Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.