Craving fall flavors? Make a big stack of these easy and delicious Pumpkin Pie Spice Pancakes — the perfect way to start the day!
📺 Watch me make this Pumpkin Pie Spice Pancake recipe live on ABC’s AfternoonLive! Click here to WATCH the TV segment.
As the leaves turn and the air gets crisp, I crave big fall flavors like cinnamon, apple, and of course, pumpkin.
These Pumpkin Pie Spice Pancakes are the most delicious way to start any autumn day. The warm fall spices will fill your house and make it smell amazing as these pancakes cook up on the griddle.
Perfect with a dollop of whipped cream, candied pecans, and drizzle of maple syrup!
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🌟 Why this recipe works
My family loves making these pumpkin spice pancakes! Especially on weekend mornings when we’ve got a little more time to slow down and enjoy the day together.
- Easy to make: With simple ingredients and minimal prep time, pumpkin spice pancakes come together quickly, perfect for a cozy breakfast.
- Seasonal flavors: The warm, comforting spices of cinnamon, nutmeg, and cloves make these pancakes ideal for fall mornings.
- Customizable: You can easily adjust sweetness, spice levels, or add mix-ins like chocolate chips, nuts, or dried fruit to suit your taste.
- Kid-friendly: These pancakes are a hit with kids, thanks to their soft texture and delicious pumpkin flavor.
- Make-ahead option: Pumpkin spice pancakes freeze well, so you can batch cook and enjoy them later for a quick and tasty breakfast.
🛒 Ingredient notes
This easy pancake recipe calls for simple ingredients that are easy to find in any of your favorite local grocery stores.
- Flour: We use all-purpose flour for our pancakes. If you want to make this gluten-free, you can substitute it with gluten-free flour blend. Make sure the gluten-free blend contains a binder like xanthan gum for the right texture. You can also use wheat flour instead of AP flour.
- Pumpkin puree: Use 100% pure canned pumpkin for convenience, or homemade pumpkin puree if you prefer. Be sure not to use pumpkin pie filling, as it contains added sugar and spices.
- Pumpkin pie spice: A blend of warming spices such as cinnamon, nutmeg, ginger, and cloves. You can buy pre-made pumpkin spice or create your own mix at home by adjusting the quantities to your taste.
- Buttermilk: Buttermilk adds richness. You can make this dairy-free if you can substitute it with any non-dairy milk (like almond, oat, or soy).
- Egg: Eggs provide structure and help create fluffy pancakes. For a vegan version, you can use a flax egg or other egg replacers.
- Brown sugar: Adds a touch of sweetness to balance the spices and a lovely caramel-like flavor.
- Baking powder & baking soda: These leavening agents help the pancakes rise and stay fluffy. Make sure your baking powder and baking soda are fresh to achieve the best results.
- Vanilla extract: Adds depth of flavor and enhances the sweetness of the pancakes. Pure vanilla extract is ideal, but imitation vanilla can be used in a pinch.
- Butter (or oil): Melted butter adds richness to these pancakes. You can substitute vegetable oil or coconut oil, or a plant-based butter or oil for a vegan option.
- Salt: Kosher salt balances out the sweetness of the pancakes.
✅ Step-by-step instructions
You’ll find the full list of ingredients with measurements, plus detailed cooking instructions, in the printable recipe card at the bottom of this post. Here are some step-by-step photos and quick instructions to show you just how easy it is to make these yummy pancakes!
- In a large bowl, whisk together the dry ingredients.
- In a separate large bowl, mix the wet ingredients together.
3. Gently fold the dry ingredients to the wet ingredients.
4. Mix until the ingredients are just fully combined. Be careful not to over-mix!
5. Spray a griddle or griddle pan with nonstick cooking spray.
6. Pour about 1/4 cup of batter onto the griddle in a circle shape.
7. Allow to cook until small bubbles form. Then once you see small bubbles popping up throughout the pancake batter, flip it over.
8. Remove from heat and transfer to a plate once the pancake is cooked through. Repeat until you’ve used up all of the batter.
👩🏻🍳 Recipe FAQs
To keep the pancakes fluffy, don’t over-mix the batter. Combine the wet and dry ingredients until just incorporated, leaving some lumps. Overmixing can lead to dense pancakes.
It’s best to prepare the batter right before cooking for optimal fluffiness. However, you can store the dry ingredients mixed together in an airtight container, and combine with wet ingredients when ready to cook.
Classic toppings include maple syrup and whipped cream, but you can also add chopped nuts, caramel sauce, or a sprinkle of cinnamon sugar for extra flavor. For a healthier option, try Greek yogurt and fresh fruit.
These are best eaten right after they are made. However, you can allow the pancakes to cool down, then store leftover pancakes in an airtight container or ziploc plastic bag and keep in the refrigerator for up to 3 days. Allow to thaw in the refrigerator overnight, then reheat in a toaster or on a griddle pan on the stove.
Absolutely! Allow the pancakes to cool down, then store in a freezer bag or freezer-safe airtight container in the freezer for up to 2 months. Allow to thaw in the refrigerator overnight, then reheat in a toaster or on a griddle pan on the stove.
🍽 Serving ideas
We love to make these for weekend brunch or breakfast. If it’s just us, they’re perfect with a cup of hot cocoa.
If making them for a fall gathering, they’re great to serve with Pumpkin Banana Muffins, Apple Fritter Donuts, or Pumpkin Cream Cheese Muffins.
Serve pumpkin pancakes with topping options like whipped cream, maple syrup, candied pecans or chopped walnuts, and cinnamon sugar.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
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Pumpkin Pie Spice Pancakes
Equipment
- 1 griddle
Ingredients
- 1¼ cups all-purpose flour
- 2 Tablespoons light brown sugar
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1¼ cup buttermilk, at room temperature
- ½ cup pumpkin puree
- 1 large egg, at room temperature
- 2 Tablespoons melted butter, cooled slightly
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the dry ingredients: flour, light brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the wet ingredients: buttermilk, pumpkin puree, egg, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring together just until well combined. Be careful not to overmix the batter.
- Spray a large non-stick skillet or griddle pan with cooking spray and heat the pan over medium-high heat.
- Pour about 1/3 cup of batter onto the sprayed pan in a circle shape. Allow to cook. Once bubbles form on top of the batter, flip the pancake over gently with a spatula. Cook just until both sides are golden, about 2-3 minutes each side.
- Optional: top with chopped pecans or walnuts and serve with maple syrup and/or whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
