Pin Pumpkin spice pancakes are the coziest way to welcome a crisp autumn morning. These fluffy pancakes use real pumpkin, warm spices, and a hint of brown sugar, finished off with a drizzle of pure maple syrup. They are a go-to in my home once the leaves start turning and everyone wakes up asking for that comforting fall scent wafting from the kitchen.
I first started making these after a hayride one chilly October morning. Ever since, pancakes like these always remind me of cozy weekends with my family and plates piled high with warm, golden stacks.
Ingredients
- All-purpose flour: classic base for fluffiness go for unbleached and sift if clumpy
- Brown sugar: gives sweetness and a caramel hint fresher bags keep the taste mellow
- Baking powder plus baking soda: essential for lift look for aluminum-free for a cleaner flavor
- Salt: balances sweetness and enhances spice use fine sea salt for even mixing
- Pumpkin pie spice or your own blend (cinnamon ginger nutmeg cloves): makes each bite fragrant and lively
- Pumpkin purée: pure pumpkin gives color and nutrition choose canned with pumpkin as the only ingredient
- Milk: brings moisture and subtle creaminess whole or two percent for richness
- Eggs: bind pancakes and add structure fresh large eggs work best
- Unsalted butter: adds silky texture and flavor melt just before adding
- Vanilla extract: rounds out the spices real vanilla deepens the cozy aroma
- Maple syrup to drizzle: brings big autumn energy always go for pure maple for best flavor
- Butter for serving: adds indulgence optional but delightful
- Chopped pecans or walnuts: nutty crunch that pairs well with pumpkin toast nuts for extra flavor
Instructions
- Prepare Dry Mix:
- In a large bowl whisk together the flour brown sugar baking powder baking soda salt and pumpkin pie spice until evenly combined and no pockets remain in the flour
- Whisk Wet Ingredients:
- In a separate bowl combine the pumpkin purée milk eggs melted butter and vanilla extract whisking until the mixture looks smooth with no streaks of yolk or pumpkin pieces
- Combine Wet and Dry:
- Gently pour the wet mixture into the dry ingredients Use a spatula or wooden spoon to stir until almost smooth leaving a few small lumps to avoid tough pancakes
- Preheat Skillet and Grease:
- Set a nonstick skillet or griddle over medium heat Once hot add a thin layer of butter swirling to coat the cooking surface so pancakes do not stick and develop crisp edges
- Pour and Cook:
- Use a quarter cup to dollop batter for each pancake on the skillet Cook without moving until bubbles pop on the surface and the edges appear set this usually takes two to three minutes
- Flip and Finish:
- Carefully flip each pancake with a spatula Cook for another one to two minutes watching for a deep golden color and gently pressing to check springiness ensuring they are cooked through
- Serve Warm:
- Transfer finished pancakes to plates Top with plenty of warm maple syrup a pat of butter and extra nuts for crunch if desired
Pin The best memories always include my youngest daughter sneaking chocolate chips into the batter and everyone pretending to be surprised with each bite. Pumpkin pie spice is my favorite ingredient here since the aroma instantly makes the whole house smell festive and welcoming.
Storage Tips
Once completely cool stack pancakes between parchment or wax paper in an airtight container Keep refrigerated for three days or freeze for up to two months. Reheat straight from frozen in a toaster or oven until warmed all the way through. If serving a crowd use a low oven to keep finished pancakes warm without drying them out
Ingredient Substitutions
Use a gluten free flour blend if needed just check that it contains xanthan gum for structure. Plant based milk like almond or oat works well stick to unsweetened varieties to keep sugar in check. Try coconut oil instead of butter for a subtle tropical twist or if avoiding dairy. If you find yourself out of pumpkin pie spice mix equal parts cinnamon and a pinch of each ground ginger nutmeg and cloves
Serving Suggestions
Top pancakes with fresh apple compote or sauteed apples for even more autumn flavor. A dollop of whipped cream makes them perfect for a special brunch. Sprinkle with toasted pumpkin seeds to add crunch and carry the pumpkin theme through
Cultural and Seasonal Notes
Pumpkin pancakes are a staple at American autumn breakfast tables seen everywhere from diners to family gatherings. Maple syrup pairs with pumpkin not just for sweetness but for its earthy depth. These pancakes are perfect for Halloween mornings Thanksgiving brunch or anytime you want to bring cozy fall vibes to the table
Success Stories
Friends tell me these pancakes have made their way into Sunday rituals and even birthdays. One neighbor mentioned that adding a little orange zest brought out the pumpkin and made them extra cheerful
Freezer Meal Conversion
Cool pancakes fully then layer with parchment and store sealed. Freeze for up to two months and pop individual pancakes in the toaster for busy mornings
Pin Test your baking powder if it is more than a year old by seeing if it bubbles in warm water. Do not overheat the butter or it may cook the eggs when mixing wet ingredients. Use a light touch when stirring batter to keep pancakes extra tender
Recipe FAQ
- → How do I achieve extra fluffy pancakes?
Mix the batter gently and avoid overworking it. Keeping some lumps ensures a tender and airy texture.
- → Can I use fresh pumpkin instead of canned?
Yes. Roast and puree fresh pumpkin until smooth for equally flavorful and moist pancakes.
- → Which spices are best for autumn flavor?
Pumpkin pie spice blends cinnamon, ginger, nutmeg, and cloves, bringing warm, fragrant notes.
- → Is it possible to make these pancakes dairy-free?
Use plant-based milk and butter alternatives for a dairy-free option that still offers delicious results.
- → Can these pancakes be frozen for later?
Yes. Stack cooled pancakes with parchment and freeze. Reheat in the toaster for a quick meal.
- → What toppings pair well with these pancakes?
Warm maple syrup, butter, and chopped nuts like pecans or walnuts complement the flavors wonderfully.