There’s something about the warm, cozy hug of Pumpkin Spice Pancakes that just speaks to my soul. I stumbled onto this recipe after a few too many attempts at regular pumpkin pancakes that felt more like dense muffins than fluffy flapjacks. But when I finally nailed the perfect balance of spices, pumpkin moisture, and fluff, it was like my morning routine got a flavor makeover. What makes this Pumpkin Spice Pancakes version special isn’t just the blend of cinnamon, nutmeg, and clove—it’s the way the pumpkin puree adds tender warmth without weighing the batter down. That first bite felt like fall had wrapped itself in a stack of pancakes.
From the scent wafting up as the batter hits the griddle to the first drizzle of maple syrup melting into those golden pockets, these pancakes hit all the right cozy notes. I’m talking about a spiced pumpkin breakfast that’s equal parts comfort food and weekend celebration. No complicated steps, no rare spices—just familiar ingredients that turn out something unexpectedly delightful. If you’ve been craving a sweet, easy pumpkin pancakes recipe that feels like homemade love, this one’s about to become your new favorite. Ready to dive into a pumpkin pancake adventure that’s sure to brighten chilly mornings? Let’s get cozied up in the kitchen and make some magic happen with these Pumpkin Spice Pancakes.
Gather These Ingredients:
Your Pumpkin Spice Pancakes start with a handful of simple staples and a few flavor stars that bring the whole profile together beautifully. Here’s what you’ll need:
- 1 cup all-purpose flour – This is my go-to base for light, tender pancakes.
- 1 tablespoon sugar – Adds just enough sweetness to highlight the spices.
- 1 teaspoon baking powder – For that perfect fluffy rise.
- 1/2 teaspoon baking soda – Works with the acid in pumpkin for lift.
- 1/2 teaspoon salt – Balances the sweetness and spices.
- 1 teaspoon ground cinnamon – The heartbeat of all pumpkin spice pancakes.
- 1/2 teaspoon ground nutmeg – Adds warm depth.
- 1/4 teaspoon ground cloves – For a hint of cozy punch.
- 3/4 cup pumpkin puree – The star that makes these pancakes tender and deeply flavorful.
- 3/4 cup milk (dairy or any plant-based) – Keeps the batter smooth and easy to swirl.
- 1 large egg – Binds everything with a silk touch.
- 2 tablespoons melted butter (or coconut oil) – For richness and that golden crust.
- 1 teaspoon vanilla extract – A little magic that rounds out the flavors.
Want to switch things up in your Pumpkin Spice Pancakes? Try using oat milk or almond milk for a nutty note. Swap a tablespoon of flour for whole wheat to add a bit of hearty texture or sprinkle in some finely chopped pecans right into your batter for surprise crunch. Look for fresh pumpkin puree in cans (not pumpkin pie filling) in the international aisle or natural foods section— that’s the one that brings that signature taste to your Pumpkin Spice Pancakes. If you’re in a pinch, homemade pumpkin puree works beautifully here too; just roast and mash pumpkin until creamy.
I always reach for real maple syrup to drizzle over my finished pancakes—pure sweetness that complements but doesn’t overpower the spices. Having a good nonstick pan or griddle ready will make flipping these beauties a breeze. This Pumpkin Spice Pancakes comes together quickly once you have your ingredients prepped, making it a perfect fall pancake idea that feels special but won’t keep you stuck in the kitchen.
Let’s Make This Happen!
Cooking these Pumpkin Spice Pancakes is like orchestrating a fun little flavor dance that warms the whole kitchen. Ready? Here’s how we bring this cozy recipe to life:
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Smelling those spices already gives you a hint at how wonderful this will be!
- Whisk wet ingredients: In another bowl, stir pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth. This is the heart of your spiced pumpkin breakfast batter.
- Combine: Pour the wet mix into the dry ingredients. Stir gently with a spatula just until combined—some lumps are okay. Over-mixing can make your homemade pumpkin flapjacks tough instead of tender, so keep it light and loose.
- Heat your pan: Preheat a nonstick skillet or griddle over medium heat. To check if it’s ready, sprinkle a few drops of water; if they dance and evaporate, you’re set.
- Cook the pancakes: Pour about 1/4 cup batter for each pancake onto the griddle. Cook for 2-3 minutes until bubbles start popping on the surface and the edges look set—this signals your Pumpkin Spice Pancakes are ready to flip.
- Flip carefully: Use a wide spatula to turn them, then cook for another 2 minutes or until golden brown and cooked through. If your pancakes seem raw on the inside but browned outside, lower the heat—this sometimes happens with pumpkin batter.
- Keep warm: Transfer cooked pancakes to a plate and cover lightly with foil while you finish the batch. This way, everyone gets warm, fluffy, delicious pancakes without any waiting.
This Pumpkin Spice Pancakes recipe takes about 20-25 minutes from start to finish, making it a perfect weekend treat or a delightfully unexpected midweek spiced pumpkin breakfast. Meanwhile, prep your syrup and maybe cut some fresh fruit for a bright contrast.
If you’re curious about texture, I’ve found that folding in a few finely chopped walnuts right before cooking adds a fun crunch without overwhelming that tender, pumpkin-scented crumb. Also, cooking on medium heat is key—too hot and you risk burning before cooking through, too low and they dry out. I’ve tested these pancakes on everything from regular stove-top pans to electric griddles, and they come out fantastic every time.
Serving Ideas & Pairings!
