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These easy pumpkin spice pancakes are the perfect treat for lazy fall mornings. Light, fluffy, and loaded with pumpkin spice, they’re absolutely irresistible and are sure to have the whole family begging for seconds and thirds.
As the season turns and colorful leaves tumble toward the increasingly chilly ground, it’s time to welcome the cozy flavors of fall into your kitchen. These pumpkin spice pancakes are the perfect place to start. Classic pancake batter enhanced with just the right amount of pumpkin spice cooks up into wonderfully fluffy pancakes that are sure to have everyone running from their cozy beds straight to the breakfast table within moments. Serve them with a pad of butter and a hearty dowsing of maple syrup and you might just hear your taste buds exclaiming with delight.
Forget the pancake mix. This recipe requires basic ingredients that you probably already have in your kitchen and the batter comes together in minutes. From scratch never tasted so good.
Why You’ll Love These Pumpkin Spice Pancakes
Need a reason to get out of bed and start making the pancakes? How about 5? Here are some of my favorite things about this fall-tastic recipe.
- Quick and easy. The recipe is easy to follow, requiring common pantry staples and just 30 minutes in the kitchen, making it accessible to busy chefs of all skill levels.
- Comforting. Sinking your teeth into a stack of these pancakes, full of nostalgic fall flavors, is almost as good as (if not better than) wrapping yourself in a warm, fluffy blanket and sitting by the fire. They really just evoke a sense of cozy comfort.
- So fluffy. These are some of the fluffiest pancakes I’ve ever had. They soak up warm, sweet maple syrup and rich butter like a sponge making every bite a piece of culinary heaven.
- Customizable. This batter is wonderfully simple and, as such, serves as a wonderful base for experimenting with mix-ins and toppings. Fold in some chocolate chips or chopped nuts or add a dollop of whipped cream to the top. Whatever makes you happy.
- A great make-ahead recipe. You can easily make a big batch of the dry mix for these pancakes and store it in an airtight container. When you’re ready, just whisk in the milk, eggs, and vanilla and you’ll be on your way to a fabulous breakfast. It’s just as easy as (and so much better than) using dry mix!
What You’ll Need
Here’s what you’ll need to make this pumpkin pancake recipe. You probably already have most (if not all) of it in your pantry already. Don’t forget to scroll to the recipe card below for exact measurements.
- All-purpose flour – Feel free to use your favorite 1:1 gluten-free flour instead.
- Sugar – I used granulated sugar but you could incorporate some brown sugar as well to add a little depth to the flavor of the pancakes.
- Baking powder
- Baking soda
- Salt
- Pumpkin pie spice
- Milk – I used whole milk but 2% or an unsweetened dairy-free milk alternative would work as well.
- Egg
- Vanilla extract
How to Make Pumpkin Spice Pancakes
These pumpkin pancakes come together in just 30 minutes and are perfect for any skill level. Here’s a quick look at how to make them. Be sure to scroll to the recipe card below for more thorough instructions.
- Combine the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice.
- Add the wet ingredients. Make a well in the middle of the dry ingredients. Add the milk, egg, and vanilla extract. Mix to combine.
- Cook. Heat some vegetable oil in a medium pan over medium-high heat and spoon a pancake-sized portion of batter into the pan. Once bubbles start forming on top, use a spatula to flip the pancake. Cook for another few seconds and then transfer to a warm plate. Repeat until all your batter is used.
Tips for Success
Give these pumpkin spice pancakes the TLC they deserve and read through these simple tips and tricks before launching headfirst into the recipe. You won’t be sorry.
- Measure carefully. Especially the flour and leavening agents. Too much flour will make your pancakes tough and dense and improper amounts of baking powder and/or soda can cause your pancakes to fall flat. So measure your leavening agents carefully and use the spoon and level method for the flour (spoon it into the measuring cup and level it off with a butter knife).
- Don’t over-mix. Mix the batter just until everything is combined. No more. Over-mixing can cause the glutens in the flour to overdevelop, ending you with tough, rubbery pancakes.
- Get the consistency right. I like my pancake batter thick but, if you want it thinner, you can totally add more milk. If you want it thicker, add more flour. In either case, do so 1 tablespoon at a time, mixing between each addition.
- Rest the batter. Allow the batter to rest for a few minutes after mixing. This allows the liquid ingredients to saturate the flour, ending you with lighter, fluffier pancakes.
