topping (genius, right?)
- Kid-approved but sophisticated – my little ones gobble them up, but I still feel like I’m eating something special
- Makes the house smell incredible – honestly, it’s worth making them just for the aroma alone!
Seriously, once you try these, you’ll understand why I always double the batch – they disappear faster than autumn leaves in the wind!
Ingredients for Pumpkin Spice Latte Pancakes
Alright, let’s gather everything you’ll need for these heavenly pancakes. I like to separate my ingredients into “dry” and “wet” piles – it makes mixing so much easier, and you’re less likely to forget something important (trust me, I’ve been there). Here’s the full lineup:
Dry Ingredients
- 1 1/2 cups all-purpose flour – spooned and leveled, please! No packed flour here.
- 1 tablespoon sugar – just enough to balance the spices
- 2 teaspoons baking powder – our fluffy-maker
- 1/2 teaspoon baking soda – gives that perfect rise
- 1 1/2 teaspoons pumpkin pie spice – the star of our fall flavor show
- 1/2 teaspoon salt – don’t skip this! It makes all the flavors pop
Wet Ingredients
- 1 cup buttermilk – cold from the fridge for extra fluffiness
- 1/4 cup brewed coffee – cooled to room temp (your morning leftover works great!)
- 1/2 cup pumpkin purée – not pie filling, just plain pumpkin
- 1 large egg – gives structure to our pancakes
- 2 tablespoons melted butter – cooled slightly so it doesn’t cook the egg
For the Coffee-Maple Syrup
- 1/2 cup pure maple syrup – none of that imitation stuff, please
- 1/4 cup brewed coffee – the stronger the better
- 1/4 teaspoon pumpkin pie spice – just a whisper of spice
Pro tip: Measure everything before you start mixing – it makes the whole process go so much smoother, especially if you’re making these on a sleepy weekend morning like I usually am!
How to Make Pumpkin Spice Latte Pancakes
Okay, let’s get cooking! These pancakes come together faster than you can say “extra syrup please,” but there are a few key tricks I’ve learned over countless Saturday mornings that make all the difference. Follow these steps, and you’ll have stacks of fluffy, spiced perfection in no time.
Mixing the Batter
First things first – grab two bowls. In the larger one, whisk together all your dry ingredients (that’s the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt). In the smaller bowl, whisk the wet ingredients (buttermilk, coffee, pumpkin purée, egg, and melted butter) until smooth. Now here’s the secret: pour the wet into the dry and stir just until combined. A few lumps are totally fine – overmixing makes tough pancakes, and we want clouds of fluffy goodness!
Cooking the Pancakes
Heat your griddle or skillet over medium heat – not too hot, or the outside will burn before the inside cooks. Test it by flicking a few drops of water on the surface; they should dance before evaporating. Pour about 1/4 cup batter per pancake. Wait for those telltale bubbles to form across the surface and the edges to look set – about 2-3 minutes. Flip gently with a spatula, then cook another 1-2 minutes until golden brown. Keep finished pancakes warm in a 200°F oven while you cook the rest.
Making the Coffee-Maple Syrup
While the pancakes cook, combine maple syrup, coffee, and pumpkin pie spice in a small saucepan. Simmer over low heat for 2-3 minutes – just long enough for the flavors to marry without reducing too much. The syrup should coat the back of a spoon lightly. Taste and adjust spices if needed. Serve warm over your pancake stack!
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Irresistible Pumpkin Spice Latte Pancakes in 30 Minutes
Fluffy pumpkin spice latte pancakes drizzled with a rich coffee-maple syrup, perfect for a cozy breakfast.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 1/2 cups flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup brewed coffee
- 1/2 cup pumpkin purée
- 1 egg
- 2 tbsp butter
- 1/2 cup maple syrup
- 1/4 cup brewed coffee
- 1/4 tsp pumpkin pie spice
Instructions
- In a bowl, mix flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Add buttermilk, brewed coffee, pumpkin purée, egg, and melted butter. Stir until combined.
- Heat a griddle over medium heat and pour batter to form pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden.
- For the syrup, combine maple syrup, brewed coffee, and pumpkin pie spice in a saucepan.
- Simmer for 2–3 minutes, then drizzle over pancakes.
Notes
- Use chilled buttermilk for fluffier pancakes.
