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!
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Fall always has me busting out all of the pumpkin recipes! The cooler weather has me craving a pumpkin spice latte, pumpkin spice donuts and pumpkin fluff.
That’s where this pumpkin spice pancake recipe comes in. It’s perfect for pumpkin season and enjoying the flavors of fall on a chilly morning.
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 easy pumpkin pancakes!
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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: 5 mins
Cook Time: 10-15 mins
Total: 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 – pure pumpkin, not pumpkin pie filling.
- Baking powder – for making the pancakes rise and become fluffy.
- Brown sugar – great for adding a caramel-y sweetness to the batter.
- Milk – whatever you have in the fridge works.
- Egg – we’re currently loving farm fresh eggs!
- A combination of cinnamon, nutmeg and ginger make up the spices, you may substitute pumpkin pie spice.
Instructions
1. Mix dry ingredients in a large bowl and create a well in the center.
2. Add wet ingredients to the flour mixture and whisk until combined.
3. Pre heat a large skillet on medium heat.
4. Spray the center with non-stick cooking spray.
5. Pour batter onto the 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.
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, separate each with parchment paper and place inside of a freezer bag for easy access.
- 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 over heat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium, this helps prevent the pancakes from burning. If they start to cook too quickly, reduce to medium-low heat.
- Pancake batter should always be thick but not lumpy, avoid over mixing and allow the batter to rest for a few minutes 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.
- 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.
Substitutions
Don’t be too quick to run out to the grocery store! Try a few of these substitutions instead…
- Use buttermilk when possible, 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 & mini chocolate chips to the batter. Or add 1 tsp of vanilla extract and fresh berries to the pumpkin mixture.
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
If you love these delicious pumpkin pancakes, please give them a five star review and help me share them on Facebook or Pinterest.
Recipe
Pumpkin Psice 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
- 1. Mix dry ingredients in a large bowl and create a well in the center.
- 2. Add wet ingredients to the flour mixture and whisk until combined.
- 3. Pre heat a large skillet on medium heat.
- 4. Spray the center with non-stick cooking spray.
- 5. Pour batter onto the 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.
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