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pumpkin spice pancakes

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If you are craving pancakes you should give these Pumpkin Spice Pancakes a try!

pumpkin spice pancakes

I woke up on Sunday morning to a craving for pancakes. I could just taste and smell the pancake batter and the syrup. It’s very rare I wake up with cravings for breakfast so this was serious when I woke up with this specific craving! I told Jason that I wanted to make some but we didn’t have pancake batter. He offered to run to the store but I thought — “no, I have tons of flour. I’m sure there’s a simple pancake batter recipe out there that I can whip up.” Grabbed my iPhone from my nightstand and did a Google search. Sure enough, there was a basic pancake batter recipe with all the ingredients I have in my pantry (which is why you should always keep a stocked pantry!). I also then started to get a craving for pumpkin. I then remembered I had a lot of pumpkin pie spice left from the time I made my pumpkin whoopie pies. Badabing, badaboom = pumpkin spice pancakes were invented in my very own bed. Well, I’m sure there are similar things out there, but I’d like to think I made it up on my own :)

pumpkin spice pancakes

Let me tell you: they were just the right thing to hit the spot. You could taste the subtle hint of pumpkin spice and you could see the specks of it, as well. The pancake itself was fluffy and perfect. This makes a great Fall breakfast/brunch item to add to the menu! The batter is extremely easy to make, which now I don’t understand why I’ve been buying the boxed kind all these years. You can make a big batch of this (obviously I mean the dry mix) and keep it in a container for whenever you want to make pancakes! Since it’s a plain batter, you can easily add fruit or chocolate chips to them — virtually endless ways to make pancakes your way!

pumpkin spice pancakes

pumpkin spice pancakes

A huge stack of these pancakes would make any morning!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: Julie Chiou
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  • 1 ½ cups of flour
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 1 cup of milk (I like my batter thicker, if you like yours thinner, you can use more milk)
  • 1 egg
  • 1 teaspoon vanilla extract

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • 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 a tsp. or two of vegetable oil and spoon in your batter to as big or as little as you want your pancake to be.
  • 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 butter (optional).

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


Recipe Rating


Sunday 3rd of March 2013

I modified this to be gluten free since I have a what allergy and if was so good!