Pumpkin Pie Spice Pancakes
These Pumpkin Pie Spice Pancakes taste like fall in every bite! Super easy to whip up, they’re fluffy, cozy, and full of delicious pumpkin spice flavor. They take pancakes to a new level! Perfect for those chilly mornings when you want something warm and comforting. The best part? You only need a few simple ingredients, most of which are pantry staples, so it’s a quick and easy recipe to make anytime.
Are you looking for more awesome Pumpkin Recipes? I’ve got you covered! Check out our Pumpkin Oatmeal, Pumpkin Snickerdoodle Cookies, and Pumpkin Muffins!
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This pancakes pumpkin recipe is packed with all the warm spices we love during the fall season, and the pumpkin flavor really shines through! Top them with whipped cream and a drizzle of pure maple syrup for the best fall breakfast ever. This recipe is definitely a keeper, it’s so simple and delicious! My kids always ask, “Why don’t we have these all year long?” And honestly, it’s a great question. Why do we only eat canned pumpkin seasonally when it’s available all year? I guess that’s just what we do with holiday foods! LOL!
What you’ll love about Pumpkin Pancakes Recipe:
Recipe Ingredients
You’ll need the following ingredients to make amazing Pumpkin Spiced Pancakes:
- All-purpose flour
- Brown sugar
- Baking powder
- Baking soda
- Pumpkin pie spice- Here’s a great recipe for Homemade Pumpkin Spice Mix, if you prefer that instead.
- Salt
- Whole Milk
- Pumpkin puree- I like to use Libby’s brand, but any will work. Just make sure it’s pure pumpkin, and not pumpkin pie filling.
- Eggs
- Melted butter
- Vanilla extract
- Butter or oil for cooking
INGREDIENT NOTES:
- Real pumpkin puree: For the best pancakes, use canned pumpkin or fresh pumpkin if you have some on hand.
- Pumpkin pie spice mix: You can use store-bought or make your own pumpkin spice using ground ginger, ground nutmeg, and ground cloves.
- Flour mixture: If you want a healthier twist, swap out some of the all-purpose flour for whole wheat flour. Or use a box mix of pancake batter if you wanna make Bisquick pumpkin pancakes.
HOW TO MAKE PUMPKIN PANCAKE SSTEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice mix, and salt.
STEP 2: In a medium bowl, combine the milk, cup of pumpkin puree, eggs, melted butter, and vanilla extract to make the pumpkin mixture. Make sure the ingredients are at room temperature for the best pancakes.
STEP 3: Pour the pumpkin mixture into the flour mixture and stir until just combined to create your pancake batter. Don’t overmix!
STEP 4: Heat a large nonstick skillet or lightly oiled griddle over medium-low heat. Test the heat by flicking drops of water onto the surface, if they sizzle, it’s ready.
STEP 5: Drop about 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look dry.
STEP 6: Flip and cook the other side until the cooked pancakes are golden brown.
Tip: Since these pancakes are extra moist from the pumpkin puree, cook them on medium-low heat to ensure they cook through evenly without over-browning
- Optional: Transfer the pancakes to a baking sheet lined with aluminum foil and keep warm in a toaster oven or oven set at low heat while you cook the rest.
PRO TIP:
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This helps the pancakes rise and gives them a light, fluffy texture.
Storage and Reheating
Storage: Store leftover pancakes in the refrigerator in an airtight container, Ziploc bag. They can be kept for up to 3 days.
Reheating: Reheat homemade pancakes in the microwave for 20-30 seconds, or in a non-stick pan over medium heat until warmed through. I even use the toaster on a low setting!
Freezing: You can freeze these pancakes for up to 3 months. Place parchment paper between each pancake to prevent sticking, and reheat directly from frozen.
Additions & Substitutions
ADDITIONS:
- Chocolate chips: Add 1/2 cup of chocolate chips to the batter for a fun twist! My kids love when I do this!
- Nuts: Stir in some chopped pecans or walnuts for extra crunch.
SUBSTITUTIONS:
- Gluten-free: To make Gluten-free Pumpkin Pancakes, simply swap the all-purpose flour for a 1:1 gluten-free baking flour to make gluten-free pancakes. I have tested these with Bobs Red Mill GF Flour, and Cup4Cup gf flour.
FAQs about this Pumpkin Pie Spice Pancakes Recipe:
What Can I Serve with Pumpkin Spice Pancakes?
Serve your homemade pumpkin pancakes warm, topped with a pat of butter, a drizzle of maple syrup, or fresh fruit.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Pumpkin Pie Spice Pancakes Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Pumpkin Pie Spice Pancakes
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 3/4 cup pumpkin puree
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or nonstick cooking spray for cooking
Instructions
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, mix milk, pumpkin puree, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix; some small lumps are okay.
- Heat a griddle or non-stick pan over medium-low heat. Lightly grease with butter or oil.
- For each pancake, pour about 1/4 cup of batter onto the griddle.
- Cook until bubbles form on the surface and the edges start to look dry (about 3-4 minutes).
- Flip and cook the other side until golden brown (about 2-3 minutes).
- Repeat with remaining batter.
- Serve warm with maple syrup, whipped cream, or your favorite toppings.
Tip: Since these pancakes are extra moist from the pumpkin puree, cook them on medium-low heat to ensure they cook through evenly without over-browning
Notes
- Optional: Transfer the pancakes to a baking sheet lined with aluminum foil and keep warm in a toaster oven or oven set at low heat while you cook the rest.