- Adjust sweetness by adding more or less maple syrup.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes with syrup
- Calories: 320
- Sugar: 18g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Tips for Perfect Pumpkin Spice Latte Pancakes
After making these pumpkin spice latte pancakes more times than I can count (my kids are obsessed!), I’ve picked up some foolproof tricks that’ll guarantee pancake success every time. These are the little things that take them from good to “can I have seconds?” amazing:
Keep that buttermilk cold! I can’t stress this enough – chilled buttermilk reacts better with the baking soda, giving you those picture-perfect fluffy pancakes we all crave. I actually store mine in the coldest part of the fridge overnight just for this recipe.
Walk away from the whisk! When mixing the batter, stop as soon as the wet and dry ingredients are combined. A few lumps are totally fine – I promise! Overmixing develops gluten and leads to dense, tough pancakes instead of light, airy ones. My rule? Stir no more than 10-12 times.
Control your heat. Medium is your friend here – too hot and the outside burns before the inside cooks; too low and you’ll get pale, sad pancakes. I always do a test pancake first to adjust the temperature. Look for that perfect golden-brown color!
Make the syrup your own. Love extra coffee flavor? Add another tablespoon to the syrup. Want it sweeter? Stir in a teaspoon of brown sugar while it simmers. I sometimes add a splash of vanilla extract for depth. The syrup is where you can really personalize these pancakes!
One last bonus tip – if you’re making a big batch, keep cooked pancakes warm in a single layer on a baking sheet in a 200°F oven. Stacking them makes them steam and get soggy (learned that the hard way during last year’s Thanksgiving brunch disaster!).
Ingredient Substitutions
Okay, real talk – we’ve all been there when we’re ready to make these pumpkin spice latte pancakes and realize we’re missing an ingredient or two. Don’t panic! Over my many test batches (and last-minute grocery emergencies), I’ve figured out what swaps work beautifully and what might lead to pancake disappointment.
Buttermilk alternatives: No buttermilk? No problem! You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes until it curdles slightly. Almond milk or oat milk work too, though the pancakes might be a tad less fluffy. My favorite swap is actually plain yogurt thinned with a bit of milk – it gives that same tangy flavor.
Pumpkin pie spice hack: If you don’t have pre-mixed pumpkin pie spice, you can make your own! Just combine 1 teaspoon cinnamon, 1/4 teaspoon each of nutmeg and ginger, and a pinch of cloves. It’s not exactly the same, but it gets you pretty close in a pinch.
When you’re out of fresh coffee: For the batter, you can use 1/4 cup of water with 1/2 teaspoon of instant coffee granules dissolved in it. For the syrup, dissolve 1/2 teaspoon of instant coffee directly in the warm maple syrup – it works surprisingly well!
What NOT to substitute: I’ve learned the hard way that you really shouldn’t swap the pumpkin purée for anything else – applesauce makes the pancakes too sweet and changes the texture completely. And please don’t use pancake mix instead of the dry ingredients – the leavening amounts are all wrong for this recipe. Trust me, I tried it once and ended up with flat, dense disks that my kids politely called “pumpkin cookies.”
The pumpkin purée and proper leavening agents are the heart of these pumpkin spice latte pancakes, so if you’re missing those, it might be better to wait until you can make them properly. Everything else? Get creative and make it work with what you’ve got!
Serving Suggestions
Now for the best part – loading up these pumpkin spice latte pancakes with all the delicious toppings! I’ve had so much fun playing around with different combinations – my kids love being my taste testers (and they’re brutally honest critics). Here are our favorite ways to serve these autumnal beauties:
Must-Try Toppings
- Extra coffee-maple syrup – because is there really such a thing as too much? Drizzle it on generously.
- Whipped cream – the billowy clouds make it feel like dessert for breakfast. Add a sprinkle of cinnamon on top for extra flair.
- Toasted pecans or walnuts – that crunch takes the texture to another level. I toast mine with a pinch of brown sugar for extra yum.
- Cinnamon sugar butter – mix softened butter with brown sugar and cinnamon, then let it melt deliciously into the warm pancakes.
- Candied ginger – for those who love a little spicy kick with their sweet.
Perfect Pairings
These pumpkin spice latte pancakes shine on their own, but if you’re making a big weekend brunch, here’s what I love serving alongside:
- Crispy bacon or sausage – the salty-sweet combo is absolute perfection. My husband insists on thick-cut applewood smoked bacon every time.
