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Fluffy and moist pumpkin spice pancakes are what fall breakfast dreams are made of! Perfectly spiced and full of flavor, it’s like having pumpkin pie for breakfast!
The best part of pancakes is the toppings! If you really want decadence try topping these pumpkin spice pancakes with cinnamon honey butter, homemade maple syrup, and fresh whipped cream. Be prepared because your pancakes will taste like a dessert, and there’s nothing wrong with that!
Pumpkin Spice Pancakes
These are the best pancakes to wake up to on a cozy fall morning. The pumpkin puree makes them amazingly moist, the brown sugar adds sweetness, and the pumpkin spices flavor them just right. The texture and fluffiness of these pumpkin spice pancakes are perfection! It’s sure to be a family favorite!
Pancakes are a classic breakfast that everyone loves! I have so many different pancake recipes and variations that I make for my family and guests. German pancakes are always fun for the kids because they love how high they bake. They also love these cinnamon roll pancakes! But I always keep my homemade pancake mix on hand to make mornings easy!
Ingredients For Pumpkin Spice Pancakes
These are super easy to whip up and put together. Stock up on canned pumpkin puree because you will want these pumpkin spice pancakes year-round. See the recipe card at the bottom of the post for exact measurements.
- Flour: All-purpose flour or unbleached bread flour will both work.
- Brown Sugar: Adds rich golden sweetness.
- Baking Powder: This is the leavening agent that helps give pancakes their fluff.
- Salt: Balances the sweet.
- Cinnamon, Nutmeg, Ginger, and Cloves: The must-have spices for anything pumpkin.
- Milk: Using plain milk here instead of buttermilk will react with the baking powder giving you bubbles.
- Pumpkin Puree: Canned puree is super simple, make sure it’s not the pumpkin pie filling.
- Egg: Use large eggs, not medium.
- Butter or Vegetable oil: Either one will work, it’s whatever you prefer.
How to Make Pumpkin Spice Pancakes
These pancakes are simple and easy! They come together quickly, and they are easy enough that your kids can even help you make them! Pumpkin spice pancakes are a MUST every time Fall comes around.
- Whisk the Dry Ingredients: In a large bowl whisk together the flour, brown sugar, salt, and spices.
- Mix the Wet Ingredients: In a separate bowl, whisk together the milk, pumpkin egg, and butter or oil.
- Combine: Add the wet ingredients to the dry ingredients and whisk to combine. The batter may still be lumpy and that is ok.
- Cook: Pour 1/4 cup batter onto the buttered griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Repeat with the rest of the batter greasing when needed.
- Serve: Serve with maple syrup, whipped cream, and pecans if desired.
Pumpkin Spice Waffles
Use this recipe to make delicious pumpkin spice waffles with just a few tweaks! It’s a perfect base recipe to turn into waffles. This recipe is 2 recipes in 1 and your family will LOVE the waffles just as much as the pancakes.
- Add More Butter or Oil: Use double the amount of fat in the recipe to help prevent the batter from sticking to the waffle iron. Simply use 4 tablespoons of butter or oil to make the waffles.
- Add More Brown Sugar: Double the amount of brown sugar! This will help give the exterior of the waffles a dark brown, crispy outside as well as extra sweetness.
- Allow the Batter to Rest: Stir the batter until smooth not lumpy, then let it rest for 5 minutes before cooking.
- Follow Waffe Instructions For Cooking: Cooking time will vary, depending on your waffle iron. Consult the instructions to find the best cooking length for your specific model.
Storing, Freezing, and Making Ahead
These pumpkin spice pancakes are so yummy that you’ll want to make them year-round, not just in the fall. Just a hint for you, be sure to make a big batch, these will disappear fast!
- In the Refrigerator: Once your pancakes have cooled, then place them in an airtight container. Put it in the fridge and your pancakes can last up to 4 days!
- In the Freezer: Double the recipe and save some for another day. Cool the pancakes completely, place them in a freezer-safe container or bag and they’ll keep for up to 2 months. You can either microwave them or pop them in the toaster for a quick go-to breakfast.
- Make Ahead: This recipe can be easily doubled to make a lot of pancakes for a crowd or for freezing later. If you plan on feeding an army for breakfast, you can cook the pancakes and warm them in a 200-degree Fahrenheit oven on a baking sheet with a cooling rack inside so they don’t get soggy. If your batter gets too thick add a little bit of milk to reach desired consistency.
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In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
In a separate bowl, whisk together the milk, pumpkin, egg, and vegetable oil.
Add the wet ingredients to the dry ingredients and whisk to combine. The batter may still be lumpy and that is ok.
Pour 1/4 cup batter onto the buttered griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Repeat with the rest of the batter greasing when needed.
Serve with maple syrup, cinnamon sugar, and whipped cream if desired.
Originally Posted on October 1, 2013
Calories: 146kcalCarbohydrates: 21gProtein: 4gFat: 5gSaturated Fat: 4gCholesterol: 24mgSodium: 97mgPotassium: 225mgFiber: 1gSugar: 5gVitamin A: 2462IUVitamin C: 1mgCalcium: 103mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.