Pumpkin Spice Pancakes are a cozy breakfast treat packed with warm flavors like cinnamon, nutmeg, and cloves, all mixed into fluffy, tender pancakes. The pumpkin puree adds a lovely moist texture and that perfect autumn vibe that makes mornings feel extra special.
I love making these pancakes when the weather starts to cool down because the spicy aroma fills the kitchen and makes everything feel so inviting. One little tip I’ve picked up is to let the batter rest for a few minutes before cooking—it helps the pancakes come out super light and soft, which I always appreciate.
My favorite way to enjoy these pancakes is with a drizzle of maple syrup and a pat of butter on top, maybe even a sprinkle of chopped nuts for some crunch. They’re great for lazy weekend breakfasts or when you want to surprise someone with a homemade fall-inspired meal that brings a smile to their face.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is the easiest choice and works well for consistent texture and flavor. Fresh pumpkin puree is also great if you want a more natural taste. Avoid pumpkin pie filling, which is sweeter and spiced.
Spices: The blend of cinnamon, nutmeg, cloves, and ginger makes the “spice” in pumpkin spice. If you don’t have all, just cinnamon and nutmeg will still taste good. You can also use a pre-made pumpkin spice mix for convenience.
Milk: Regular dairy milk works best, but plant-based milks like almond, oat, or soy milk are easy swaps if you’re dairy-free.
Sugar: Brown sugar adds a nice depth and moisture, but granulated sugar or maple syrup can replace it if you prefer a lighter sweetness.
Butter or Oil: Melted butter gives richness to the batter. If you want to keep it vegan or dairy-free, vegetable oil or coconut oil are good alternatives.
How Do I Make Pancakes Light and Fluffy Every Time?
Getting the perfect texture depends on mixing and cooking carefully:
- Mix dry and wet ingredients separately, then combine gently. Overmixing makes tough pancakes, so stir just until you don’t see big streaks of flour.
- Letting the batter rest for 5 minutes helps the flour hydrate and the baking powder to activate, giving you fluffier pancakes.
- Use medium heat when cooking. Too hot and pancakes burn outside but stay raw inside. Too low and pancakes can get dry.
- Look for bubbles forming on the surface and edges setting before flipping. This means the pancake is ready.
- Keep cooked pancakes warm in a low oven (about 200°F / 90°C) as you finish the batch.
Equipment You’ll Need
- Nonstick griddle or large skillet – makes flipping pancakes easy and helps them cook evenly without sticking.
- Mixing bowls – one for dry ingredients and one for wet keeps things organized and mixing simple.
- Whisk – great for blending ingredients smoothly without lumps.
- Measuring cups and spoons – accurate measurements help your pancakes turn out perfect every time.
- Spatula – a thin, flexible spatula helps flip pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add chocolate chips or cinnamon chips for a sweeter twist that kids especially love.
- Stir in chopped walnuts or pecans to add a nice crunch and complement the warm spices.
- Swap pumpkin puree for mashed banana or applesauce for a fruity variation with a different texture.
- Mix in a teaspoon of espresso powder for a deeper flavor that pairs well with maple syrup.
How to Make Pumpkin Spice Pancakes?
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1 1/4 cups milk (dairy or plant-based)
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1/3 cup brown sugar or granulated sugar
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
- Optional toppings: whipped cream, maple syrup, chopped pecans or walnuts
Time Needed
It takes around 10 minutes to prepare the batter and about 15 minutes to cook the pancakes. Adding in resting time for the batter (about 5 minutes) will help make them fluffy, so plan for about 30 minutes total.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is well combined.
2. Combine the Wet Ingredients:
In a separate bowl, whisk the pumpkin puree, milk, eggs, melted butter, sugar, and vanilla extract until smooth and even.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients. Stir gently just until combined — a few lumps are fine, but be careful not to overmix as that can make the pancakes tough.
4. Let the Batter Rest:
Allow the batter to sit for about 5 minutes. This gives it time to thicken a bit and helps the pancakes come out soft and fluffy.
5. Cook the Pancakes:
Heat a greased griddle or skillet over medium heat. Pour about 1/4 cup of batter for each pancake. Cook until bubbles start to appear on the surface and the edges look set, around 2-3 minutes. Flip and cook for another 2 minutes until golden brown and fully cooked inside.
6. Serve and Enjoy:
Keep the cooked pancakes warm while you finish the rest. Serve stacked with whipped cream, maple syrup, and a sprinkle of nuts if you like. Enjoy your delicious fall-inspired pumpkin spice pancakes warm!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast or steam it until soft, then puree until smooth. Make sure to drain any excess liquid so your batter isn’t too runny.
Can I Make These Pancakes Vegan?
Absolutely! Substitute the eggs with flax or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg), use plant-based milk, and replace butter with coconut oil or vegetable oil.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or microwave with a damp paper towel to keep them moist.
Can I Prepare the Batter Ahead of Time?
Yes, you can prepare the batter the night before and refrigerate it covered. Give it a gentle stir before cooking, as it may thicken overnight.