These pumpkin spice pancakes mix pumpkin puree into a fluffy batter with cinnamon, ginger, and nutmeg for a stack that tastes like fall breakfast.
The batter comes together in two bowls and cooks on a hot griddle in about 20 minutes. Lumps are fine, the pancakes brown evenly, and a drizzle of maple syrup finishes them off.
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Why This Pumpkin Spice Pancakes Recipe Works
Pumpkin puree adds moisture and a mellow sweetness, and baking soda and baking powder together give the batter a good rise. The spices are balanced so the pumpkin tastes warm rather than sharp.
Mixing the wet and dry ingredients only until combined keeps the pancakes tender. Overmixing develops gluten and leads to flat, chewy pancakes.
Room temperature milk and eggs blend smoothly into the melted butter, so the batter does not seize into clumps. A hot, lightly buttered pan gives each pancake a golden edge.
Ingredients for Pumpkin Spice Pancakes
- 1 1/2 cups all purpose flour
- 2 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups milk, room temperature
- 3/4 cup pure pumpkin puree (not pie filling)
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted, plus more for the pan
- 1 teaspoon pure vanilla extract
Pumpkin puree. Use pure puree, not pie filling, so the sweetness and spices stay in your control.
Warm spices. Cinnamon, ginger, and nutmeg give the pancakes their fall flavor.
Baking powder and baking soda. Together they create lift and help the pancakes brown.
Melted butter. It adds richness to the batter and helps the pancakes brown in the pan.
Milk and eggs. Room temperature ingredients blend smoothly into the batter.
How to Make Pumpkin Spice Pancakes
1. Heat the pan Preheat a griddle, cast iron pan, or nonstick skillet over medium heat.
2. Mix the dry ingredients Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
3. Mix the wet ingredients In a medium bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla until smooth.
4. Combine gently Pour the wet mixture into the dry ingredients and stir until just combined. Lumps are fine, so do not overmix.
5. Butter the pan Add enough butter to the hot pan to coat the bottom.
6. Pour the batter Pour about 1/3 cup of batter into the pan for each pancake.
7. Flip and finish Cook until the edges look dry and bubbles pop, then flip and cook for 3 to 4 minutes more, until golden brown.
8. Repeat Continue with the remaining batter, adding butter to the pan as needed.
How to Serve Pumpkin Spice Pancakes
Stack the pancakes warm with maple syrup, whipped cream, or toasted nuts. Add sliced bananas or apples for extra sweetness. For a bigger breakfast, serve them with muffin tin egg bites and a plate of tater tot sausage breakfast casserole. A couple of pumpkin doughnut muffins and a glass of strawberry blueberry kefir smoothie round out the table.
How to Store and Reheat Pumpkin Spice Pancakes
Cool the pancakes completely and refrigerate them in an airtight container for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a bag for up to 3 months. Reheat in a toaster, skillet, or microwave until hot throughout.
Tips and Variations for Pumpkin Spice Pancakes
Measure the flour carefully. Spoon it into the cup and level it so the pancakes do not turn dense.
Use pure puree. Check the label, because pie filling is sweetened and will change the flavor.
Leave the lumps. A lumpy batter makes lighter pancakes than a smooth one.
Control the heat. Medium heat browns the pancakes without burning the spices.
Add mix ins. Chopped pecans or mini chocolate chips can be scattered on the batter right after pouring.
Keep them warm. Hold finished pancakes on a baking sheet in a low oven while you cook the rest.
Adjust the spice. Add a little more cinnamon for a stronger flavor.
Cool leftovers fast. Refrigerate within 2 hours and see the University of Wisconsin Extension leftovers guidance for details.
Frequently Asked Questions About Pumpkin Spice Pancakes
Can I make pumpkin spice pancakes ahead of time?
Yes. Cook and cool them, then refrigerate for up to 3 days or freeze for up to 3 months, and reheat until hot.
Why are my pumpkin spice pancakes flat?
Overmixing the batter or using old baking powder are the usual causes. Stir only until the flour disappears.
Can I use pumpkin pie filling in pumpkin spice pancakes?
No. Pie filling is sweetened and spiced, so use pure pumpkin puree instead.
Can I use a different milk?
Whole milk gives the richest pancakes, but low fat milk will also work.
How do I know when to flip?
Flip when the edges look dry and bubbles pop, then cook 3 to 4 minutes more on the second side.
Pumpkin Spice Pancakes with Maple Syrup
Equipment
- Griddle or nonstick skillet
- Two mixing bowls
- Whisk
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 2 tbsp brown sugar
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp kosher salt
- 1 ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 ½ cup milk room temperature
- ¾ cup pumpkin puree pure, not pie filling
- 2 large eggs room temperature
- 3 tbsp unsalted butter melted, plus more for the pan
- 1 tsp pure vanilla extract
Instructions
Cooking
- Heat the pan. Preheat a griddle or nonstick skillet over medium heat.
- Make the batter. Whisk the dry ingredients in one bowl and the milk, pumpkin puree, eggs, melted butter, and vanilla in another, then stir them together until just combined with a few lumps.
- Cook the first side. Coat the hot pan with butter and pour about 1/3 cup of batter per pancake. Cook until the edges look dry and bubbles pop.
- Flip. Flip and cook 3 to 4 minutes more until golden brown.
- Repeat. Cook the remaining batter, buttering the pan as needed, and serve warm.
