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
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.
Notes
Use pure pumpkin purée, not pumpkin pie filling.
Let the batter rest for 5–10 minutes before cooking for fluffier pancakes.
Lightly grease the pan; too much oil can make them greasy.
Freeze leftovers between parchment sheets for easy reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Pan-fried / Griddle
- Cuisine: American
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 230 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: Pumpkin Pie Spice Pancakes, Fall Breakfast, Fluffy Pancakes, Pumpkin Recipe, Easy Brunch Idea