Pumpkin Spice Pancakes

The smell of pumpkin spice pancakes on the griddle always makes me so happy. They’re fluffy, warm, and taste just like fall on a plate. I still get excited every time I flip them.

The pumpkin makes them soft and moist, while the spices give that cozy kick. They’re simple to mix up and way better than a box mix. And honestly, they make mornings feel kind of special.

I love stacking them high with syrup and butter melting down the sides. Sometimes I even add whipped cream when I want to treat myself.

So let’s make these together. You’ll see how easy they are, and they just might become your new favorite fall breakfast.

Why You’ll Love This Recipe

• Perfect for Fall: Nothing says autumn like the comforting flavors of pumpkin spice!
• Fluffy & Flavorful: These pancakes are incredibly light, thanks to the perfect balance of flour and leavening agents.
• Easy to Make: A simple batter comes together in minutes with basic ingredients.
• Customizable: Serve with whipped cream, maple syrup, nuts, or even chocolate chips for a special twist.
• Kid-Friendly: A fun way to sneak in some pumpkin and introduce warm spices to little ones.

Required Kitchen Tools

• Mixing bowls (one large, one medium)
• Whisk
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula

Ingredients

Here’s what you’ll need to make these fluffy fall-inspired pancakes:

Dry Ingredients:

• 175 g (1 ½ cups) Plain flour – Provides the structure for the pancakes.
• 3 tbsp Light brown soft sugar – Adds a hint of sweetness and caramel-like depth.
• 2 ½ tsp Baking powder – Helps create fluffy pancakes.
• ¼ tsp Salt – Enhances the overall flavor.
• 1 ½ tsp Cinnamon – The signature spice of fall!
• 1 tsp Mixed spice – A warm blend of cloves, nutmeg, and allspice.
• ¼ tsp Ground ginger – Adds a hint of warmth.
• ¼ tsp Nutmeg – Complements the pumpkin beautifully.

Wet Ingredients:

• 200 g (¾ cup) Pumpkin puree – Adds moisture, flavor, and a nutritional boost.
• 1 Large egg – Binds the ingredients together.
• 200 ml (¾ cup) Milk (any kind) – Provides moisture and helps achieve a smooth batter.
• 1 tsp Vanilla extract – Enhances the warm flavors.
• 15 g Butter (for greasing the pan) – Ensures golden, crispy edges.

For Serving:

• Whipped cream
• Maple syrup
• Toasted pecans or walnuts (optional)
• Cinnamon sugar sprinkle (optional)

Variations for Pumpkin Spice Pancakes

• Chocolate Lovers: Fold in some mini chocolate chips for an extra indulgent treat.
• Nutty Crunch: Add chopped walnuts or pecans to the batter.
• Extra Spice: If you love stronger flavors, increase the cinnamon or add a pinch of clove.
• Gluten-Free: Swap the plain flour for a 1:1 gluten-free baking blend.
• Dairy-Free: Use almond, oat, or soy milk instead of dairy milk.

Step-by-Step Instructions

1. Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, mixed spice, ginger, and nutmeg until well combined.

2. Mix the Wet Ingredients

In a separate bowl, whisk the pumpkin puree, egg, milk, and vanilla extract until smooth.

3. Combine the Wet and Dry Mixtures

Gradually add the wet ingredients to the dry ingredients, stirring gently with a whisk or spatula until just combined. Avoid overmixing, as this can lead to dense pancakes.

4. Heat the Pan

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.

5. Cook the Pancakes

Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown and cooked through.

6. Serve & Enjoy

Stack the pancakes on a plate and top with whipped cream, a drizzle of maple syrup, and optional toasted pecans or cinnamon sugar.

How to Serve Pumpkin Spice Pancakes

These pancakes are incredibly versatile! Here are a few delicious ways to enjoy them:

• Classic: With a pat of butter and warm maple syrup.
• Dessert Style: Add whipped cream, caramel drizzle, and a sprinkle of cinnamon sugar.
• Healthy Twist: Top with Greek yogurt, honey, and chopped nuts.
• With a Beverage: Enjoy with a pumpkin spice latte or hot apple cider for the ultimate fall breakfast experience.

Storing & Reheating Pumpkin Spice Pancakes

• Refrigeration: Store leftover pancakes in an airtight container for up to 3 days.
• Freezing: Freeze in a single layer, then transfer to a zip-top bag. They’ll stay fresh for up to 2 months.
• Reheating: Warm in a toaster, oven, or microwave until heated through.

Nutritional Information (Per Pancake)

Nutrient	Amount
Calories	140
Carbs	22g
Protein	4g
Fat	4g
Fiber	2g
Sugar	6g

Pumpkin Spice Pancakes FAQs

Can I make these pancakes vegan?

Yes! Substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a plant-based milk alternative.

Can I use canned pumpkin puree?

Absolutely! Just make sure it’s pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices.

Why are my pancakes dense?

Overmixing the batter can lead to dense pancakes. Stir just until the ingredients are combined.

Can I make the batter ahead of time?

It’s best to cook the pancakes right away, but you can refrigerate the batter for up to 24 hours. Stir before using.

Conclusion

Pumpkin spice pancakes are one of those breakfasts that always feel special. They’re soft, fluffy, and filled with warm spices that make every bite cozy. I love how they bring that perfect fall flavor to the table without being complicated.

The best part is how easy they are to make and enjoy. You can serve them with maple syrup, a little butter, or even whipped cream for extra indulgence. Whether it’s a slow weekend morning or a holiday breakfast, these pancakes never disappoint.

So, go ahead and try them for yourself. Once you taste that mix of pumpkin and spice in pancake form, you’ll want to make them again and again.