I still remember the first time I made Pumpkin Spice Pancakes. It was early fall, and the crisp air outside had me craving something cozy, something that felt like a warm hug for breakfast. I spotted a bunch of pumpkins at the market and thought, why not try my hand at homemade pumpkin pancakes? Little did I know this Pumpkin Spice Pancakes recipe would quickly become my go-to comfort breakfast anytime the leaves started turning.
What makes Pumpkin Spice Pancakes so special to me is the blend of cozy fall spices paired with the natural sweetness from the pumpkin. It’s like biting into autumn itself. The cinnamon, nutmeg, and cloves float up in the steam as you cook, transforming your kitchen into a cozy café experience. And honestly, nothing perks me up on a weekend morning like stacking these fluffy beauties high on a plate.
This recipe fits right into my everyday foodie life because it’s simple, approachable, and so rewarding. You don’t need a pantry full of fancy ingredients—if you have a can of pumpkin, some spices, and pancake basics, you’re already halfway there. Plus, the best part? Sharing these fall pancakes with friends and family. Every bite sparks compliments, and I love that warm, satisfied feeling that cooking something so homey brings.
If you’re hunting for pumpkin spice breakfast ideas that put a smile on your face (and maybe your loved ones too), this is it. The pumpkin cinnamon pancakes have just enough spice to be intriguing, without overwhelming anyone’s taste buds. Trust me, these aren’t just pancakes—they’re little rounds of fall magic.
So, fellow foodies, get ready to add this Pumpkin Spice Pancakes recipe to your rotation. Whether you want to surprise your family on a chilly morning or just treat yourself, it’s a winner every time. Let’s make your kitchen smell like autumn and stack up some happiness—your new favorite homemade pumpkin pancakes await!
What You’ll Need:
This Pumpkin Spice Pancakes keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what I use every time to make these cozy fall pancakes:
- 1 ½ cups all-purpose flour (Out of flour? Whole wheat works great for a nuttier twist.)
- 2 tablespoons brown sugar (You can swap with maple syrup if you want to dial up the fall vibes.)
- 2 teaspoons baking powder (Found easily in any grocery aisle.)
- 1 teaspoon ground cinnamon (The star of the show in this pumpkin spice pancakes.)
- ½ teaspoon ground nutmeg (Optional but highly recommended!)
- ¼ teaspoon ground cloves (A little goes a long way.)
- ¼ teaspoon salt
- 1 cup canned pumpkin puree (Yes, the pumpkin you find at every grocery store this season.)
- 1 cup milk (Dairy or any plant-based milk works well— I use almond milk sometimes.)
- 2 large eggs
- 2 tablespoons melted butter (Or coconut oil for a dairy-free version.)
- 1 teaspoon vanilla extract
Budget-wise, this Pumpkin Spice Pancakes recipe is kind to your wallet because most of these ingredients are pantry staples you probably already have. That canned pumpkin often can turn from dessert to breakfast, so it’s a double win.
Quick kitchen nugget: I always add a little extra cinnamon on top of the batter before flipping for that extra cozy zing.
Leftover tip? Store them in an airtight container in the fridge for up to 3 days or freeze them individually with parchment paper in between. Reheat in a toaster or skillet for a quick pumpkin spice breakfast fix anytime.
Let’s Cook This Together:
Alright friends, let’s get cooking these Pumpkin Spice Pancakes side-by-side. Start to finish, this recipe comes together in about 30 minutes. Perfect for a weekend morning when you want something special but also easy.
- Mix your dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt. This is where your pumpkin spice pancakes start gaining all their cozy flavors.
- Combine wet ingredients: In another bowl, beat the eggs, then stir in the pumpkin puree, milk, melted butter, and vanilla extract. The mixture will be rich and creamy, smelling like all things fall already.
- Bring it together: Pour the wet ingredients into the dry, gently folding them just until combined. Don’t overmix— a few lumps are okay. Your pumpkin spice pancakes batter is ready.
- Heat the pan: Warm a non-stick skillet or griddle over medium heat, brushing lightly with butter or oil. The key here is moderate heat so the pancakes cook through without burning.
- Cook your pancakes: Using a ¼ cup measure, scoop batter onto the pan. Let each pancake cook for about 3-4 minutes on the first side until bubbles form on top and edges look slightly set.
- Flip carefully: Gently flip and cook the other side for 2-3 minutes until golden and cooked through. Your kitchen is about to smell incredible when this Pumpkin Spice Pancakes is ready!
- Keep warm: Place finished pancakes on a warm plate and cover loosely with foil. Repeat the cooking process until all batter is used.
A little pro tip? If your pumpkin spice pancakes look thicker or denser than usual, that’s totally fine! It just means they’re packed with pumpkin goodness. Thinner pancakes can happen, too, just adjust your batter thickness slightly next time by reducing milk.
While your Pumpkin Spice Pancakes is doing its thing, pour yourself a cup of coffee or tea and savor the kitchen smells. This recipe is great for doubling if you’re serving a crowd—just keep the batter refrigerated briefly.
