There’s nothing like the smell of pumpkin spice wafting through the kitchen on a crisp fall morning. These pumpkin spice pancakes have been my go-to weekend treat for years—fluffy, warmly spiced, and just sweet enough to feel special without being over-the-top. I swear, the second those first golden bubbles appear on the griddle, my entire family magically appears at the table. What started as a lazy Sunday experiment (using up leftover pumpkin puree, of course) turned into our favorite autumn tradition. Now, even my spice-skeptic husband sneaks seconds when he thinks I’m not looking. The secret? A perfect balance of cinnamon, ginger, and nutmeg that makes every bite taste like a cozy hug.
Table of Contents
Why You’ll Love These Pumpkin Spice Pancakes
Trust me, these aren’t just any pancakes—they’re little rounds of autumn magic. Here’s why they’ll become your new breakfast obsession:
- Fluffy perfection: That first bite? Pure cloud-like bliss with just the right amount of pumpkin spice warmth.
- Quick morning win: From bowl to plate in 15 minutes flat (even with sleepy eyes and bedhead).
- Fall in every bite: The cozy aroma alone will have you reaching for your coziest sweater.
- Kid-approved: My picky eater gobbles these up—especially when we make them into fun shapes.
Seriously, once you try them, regular pancakes just won’t cut it anymore.
Ingredients for Pumpkin Spice Pancakes
Gather these simple ingredients – I promise you probably have most in your pantry already! Just a heads up: make sure you’re grabbing pumpkin puree (the plain kind in a can) not pumpkin pie filling – that sweetened stuff will throw everything off.
- 1 cup all-purpose flour (spooned & leveled)
- 2 tablespoons sugar (trust me, it’s just enough)
- 1 teaspoon baking powder (fresh is best!)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (don’t skip – balances the sweetness)
- 1 teaspoon pumpkin pie spice (or make your own blend)
- 3/4 cup milk (any kind works)
- 1/2 cup pumpkin puree (not pie filling!)
- 1 large egg, beaten
- 2 tablespoons melted butter (cooled slightly)
See? Nothing fancy – just good, honest ingredients that come together to make something magical. Now let’s get mixing!
Print
“15-Minute Pumpkin Spice Pancakes That Taste Like Fall Magic”
- Total Time: 15 minutes
- Yield: 8 pancakes
- Diet: Vegetarian
Description
Fluffy pancakes infused with warm pumpkin spice flavors, perfect for a cozy breakfast.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 3/4 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Whisk dry ingredients in a bowl.
- Mix wet ingredients in another bowl.
- Combine wet and dry ingredients gently.
- Heat a skillet over medium heat.
- Pour 1/4 cup batter per pancake.
- Cook until bubbles form, then flip.
- Serve warm with syrup.
Notes
- Use fresh pumpkin puree for best flavor.
- Adjust spice level to taste.
- Keep pancakes warm in oven if making a batch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
How to Make Pumpkin Spice Pancakes
Okay, here’s where the magic happens! Don’t let the simple steps fool you – there are a few tricks that’ll take your pancakes from good to “oh-my-gosh-can-I-have-another-stack” amazing.
Mixing the Dry and Wet Ingredients
First rule of pancake club: keep your wet and dry ingredients separate until the very last second! Grab two bowls – in one, whisk together all your dry ingredients (flour, sugar, baking powder, baking soda, salt, and that glorious pumpkin pie spice). Really get in there with the whisk to distribute those spices evenly – nobody wants a bite that’s all cinnamon and no ginger!
In the other bowl, mix your milk, pumpkin puree, egg, and slightly cooled melted butter. Pro tip: let your melted butter cool for a minute before adding it, or you might end up with scrambled egg bits in your batter (been there, not tasty).
Cooking the Perfect Pancakes
Heat your skillet or griddle over medium heat – not too hot, not too cold. Goldilocks would approve. Test it with a few drops of water – when they dance across the surface, you’re ready. Pour about 1/4 cup of batter per pancake (I use a measuring cup for perfect circles).
