Fluffy Pumpkin Spice Pancakes
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Fluffy pumpkin spice pancakes made with real pumpkin, and warm pumpkin spices – these pretty pancakes are perfect for your Fall breakfast and taste amazing with just a little butter and syrup.
For something a little different, try my baked pumpkin oatmeal (make ahead)! You’ll also like my Pumpkin Protein Smoothies, and my Pumpkin Cream Cheese Schmear too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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It’s pumpkin season, folks.
Autumn arrives, and suddenly, the world transforms into a pumpkin spice haven and I am HERE for it. From lattes to candles, the world goes nuts over this flavor! Here’s the real treat, though – Pumpkin Spice Pancakes. They really are the ultimate breakfast for chilly Fall mornings.
After brutal summers in Arizona, the promise of Fall is a much welcome relief. Even if actual Fall weather for us isn’t for at least a month or more!
Around here it’s like Bubba in Forrest Gump – except instead of shrimp, it’s all the pumpkin recipes. Try pumpkin pancakes, pumpkin waffles, pumpkin muffins, pumpkin bread, pumpkin pie, pumpkin lattes Not that I usually bend to trends or seasonal ideals, but who doesn’t love pumpkin spice?
This is a simple recipe that I keep making, over and over (originally published in 2015) – and now I’m sharing with you.
Why you’ll love this recipe:
- Simple ingredients, that you likely already have on hand.
- Fluffy Texture. Thanks to the moisture from the pumpkin puree, these pancakes tend to be softer and fluffier than your average pancake.
- Versatile. The rich taste of pumpkin spice complements your favorite toppings. Whether you’re drizzling them with maple syrup, whipped cream, berries, or sprinkling with chopped pecans, there’s a world of flavors to explore.
- No Fancy Equipment. A simple mixing bowl, a whisk, and a skillet or griddle are all you need. No stand mixers, no special molds, just basic kitchen tools
Frequently Asked Questions
Pumpkin spice typically consists of a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. Check out my recipe for Pumpkin Pie Spice.
While you can make the batter ahead, the baking powder might lose its potency over time. It’s best to mix dry and wet ingredients separately and combine just before cooking.
Pumpkin spice pancakes can be a healthier breakfast option due to the addition of pumpkin (rich in vitamins) and spices. However, moderation is key, especially with toppings.
Yes! Allow them to cool completely, place a piece of parchment paper between each pancake to prevent sticking, and store them in a freezer-safe bag.
Your griddle or pan might be too hot, causing the outside to cook faster than the inside. Lower the heat and ensure you’re not making the pancakes too thick.
Kylee’s Notes
- Don’t overmix the batter – a little lumpy is JUST FINE.
- Use canned pumpkin puree, not pumpkin pie mix (different things, I promise)
- Add some mini chocolate chips to the batter.
- Use brown sugar in place of the white sugar. Trust me.
- If you’re making a big batch of pancakes for a crowd, put the cooked pancakes on a baking sheet, and keep in the oven on the warm setting if you have one.
What to do with leftover pancakes
1. Let Them Cool:
Before storing, spread the pancakes out on a cooling rack in a single layer to let them come to room temperature. This prevents steam from getting trapped in the storage container, which can make them soggy.
2. Choose the Right Container:
You can use resealable plastic bags, an airtight container, or wrap them in aluminum foil. Make sure whatever you choose is suitable for the freezer if you plan to store them for more than a few days.
3. Stack with Parchment:
If you’re stacking pancakes, place a piece of parchment paper or wax paper between each one. This will make it easier to take them out individually without them sticking together.
Freezing instructions
Allow them to cool completely, place a piece of parchment paper between each pancake to prevent sticking, and store them in a freezer-safe bag.
Reheating instructions
When you’re ready to enjoy your pancakes again:
- From the Fridge: You can microwave them for about 20 seconds per pancake or warm them on a skillet over low heat.
- From the Freezer: It’s best to thaw them in the refrigerator overnight or use the defrost setting on your microwave. Once thawed, follow the same reheating steps as you would for refrigerated pancakes.
