These Pumpkin Pie Spice Pancakes are the kind of breakfast that makes an ordinary morning feel a little more special. The batter is made with pumpkin puree, warm pumpkin pie spice, vanilla, and buttermilk, so the pancakes come out soft, fluffy, and full of cozy fall flavor. They are easy enough for a weekday breakfast but feel right at home on a slow weekend morning with butter and maple syrup.
The pumpkin adds moisture without making the pancakes heavy, while cinnamon, nutmeg, ginger, and other warm spices give them that familiar pumpkin pie taste. Serve them in a stack with maple syrup, a little butter, chopped pecans, or even a spoonful of whipped cream.
What You Can Do Better
The biggest trick with pumpkin pancakes is not to overmix the batter. Once the flour is incorporated, stop stirring. A few small lumps are perfectly fine and will help keep the pancakes tender instead of dense. Also, keep the pan around medium or medium-low heat. Pumpkin pancakes can brown quickly on the outside, so lower heat gives the centers enough time to cook.
For the best texture, use plain pumpkin puree rather than pumpkin pie filling. If you are using canned pumpkin, give it a quick stir before measuring. And if you have leftover pumpkin puree, freeze it in small portions so you can use it in another breakfast or baking recipe later.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Granulated sugar | 1/3 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Pumpkin pie spice | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Buttermilk | 2 cups |
| Pumpkin puree | 1 cup |
| Large eggs | 2 |
| Unsalted butter, melted | 3 tablespoons |
| Vanilla extract | 2 teaspoons |
For Serving
- Butter
- Maple syrup
- Chopped pecans
- Whipped cream
- A light dusting of pumpkin pie spice or cinnamon
Also Read: Instant Pot Chicken Lo Mein
How to Make Pumpkin Pie Spice Pancakes
1. Mix the wet ingredients
Add the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract to a medium mixing bowl. Whisk until the mixture is smooth and evenly combined.
2. Combine the dry ingredients
In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. This helps distribute the leavening agents and spices throughout the flour.
3. Make the pancake batter
Pour the wet mixture into the dry ingredients. Stir gently with a whisk or spatula just until everything comes together. Do not keep mixing to make the batter perfectly smooth. A few lumps are completely fine.
4. Heat the pan
Warm a nonstick skillet, griddle, or well-seasoned pan over medium to medium-low heat. Lightly butter the surface if needed. The pan should be hot enough for the batter to begin cooking immediately, but not so hot that the pancakes brown before the middle is done.
5. Cook the pancakes
Pour about 1/3 cup of batter onto the pan for each pancake. Cook until bubbles begin to appear across the surface and the edges look set. Carefully flip and cook the other side until golden and cooked through.
6. Serve warm
Transfer the pancakes to a plate and continue with the remaining batter. Serve warm with butter and maple syrup, or add your favorite toppings for a more indulgent breakfast.
Also Read: Instant Pot Chicken Spaghetti
Tips for Fluffy Pumpkin Pancakes
- Do not overmix: Overworked batter can make pancakes chewy instead of light and fluffy.
- Use pumpkin puree: Pumpkin pie filling contains added sugar and spices, so it is not a direct substitute.
- Keep the heat moderate: Pumpkin adds moisture and natural sugars, which can cause the pancakes to brown faster.
- Use a measuring cup: Portioning the batter with a 1/3-cup measure helps create pancakes that cook evenly.
- Wait for the bubbles: When bubbles appear and the edges begin to look firm, the first side is usually ready to flip.
Easy Substitutions
If you do not have buttermilk, you can make a simple substitute by adding 1 tablespoon of white vinegar or lemon juice to each cup of milk. Let it sit for about 5 minutes before using it. For this recipe, use 2 tablespoons of vinegar or lemon juice with enough milk to make 2 cups.
You can also replace some or all of the pumpkin puree with well-drained sweet potato puree. If you prefer a slightly different spice profile, add a little extra cinnamon or use apple pie spice instead of pumpkin pie spice.
Also Read: Sheet Pan Chicken Fajitas
Homemade Pumpkin Pie Spice
If your spice cabinet is missing a jar of pumpkin pie spice, you can make your own. Mix 4 tablespoons ground cinnamon, 4 teaspoons ground nutmeg, 4 teaspoons ground ginger, and 1 tablespoon ground allspice. Store the mixture in an airtight jar and use it in pancakes, muffins, cookies, oatmeal, and other fall recipes.
How to Store Leftover Pancakes
Let the pancakes cool completely before storing them. Keep them in an airtight container in the refrigerator for up to 5 days. To freeze them, arrange the cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container, placing parchment paper between pancakes if needed. They can be frozen for up to 3 months.
For a quick breakfast, reheat refrigerated or frozen pancakes in the microwave until warm. You can also place them on a baking sheet and warm them in a 350°F oven until heated through.
Serving Ideas
Maple syrup and butter are hard to beat, but these pancakes leave plenty of room for experimenting. Try toasted pecans for some crunch, sliced bananas for extra sweetness, or whipped cream for a dessert-like breakfast. A small spoonful of Greek yogurt can also work well if you prefer something less sweet.
Also Read: Copycat Panera Chicken and Wild Rice Soup
Recipe at a Glance
| Detail | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | About 10 minutes |
| Total Time | About 20 minutes |
| Servings | About 10 pancakes |
| Course | Breakfast |
| Texture | Soft and fluffy |
| Main Flavor | Pumpkin, cinnamon, and warm spices |
Nutritional Information
The following is an approximate nutritional estimate per serving and can vary depending on the ingredients and toppings used.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 225 kcal |
| Carbohydrates | 36 g |
| Protein | 6 g |
| Fat | 6 g |
| Saturated Fat | 3 g |
| Cholesterol | 47 mg |
| Sodium | 390 mg |
| Fiber | 2 g |
| Sugar | 10 g |
| Calcium | 146 mg |
| Iron | 2 mg |
Also Read: Spinach Mushroom Quiche
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes. Regular milk can be used, although buttermilk gives the pancakes a slightly richer flavor and helps create a tender texture. You can also make a quick buttermilk substitute by adding vinegar or lemon juice to milk and letting it sit for about 5 minutes.
Can I use pumpkin pie filling?
It is better to use plain pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can change the sweetness, flavor, and texture of the pancakes.
Why are my pumpkin pancakes not fluffy?
Overmixing the batter is one common reason. Stir only until the dry and wet ingredients are combined. Cooking at excessively high heat can also leave the outside browned while the center remains undercooked.
Can I freeze pumpkin pancakes?
Yes. Once completely cooled, freeze them in a single layer before transferring them to a freezer-safe bag or container. They keep well for up to 3 months.
What can I put on pumpkin spice pancakes?
Maple syrup and butter are classic choices, but chopped pecans, whipped cream, sliced bananas, honey, or a sprinkle of cinnamon are also delicious.
Can I make the batter ahead of time?
You can prepare the batter ahead for a short period and keep it covered in the refrigerator, but the pancakes are generally fluffiest when cooked soon after mixing. Give the batter a gentle stir before cooking if it has been resting.
