Name: Pumpkin Pie Spice Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: Dry Ingredients:; 1½ cups all-purpose flour (190 g); 2 tablespoons brown sugar (25 g); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 teaspoons pumpkin pie spice (or substitute with 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp allspice); Wet Ingredients:; ¾ cup pumpkin purée (180 g); 1 cup buttermilk (240 ml) or milk with 1 tsp lemon juice; 2 large eggs; 2 tablespoons melted butter (30 g) or coconut oil; 1 teaspoon pure vanilla extract; Optional Add-ins:; ¼ cup chopped pecans or walnuts; ¼ cup mini chocolate chips; For Cooking and Serving:; Butter or oil for greasing the pan; Maple syrup, whipped cream, or powdered sugar

Nothing captures the warmth and comfort of fall quite like pumpkin spice. The cozy aroma of cinnamon, nutmeg, and ginger fills the kitchen as you whip up a stack of fluffy Pumpkin Pie Spice Pancakes. These pancakes combine the classic taste of pumpkin pie with the light, tender texture of traditional pancakes. The result is a breakfast that feels festive yet wholesome — perfect for chilly mornings, brunch gatherings, or anytime you crave a taste of autumn.

These pancakes are not only rich in flavor but also simple to make. The pumpkin purée adds moisture and natural sweetness, while the blend of spices creates depth and warmth. Whether topped with maple syrup, whipped cream, or toasted pecans, each bite feels like a cozy fall celebration on your plate.

Ingredients

To make perfectly spiced, fluffy pancakes, use the following measured ingredients. These proportions yield about 10 pancakes.

Dry Ingredients:

1½ cups all-purpose flour (190 g)
2 tablespoons brown sugar (25 g)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice (or substitute with 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp allspice)

Wet Ingredients:

¾ cup pumpkin purée (180 g)
1 cup buttermilk (240 ml) or milk with 1 tsp lemon juice
2 large eggs
2 tablespoons melted butter (30 g) or coconut oil
1 teaspoon pure vanilla extract

Optional Add-ins:

¼ cup chopped pecans or walnuts
¼ cup mini chocolate chips

For Cooking and Serving:

Butter or oil for greasing the pan
Maple syrup, whipped cream, or powdered sugar for serving

Instructions

Step 1: Prepare the Batter

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Ensure everything is evenly combined to avoid clumps later.

In a separate bowl, whisk the wet ingredients — pumpkin purée, buttermilk, eggs, melted butter, and vanilla extract. Whisk until smooth and uniform in color.

Slowly pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing will make the pancakes dense instead of fluffy. If the batter seems too thick, add a tablespoon or two of milk until it reaches a pourable consistency.

Step 2: Heat the Pan

Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil. To test the temperature, sprinkle a few drops of water on the pan — they should sizzle and evaporate almost immediately.

Step 3: Cook the Pancakes

Pour ¼ cup of batter per pancake onto the pan. Let it spread naturally into a circle. Cook for about 2 to 3 minutes, or until small bubbles form on the surface and the edges start to look set. Flip carefully with a spatula and cook another 1½ to 2 minutes on the other side until golden brown.

Adjust the heat if the pancakes brown too quickly — medium heat ensures even cooking without burning. Repeat with the remaining batter, greasing the pan as needed.

Step 4: Keep Warm

To serve all pancakes warm at once, place cooked pancakes on a baking sheet in an oven preheated to 95°C (200°F). Keep them loosely covered with foil to prevent drying out.

Conservation and Storage

Pumpkin pie spice pancakes store well, making them ideal for meal prep or quick weekday breakfasts.

Refrigerator: Store leftover pancakes in an airtight container for up to 4 days.
Freezer: Place pancakes in a single layer on a baking sheet and freeze for 1 hour. Once solid, transfer them to a freezer bag or container. They’ll keep for up to 2 months.
Reheating: Warm refrigerated pancakes in a toaster or microwave for 20–30 seconds. For frozen pancakes, reheat directly from frozen in the toaster or oven (175°C / 350°F) for 5–7 minutes.

Avoid stacking hot pancakes immediately, as the trapped steam can make them soggy. Let them cool slightly before storing.

Variations

This recipe offers plenty of room for creativity. Adjust it to fit your preferences or dietary needs.

Whole Wheat Pumpkin Pancakes: Replace half the all-purpose flour with whole wheat flour for a heartier texture and added fiber.
Gluten-Free Version: Use a 1:1 gluten-free flour blend. Ensure your baking powder is gluten-free as well.
Vegan Pancakes: Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use almond or oat milk instead of buttermilk. Replace butter with coconut oil.
Extra Protein: Add a scoop of vanilla protein powder or 2 tablespoons of Greek yogurt to the batter.
Spiced Apple Twist: Mix in ½ cup grated apple or a handful of chopped cooked apples for extra sweetness and moisture.
Chocolate Lovers’ Pancakes: Add chocolate chips to the batter and drizzle the finished pancakes with dark chocolate sauce.
Nutty Crunch: Stir in chopped pecans or walnuts for texture and a toasty flavor.

