These thick and fluffy pumpkin spice pancakes are the perfect way to start your day on a chilly fall morning. There’s nothing quite like waking up to a delicious autumn-inspired breakfast.
There are two things I love more than anything else during fall – apples and pumpkin spice. I know, I know. Pumpkin spice gets a bad rep. But I think that’s because so many companies put fake – fake, mind you – pumpkin spice flavor in every conceivable thing possible, and although pumpkin spice is great, it just doesn’t work in everything.
Real pumpkin spice mix in baked goods, though? Well, that always works. Consider these pumpkin spice pancakes. They are just loaded with the classic pumpkin spice combo of cinnamon, nutmeg, cloves, and pumpkin spice mix, and when you pour syrup over them? Well, you have just about the most delicious fall breakfast you’ve ever had. I’ve been making these pancakes for years, and my family just can’t get enough of them. Even now that the kids are grown, they routinely request these if they’re spending the weekend visiting.
Pumpkin Spice Pancakes
These thick, soft, and fluffy pancakes are made with a classic buttermilk pancake batter, but I spice it up with pumpkin puree, pumpkin spice, ground cinnamon, ground nutmeg, and ground cloves for that classic fall flavor. I make the batter, being careful not to overmix it, then I make my pancakes on a hot griddle. The secret is to only flip them once! When they’re done, I serve them with syrup. The combination of rich, pumpkin flavor with the sweet syrup is just about the best way to start the day on a cold fall or winter morning, and you’ll love the flavor of real, honest-to-goodness pumpkin spice!
Why You’ll Love This Pumpkin Spice Pancake Recipe
- They are easy to make and only require a few simple ingredients, and they come together in just a few minutes.
- They’re delicious and the pumpkin puree and pumpkin spice give these pancakes a rich, warm flavor that is perfect for fall, and great to serve on a cool fall morning.
- They are thick and fluffy, with a slightly crispy exterior, and you can serve these pancakes with your favorite toppings. such as maple syrup, butter, whipped cream, and fresh fruit.
Pumpkin Spice Pancakes Ingredients
You’ll only need a few simple ingredients to make these pancakes, and you probably have most of them in your kitchen right now. Anything you don’t have can be found in a quick trip to the grocery store. It’s all basic baking stuff.
- All purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Pumpkin pie spice
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Large eggs
- Pumpkin puree
- Vegetable oil
How to Make Pumpkin Spice Pancakes
Making these pancakes is no more difficult than any other pancake recipe. The only real difference is the addition of pumpkin puree and fall spices to the batter. The entire thing only takes a few minutes and a few simple steps.
Step 1: Combine the Dry Ingredients
Whisk the flour, sugar, baking soda, baking powder, pumpkin spice, cinnamon, nutmeg, cloves, and salt together in a large bowl.
Step 2: Combine the Wet Ingredients
Whisk the eggs, milk, pumpkin puree, and vegetable oil together in another bowl.
Step 3: Make the Pancake Batter
Add the wet ingredients to the dry ingredients and mix until just combined. Let the batter rest for 5 minutes.
Step 4: Cook the Pancakes
Lightly grease a griddle or frying pan and heat over medium heat (375 degrees for an electric griddle). Then, pour ¼ cup of batter onto the griddle and cook the pancakes for 2 to 3 minutes per side until golden brown. Enjoy!
- Be sure you buy pumpkin puree, not pumpkin pie filling. They are often placed next to each other in the baking aisle.
- Mix your pancake batter until just combined and no further. Overmixing makes tough pancakes.
- For the fluffiest pancakes, let your batter rest for 5 minutes before cooking the pancakes.
- If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then add milk until it reaches the 1 cup line. Let it sit for 5 minutes, and you have buttermilk.
- Let your griddle or pan preheat fully so the pancakes cook quickly and evenly.
- Flip your pancakes only one time – when you see bubbles start to form on top and the edges appear golden.
- Try adding chocolate chips to the batter.
- For plain pancakes, omit the pumpkin puree and pumpkin spice blend, and add a bit more buttermilk.
- Try sprinkling chopped walnuts or pecans on the pancakes before flipping while they’re still soft enough for the nuts to sink into the batter.
What to Serve with Pumpkin Spice Pancakes
Like all pancakes, these make a great breakfast all on their own. They’re also a delicious addition to a large breakfast spread with all you favorites like:
- Breakfast ham
- Hash browns
- Biscuits and gravy
Both butter and oil make great pancakes so long as you don’t overmix the batter. However, oil tends to make pancakes that are largely more fluffy and tender.
To get the fluffiest pancakes, don’t overmix the batter and let the batter sit for a minimum of 5 to 10 minutes to allow any gluten to relax.
There are a few things that work together to make the best pancakes.
Use fresh baking soda and powder.
Don’t overmix the batter.
Use buttermilk if possible.
Let the skillet or griddle fully preheat.
Only flip once when the pancakes have bubbles on top and the edges appear lightly golden.
Flip your pancakes when they have bubbles on top and the sides are beginning to become golden. A couple of minutes after flipping, lightly lift the edge of the pancake. If it’s golden, it’s done!
Pancakes of any kind freeze very well and will last for up to 2 months in the freezer when properly stored.
How to Store, Reheat, and Freeze Leftover Pumpkin Spice Pancakes
Refrigerate these pancakes in an airtight container for up to 4 days. For longer storage, cool the pancakes completely, layer them between sheets of wax paper in an airtight, freezer-safe container, and freeze for up to 2 months.
To reheat pancakes, place them on a baking sheet in a single layer, loosely cover them with foil, and bake at 350 for about 4 minutes.
Try These Delicious Pumpkin Spice Pancakes Today
These pumpkin spice pancakes are just as easy as any other pancake recipe, but they’re loaded with classic fall flavor. They’re so easy and so overflowing with flavor that you absolutely have to make them. Give these delicious pancakes a try, and I know they’ll be your new go-to pancake recipe for the fall – and maybe even the rest of the year, too!
More Delicious Pancake Recipes You’ll Enjoy
Here are some delicious and bite-size Mini Pancake Sausage Bites that combine two classic breakfast favorites into one kid-friendly breakfast treat the whole family will enjoy.
Pumpkin Spice Pancakes
- In a large bowl, whisk flour, sugar, baking soda, baking powder, pumpkin spice, cinnamon, nutmeg, cloves, and salt together.
- In a separate bowl, whisk eggs, milk, pumpkin puree and vegetable oil together.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Let batter rest for 5 minutes for extra fluffy pancakes.
- Lightly grease a griddle or frying pan and heat over medium heat (375 degrees if using an electric griddle).
- Pour ¼ cup of batter onto the hot griddle and cook pancakes for 2-3 minutes per side, or until they are golden brown and cooked through.
- Serve immediately with your favorite toppings, such as butter, maple syrup, whipped cream or fresh fruit.
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