Pumpkin Spice Pancakes are the perfect way to bring cozy fall flavors right to your breakfast table. Fluffy pancakes scented with cinnamon, nutmeg, and a hint of cloves combine with the natural sweetness of pumpkin puree to make each bite soft, warm, and comforting. These pancakes are like a little hug in every stack.
I love making these pancakes when the air turns crisp and I want something that feels like a treat but is still simple enough for a weekday morning. The pumpkin adds moisture and a gentle sweetness, so you don’t need to pile on too much syrup. Plus, the spices fill the kitchen with that irresistible autumn scent that makes getting up early a little bit easier.
My favorite way to serve them is with a drizzle of maple syrup and a dollop of whipped cream or yogurt. Sometimes I sprinkle chopped nuts or even a few chocolate chips on top if I’m feeling a bit fancy. It’s a breakfast that everyone seems to enjoy, and I always feel like it makes the morning feel special without any fuss.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the recipe, giving moisture and that cozy fall taste. Canned puree works great, but if fresh pumpkin is available, roasting and mashing it is a great option. Just make sure it’s smooth and not watery.
Spices: Cinnamon, nutmeg, ginger, and cloves create the pumpkin spice flavor. If you don’t have all, pumpkin pie spice is a handy mix that covers these well. Adjust the amounts to your taste – a little more cinnamon is always welcome here!
Flour & Leavening: All-purpose flour keeps the pancakes fluffy. For a gluten-free version, use a one-to-one gluten-free baking flour. Baking powder and baking soda together help the batter rise nicely. Don’t skip these or your pancakes may turn out dense.
Milk & Eggs: These give structure and richness. Any milk works – dairy or plant-based like almond or oat milk. Eggs help bind everything and add fluffiness, but for egg-free, try a flax or chia egg substitute.
Butter or Oil: Melted butter adds flavor and richness to the batter and helps with the texture. You can swap with neutral oil if you prefer, but butter adds a lovely warmth to the pancakes.
How Do I Cook These Pancakes So They’re Fluffy and Not Too Dense?
Getting tender, fluffy pancakes is all about mixing gently and cooking at the right temperature.
- Mix Gently: Combine wet and dry ingredients until just mixed. It’s okay to see some lumps; overmixing makes tough pancakes.
- Heat Control: Use a medium heat. Too hot and the outside burns before the inside cooks; too low and they’ll be flat and dry.
- Look for Bubbles: When small bubbles appear on the pancake surface and edges look set, it’s time to flip. This usually takes 2-3 minutes.
- Use a Nonstick or Lightly Greased Skillet: This helps the pancakes release easily and cook evenly.
- Keep Warm: Stack cooked pancakes on a plate and cover loosely with foil to keep warm as you finish the batch.
Equipment You’ll Need
- Nonstick skillet or griddle – heats evenly and keeps pancakes from sticking, making flipping easier.
- Mixing bowls – one for dry ingredients and one for wet, so mixing is simple and tidy.
- Whisk – great for blending ingredients smoothly without lumps.
- Measuring cups and spoons – for accurate measurements and consistent pancake texture.
- Spatula – a thin, flexible one helps flip pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add chocolate chips for a sweet surprise that melts right into the warm pancakes.
- Stir in chopped toasted pecans or walnuts for crunch and a nutty flavor that pairs well with pumpkin.
- Swap half the milk for brewed strong coffee to deepen the spice flavors and add a subtle mocha note.
- Fold in fresh or frozen blueberries for bursts of juicy sweetness that brighten each bite.
How to Make Pumpkin Spice Pancakes?
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 1/4 cups milk (dairy or plant-based)
- 2 large eggs
- 2 tablespoons melted butter or oil, plus extra for cooking
- 1 teaspoon vanilla extract
Toppings (Optional):
- Maple syrup, for serving
- Whipped cream, for topping
- Pecans, chopped (optional, for garnish)
- Ground cinnamon or pumpkin pie spice, for dusting (optional)
How Much Time Will You Need?
This cozy pumpkin pancake recipe takes about 10 minutes to prepare and mix the batter, plus 10-15 minutes to cook all the pancakes. So, you’ll be ready to serve warm, spiced pancakes in around 25 minutes!
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, ginger, and cloves. Make sure they are well combined for even flavor.
2. Combine the Wet Ingredients:
In another bowl or a large measuring cup, whisk the pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth and well blended.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are fine—don’t overmix or the pancakes might get tough.
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 per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on top and the edges look set. Flip and cook for another 2 minutes or until golden brown and cooked through.
5. Serve Warm with Toppings:
Transfer cooked pancakes to a plate and keep warm. Stack them up on a serving plate, then add a dollop of whipped cream, sprinkle chopped pecans, and dust with cinnamon or pumpkin pie spice if you like. Don’t forget the maple syrup for that perfect finishing touch!
Can I Use Canned Pumpkin Puree or Fresh Pumpkin?
Yes! Canned pumpkin puree is convenient and works perfectly. If using fresh pumpkin, roast and mash it until smooth. Just make sure it’s not watery to keep the batter consistent.
Can I Make These Pancakes Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking flour blend that measures one-to-one. This usually gives similar texture and taste.
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through.
Can I Add Mix-Ins Like Chocolate Chips or Nuts?
Definitely! Fold in chocolate chips, chopped pecans, or walnuts into the batter before cooking for extra flavor and texture that pairs beautifully with pumpkin spice.