Now that you have a stack of these dreamy Pumpkin Spice Pancakes, how do you serve them up? I love turning this spiced pumpkin breakfast into a full-on feast for the senses.
My favorite way to dig into Pumpkin Spice Pancakes is on lazy weekends, piled high with a pat of cinnamon butter (just mix softened butter with cinnamon and a touch of brown sugar). Top with warm maple syrup for that classic finish. For a fresh pop, scatter a handful of pomegranate seeds or thinly sliced apples on top. These pancakes pair beautifully with crispy bacon or sausage links if you want a savory balance.
Serving these during a fall brunch is a guaranteed crowd favorite—friends always ask for the recipe. You can also add a dollop of whipped cream cheese or pumpkin whipped feta dip (if you love exploring something a bit different, check out my recipe here) for a spicy-sweet twist on traditional syrup toppings.
Leftovers? No problem! Gently reheat the homemade pumpkin flapjacks in a toaster oven or on a skillet and serve with yogurt and fresh berries for an easy weekday breakfast. For a festive vibe, sprinkle some toasted pepitas or a little extra cinnamon on top.
If you want to mix up your fall pancake ideas, try pairing these with Pumpkin Spice French Toast Casserole (another crowd pleaser) for a weekend brunch spread that’ll wow your guests.
Common Questions About This Recipe
Let’s chat about some common questions I get about making Pumpkin Spice Pancakes—it’s like hanging out in my kitchen together!
Can I prep this Pumpkin Spice Pancakes in advance?
Absolutely! You can mix the batter the night before and keep it covered in the fridge. Give it a gentle stir before cooking—it might thicken up a bit from the pumpkin, so a splash of milk can refresh it. Cook pancakes fresh in the morning for the best fluffiness.
What can I use instead of pumpkin puree?
If you don’t have pumpkin puree on hand, butternut squash puree or sweet potato puree can make great substitutes with slightly different but still delicious results. Just be sure it’s smooth and unseasoned.
Can I make these gluten-free?
Yes! I’ve swapped in my favorite gluten-free all-purpose flour blend with lovely results. You might need to add a teaspoon more baking powder for extra lift. Your Pumpkin Spice Pancakes will still have that tender crumb and warm flavor.
How do I scale this Pumpkin Spice Pancakes recipe up or down?
It’s super simple to double or halve the ingredients depending on your crowd. Just keep the ratios consistent and cook in batches. These pancakes freeze great too—store cooled, then pop into the toaster or microwave.
Any tips for flipping these Pumpkin Spice Pancakes without them falling apart?
Definitely use a wide, sturdy spatula and wait until you see bubbles all over the surface and edges are firm. This helps the pancakes hold together. Also, flip gently and confidently!
What if my Pumpkin Spice Pancakes turn out dense?
This often happens when over-mixing or using too much flour. Try mixing just until combined and double-check your baking powder and soda are fresh. Also, make sure you’re not pressing down on the batter while cooking.
Can I add mix-ins?
For sure! I love adding dark chocolate chips, chopped pecans, or dried cranberries. They bring extra texture and flavor surprises to your homemade pumpkin flapjacks.
If you love this easy pumpkin spice pancakes vibe, you might want to peek at some inspiring takes on Pumpkin Spice Pancakes from my foodie friends like Gemma Stafford’s fall breakfast pancakes or Amee’s protein-packed Pumpkin Pancakes. There’s even a fluffy, classic variation I adore over at The Comfort of Cooking that might inspire your next batch.
My Final Take
This Pumpkin Spice Pancakes recipe earned its spot on MilaBites because it hits that sweet spot between easy and adventurous, familiar but with a little twist. It’s a reliable recipe keeper in my kitchen for when I want a fall breakfast that feels special but isn’t a project. Every batch fills my home with cozy aromas and happy smiles.
My Top Pumpkin Spice Pancakes Tips:
- Use fresh spices for the brightest, truest flavor.
- Don’t over-mix your batter—lumps are your friend!
- Cook at medium heat to nail a golden, tender pancake every time.
I’ve tested variations sliding in chopped pecans, swapping coconut oil for butter, and even turning these into pumpkin chocolate chip pancakes (major crowd favorite!). Another fun twist? Stirring in a spoonful of Greek yogurt for extra tang and fluff.
The version that gets the most compliments is the classic mix with real maple syrup and cinnamon butter topping. It’s simple, keeps the star flavors front and center, and always disappears fast.
You’re warmly invited to experiment—try different milks, mix-ins, or toppings until you find your absolute favorite combo. What makes this Pumpkin Spice Pancakes recipe special to me is that with just a few everyday ingredients, you can make a breakfast that feels like a mini fall celebration.
Go ahead, whip up a batch today and savor that first warm bite full of pumpkin and spice magic. Your kitchen adventures just got a little cozier! And if you want to try other recipes that match this vibe, don’t miss the Pumpkin Spice French Toast Casserole or the Pumpkin Whipped Feta Dip on MilaBites. Happy cooking, friends!
Pumpkin Spice Pancakes
Fluffy pumpkin spice pancakes infused with warm autumn flavors, perfect for a cozy breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and all the spices.
- In another bowl, mix buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
- Flip pancakes and cook for another 2 minutes or until golden brown and cooked through.
- Serve warm with maple syrup, butter, or your favorite toppings.
Notes
For extra flavor, add chopped pecans or a dash of vanilla whipped cream on top before serving.