Pumpkin Spice Pancakes
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These fluffy Pumpkin Spice Pancakes are a delightful fall-inspired breakfast treat, infused with the warm and comforting flavors of pumpkin, cinnamon, nutmeg and cloves, creating a perfect balance of sweetness and spice!
More pumpkin recipes right this way! Try out my Best Easy Pumpkin Chocolate Chip Cookies, Pumpkin Waffles, Pumpkin Chocolate Chip Muffins, and Pumpkin Cookies with Brown Sugar Frosting.
Why This Recipe Works
Fall Flavors: Each year when fall rolls around, I can’t wait to have all things pumpkin! Pumpkin spice pancakes are all of the fall-inspired flavors that you need in an easy to make recipe. For an extra sweet treat, top them off with whipped cream and a decadent drizzle of homemade caramel sauce!
Simple: Homemade pancakes are not all that hard to make! It might not be as convenient as the box mix, but it incorporates simple ingredients and only takes a few extra minutes to prep! Plus, homemade always tastes better. This pumpkin pancakes recipe results in light and fluffy pancakes with slightly crispy edges, just like a pancake should be!
Ingredients
- Cinnamon: I like to add some extra cinnamon for flavor.
- Milk: You can use any kind of milk here! Even plant-based milks would be great.
- Pumpkin Puree: Make sure to use 100% pumpkin puree, not pumpkin pie filling!
- Maple Syrup: A wonderful way to naturally sweeten the pancakes. Plus you’ll want more for serving!
Here’s How to Make It
- Preheat: Preheat a skillet or griddle to medium low heat.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon and salt. Set aside. (photos 3-4)
- Mix Wet Ingredients: In a medium bowl, whisk together the milk, pumpkin puree, maple syrup, vanilla and eggs until smooth. (photos 1-2)
- Combine: Whisk the wet ingredients into the dry until smooth. (photos 5-6)
- Cook: Prep the warm skillet with cooking spray and fry off the pancake batter in scant 1/4 cup scoops, making sure to keep the heat low so the fluffy pancakes cook through before they turn too brown on each side- rushing will result in gluey pancakes. Repeat with the remaining batter, keeping the pancakes warm as you work in batches. (photos 7-8)
Expert Tips
- Resist the urge to press down on the pancake with your spatula! Once you flip the pancake, I recommend you don’t press down on it with your spatula. This will create dense pancakes instead of fluffy ones! Also, try to only flip them one time. Over-flipping can also make them dense.
- Keep the cooked pancakes warm! Since you have to cook your healthy pumpkin spice pancakes in batches, preheat the oven to around 200 F and place the cooked pancakes on a baking sheet with a wire rack in the oven to keep them warm while you finish the rest!
- For gluten-free pumpkin spice pancakes, use a gluten-free 1 to 1 replacement flour!
Frequently Asked Questions
Pumpkin pie spice is generally made up of cinnamon, nutmeg, cloves and ginger. If you don’t have pumpkin pie spice on hand, you can combine 1/2 tsp of each spice to replace the pumpkin pie spice in this recipe.
You can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or warm them up in a skillet on the stove.
To freeze, place them in a freezer-safe container in the freezer for up to 2 months!
More Fall Recipes to Try
- Pumpkin Chocolate Chip Cookies
- Simple Apple Cobbler
- Salted Caramel Pretzel Mini Cheesecakes
- Pumpkin Caramel Brownies
- Apple Cinnamon Pancakes
- Pumpkin Cinnamon Rolls with Maple Icing
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Pumpkin Spice Pancakes
Ingredients
- 2 cups flour
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ⅛ tsp salt
- 1 cup milk
- ⅔ cup pumpkin puree, not pie filling!
- 1 tbsp pure maple syrup, plus more for serving
- 1 tsp pure vanilla extract
- 2 eggs
- cooking spray
Instructions
- Preheat a skillet or griddle to a medium low heat.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon and salt. Set aside
- In a medium bowl, whisk together the milk, pumpkin puree, maple syrup, vanilla and eggs until smooth
- Whisk the wet ingredients into the dry until smooth.
- Prep the warmed skillet with cooking spray and fry off the pancake batter in scant 1/4 cup scoops, making sure to keep the heat low so the fluffy pancakes cook through before they turn too brown on each side – rushing will result in gluey pancakes. Repeat with the remaining batter, keeping the pancakes warm as you work in batches.
Notes
- Resist the urge to press down on the pancake with your spatula! Once you flip the pancake, I recommend you don’t press down on it with your spatula. This will create dense pancakes instead of fluffy ones! Also, try to only flip them one time. Over-flipping can also make them dense.
- Keep the cooked pancakes warm! Since you have to cook your healthy pumpkin spice pancakes in batches, preheat the oven to around 200 F and place the cooked pancakes on a baking sheet with a wire rack in the oven to keep them warm while you finish the rest!
- For gluten-free pumpkin spice pancakes, use a gluten-free 1 to 1 replacement flour!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Note: Eggs are missing from ingredient list in recipe. Looks like 2 eggs? Looking forward to trying this recipe.
Thank you for catching that! Yes, it’s 2 eggs.
Awesome
This delicious and easy to make pumpkin pancakes recipen i have ever tried so far. Thanks for sharing this recipe with all of us. Even i have a special pumpkin pancakes recipe as well. Check out the recipe here:https://www.foodybud.com/pumpkin-chocolate-chip-pancakes-damn-delicious/
Thanks for sharing the Chocolate Chip Pumpkin Pancake recipe – super yummy. I made it GF and they were wonderful. So excited to share this recipe with my friends.
Yay! I’m so glad you liked these and that they turned out well Gluten Free!!
These look absolutely perfect! I’ll take fall-style pancakes any day of the week. Can’t wait to try it!!
Thanks Lucia! They really are soooo yummy!!
These pics are so tempting.
I can’t wait to make these pancakes!
Thanks!! I’m pretty sure if I could these eat pancakes for every meal I would!!
Hi bright eyes
These look amazing. 9.41pm here in the UK England. Just off to the kitchen to make these little darlings. Made pumpkin purée today for a pumpkin bread loaf, and noticed your recipe just in time before putting the purée in to the freezer.hubby be home late tonight so he will welcome these to get something nice to eat at the end of the day. He just loves pancakes. Lemon and sugar only. Will let you know how he liked yours. I just love pancakes. P.s how are the twinsezze?
Take care
Oh I hope your husband loves these! The babes are perfect thank you so much for asking! They are tiny and healthy and precious – we couldn’t be more in love or more grateful!!
Hey girl – these look amazing! Yummy!
Thanks Shawnna!! They are my new fav!!