- Go non-stick. A non-stick skillet or griddle will make flipping the pancakes a breeze and help prevent sticking.
- Look for bubbles. One classic pancake mistake is flipping your cakes too early or too late. Luckily, there’s a telltale way to know when they are ready to go. Bubbles. Once bubbles start to form all over the batter side of your cake, it’s time to flip.
What to Serve with this Pumpkin Pancake Recipe
Whether you’re a classic maple syrup and butter person or a whipped cream fanatic, don’t be afraid to doctor these pancakes up exactly how you like them. Here are some of my favorite ways to do it.
- Classic. Maple syrup and butter and pumpkin spice pancakes go together like peas in a pod. Add a pad of butter to the top of you’re stack (I like salted butter), dowse it in warm maple syrup, and you’ll be in pancake heaven.
- Sauce. If maple syrup isn’t quite sweet enough for you, try drizzling some of my Instant Pot Dulce de Leche or this Homemade Salted Caramel Sauce over a stack of these delicious breakfast goodies.
- Whipped cream. Whether it’s a special occasion or just a whipped cream kind of day, enhance these pancakes with a dollop of your favorite store-bought version or try your hand at the honey cream from this Boozy Peaches and Honey Cream Shortcakes recipe.
- Fruit. Fresh berries and/or bananas add a wonderful burst of freshness to these warm, spiced pancakes. You could even whip up a quick berry compote.
- Toasted nuts. Whether they’re folded into the batter or scattered on top, toasted pecans or walnuts would be a great call.
- A warming beverage. I love sipping on a Honey Cream Latte or one of these festive Spicy Gingerbread Latte while I munch away at these fluffy pancakes.
- Other breakfast goodies. Make it brunch by serving pumpkin pancakes with bacon, eggs (I love these Instant Pot Egg White Egg Bites), and/or sausage. You could also try my Stuffed Breakfast Peppers, Egg White Breakfast Casserole, or this hearty Skillet English Breakfast.
How to Store & Reheat Leftovers
- Refrigerator. Once the pancakes have cooled completely, store them in an airtight container (with parchment paper separating any layers) in the fridge for up to 4 days.
- Freezer. Allow the pancakes to cool completely before arranging them in a single layer on a baking sheet. Pop the pancakes in the freezer for a couple of hours to firm up before transferring them to a Ziplock bag or a freezer-safe airtight container. Store them in the freezer for up to 3 months. Allow the pancakes to thaw in the fridge before reheating,
- To reheat. When you’re ready for a delicious fall breakfast, pop a pancake or three in the microwave for 20-30 seconds or until heated through. Alternatively, warm them in the toaster oven for a couple of minutes.
More Pancake Recipes To Try
Pancakes are arguably my favorite way to do breakfast. These pumpkin pancakes are perfect for fall but don’t forget to check out these other awesome recipes to keep yourself in pancakes all year round.
- Lemon Ricotta Pancakes
- Gingerbread Pancakes
- Dark Chocolate Cherry Sheet Pancakes
- Blueberry Pancakes
- Sheet Pan Fruity Pancakes
- Paleo Cashew Butter Pancakes for Two (Gluten-Free)
Pumpkin Spice Pancakes
Ingredients
- 1 ½ cups (188 g) flour
- 2 tablespoons (2 tablespoon) sugar
- 2 teaspoons (2 teaspoon) baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons (2 teaspoon) pumpkin pie spice
- 1 cup (237 ml) milk, (I like my batter thicker, if you like yours thinner, you can use more milk)
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine all your dry ingredients.
- Make a well in the middle of the dry ingredients and add your milk. If you find your batter too runny, you can add more flour, but do this a tbsp. at a time in case you add too much. If your batter is too thick, add a splash of milk until it’s a consistency you like.
- Now add in the egg and vanilla extract. Mix until well combined.
- In a medium skillet, on medium-high heat, add vegetable oil and spoon in your batter to as big or as little as you want your pancake to be. I typically use a ⅓ or ½ cup measuring cup.
- Once bubbles start forming on the top, it’s time to flip the pancake.
- Repeat until all your batter is used.
- Serve with whatever syrup or fruit you like and top with a pad of butter (optional).
I modified this to be gluten free since I have a what allergy and if was so good!