If you want to see another angle on homemade pumpkin pancakes, check out this Perfect Pumpkin Pancakes – The Salty Marshmallow or Pumpkin Pancakes (Thick & Flavorful!) – Sally’s Baking version for thick and flavorful fall pancakes. Both are fantastic and worth bookmarking!
How to Serve & Savor It:
This Pumpkin Spice Pancakes truly shines when you serve it with a drizzle of pure maple syrup and a dollop of whipped cream or Greek yogurt to balance the spices. I also love sprinkling on some toasted pecans or walnuts for crunch.
My absolute favorite way to enjoy this Pumpkin Spice Pancakes is on a lazy weekend morning or when we’re having a few friends over. Pair it with crispy turkey bacon or savory breakfast sausage to create that sweet-and-salty magic.
For sides, roasted apples or sautéed cinnamon-spiced pears are an easy but impressive pumpkin spice breakfast idea. They complement the pancakes without stealing the show.
Presentation tip: stack your pumpkin cinnamon pancakes high, then dust them lightly with powdered sugar or cinnamon. Add a small sprig of fresh rosemary or thyme for a subtle herbal drizzle.
Leftover pancakes deserve love too! Turn them into a breakfast sandwich with cream cheese and apple butter or fold them gently and warm as pumpkin pancake quesadillas with melted cheese.
Seasonal twist I’ve tried: swirl some cream cheese batter into the pancakes before cooking for a creamy surprise. Let me tell you, it was a total crowd-pleaser!
Your friends and family will ask for this pumpkin spice pancakes again and again—mine sure do.
Your Questions, Answered:
Let’s chat through some of the questions I get about making these Pumpkin Spice Pancakes:
Can I prep parts of this Pumpkin Spice Pancakes ahead?
Totally! You can mix the dry ingredients the night before and store in an airtight container. Even better, prep the wet mixture and combine everything just before cooking. Batter doesn’t keep well for more than a day though, so cook fresh if you can.
What’s a good swap for pumpkin puree?
If you’re out of canned pumpkin, try sweet potato puree or mashed banana for a similar texture and natural sweetness.
How can I make this Pumpkin Spice Pancakes for more or fewer people?
This recipe scales up well. Just multiply all ingredients by the number of servings needed. For fewer servings, halve the recipe. Easy!
Can I freeze these pancakes?
Yes! Flash freeze individual pancakes on a baking sheet, then store in a freezer bag. Reheat in the toaster or skillet for an easy grab-and-go pumpkin spice breakfast.
Are there ways to make them vegan?
Try swapping eggs for a flax egg (1 tbsp flaxseed meal + 3 tbsp water), use plant-based milk, and coconut oil instead of butter.
How do I keep my Pumpkin Spice Pancakes fluffy?
Gentle folding of wet and dry ingredients keeps gluten from developing too much. Also, don’t press down on pancakes while cooking.
What’s the best topping besides syrup?
I’m a fan of spiced pecan butter or honey-cinnamon drizzle. For more ideas, you might enjoy this Simply Pumpkin Pancakes Recipe on Allrecipes with some fun topping combos.
If you want to see more pumpkin pancake inspiration and kitchen tips, head over to YourEverydayFoodie’s pumpkin fluff dessert for fall, too. It’s the perfect partner to these pancakes on a weekend brunch table!
Final Foodie Thoughts:
This Pumpkin Spice Pancakes has a special spot in my foodie heart because it combines everything I love about cooking—simple ingredients, cozy flavors, and the joy of sharing a meal that feels like a little homemade celebration.
My Top Pumpkin Spice Pancakes Tips:
1. Don’t overmix the batter—lumps are okay!
2. Use medium heat to get golden, cooked-through pancakes.
3. Store leftovers properly to enjoy again later without drying out.
Three tasty variations I’ve loved are adding chocolate chips, swirling in cream cheese, or topping with candied ginger for a spicy twist.
The classic pumpkin cinnamon pancakes version gets requested the most in my kitchen, and I understand why—it’s the perfect fall breakfast comfort food.
I encourage you to make this Pumpkin Spice Pancakes your own. Play with spices, toppings, and sides that excite your taste buds. Cooking is about discovery and fun, after all. I hope you love the warm cinnamon scent filling your kitchen and the smiles at your breakfast table.
Ready to make your kitchen smell like fall? Let’s whip up these Pumpkin Spice Pancakes and celebrate every bite! For more everyday foodie inspiration, check out this Perfect Pumpkin Pancakes post from The Salty Marshmallow or Sally’s Baking thick and flavorful pumpkin pancakes recipe.
Pumpkin Spice Pancakes
Fluffy pumpkin spice pancakes infused with warm autumn flavors, perfect for a cozy breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, combine the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook an additional 2 minutes or until golden brown and cooked through.
- Serve warm with maple syrup, butter, or your favorite toppings.
Notes
For extra fluffiness, separate the egg and beat the egg white until stiff peaks form, then fold it gently into the batter.