Now the hardest part: wait for those bubbles! When they form on top and the edges look set (about 2-3 minutes), flip gently. Whatever you do, resist the urge to press them down with the spatula – that’s how you end up with dense pancakes instead of fluffy clouds of joy.
Keep finished pancakes warm in a 200°F oven while you cook the rest. Trust me, serving them all hot at once is worth the extra minute!
If you’re craving more pumpkin goodness, try this creamy vegan pumpkin hummus. It’s a savory twist that pairs beautifully with veggies, crackers, or fresh bread.
Tips for the Best Pumpkin Spice Pancakes
Want to take your pumpkin spice pancakes from good to “where-have-these-been-all-my-life” amazing? Here are my tried-and-true secrets:
- Fresh spices make all the difference: That dusty old cinnamon in your cabinet? Toss it! Fresh pumpkin pie spice wakes up the whole batter with vibrant flavor.
- Let the batter rest 5 minutes: This gives the flour time to hydrate properly – your pancakes will be noticeably fluffier.
- Adjust milk as needed: Batter too thick? Add a splash more milk. Too thin? Sprinkle in a bit more flour. The perfect consistency should pour slowly off a spoon.
Follow these, and you’ll never settle for ordinary pancakes again!
Pumpkin Spice Pancakes Variations
Want to mix things up? Here are my favorite ways to play with this recipe:
- Whole wheat twist: Swap half the flour for whole wheat – adds nutty depth that pairs beautifully with the spices.
- Dairy-free delight: Coconut milk makes them extra rich while keeping that fluffy texture we love.
- Chocolate chip surprise: Toss in a handful of mini chips – the melty pockets take these to dessert territory!
Honestly? The pumpkin spice base is so versatile – have fun with it!
Serving Suggestions
Oh, the possibilities! These pumpkin spice pancakes practically beg for a drizzle of warm maple syrup – the real stuff, please! For special mornings, I’ll dollop on whipped cream and sprinkle toasted pecans for crunch. And don’t even get me started on pairing them with a steaming mug of spiced coffee or hot apple cider. Pure autumn bliss on a plate!
Storing and Reheating Pumpkin Spice Pancakes
Leftovers? (As if!) But if you somehow manage to resist eating them all, here’s how to keep them fresh. Stack cooled pancakes between parchment paper and store in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster for that just-made crispness, or warm gently in a 300°F oven for 5 minutes. Want to freeze? They’ll keep beautifully for 2 months – just thaw overnight in the fridge before reheating. Pro tip: Freeze them flat on a baking sheet first so they don’t stick together!
And for endless autumn-inspired kitchen ideas, browse and save recipes straight from our Pinterest boards.
Pumpkin Spice Pancakes FAQs
Can I use canned pumpkin?
Absolutely! Just make sure it’s 100% pure pumpkin puree – not pumpkin pie filling (that sweetened stuff will throw off all your measurements). I always keep a few cans in my pantry during fall for emergency pancake cravings!
Can I make them vegan?
You bet! Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes), use plant-based milk, and sub the butter with coconut oil. They’ll still be wonderfully fluffy – my vegan sister-in-law requests them every Thanksgiving!
Why are my pancakes dense?
Oh honey, you’re probably overmixing! Stir the batter just until the flour disappears – lumps are totally fine. Also check that your baking powder is fresh (it loses potency after 6 months). My first batch ever turned out like hockey pucks until I learned this lesson!
Nutritional Information
Just a heads up – these numbers can vary based on your specific ingredients. For two pancakes (my usual serving size – who stops at one?), you’re looking at about 220 calories and 6g fat. Not bad for a breakfast that tastes like fall hugged your tastebuds!
Share Your Pumpkin Spice Pancakes
I’d love to see your stacks! Tag me @MyKitchenAdventures or use #PerfectPumpkinPancakes – nothing makes me happier than seeing your cozy breakfast creations!