Autumn Awakening: Rustic Pumpkin Spice Pancakes for Cozy Mornings

For those mornings when a standard pancake just won’t do, I turn to a seasonal twist that fills my kitchen with the warm aroma of fall. These pumpkin spice pancakes are more than just breakfast; they’re an experience that awakens nostalgic memories of crisp leaves and chilly breezes.

The secret lies in the cozy blend of cinnamon, nutmeg, and allspice mingling with sweet pumpkin puree, creating a flavor that’s both familiar and new. As I pour the batter onto the hot griddle, I can’t help but smile at the anticipation of fluffy stacks topped with a pat of melting butter and a drizzle of maple syrup.

Every bite offers a soft crumb infused with spices and a hint of pumpkin, perfectly balancing sweetness and spice. These pancakes are not just a seasonal treat but a celebration of autumn’s comforting flavors. They remind me that breakfast can be an indulgence, even on busy mornings, if you give it the right twist.

Pumpkin Spice Pancakes

Pumpkin spice pancakes are fluffy breakfast treats made by mixing a batter that includes pumpkin puree and warm spices. They are cooked on a hot griddle until golden brown, resulting in tender, moist pancakes with a spiced, pumpkin-infused flavor and a light, airy texture. Finished with melted butter and maple syrup, they offer a comforting autumn-inspired flavor profile.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon preferably ground
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 cup pumpkin purée unsweetened
• 1 cup milk
• 2 large eggs beaten
• 2 tablespoons unsalted butter melted
• 1 teaspoon vanilla extract

Equipment

• Large mixing bowl
• Whisk
• Griddle or non-stick skillet
• Spatula

Method

 

1. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and allspice until well combined and free of lumps.
2. In a separate bowl, combine the pumpkin purée, milk, beaten eggs, melted butter, and vanilla extract, whisking until smooth and evenly blended.
3. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; some lumps are okay as they help keep the pancakes fluffy.
4. Preheat your griddle or non-stick skillet over medium heat until a few drops of water sizzle and evaporate promptly.
5. Lightly grease the skillet with butter or cooking spray, then pour about 1/4 cup of batter for each pancake, leaving space for them to spread.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The pancakes will start to turn golden brown.
7. Carefully flip each pancake and cook for another 2-3 minutes until both sides are golden and the pancakes are cooked through.
8. Transfer the cooked pancakes to a plate and keep warm. Repeat with remaining batter, greasing the skillet as needed.
9. Serve the pumpkin spice pancakes hot, topped with a pat of butter and drizzled with maple syrup for a finished presentation.

Notes

Ensure not to overmix the batter to keep pancakes fluffy. For extra flavor, add a pinch of ginger or a dash of cloves. These pancakes are best enjoyed fresh but can be stored in a refrigerator and gently reheated.

These pumpkin spice pancakes bring the perfect cozy touch to any crisp autumn morning. Their simple ingredients and forgiving nature make them an ideal choice for busy weekends. Plus, they smell so good, they can make a lazy breakfast feel special.

As the season shifts and mornings grow cooler, I find comfort in this warm, flavorful treat. It’s a small ritual that signals change and celebrates the flavors of fall, one fluffy bite at a time.

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