I love flat pancakes! Said no one ever. These fluffy and delicious pumpkin spice pancakes are going to become your new favorite recipe.
Pumpkin spice is everywhere, and I think it’s about time I showed you how to put it to use in pancakes. It simply doesn’t get better than a stack of these pancakes topped with maple syrup; or, if you’re out, you can whip up a batch of Homemade Pancake Syrup.
Easy Pumpkin Pancakes
Who doesn’t love a tall stack of fluffy pancakes for breakfast, and these pumpkin pancakes are going to be a favorite! Check out how easy they are to make:
Not only do we get that fall breakfast pumpkin spice fix, but they’re so flavorful, you barely need syrup, but what’re pancakes without the drizzles and toppings? More on those good things later!
The recipe only calls for ½ cup of canned pumpkin pureé, so make sure to reserve the extra for cookies and other pumpkin spice treats.
Making Fluffy Pumpkin Pancakes
The secret to making fluffy pancakes is fresh baking powder. While we all have baking powder in our pantries, it’s important to note that after nine months from opening, its “rising properties” begin to decline.
This really means its ability to provide your pancake batter with a fluffy “lift” and help them rise quickly has stopped working. This is the #1 culprit to pancakes not coming out as fluffy as they should with this recipe.
One simple trick is to mark the opening date with a pen in your baking powder bag or package, so you know it’s always fresh! If your baking powder is tightly sealed but expired, it will also not provide optimal lift.
Best Pumpkin Spice Pancake Batter
The best pancake batter is not overmixed, and the consistency isn’t too watery. Pancake batter should be thick, without lumps, and even.
Pancake batter that is too thin will yield flat pancakes without much fluff.
Since this recipe includes pumpkin puree, it’s important to follow the exact measurements, so the batter is just right, not too liquidy and not too thick.
The ingredients to make Pumpkin Spice Pancakes are simple. For this recipe, you’ll need:
- All-purpose flour: or 1:1 gluten-free flour!
- Brown sugar: gives just enough sweetness.
- Baking powder: helps the pancake batter rise and cook into fluffy discs.
- Salt: enhances the butter, sugar, and pumpkin flavor.
- Pumpkin pie spice: provides that delicious fall spice flavor.
- Milk: use regular or your favorite non-dairy alternative.
- Pumpkin puree: adds flavor and makes the pancakes moist.
- Egg: gives the batter structure and makes the pancakes even fluffier.
- Butter: or neutral oil.
How to Make Pumpkin Spice Pancakes
While some people prefer to make pancakes on a pan, I really like the efficiency of a large non-stick griddle. A large surface allows me to make more pancakes at once, which means I can serve them hot and please a crowd (or my kids).
However, I feel that a non-stick surface is necessary to make pancakes, and just because your surface is non-stick doesn’t mean you can skip on the butter or cooking spray. Those are still essential for making pancakes that don’t stick.
Check out how easy it is to make these Pumpkin Spice Pancakes:
- Sift the Dry Ingredients
In a bowl, combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice and stir to combine.
- Whisk the Wet Ingredients
In a large bowl, combine milk, pumpkin puree, egg, and butter. Mix until there are few to no lumps left.
Add the wet ingredients to the dry ingredients and whisk together just until combined.
Over medium heat, grease skillet lightly and pour about 2 tablespoons of batter onto a heated skillet or large pan. When the pancakes starts to bubble slightly, carefully flip over.
Topped with whipped cream and maple syrup, or your choice of toppings, and enjoy!
Making Gluten-Free Pumpkin Pancakes
If you’re craving pancakes, but need a gluten-free version, you can easily convert this recipe to fit your needs.
It can be tricky to get a good gluten-free pumpkin pancake batter going. Often, it comes out too dense, while others are runny. The real reason for the batter not turning out how it should is because different gluten-free mixes have a different percentage of starch to grain ratio.
I’ve tested this recipe using a 1:1 swap of the all-purpose flour with Bob’s Red Mill Gluten-Free flour and the gluten-free pumpkin pancakes have always turned out fluffy and and delicious using this flour.
If you find that the bater is too thick add a little water, one tablespoon at a time, but never more than 2 tablespoons with the recipe below.
Pumpkin Spice Pancake Toppings
The pancakes pictured are topped with whipped coconut cream and shaved chocolate, but there are other yummy topping ideas you can add to bring these pancakes from delicious to epic!
Pumpkin Spice Pancakes
- 1 ¼ cups flour*
- 1-2 tablespoons brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons butter, melted
- In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
- In a large bowl, combine milk, pumpkin puree, egg, and butter. Mix until there are few to no lumps left.
- Add the wet ingredients to the dry ingredients and whisk together just until combined.
- Over medium heat, grease skillet lightly and pour about 2 tablespoons of batter onto a heated skillet or large pan. When pancakes start to bubble slightly, carefully flip over.
- Serve with whipped cream and maple syrup.