Pumpkin Spice Pancake Recipe
Indulge in an autumn delight with this pumpkin spice pancake recipe. Fluffy stacks are infused with pumpkin and warm spices, then topped with maple syrup, whipping cream, and pecans.
The perfect fall breakfast!
Fall always has me busting out all of the pumpkin recipes! The cooler weather has me craving pumpkin spice scones, pumpkin spice donuts, and pumpkin fluff dip.
That’s where today’s recipe comes in. Get ready to fall head over heels for these fluffy pumpkin spice pancakes — the ultimate way to kickstart your day with those cozy fall vibes!
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These pumpkin spice pancakes are a delicious addition to Sunday breakfast or a weekend brunch. Next time you’re looking for a breakfast dish that the whole family is sure to love, make these homemade pumpkin pancakes! Let’s dive into this easy recipe!
Why You’ll Love This Recipe
Picture this: stacks of warm, fluffy goodness infused with real pumpkin, a dash of pumpkin spice mix, and topped with a drizzle of pure maple syrup, whipped cream, and pecans. This delicious breakfast is perfect for pumpkin season.
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Supplies
- Skillet, griddle, or non-stick pan – I really like this white granite non-stick pan set. It’s pretty and functional!
- Large-sized mixing bowl – This Pyrex set is my go-to.
- Measuring cups and spoons – These ones are awesome!
- Rubber spatula – For flipping the pancakes.
- Whisk or spoon – For mixing the batter.
- Paper towel – Making clean up a breeze!
Pancake Details
Prep Time: 5 mins
Cook Time: 10-15 mins
Total Time: 15-20 mins
Yield: 12-14 pancakes
Ingredients
Here are a few of the basic pantry staples that you will need to get started with this easy recipe.
- All-purpose flour – This is my go-to flour choice for most recipes.
- Pureed pumpkin – Not to be confused with pumpkin pie filling, this is the star of our show, bringing all that rich pumpkin flavor.
- Baking powder – The secret behind the fluffy texture we want in a pancake.
- Brown sugar – Great for adding a caramel-y sweetness to the batter.
- Milk – Use whatever you have in the fridge.
- Egg – We’re currently loving farm fresh eggs!
- Cinnamon, nutmeg, and ginger – The ultimate fall flavor combination. You could also substitute pumpkin pie spice for the individual spices.
Instructions
1. Mix the dry ingredients in a large mixing bowl and create a well in the center.
2. In a separate bowl, combine the wet ingredients. Pour this pumpkin mixture into the dry ingredients and mix just until combined. No over-mixing—we want light, airy pancake batter!
3. Preheat a large skillet on medium heat.
4. Spray the center with non-stick cooking spray.
5. Scoop about ¼ cup of batter onto the hot pan using a spoon or ladle.
6. Cook for 2 minutes.
7. Flip once bubbles appear on the top and cook for an additional 2-3 mins, until golden brown.
8. Repeat with remaining batter.
9. Serve with a drizzle of maple syrup, whipping cream, and pecans or fresh fruit.
Substitutions
Don’t be too quick to run out to the grocery store! Try a few of these substitutions instead.
- Use buttermilk when possible, as it tends to create a more moist, fluffy pancake. Whole milk or whatever you have in the fridge works too.
- Real butter is always preferred, but margarine or vegetable oil may be used in a pinch.
- Make your own homemade pumpkin puree from the abundance of fresh pumpkin in the fall.
- Try these fun variations! Add peanut butter and mini chocolate chips to the batter. Or add a splash of vanilla extract and fresh berries to the pumpkin mixture.
Recipe Notes
- Keep the pancakes warm before serving by placing them on a lined baking sheet in an oven set to the lowest temperature. Alternately place them in a covered casserole dish to stay warm.
- I like to make a big batch and store leftovers in an airtight container in the fridge for 3-5 days.
- Leftover pancakes can be frozen. Freeze them with parchment paper in between and place inside of a freezer bag for an easy way to enjoy pancakes all week long.
- Reheat pancakes for one minute in the microwave.
Tips and Tricks
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to overheat after repeated use and start to burn the pancakes.
- Keep the temperature at a steady medium heat for the best results. Too hot, and you’ll burn the outside of the pancakes before the middle cooks. If they are still cooking too quickly, reduce to medium-low heat.
- Lumps are your friend when it comes to pancake batter. Overmixing leads to dense pancakes. Allow the batter to rest for a few minutes, too, so that the baking powder has time to activate.
- Preheating the frying pan before dropping in the batter will create consistent, fluffy pancakes every time. Test it with a few drops of water; if they sizzle and dance, you’re ready.
- Prevent the pancakes from sticking to the skillet by using non-stick cooking spray between batches. Olive oil or melted butter may also be used.
- Do not flip the pancakes until bubbles begin to form and pop. The outer edge should also begin to look more opaque.
Frequently Asked Questions
Can I use a pancake mix instead of making these from scratch?
Absolutely! Add the pumpkin spice mix and pumpkin purée to your favorite box mix for an easy way to elevate it.
Can I substitute the milk?
Yes! Non-dairy milk like almond milk or oat milk works perfectly for a lighter, dairy-free option.
Can I make these pancakes healthier?
Swap in whole wheat flour or add some whole grains for extra fiber. You can even try coconut oil instead of butter.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days, or freeze for longer storage. Reheat in the microwave for fluffy pancakes on demand!
More Pancake Recipes
If you think that these are great then you simply have to try one of these 20+ Pancake Recipe Ideas! There’s a pancake recipe for every palate, even the picky ones…
- Banana Pancakes
- Chocolate Pancakes
- Pumpkin Spice Pancakes
- Mini Pancakes
- Cornmeal Pancakes
- Bisquick Pancakes
- Pancake Skewers
- Copycat Mc Donalds Pancakes
- Blender Banana Oat Pancakes
- Carbquick Pancakes
- Caramel Apple Pancakes
- Grinch Pancakes
- Homemade Maple Syrup
This pumpkin pancake recipe is the perfect excuse to invite over friends, round up the family, or just treat yourself to an epic and delicious fall breakfast. Make sure you share the love! Happy flipping!
If you love these delicious pumpkin spice pancakes, please give them a five-star review and help me share them on Facebook or Pinterest.
Pumpkin Spice Pancakes
Ingredients
- 1 cup all purpose flour
- 1/2 cup pumpkin puree
- 3/4 cup milk
- 1 egg
- 3 Tbsp brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Mix dry ingredients in a large bowl and create a well in the center.
- Add wet ingredients to the flour mixture and whisk until combined.
- Pre heat a large skillet on medium heat.
- Spray the center with non-stick cooking spray.
- Pour batter onto the pan using a spoon or ladle.
- Cook for 2 minutes.
- Flip once bubbles appear on the top and cook for an additional 2-3 mins until golden brown.
- Repeat with remaining batter.
- Serve with a drizzle of maple syrup, whipping cream and pecans.
Notes
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to overheat after repeated use and start to burn the pancakes.
- Keep the temperature at a steady medium heat for the best results. Too hot, and you’ll burn the outside of the pancakes before the middle cooks. If they are still cooking too quickly, reduce to medium-low heat.
- Lumps are your friend when it comes to pancake batter. Overmixing leads to dense pancakes. Allow the batter to rest for a few minutes, too, so that the baking powder has time to activate.
