I love breakfast, brunch, brinner, and all other excuses to enjoy a big plate of fluffy flapjacks at any time.
And if those hotcakes happen to be flavored with the best ingredients the fall season has to offer…
I’m a happy diner.
That’s why I am head over heels for these pumpkin spice pancakes!
One recipe makes about ten small pancakes, but you can easily double or triple it if there are more guests who want to partake in this sweet breakfast feast.
And don’t forget to top them off with a pat of butter and some delightfully pure maple syrup. Better yet, why not put a small scoopful of pumpkin spice ice cream on top for the ultimate fall breakfast?
Served with a side of fried eggs and crispy bacon, you’re ready to enjoy a hearty meal.
Is that griddle of yours heated yet? It’s time for breakfast!
Infuse a little fall fun into your flapjacks this morning with our delicious recipe for fluffy pumpkin spice pancakes.
- 1 1/2 cups all purpose flour
- 1/4 cup granulated Sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 2 cups whole milk
- 6 tablespoons canned pure pumpkin puree ((or an equal amount of fresh puree))
- 2 tablespoons melted unsalted butter (cooled slightly )
- 1 large egg
- vegetable oil (for greasing the pan )
- In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin spice, and salt.
- In a separate large bowl, mix together the milk, pumpkin, butter, and egg.
- Add the combined dry ingredients into the liquid mixture. Stir until just combined. Do not overmix. Let sit for 5 minutes.
- Heat a heavy skillet or griddle on medium heat. When hot, lightly grease with vegetable oil.
- Pour about 1/4 cup of batter for each pancake on the prepared skillet. Cook approximately 3 minutes on each side, or until the pancake has risen and the sides are a golden-brown color.
- Serve with your favorite breakfast accompaniments!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
Keywords: pumpkin pie spice, pancakes, autumn, breakfast, fall
Cooking by the Numbers…
Step 1 – Mix Dry Ingredients
Step 2 – Mix Wet Ingredients
In a separate large bowl, mix together the milk, pumpkin puree, melted better, and egg.
When using canned puree, be sure to use plain and pure puree, not the spiced pumpkin pie filling. The pie filling will have additional ingredients, like sugar and spices.
Step 3 – Combine
Stir the combined dry ingredients into the wet mixture just until everything is incorporated together. Do not overmix. Let sit for 5 minutes.
Step 4 – Cook
Using a ladle, pour about 1/4 cup of batter on the skillet. Cook approximately 3 minutes on each side, until it puffs up and the surface is a golden-brown color.
Remove from the pan with a spatula and set aside on a plate. Repeat until all the batter is used.
Step 5 – Serve
Serve the pancakes with your favorite accompaniments. Maple syrup and butter are most welcome!
A Fall Favorite to Enjoy Any Time
No matter what time of the day it is, you can always enjoy a tall stack of these pumpkin spice pancakes for breakfast, brunch, or brinner.
Or maybe all three.
You can even make your own pumpkin spice mix, by simply combining spices that you already have stored in your spice rack. Ground cinnamon, ginger, cloves, nutmeg, and allspice create an intoxicating blend of the best warming, fall-inspired flavors and aromas.
Whenever you enjoy these, you are sure to love each and every fluffy, tasty bite!
Might as well enjoy these pancakes with a hot cup of coffee flavored with a pumpkin spice creamer. Autumn overkill? I think not!
How do you like to use your favorite orange squash for breakfast meals? What are your favorite ways to flavor your hotcakes during the chillier months? Share the details in the comment section below, pretty please, with maple syrup on top!
And if pancakes tickle your tummy, then some of these are sure to delight:
- Light and Fluffy Blueberry Buttermilk Griddle Cakes
- Buckwheat Crepes with Honeyed Ricotta and Sautéed Apples
- Vanilla Dutch Baby
- Overnight Yogurt Pancakes
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally posted October 20th, 2017. Last revised and updated September 28th, 2019
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a full-time cheesemonger and specialty foods buyer living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.