Tips for Perfecting Pumpkin Pie Spice Pancakes

Use Real Pumpkin: Opt for pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
Don’t Overmix: Stir the batter until just combined to keep pancakes soft and fluffy. Overmixing develops gluten, leading to tougher pancakes.
Control the Heat: Consistent medium heat is key. Too hot, and the outside burns before the inside cooks through. Too low, and the pancakes turn pale and dense.
Test the First Pancake: The first pancake often serves as a test for heat and batter consistency. Adjust as needed.
Grease Lightly: Use just enough butter or oil to prevent sticking — too much can fry the pancakes instead of browning them.
Rest the Batter: Let the batter rest for 5–10 minutes before cooking. This helps the flour hydrate and the leavening agents activate, resulting in fluffier pancakes.
Top Before Flipping: If adding chocolate chips or nuts, sprinkle them onto the batter after pouring it into the pan — this keeps them from sinking to the bottom.

Serving Suggestions

Pumpkin pie spice pancakes pair wonderfully with a wide range of toppings and sides.

Classic Style: Drizzle with warm maple syrup and top with a pat of butter for the traditional breakfast experience.
Decadent Option: Add whipped cream, a dusting of cinnamon, and a sprinkle of crushed graham crackers for pumpkin pie vibes.
Nutty Finish: Top with toasted pecans or walnuts and a drizzle of caramel sauce.
Healthy Touch: Serve with Greek yogurt, sliced bananas, or fresh berries for a balanced meal.
Holiday Flair: Add a scoop of vanilla ice cream and a drizzle of maple glaze for a festive dessert version.
Savory Pairing: Serve alongside turkey bacon or sausage for a sweet-salty combination.

For drinks, pair your pancakes with a pumpkin spice latte, chai tea, or even a cold glass of almond milk for a cozy finish.

Conclusion

These Pumpkin Pie Spice Pancakes bring the essence of autumn straight to your breakfast table. They combine the earthy sweetness of pumpkin, the aromatic depth of warm spices, and the light, fluffy texture of homemade pancakes. With their rich flavor and versatility, they’re equally perfect for a cozy family breakfast or a holiday brunch.

The beauty of this recipe lies in its simplicity — a few pantry staples transform into something seasonal and satisfying. You can adjust it to be healthier, heartier, or more indulgent, depending on your taste. Each stack delivers the nostalgic comfort of pumpkin pie with the simplicity of pancakes, making it a timeless fall favorite.

So, grab your whisk, warm up your skillet, and enjoy the taste of autumn in every fluffy, golden bite.

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Pumpkin Pie Spice Pancakes

Author: hafsahafsa
Total Time: 25 minutes
Yield: 10 pancakes (serves 4) 1x
Diet: Vegetarian

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Description

Fluffy, spiced, and full of fall flavor — these Pumpkin Pie Spice Pancakes bring the warmth of autumn straight to your breakfast table. Made with real pumpkin purée, aromatic spices, and a tender, melt-in-your-mouth texture, they’re the perfect balance of cozy and wholesome. Ideal for a quick morning treat, brunch, or even a festive holiday breakfast.

Ingredients

Scale

Dry Ingredients:

1½ cups all-purpose flour (190 g)

2 tablespoons brown sugar (25 g)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons pumpkin pie spice (or substitute with 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp allspice)

Wet Ingredients:

¾ cup pumpkin purée (180 g)

1 cup buttermilk (240 ml) or milk with 1 tsp lemon juice

2 large eggs

2 tablespoons melted butter (30 g) or coconut oil

1 teaspoon pure vanilla extract

Optional Add-ins:

¼ cup chopped pecans or walnuts

¼ cup mini chocolate chips

For Cooking and Serving:

Butter or oil for greasing the pan

Maple syrup, whipped cream, or powdered sugar

Instructions

Step 1: Prepare the Batter
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
In another bowl, whisk pumpkin purée, buttermilk, eggs, melted butter, and vanilla until smooth.
Pour wet ingredients into the dry mixture and stir gently until combined. Don’t overmix. If too thick, add a little more milk.

Step 2: Heat the Pan
Preheat a skillet or griddle over medium heat. Lightly grease with butter or oil. Test with a few drops of water — they should sizzle instantly.

Step 3: Cook the Pancakes
Pour ¼ cup of batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 1½–2 minutes until golden. Adjust heat as needed.

Step 4: Keep Warm
Place cooked pancakes on a baking sheet in a 95°C (200°F) oven to keep warm until serving.