There's something magical about waking up to the smell of Pumpkin Spice Pancakes on a crisp fall morning. I remember the first time I made these for Emily's sleepover last October, the entire house smelled like autumn had moved into our kitchen! These aren't just any pancakes; they're the kind that make you want to cancel your plans and stay in pajamas all day.
What started as a desperate attempt to use up leftover canned pumpkin turned into our family's most requested weekend breakfast. Emily actually asked me to make them for her birthday morning instead of her usual chocolate chip variety (who talks like that at my age???!). Trust me, when a teenager chooses pumpkin over chocolate, you know you've got something special.
Speaking of special fall treats, if you're looking for more ways to celebrate the season, you'll want to check out my maple glazed pumpkin donuts that pair perfectly with these pancakes for the ultimate autumn brunch spread.
Jump to:
- Why You Will Love These Pumpkin Spice Pancakes
- Ingredients For The Best Pumpkin Spice Pancakes
- Instructions For Perfect Pumpkin Spice Pancakes
- Storage and Reheating Tips For Pumpkin Spice Pancakes
- Pro Tips For The Fluffiest Pumpkin Spice Pancakes
- Variations For Your Pumpkin Spice Pancakes
- Frequently Asked Questions About Pumpkin Spice Pancakes
- Recipes You May Like
- Final Thoughts On These Amazing Pumpkin Spice Pancakes
- Pumpkin Spice Pancakes
Why You Will Love These Pumpkin Spice Pancakes
- Quick and easy – Ready in just 15 minutes from start to finish
- Perfectly spiced – The ideal balance of cinnamon, nutmeg, ginger, and cloves
- Incredibly fluffy – Thanks to the buttermilk and proper mixing technique
- Real pumpkin flavor – Not just spice, but actual pumpkin goodness in every bite
- Kid approved – Even pumpkin skeptics become converts
- Make ahead friendly – Batter can be prepped the night before
Ingredients For The Best Pumpkin Spice Pancakes
Dry Ingredients:
- 1 ¼ cups all-purpose flour
- 2 tablespoon brown sugar
- 2 teaspoon pumpkin pie spice
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ¼ cup buttermilk, at room temperature
- 1 egg, at room temperature
- 2 tablespoon unsalted melted butter
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin
For Serving:
- ½ cup pecans, roughly chopped
- Maple syrup
The secret to amazing pumpkin pancakes is using room temperature ingredients. I learned this the hard way when my cold buttermilk created lumpy, dense pancakes that Emily politely described as "interesting" (ouch!).
Instructions For Perfect Pumpkin Spice Pancakes
Preparing The Dry Mix
In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Make sure everything is evenly distributed – nobody wants a bite that's all spice or all flour!
Mixing The Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and canned pumpkin. The mixture should be smooth and have a lovely orange color that screams fall.
Combining For Fluffy Results
Add the wet ingredients to the dry ingredients and stir just until combined. Here's where most people mess up – they overmix! The batter should look slightly lumpy. Resist the urge to whisk it smooth, or you'll end up with tough pancakes.
Cooking The Pumpkin Spice Pancakes
Heat a medium skillet over medium heat and coat with cooking spray. Using a ⅓ cup measure, pour the batter onto the hot surface.
Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip carefully (these are a bit more delicate than regular pancakes) and cook for another 2-3 minutes until golden brown.
Serving Your Masterpiece
Transfer the cooked pumpkin spice pancakes to a serving plate and top with chopped pecans and warm maple syrup. The combination is absolutely divine!
Storage and Reheating Tips For Pumpkin Spice Pancakes
These pumpkin pancakes store beautifully in the refrigerator for up to 3 days. Layer them between parchment paper in an airtight container to prevent sticking.
For reheating, I prefer the toaster – it keeps them crispy on the outside while warming through. You can also use the microwave for 30-45 seconds, but they won't be quite as fluffy.
