These Pumpkin Spice Pancakes are fluffy, moist, loaded with real pumpkin, and flavored with cozy pumpkin pie spices. Serve with maple syrup and melted butter for the perfect fall breakfast.
They are so simple to make and the batter can even be prepped the day before. If you’re looking for more pumpkin flavored breakfast recipes, you can also try our Pumpkin Waffles, Pumpkin Cinnamon Rolls, or this Pumpkin French Toast.
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Perfect Pumpkin Pancakes Recipe
I have never quite understood pancake mix because making pancakes from scratch is honestly so simple. You combine your dry ingredients, whisk together you wet ingredients, and just barely combine them together—that’s it!
Just like our regular buttermilk pancakes, these pumpkin spice pancakes are super fluffy and tender. Thanks to the pumpkin puree, they are also incredibly moist. The pumpkin pie spice adds an extra layer of cozy flavor. You can serve with your basic butter and maple syrup. Or, choose from one of our homemade syrups like our Buttermilk Syrup, Apple Cider Syrup, or even this Pumpkin Spice Syrup.
Key Ingredients
- Flour - all-purpose flour is my go-to flour for making pancakes. You can also try substituting half whole wheat flour.
- Baking Powder & Baking Soda - these help the batter rise, and keep the pancakes nice and fluffy.
- Eggs - any kind of large egg will work great. The eggs help bind the batter together as it cooks and keeps the pancakes tender.
- Buttermilk - this adds a characteristic tangy flavor and helps the baking powder activate keeping the pancakes extra fluffy. If you are out of buttermilk, try using 1 part Greek yogurt to 2 parts whole milk instead.
- Butter - this should be melted and cooled before adding to the batter.
- Pumpkin Spice - this blend of cinnamon, ginger, cloves, and nutmeg, is a great way to bring out the best in pumpkin. It adds so much depth of flavor and tastes amazing in these pancakes.
- Pumpkin Puree - be sure to use pure pumpkin puree and not pumpkin pie filling. The only ingredient listed should be pumpkin!
How to Make Pumpkin Pancakes
- Mix the dry ingredients. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt and whisk well.
- Mix the wet ingredients. In a large measuring cup, combine the pumpkin puree, eggs, buttermilk, melted butter, and vanilla extract and whisk to break up the eggs.
- Combine the pancake batter. Add the wet ingredients to the dry ingredients and gently fold them together—the mixture should still be a little lumpy.
- Cook the pancakes. Heat a pan or nonstick griddle over medium heat, then add about 1 tablespoon of butter to grease the pan. For each pancake, pour about ? cup batter onto the hot griddle and let it spread out into a 4" round pancake. (Depending on the size of your pan, you may be able to cook up to 3 at a time.) Allow the pancakes to cook until you notice bubbles forming on the surface and the edges are beginning to look cooked, or about 2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through, or about 1 minute more. Repeat this process with remaining batter.
- Serve. Serve pancakes with butter, syrup, or your favorite toppings. Enjoy!
Frequently Asked Questions
Pumpkin pie spice is typically made from an assortment of 4-5 baking spices, including cinnamon, cloves, nutmeg, and allspice. This same blend of spices is what is often used in pumpkin pie filling, thus the name. It can be used anywhere you use pumpkin, from coffee drinks to pies to pancakes!
Yes! This is one of my favorite tricks. You can make pancake batter and store it in the fridge overnight so that the next day, all you need to do is preheat your griddle and cook.
You can microwave leftover pancakes. Or, place in a baking dish, cover with foil, and reheat in the oven until warmed through.
Storing and Make-Ahead Instructions
- Refrigerator: leftover pancakes can be stored in an airtight container in the fridge for up to 2 days.
- Freezer: you can freeze completely cooled pancakes in freezer bags for up to 2 months. It’s a good idea to place a small square of parchment paper between each so that they don’t stick.
- To reheat: to reheat either refrigerated or frozen pancakes, just pop into the toaster or microwave until warm and enjoy!
Pumpkin Spice Pancakes Recipe
Ingredients
- 3 cups All-Purpose Flour
- 3 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- 1½ teaspoon Baking Soda
- 1½ teaspoon Salt
- 2 teaspoons Pumpkin Spice
- 1 cup Pumpkin Puree
- 3 large Eggs
- 3 cups Buttermilk
- ⅓ cup Butter melted, plus more for frying pancakes
- 1 Tablespoon Vanilla Extract
Instructions
- In a medium-sized mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and pumpkin spice, and whisk to combine.
- In a medium sized bowl, combine the pumpkin puree, eggs, buttermilk, melted butter, and vanilla extract and whisk to break up the eggs.
- Add the wet ingredients to the dry ingredients and gently fold them together until combined but still a little lumpy. Set aside.
- Heat a pan or nonstick griddle over medium heat, then add about 1 tablespoon of butter and let it melt.
- For each pancakes, pour about ⅓ cup batter onto the griddle and let it spread out into a 4" round pancake. Depending on the size of your pan, you may be able to cook up to 3 at a time.
- Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to look cooked, or about 2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through— about 1 minute more.
- Repeat this process with remaining batter. Serve pancakes warm with butter, syrup, or your favorite toppings. Enjoy!
Nutrition
More Pancake Recipes
- Buttermilk Pancakes
- Lemon Blueberry Pancakes
- Lemon Ricotta Pancakes
- Whole Wheat Pancakes
- Lemon Poppyseed Pancakes
- More Breakfast Recipes
These Pumpkin Spice Pancakes are fluffy, moist, loaded with real pumpkin, and flavored with cozy pumpkin pie spices. Serve with maple syrup and melted butter for the perfect fall breakfast.
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