pumpkin spice pancakes recipe

Written ByJenny Smyth Posted on
pumpkin spice pancakes recipe
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The Best pumpkin spice pancakes recipe

I have been making pumpkin spice pancakes for my family for years, and they always request them. The dish originated from traditional American fall recipes, where pumpkin is a staple ingredient.

The key to making these pancakes is using fresh pumpkin puree, not canned, and adding the right amount of spices to give it that warm and cozy flavor. When I first started making this recipe, I was hesitant about the amount of spices needed, but it’s what gives the pancakes their distinct flavor.

Now, my kids love helping me in the kitchen by measuring out the spices and mixing the batter. The smell of pumpkin spice pancakes fills our home on crisp autumn mornings, making everyone’s day a little brighter.

My family loves these pancakes for breakfast or brunch on weekends, but they’re also perfect for special occasions like holidays or family gatherings. I’ve experimented with different types of flour and added ingredients over the years to make it healthier, but the original recipe remains a favorite.

When I serve these pancakes, I like to top them with a dollop of whipped cream and a sprinkle of cinnamon sugar for an extra touch of sweetness.

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

4.7 from 615 votes

Fluffy pancakes infused with pumpkin puree and warm spices, perfect for a cozy fall breakfast. Topped with maple syrup and a pat of butter, they bring the flavors of pumpkin pie to your morning table.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pancakes

1 1/2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

👨‍🍳Directions

1In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
2In a separate medium bowl, whisk the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth.
3Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; the batter will be slightly lumpy.
4Do not overmix, as this can make the pancakes tough.
5Heat a griddle or large non-stick skillet over medium heat (about 350°F) and lightly grease with butter or cooking spray.
6Pour about 1/4 cup of batter onto the hot surface for each pancake, spreading slightly if needed.
7Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
8Flip the pancakes carefully and cook for another 1 to 2 minutes, until the underside is golden brown and the pancake is cooked through.
9Repeat with the remaining batter, adjusting the heat if necessary to prevent burning.
10Serve the pancakes warm with maple syrup, a pat of butter, or a dusting of powdered sugar.

🔧Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Griddle or large non-stick skillet
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 60mg🧂Sodium: 620mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 14g🥩Protein: 8g

📝Notes

For a dairy-free version, use almond milk mixed with 1 tablespoon lemon juice instead of buttermilk, and substitute coconut oil for butter. The batter can be made ahead and refrigerated overnight; stir gently before using.

Watch Video Of How Pumpkin Spice Pancakes Works

These pumpkin spice pancakes are perfect for any occasion – whether it’s a weekend breakfast or a special holiday gathering.

They’re also easy to make ahead of time and reheat well when needed.

One thing I love about this recipe is how versatile it is – you can adjust the amount of spices to your liking and add your favorite mix-ins such as chocolate chips or dried cranberries.

❓ Frequently Asked Questions About Pumpkin Spice Pancakes

1. What type of flour should I use for this recipe?

For this recipe, you can use either all-purpose flour or whole wheat flour. If you prefer a gluten-free option, you can substitute it with almond flour or coconut flour.

2. Can I use canned pumpkin instead of fresh?

While canned pumpkin is convenient, it doesn’t have the same rich flavor as fresh pumpkin puree. If you want to use canned pumpkin, make sure to choose a brand that is low in added sugars and preservatives.

3. How do I store leftover pumpkin spice pancakes?

You can store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. When reheating, make sure they’re warmed through before serving.

4. Can I add nuts or seeds to this recipe?

Yes, you can add chopped nuts or seeds to this recipe for added texture and nutrition. Some options include walnuts, pecans, chia seeds, or flaxseeds.

5.
I don’t have any maple syrup; can I substitute it with another sweetener?

You can substitute maple syrup with honey or agave nectar in this recipe.

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