Pumpkin Spice Pancakes

There’s something magical about the scent of pumpkin spice wafting through your kitchen on a crisp fall morning. It’s cozy, it’s nostalgic, and it’s pure comfort in edible form. Whether you’re watching the leaves change, lighting a cinnamon candle, or cuddling up with a blanket, these Pumpkin Spice Pancakes are the perfect companion to make your morning feel like a hug from autumn itself.

They’re fluffy, rich in flavor, and perfectly spiced everything you want in a seasonal breakfast. The best part? They’re incredibly easy to make! With a few pantry staples, a can of pumpkin puree, and a dash of your favorite fall spices, you’ll have a stack of warm, golden-brown pancakes ready to serve in no time. Let’s dive in your kitchen is about to smell heavenly.

Recipe Description

These Pumpkin Spice Pancakes are soft, fluffy, and filled with cozy fall flavor. The pumpkin puree keeps them moist and tender, while a mix of cinnamon, nutmeg, ginger, and cloves gives them that classic pumpkin pie warmth. Topped with butter, maple syrup, or even a dollop of whipped cream, they’re the perfect breakfast or brunch to celebrate the season.

This recipe makes enough for a small family breakfast or a lazy weekend brunch with friends. And trust me even pumpkin skeptics will come back for seconds.

Recipe Details

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Yield: 10–12 medium pancakes (serves 4–5 people)

• Serving Size: 2–3 pancakes per person

• Calories: Approximately 230 per serving (without toppings)

Ingredients

You probably already have most of these ingredients on hand. Here’s what you’ll need:

Dry Ingredients:

• 1 ½ cups all-purpose flour

• 2 tablespoons brown sugar (light or dark works)

• 1 tablespoon white granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ⅛ teaspoon ground cloves (optional, but adds warmth)

Wet Ingredients:

• ¾ cup pumpkin puree (not pumpkin pie filling)

• 1 ¼ cups milk (whole, 2%, or your favorite non-dairy option)

• 1 large egg

• 2 tablespoons melted butter (plus more for greasing the pan)

• 1 teaspoon vanilla extract

Optional Toppings:

• Maple syrup (a must for that fall flavor)

• Whipped cream or a scoop of vanilla yogurt

• Toasted pecans or walnuts

• A sprinkle of cinnamon or nutmeg

• A drizzle of caramel sauce (for dessert-style pancakes)

Instructions

Get ready to whip up a batch of pancakes that’ll make your house smell like a fall bakery.

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• Flour

• Brown sugar

• White sugar

• Baking powder

• Baking soda

• Salt

• Cinnamon

• Nutmeg

• Ginger

• Cloves

This is where the magic of pumpkin spice begins that sweet and spicy aroma will already start to fill your kitchen.

Make sure everything is well combined before moving on to the wet ingredients.

Step 2: Combine the Wet Ingredients

In a separate medium bowl, whisk together:

• Pumpkin puree

• Milk

• Egg

• Melted butter

• Vanilla extract

Whisk until smooth and creamy. The mixture should be bright orange and slightly thick it’ll look a bit like pumpkin pie batter and smell like it too.

Step 3: Combine Wet and Dry Mixtures

Now comes the fun part bringing it all together.

Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or rubber spatula. Be careful not to overmix a few lumps are totally fine! Overmixing can make your pancakes dense rather than fluffy.

The batter should be slightly thick but still pourable. If it feels too thick, add a tablespoon or two of milk until it reaches your desired consistency.

Step 4: Preheat Your Griddle or Skillet

Place a non-stick griddle or large skillet over medium heat and let it warm up for about 2–3 minutes. Lightly grease it with a small amount of butter or oil (you can also use cooking spray).

To test if the surface is ready, sprinkle a few drops of water onto it if they sizzle and dance, you’re good to go.

Step 5: Cook the Pancakes

Using a ¼-cup measuring cup, pour the batter onto the hot griddle or skillet. You should hear a soft sizzle when the batter hits the pan that’s your sign that delicious things are happening.

Cook for about 2–3 minutes per side or until small bubbles form on the surface and the edges look set.

Flip carefully and cook for another 2 minutes on the other side until golden brown.

Repeat until all the batter is gone, adding a touch more butter or oil between batches if needed.

Step 6: Serve and Enjoy

Stack your warm pancakes high on a plate and get ready for the best part the toppings.

Top with a generous pat of butter, drizzle on that golden maple syrup, and if you’re feeling extra fancy, add a dollop of whipped cream and a sprinkle of cinnamon on top.

Serve immediately and watch as everyone around the table smiles after their first bite.

