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Made with classic ingredients, these pumpkin spice pancakes deliver the kind of flavor that makes everyone linger a little longer at the breakfast table.
Fluffy Pancakes with Pumpkin Spice
I make these pumpkin spice pancakes every fall, especially when I've got an open can of pumpkin puree sitting in the fridge. The pumpkin spice gives them that extra autumn magic that plain cinnamon just can't match.
This is a classic recipe made with all-purpose flour (so good!), so they’re airy and light, unlike the hearty texture of pumpkin pancakes made with oats, another favorite of ours. For pumpkin pancakes with a mix, use this recipe.
Ingredients
The amounts are in the recipe card, but here is why each ingredient plays a crucial part in this recipe:
- All-purpose flour: the base that gives these pancakes structure.
- Brown sugar: sweetens the batter; regular white sugar works too.
- Baking powder: makes the pancakes rise and turn out fluffy.
- Salt: a little to enhance the other flavors.
- Pumpkin pie spice: for that signature fall flavor. Cinnamon can also be used.
- Milk: dairy or non-dairy.
- Pumpkin purée: canned or fresh, not pie filling.
- Egg: to bind the batter.
- Butter: for moisture and flavor.
How to Make Pumpkin Spice Pancakes
You’ll find a video showing you how to make this recipe below. For the best batter and pancakes that cook through, here are some tips within the steps:
- Combine the wet ingredients in a large bowl, whisking the pumpkin until smooth. Then, measure and mix the dry ingredients in another small bowl.
- Make the batter by adding the dry ingredients to the wet mixture and combining until no clumps remain. Overmixing leads to chewy pancakes.
- Cook the pancakes on a greased non-stick surface over medium heat. Pour about ¼ cup of batter and use the back of the spoon to spread it slightly, and cook them for about 2 minutes per side. If they’re burning, lower the heat. If the middles are undercooked, lower the heat; they’re being flipped too soon.
- Stack them high and enjoy them warm with some homemade syrup, cinnamon syrup, or your favorite toppings.
Other Pumpkin Pancakes
If pumpkin is your thing, make this recipe today and save these cottage cheese pumpkin pancakes and my banana pumpkin pancakes for another weekend.
Fluffy Pumpkin Spice Pancakes
Watch how it’s made:
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 ¼ cups milk, any
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons butter, melted
Instructions
Make the batter:
- In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
- In a large bowl, whisk the milk, pumpkin puree, egg, and butter. Mix until there are few to no lumps left.
- Combine the dry and wet ingredients in the large bowl and whisk until there are no visible clumps left.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
- Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip them over and cook for another 2 minutes. Remove from the pan onto a plate and keep them warm while you cook the rest of the batter.
- Serve the pancakes warm topped with your favorite toppings and syrups.
Notes
- Don't flip too early: Flipping before bubbles form prevents the baking powder from activating fully, keeping the pancakes from getting fluffy.
- Watch the heat: If the bottoms burn before bubbles appear, your pan is too hot-or the butter or spray has burned. Rinse the pan with water, heat over medium heat, grease, and immediately pour the batter.
- Check your baking powder for aluminum. It leaves a salty/weird aftertaste in baked goods. It exists without it and is just as inexpensive.
Lisa says
Loved these pumpkin spice pancakes!