Pumpkin Spice Pancakes are a cozy twist on a classic breakfast favorite. These fluffy pancakes are bursting with warm spices like cinnamon, nutmeg, and cloves, and they have a delicious pumpkin flavor that makes them perfect for chilly mornings. With a soft, tender texture and a hint of sweetness, they’re a comforting way to start your day.
I love making these pancakes when the air starts to cool down because they fill the kitchen with such a lovely, homey aroma. I usually add a little extra cinnamon on top before serving, and sometimes I mix in some chopped pecans for a bit of crunch. It’s my simple way of making breakfast feel like a special treat without any fuss.
My favorite way to enjoy Pumpkin Spice Pancakes is with a drizzle of maple syrup and a dollop of whipped cream or yogurt. They’re perfect for weekend mornings when there’s time to relax and savor every bite. Honestly, these pancakes always remind me of lazy fall mornings and fun family breakfasts around the table, and I hope you’ll enjoy them just as much as I do!
Key Ingredients & Substitutions
Pumpkin Puree: This gives the pancakes their signature flavor and moisture. Canned pumpkin works great, but fresh roasted pumpkin is a tasty alternative. Avoid pumpkin pie filling since it’s already sweetened and spiced.
Spices: Cinnamon, nutmeg, cloves, and ginger create that cozy pumpkin spice blend. If you don’t have all of them, cinnamon and nutmeg alone will still add lovely warmth.
Flour: All-purpose flour gives structure. For a gluten-free option, try a 1:1 gluten-free baking blend instead.
Milk: You can use any kind you like—dairy, almond, oat, or soy milk all work well to keep the batter smooth.
Egg: Helps bind the ingredients and make the pancakes fluffy. For an egg-free version, substitute with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) mixed and rested.
How Do You Make Fluffy Pancakes Without Overmixing?
Overmixing makes pancakes tough and dense. To keep them fluffy:
- Mix the wet and dry ingredients until just combined. Some lumps are okay!
- Avoid vigorous stirring once the batter comes together.
- Let the batter rest for about 5 minutes. This relaxes the flour and helps with fluffiness.
- Use medium heat when cooking. Too hot will burn the outside before the inside cooks, too low will make them tough.
- Look for bubbles on the surface and edges that set before flipping gently with a spatula.
These simple steps will help you get soft and tender pumpkin spice pancakes every time.
Equipment You’ll Need
- Mixing bowls – One for dry ingredients and one for wet ingredients to keep things organized.
- Whisk – Helps combine ingredients smoothly without lumps.
- Measuring cups and spoons – For precise ingredient amounts and great results.
- Nonstick skillet or griddle – Ensures pancakes cook evenly and don’t stick.
- Spatula – For flipping pancakes gently without breaking them.
- Cooling rack or plate – To keep cooked pancakes warm and prevent sogginess.
Flavor Variations & Add-Ins
- Add mini chocolate chips for a sweet surprise that melts inside.
- Mix in chopped walnuts or pecans to add crunch and nutty flavor.
- Swirl in a spoonful of cream cheese or mascarpone for creamy pockets.
- Try swapping pumpkin puree for mashed sweet potato for a different but similar taste.
How to Make Pumpkin Spice Pancakes?
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons 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
- ¼ teaspoon ground ginger
Wet Ingredients:
- ¾ cup pumpkin puree (canned or fresh)
- ¾ cup milk (any kind)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
For Cooking and Serving:
- Butter or oil for greasing the pan
- Maple syrup, for serving
- Chopped pecans, for garnish (optional)
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the batter and around 10-15 minutes to cook the pancakes. In total, plan for about 20-25 minutes from start to finish for a delicious stack of pumpkin-spiced pancakes.
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 they’re well combined. This creates the perfect spiced base for your pancakes.
2. Combine the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract until smooth and creamy.
3. Make the Batter:
Pour the wet mixture into the dry ingredients and gently stir. Be careful not to overmix; it’s okay if the batter is a little lumpy. This helps keep the pancakes tender and fluffy.
4. Cook the Pancakes:
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip and Finish Cooking:
Turn the pancakes over carefully and cook for another 2 minutes or until they’re golden brown and cooked through. Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet when needed.
6. Serve and Enjoy!
Stack your warm pancakes, top with chopped pecans if you like, and drizzle generously with maple syrup. Serve right away and enjoy the cozy, spiced flavors of autumn in every bite!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely in the fridge or microwave before using. Give it a good stir to smooth it out before adding to your batter.
Can I Substitute the Milk?
Absolutely! Any milk works well, including dairy-free options like almond, oat, or soy milk. Just use the same amount to keep the batter consistency right.
How Do I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently in a toaster, oven, or microwave to keep them tasty and warm.
Can I Make the Batter Ahead of Time?
You can prepare the batter a few hours in advance and keep it covered in the fridge. Give it a gentle stir before cooking, as it may thicken a bit as it rests.