Notes and Tips

Here are a few helpful tips to make sure your pumpkin pancakes turn out perfect every time:

1. Use Real Pumpkin Puree:
   Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. Pie filling contains sugar and spices, which will throw off the balance of the recipe.

2. Don’t Overmix:
   Stir your batter until the ingredients are just combined. A few lumps are okay that’s what keeps pancakes tender and fluffy.

3. Keep Pancakes Warm:
   If you’re cooking a large batch, place finished pancakes on a baking sheet in a 200°F (93°C) oven to keep them warm until serving.

4. Adjust Thickness:
   If the batter is too thick, add a splash more milk. If it’s too thin, sprinkle in a tablespoon of flour at a time until you reach the right consistency.

5. Add Some Crunch:
   Stir in a handful of chopped pecans, walnuts, or chocolate chips for a fun twist.

6. Make It Dairy-Free:
   Substitute your favorite plant-based milk and vegan butter the pancakes will still turn out beautifully soft and flavorful.

Variations

1. Pumpkin Protein Pancakes

Add 1 scoop of vanilla protein powder to the dry ingredients and reduce the flour slightly (by about ¼ cup). This is a great option for a post-workout fall breakfast.

2. Gluten-Free Pumpkin Pancakes

Swap the all-purpose flour for your favorite gluten-free flour blend. Make sure it contains xanthan gum for the best texture.

3. Pumpkin Chocolate Chip Pancakes

Add ½ cup of mini chocolate chips to the batter for a sweet treat that tastes like dessert. It’s a hit with kids (and adults, too!).

4. Whole Wheat Pumpkin Pancakes

For a heartier, more wholesome version, replace half (or all) of the all-purpose flour with whole wheat flour.

5. Pumpkin Spice Waffles

Use the same batter but pour it into a preheated waffle maker instead you’ll have crisp, golden pumpkin waffles ready in minutes.

Serving Suggestions

Now that your kitchen smells like autumn heaven, it’s time to serve up your pancakes with some creative sides and toppings!

Here are a few delicious pairing ideas:

• Classic: Butter and pure maple syrup (always a winner).

• Wholesome: A spoonful of Greek yogurt, chopped nuts, and a drizzle of honey.

• Indulgent: Whipped cream, caramel drizzle, and crushed graham crackers pumpkin pie pancake style.

• Balanced Breakfast: Pair with scrambled eggs and turkey bacon for a protein-packed meal.

• Autumn Vibes: Enjoy with a hot mug of pumpkin spice latte, chai tea, or cinnamon coffee.

The Story Behind This Recipe

There’s something special about the first fall morning when you wake up to a cool breeze and reach for a sweater. For many of us, that’s the cue that pumpkin season has officially arrived and what better way to celebrate than with pancakes that capture the heart of autumn?

This recipe was born from that cozy moment wanting something that feels like fall, smells like a coffee shop, and tastes like comfort.

Pumpkin spice isn’t just a trend; it’s a feeling. It reminds us of togetherness, warmth, and gratitude. And when you make these pancakes, you’re not just cooking you’re creating memories.

Maybe you’ll make them on a Saturday morning with your family, with worship music playing in the background and laughter filling the kitchen. Maybe you’ll make them for yourself on a quiet morning, a stack of pancakes beside your Bible and coffee cup as you journal and reflect.

However you enjoy them, they’re a beautiful reminder of God’s simple blessings that joy can be found in the smallest things, like flipping pancakes on a chilly morning.

Storage and Reheating

If you somehow have leftovers which is rare because these disappear fast here’s how to store and reheat them:

• Refrigerate: Place cooled pancakes in an airtight container and refrigerate for up to 3 days.

• Freeze: Layer pancakes between parchment paper and freeze in a resealable bag for up to 2 months.

• Reheat: Warm in the toaster, microwave (20–30 seconds), or oven (350°F for 10 minutes). They’ll taste just as fresh as the first day!

Conclusion: A Taste Of Grace And Gratitude

There’s something deeply comforting about slowing down long enough to make breakfast from scratch. Pumpkin Spice Pancakes remind us that God’s goodness can be tasted not just seen or heard.

In every warm, fluffy bite, there’s a little piece of gratitude. Gratitude for the harvest season. Gratitude for home. Gratitude for a God who fills our lives and our plates with sweetness.

So the next time you need a reminder of simple joy, grab your whisk, open that can of pumpkin, and start mixing. You’ll find that these pancakes aren’t just food they’re a small act of worship, a celebration of the beautiful season God has created. Happy cooking, and may your mornings be full of grace, joy, and pumpkin spice.