Perfectly Fluffy Pumpkin Spice Pancakes

I love breakfast, brunch, brinner, and all other excuses to enjoy a big plate of fluffy flapjacks at any time.

Top down view of stack of pumpkin spice pancakes on a plate.

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!

Close up side profile of a stack of six home pumpkin spice pancakes. Mini pumpkins are in the background.

Mixed with pure pumpkin puree, and a generous spoonful of pumpkin spice, you’ll want to make a tall stack just for yourself.

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.

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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!

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Pumpkin Pancakes Recipe | Foodal.com

The Best Pumpkin Spice Pancakes


  • Author: Nikki Cervone
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 small pancakes 1x

Description

Infuse a little fall fun into your flapjacks this morning with our delicious recipe for fluffy pumpkin spice pancakes.


Scale

Ingredients

  • 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 )

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin spice, and salt.
  2. In a separate large bowl, mix together the milk, pumpkin, butter, and egg.
  3. Add the combined dry ingredients into the liquid mixture. Stir until just combined. Do not overmix. Let sit for 5 minutes.
  4. Heat a heavy skillet or griddle on medium heat. When hot, lightly grease with vegetable oil.
  5. 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.
  6. Serve with your favorite breakfast accompaniments!

  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American

Keywords: pumpkin pie spice, pancakes, autumn, breakfast, fall

Cooking by the Numbers…

Step 1 – Mix Dry Ingredients

Dry mix getting blended with a wire whisk in a mixing bowl.

In a medium bowl, whisk together the flour, sugar, baking powder, and pumpkin spice mix.

Step 2 – Mix Wet Ingredients

Top down view of wet ingredients being blended with a wire whisk in a mixing bowl.

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

Top down view of a mixing bowl with dry and wet ingredients combined and blended with a wire whisk.

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

Glass mixing bowl with batter to the upper left and a stove top nonstick griddle with a pancake on the lower right.

Heat a skillet or griddle to medium heat. When hot, lightly grease with vegetable oil.

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.

Top down view of a pumpkin spice pancake being cooked on a stove top griddle.

Remove from the pan with a spatula and set aside on a plate. Repeat until all the batter is used.

Step 5 – Serve

Oblique view of a stack of pumpkin spice pancakes on a plate with butter and maple syrup applied.

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.

Close up, side profile view of a stack of pumpkin spice pancakes with decorative mini pumpkins in the background.

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!

Oblique view of a stack of pumpkin spice pancakes with butter and maple syrup on a rustic white wooden surface.

Want more autumnal recipes? Bake a batch of our pumpkin spice scones and pumpkin spice nut bread or one of these 41 pumpkin recipes.

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:


Don’t forget to Pin It!

A collage showing different views of pumpkin spice 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.

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About Nikki Cervone

Nikki Cervone is a hungry foodie 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 is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.

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