- Fresh fruit salad – the brightness cuts through the richness. Pears, apples, and grapes work especially well with the fall flavors.
- Vanilla yogurt – dollop it on the side for a creamy contrast to the spiced pancakes.
- Hot coffee or chai tea – because you can never have too much coffee flavor in the morning, right?
Pro tip from my preschooler: Make mini pancake stacks with whipped cream between each layer like a pumpkin spice cake. She calls them “pancake cupcakes” and they’re ridiculously adorable (and delicious). Just saying – presentation counts!
Storing and Reheating
Let’s be real – these pumpkin spice latte pancakes are so good, leftovers are rare in my house. But when we do miraculously have some left (usually because I’ve made a triple batch for meal prep), here’s how I keep them tasting fresh and fluffy:
Storing: Cool the pancakes completely first – no one likes a soggy stack! Then layer them between sheets of parchment or wax paper in an airtight container. They’ll keep beautifully in the fridge for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to freezer bags. They’ll stay perfect for up to a month (though they never last that long at my place).
Reheating: My favorite trick? Skip the microwave (it makes them rubbery) and use your toaster or oven instead. For the toaster, pop them in just like you would with store-bought frozen waffles – about medium setting gets them perfectly warm with slightly crispy edges. In the oven, lay them on a baking sheet at 350°F for 5-8 minutes until heated through. The syrup reheats beautifully too – just warm it gently in a saucepan or microwave at 50% power in 30-second bursts, stirring between each.
Bonus tip: If you’re freezing them, write the date on the bag with a Sharpie. Future you will be so grateful when you’re groggily reaching for breakfast on a busy weekday morning!
Nutritional Information
Okay, let’s talk numbers – but remember, I’m a home cook, not a dietitian! These nutritional estimates are based on standard ingredients, but your exact amounts might vary depending on how generous you are with that coffee-maple syrup (no judgment here!). Here’s the scoop per serving (about 2 pancakes with syrup):
- Calories: 320
- Fat: 8g (4g saturated)
- Carbohydrates: 55g
- Fiber: 2g
- Sugar: 18g
- Protein: 6g
- Sodium: 420mg
A little insider tip from my test kitchen: Using lower-fat buttermilk or swapping half the butter for applesauce can trim some calories if you’re watching intake. But honestly? These pumpkin spice latte pancakes are totally worth every delicious bite – I say enjoy them as-is and savor every cozy, flavorful mouthful!
Remember: Nutritional values are estimates and vary based on specific ingredients and portion sizes used.
FAQs About Pumpkin Spice Latte Pancakes
Over the years (and countless pancake stacks), I’ve gotten some great questions about these pumpkin spice latte pancakes. Here are the answers to the ones I hear most often – the stuff that’ll help you avoid the mistakes I’ve already made!
Q1: Can I use instant coffee instead of brewed?
Absolutely! For the batter, dissolve 1/2 teaspoon instant coffee in 1/4 cup warm water. For the syrup, just stir 1/2 teaspoon instant granules right into the warm maple syrup until dissolved. It works like a charm!
Q2: How do I make these pancakes vegan?
Easy swaps: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), plant-based milk + lemon juice for buttermilk, and vegan butter. The pumpkin keeps them moist even without eggs – my vegan sister adores this version!
Q3: Why do my pancakes come out flat?
Usually means your baking powder is old (it loses potency over time) or you overmixed the batter. Try fresh baking powder next time and remember – lumpy batter makes fluffy pancakes!
Q4: Can I make the batter ahead?
Honestly, I don’t recommend it. The leavening starts working immediately, so refrigerated batter makes denser pancakes. Instead, mix dry and wet ingredients separately the night before, then combine them in the morning.
Q5: My syrup got too thick – how do I fix it?
No worries! Just whisk in a teaspoon of warm water or coffee at a time until it reaches your perfect pouring consistency. It happens to me whenever I get distracted by hungry kids!
There you have it – all my hard-earned pancake wisdom in one spot! Now it’s your turn – try this recipe and share your results in the comments below. Did your family go crazy for them like mine does? Any brilliant twists you discovered? I can’t wait to hear your pumpkin spice latte pancake stories! Let’s connect on Facebook!
