Pumpkin Spice Pancakes are a cozy morning treat that fills your kitchen with the warm smells of pumpkin, cinnamon, nutmeg, and a touch of ginger. These fluffy pancakes have a gentle pumpkin flavor that pairs perfectly with a drizzle of maple syrup or a pat of butter on top. The soft texture and sweet spice mix make every bite feel like a hug in pancake form.
I love making these on a chilly weekend morning when there’s time to sit down and enjoy breakfast properly. Mixing in real pumpkin puree gives the pancakes a lovely moisture and a natural sweetness, and I like to sprinkle a little extra cinnamon on the batter before cooking. It’s such an easy way to bring fall vibes to your breakfast table any time of the year!
For a fun twist, I sometimes add chopped pecans or even a handful of chocolate chips for a little surprise in every bite. They’re also fantastic topped with whipped cream or a spoonful of apple butter if you want to mix things up. No matter how you serve them, pumpkin spice pancakes are a perfect, comforting start to any day.
Key Ingredients & Substitutions
Pumpkin Puree: This gives your pancakes that soft texture and natural sweetness. Canned pumpkin works well, but homemade pumpkin puree is a great fresh option. You can also use sweet potato puree if you want a twist.
Buttermilk: Buttermilk keeps the pancakes fluffy and tender. If you don’t have it, make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 1/4 cups of regular milk. Let it sit for 5 minutes before using.
Warm Spices: Cinnamon, nutmeg, ginger, and cloves create the pumpkin spice mix. If you don’t have all, just use cinnamon and nutmeg — they carry the key flavors. Feel free to adjust the spice amounts to match your taste.
Melted Butter: Adds richness and prevents the batter from sticking. For a dairy-free option, use melted coconut oil or a neutral oil like vegetable oil.
How Do You Make Fluffy Pancakes Without Overmixing the Batter?
The trick is to mix the wet and dry ingredients just until combined. It’s okay if the batter is a bit lumpy—this keeps the pancakes light and fluffy.
- Whisk dry ingredients well so they’re evenly combined before adding wet ingredients.
- Gently fold the wet into the dry using a spatula or spoon. Avoid vigorous stirring.
- Stop mixing as soon as you see no dry flour patches.
Overmixing develops gluten, making the pancakes tough instead of tender. Following this method helps you get pancakes that are fluffy and soft every time.
Equipment You’ll Need
- Nonstick skillet or griddle – heats evenly so pancakes cook without sticking or burning.
- Mixing bowls – one large for dry ingredients and one medium for wet keeps things easy to combine.
- Whisk – great for mixing dry ingredients smoothly and blending wet ones without lumps.
- Measuring cups and spoons – accuracy helps your batter come out just right every time.
- Spatula – flexible for flipping pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for a nice crunch and a nutty contrast to the soft pancakes.
- Mix in mini chocolate chips for a sweet surprise that pairs well with pumpkin and spices.
- Swap pumpkin puree with canned sweet potato puree for a slightly different but tasty fall flavor.
- Stir in a teaspoon of espresso powder to deepen the flavors and add a subtle coffee note.
Pumpkin Spice Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 tablespoons melted butter, plus more for cooking
- 1 teaspoon vanilla extract
To Serve:
- Maple syrup
- Whipped cream or butter (optional)
- Ground cinnamon or pumpkin spice for dusting (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and 10-15 minutes to cook the pancakes. So in about 20-25 minutes, you’ll be ready to enjoy a warm stack of pumpkin spice pancakes.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until everything is evenly combined.
2. Combine the Wet Ingredients:
In a separate medium bowl, stir together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until the mixture is smooth and well blended.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients. Gently stir them until just combined—don’t worry if the batter looks a little lumpy, as overmixing can make the pancakes tough.
4. Cook the Pancakes:
Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter. Using a 1/4 cup measure, pour the batter onto the skillet to form each pancake. Cook until small bubbles start to form on the surface and the edges look set (about 2-3 minutes). Flip carefully and cook another 2 minutes or until golden brown throughout.
5. Serve Your Pancakes:
Transfer the cooked pancakes to a warm plate and keep them warm while you cook the rest. When ready to serve, stack the pancakes, add a dollop of whipped cream or butter if you like, sprinkle with cinnamon or pumpkin spice, and drizzle with warm maple syrup.
If you love these fluffy pumpkin pancakes, try my cozy Pumpkin Chocolate Chip Bread, the ultra-moist Easy Pumpkin Bread with Cream Cheese Swirl, bakery-style Pumpkin Chocolate Chip Muffins, and tender Gluten-Free Pumpkin Muffins.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure it’s fully thawed and well stirred before measuring. This helps keep the batter smooth and ensures even flavor.
Can I Substitute Buttermilk?
Absolutely! To make a simple buttermilk substitute, add 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes, then use as directed.
How Do I Store Leftover Pancakes?
Store any extra pancakes in an airtight container or zip-top bag in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a little butter or syrup to keep them moist.
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Definitely! Fold in chopped pecans, walnuts, or chocolate chips into the batter before cooking for added texture and flavor.