Pumpkin Spice Pancakes are a perfect way to bring cozy fall flavors to your breakfast table. Fluffy pancakes, lightly spiced with cinnamon, nutmeg, and cloves, come together with a touch of pumpkin puree for that soft, hearty texture and lovely color. They’re sweet just enough to satisfy your morning craving without being overwhelming.
I love making these pancakes on slow weekend mornings when I can take my time and fill the house with that warm pumpkin spice aroma. A tip I’ve picked up is to not overmix the batter—it keeps the pancakes nice and fluffy. Plus, adding a little maple syrup or a dollop of whipped cream on top makes them taste even better. It’s like breakfast and dessert combined!
These pancakes always remind me of crisp autumn days and cozy gatherings with family. Whether you serve them for a holiday brunch or a simple Sunday breakfast, they bring that comforting feeling we all look forward to when the seasons change. I hope you enjoy making them as much as I do!
Key Ingredients & Substitutions for Pumpkin Spice Pancakes
Pumpkin Puree: The star of these pancakes! Use canned pumpkin for convenience or fresh puree if you prefer. For a lighter alternative, mashed sweet potato works well too.
Flour: All-purpose flour gives the best texture. If you want gluten-free, try a 1:1 gluten-free baking blend.
Spices: Cinnamon, nutmeg, cloves, and ginger bring that classic pumpkin spice warmth. You can adjust these to your taste or use a pre-made pumpkin spice blend to save time.
Milk: I use whole milk for richness, but any milk—dairy or plant-based like almond or oat milk—can be used.
Eggs & Butter: Eggs help bind and add fluffiness, while melted butter keeps the pancakes moist. For a dairy-free twist, swap butter with coconut oil or a plant-based spread.
How to Make Fluffy Pumpkin Spice Pancakes Without Overmixing?
Overmixing pancake batter can make them tough. Here’s how to keep them light and fluffy:
- Combine wet and dry ingredients gently with a spoon or spatula.
- Stop stirring as soon as you see no big patches of flour; some lumps are fine.
- Let the batter rest 5 minutes before cooking—this helps the flour hydrate and the baking powder activate.
- Cook on medium heat so the pancakes cook inside without burning outside.
- Look for bubbles forming on the surface and set edges before flipping carefully.
Following these steps gives tender pancakes full of pumpkin spice flavor, just like the ones in the photo!
Equipment You’ll Need
- Non-stick skillet or griddle – perfect for cooking pancakes evenly without sticking.
- Mixing bowls – one for dry ingredients and one for wet keeps things organized and easy.
- Whisk – helps blend ingredients smoothly without lumps.
- Measuring cups and spoons – ensure your spices and liquids are just right.
- Spatula – helps you flip pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add chocolate chips for a sweet surprise in every bite—great if you want to please kids or chocolate lovers.
- Mix in chopped pecans or walnuts for nutty crunch that pairs nicely with pumpkin spice.
- Stir in a teaspoon of espresso powder to add a subtle coffee kick and deepen the flavor.
- Swap pumpkin puree for mashed banana for a different fruity twist and extra natural sweetness.
How to Make Delicious Pumpkin Spice Pancakes
Ingredients You’ll Need:
For The Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon 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 (whole or your choice)
- 2 large eggs
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
For Serving:
- Whipped cream or Greek yogurt
- Chopped pecans or walnuts
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you can enjoy these warm, spiced pancakes in about 25 minutes total—perfect for a leisurely weekend breakfast.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is well mixed.
2. Prepare the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth and combined.
3. Combine and Stir:
Pour the wet ingredients into the dry ingredients. Gently stir them together until just combined — it’s okay if the batter is a bit lumpy. Avoid overmixing to keep your pancakes fluffy.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until small bubbles form on top and the edges look set.
5. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes, or until they’re golden brown and cooked through.
6. Serve Warm and Enjoy:
Keep cooked pancakes warm while you finish cooking the rest. Stack them on a plate, add a dollop of whipped cream or Greek yogurt, sprinkle chopped pecans or walnuts on top, and drizzle with maple syrup. Serve right away for the best taste!
Pumpkin Spice Pancakes are a perfect way to bring cozy fall flavors to your breakfast table. For more delightful pumpkin treats, check out our Pumpkin Pecan Muffins, our decadent Pumpkin Spice Cake, and this rich Easy Pumpkin Bread with Cream Cheese Swirl.
Can I Use Frozen Pumpkin Puree for These Pancakes?
Yes! Just make sure to thaw the puree completely and give it a good stir before using. This will help it blend smoothly into the batter.
What Can I Substitute for All-Purpose Flour?
You can use a gluten-free baking blend if you prefer, but keep in mind the texture might be slightly different. Whole wheat flour works too but may result in denser pancakes.
How Should I Store Leftover Pancakes?
Let them cool completely, then store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or toaster for best results.
Can I Make the Batter the Night Before?
Yes, you can prepare the batter ahead and refrigerate it overnight. Give it a gentle stir before cooking, as some separation might occur.