And there you have it! A plate of warm, fluffy pancakes is never too far away when you store them right. Whether it’s a speedy weekday breakfast or a leisurely treat, your pre-made pancakes will come to the rescue.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Flour. I use regular, all purpose flour in my pancakes. You can do a half and half mixture using half whole wheat flour if you prefer, but it will make a denser pancake and take slightly longer to cook. I have not tried this recipe with almond flour.
- Sugar. I use white sugar most often, but brown sugar is a great substitute.
- Baking Powder. This will make them rise in the skillet.
- Spices. Cinnamon, Ground Ginger, Nutmeg, Cloves, salt. Or you can use 1.5 teaspoons of Pumpkin Pie Spice. Grab it at the store premixed, or make your own like I do.
- Milk. Whatever milk you have on hand. I use whole milk, 2% milk, almond milk or oat milk. Whatever is easiest to grab.
- Canned Pumpkin. This is pumpkin purée, not pie filling (trust me, they’re different). If you have extra pumpkin, make a double batch of these and freeze, or use in my pumpkin oatmeal, or pumpkin smoothie.
- Butter. I use salted. You don’t have to.
- Egg. Beat this up a little.
Recommended Equipment/Tools
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- Can opener
- Measuring cups and spoons
- Mixing bowls. You’ll need a large bowl for the wet ingredients, and a medium bowl for the wet ingredients.
- Whisk. You’ll use this to blend the dry and the wet ingredients separately.
- Skillet. You can use a non stick pan, cast iron skillet or hot griddle.
- Spatula for flipping
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the batter
Whisk dry ingredients (flour, sugar, spices and salt) in a large bowl.
In a separate bowl whisk together the milk, pumpkin, melted butter and egg.
Fold the wet ingredients (pumpkin mixture) into the dry ingredients (flour mixture) until just combined, don’t overmix.
Cook the pancakes
Melt a little butter, vegetable oil or coconut oil in a skillet or griddle over medium heat. You can use cooking spray or butter, whichever you prefer.
Pour 1/4 cup batter for each pancake. Go bigger if you wish, but know it will take longer. Cook pancakes about 3 minutes per side until golden brown and cooked through.
Serve with extra butter and maple syrup.
More delicious breakfast recipes:
- Lemon Ricotta Pancakes. Tart-but-sweet, with fresh lemon juice and zest and ricotta to create a gorgeous, fluffy result!
- Bacon Sausage Breakfast Sliders. Breakfast YOUR way with bacon, sausage, egg and cheese in a soft bun, brushed with garlic-butter… yes please!
- How to make French Toast. A super easy recipe for French Toast that can be adapted to your tastes. Delicious and always a family favorite! Make this for the family today!
- Cinnamon Rolls. Warm, gooey, soft homemade cinnamon rolls with a sweet and creamy frosting that melts deliciously into them… oh my.
- Chocolate Chip Pancakes. A childhood favorite and a sure-fire way to get your family excited to eat breakfast, these Chocolate Chip Pancakes fit the bill!
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Light and Fluffy Pumpkin Spice Pancakes
Ingredients
Dry
- 1 1/4 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- pinch ground cloves
- 1/2 teaspoon salt
Instructions
Make the batter
- Whisk dry ingredients (1 1/4 cups all-purpose flour, 2 tablespoons white sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 2 teaspoon baking powder, 1/2 teaspoon salt, and pinch ground cloves) in a bowl.
- In a separate bowl whisk together 1 cup milk, 1/2 cup canned pumpkin, 2 tablespoons butter (melted), and 1 egg.
- Fold the wet into dry ingredients until just combined, don't overmix.
Cook the pancakes
- Melt a little butter in a skillet over medium heat.
- Pour 1/4 cup batter for each pancake. Go bigger if you wish, but know it will take longer.
- Cook pancakes about 3 minutes per side.
- Devour.
Notes
- Don’t overmix the batter – a little lumpy is JUST FINE.
- Use canned pumpkin puree, not pumpkin pie mix (different things, I promise)
- Use brown sugar in place of the white sugar. Trust me.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I made these and they are phone gallery worthy.
Thank you!
thank you for commenting! I love that you loved them!
I used apple pie spice in place of the other spices as that’s what I had on hand, and man are these going to be a staple in our home. So good!
I’m a huge fan of using whatever you have on hand 🙂
Terrific recipe, very tasty!
Best pancakes I have ever made!