Freeze them for up to 2 months! Just pop them in the toaster straight from frozen. Perfect for busy school mornings when Emily needs something quick but satisfying.
Pro Tips For The Fluffiest Pumpkin Spice Pancakes
Want to know my secret for restaurant-quality fall pancakes? Let the batter rest for 5 minutes before cooking. This allows the flour to hydrate and creates an even fluffier texture.
Don't have pumpkin pie spice? No problem! Mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves. I actually prefer making my own blend because I can adjust the spices to our family's taste.
Room temperature ingredients are crucial. If you forget to take your egg and buttermilk out early, place the egg in warm water for 5 minutes and microwave the buttermilk for 15-20 seconds.
Can you make the batter ahead? Absolutely! Prepare it the night before and store in the refrigerator. Just give it a gentle stir before cooking – it might look a bit thick, but that's normal.
Variations For Your Pumpkin Spice Pancakes
Try adding chocolate chips for kids who need a little extra sweetness convincing. Chopped walnuts or pecans mixed right into the batter create wonderful texture surprises.
For a healthier twist, substitute half the all-purpose flour with whole wheat flour. The pancakes will be slightly denser but packed with more nutrients.
Want to make them dairy-free? Replace the buttermilk with a mixture of non-dairy milk and 1 tablespoon of lemon juice. Let it sit for 5 minutes before using.
Frequently Asked Questions About Pumpkin Spice Pancakes
Yes! Add 2 teaspoons of pumpkin pie spice to your dry pancake mix along with ½ cup canned pumpkin to the wet ingredients for that perfect fall flavor.
Absolutely! Pumpkin pie spice is a convenient blend that replaces individual spices. If you don't have it, substitute with 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves.
Use ½ cup of canned pumpkin puree for every 1 ¼ cups of flour. This ratio provides the perfect pumpkin flavor without making the pancakes too dense.
Don't overmix the batter! Stir wet and dry ingredients just until combined - a slightly lumpy batter creates fluffier pancakes. Also, ensure your buttermilk and egg are at room temperature.
Recipes You May Like
- Cinnamon Sugar Pumpkin Donut Holes – Perfect bite-sized treats that pair beautifully with these pancakes
- Pumpkin Cheesecake Bars – For when you want to turn your pumpkin craving into dessert
- Blueberry Buttermilk Pancake Casserole – Another fantastic weekend breakfast option
Final Thoughts On These Amazing Pumpkin Spice Pancakes
These Pumpkin Spice Pancakes have become more than just a recipe in our house – they're a fall tradition. Every September, Emily starts asking when I'm making the first batch, and honestly, I get just as excited as she does.
The combination of real pumpkin, warm spices, and that perfectly fluffy texture creates something truly special. Plus, they're quick enough for busy mornings but feel special enough for lazy weekend brunches.
Give these a try this fall season – I promise they'll become a family favorite faster than you can say "pumpkin spice." Don't forget to save this recipe to Pinterest so you can find it when that autumn craving hits!
Pumpkin Spice Pancakes
Equipment
- Skillet
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoon brown sugar
- 2 teaspoon pumpkin pie spice
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cup buttermilk at room temperature
- 1 egg at room temperature
- 2 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin
For Serving
- ½ cup pecans roughly chopped
- maple syrup to serve
Instructions
- In a large bowl, whisk together the dry ingredients: flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together buttermilk, egg, melted butter, vanilla, and pumpkin until well combined.
- Add the wet ingredients to dry ingredients and stir until just combined. The pancake batter will be slightly thick - don't overmix.
- Heat a medium skillet over medium heat and coat with cooking spray.
- Using ⅓ cup measure, pour the batter onto the skillet and cook on medium heat.
- Once you see bubbles forming on the surface, flip the pancake carefully and cook for another 2-3 minutes until golden brown.
- Transfer the cooked pancakes to a serving plate and top with chopped pecans and maple syrup.
