Pumpkin Pie Spice Pancakes

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This pancakes pumpkin recipe is packed with all the warm spices we love during the fall season, and the pumpkin flavor really shines through! Top them with whipped cream and a drizzle of pure maple syrup for the best fall breakfast ever. This recipe is definitely a keeper, it’s so simple and delicious! My kids always ask, “Why don’t we have these all year long?” And honestly, it’s a great question. Why do we only eat canned pumpkin seasonally when it’s available all year? I guess that’s just what we do with holiday foods! LOL!

What you’ll love about Pumpkin Pancakes Recipe:

• QUICK & EASY – Ready in just 25 minutes, this recipe is perfect for busy mornings when you want a warm, homemade breakfast fast.
• COZY FALL FLAVORS – With the perfect blend of pumpkin and spices, these pancakes taste like fall! Yum!!
• FAMILY-FRIENDLY – These pancakes are a hit with both kids and adults, making them a great choice for family breakfasts. I never heard anyone complain about eating pancakes!

You’ll need the following ingredients to make amazing Pumpkin Spiced Pancakes:

• All-purpose flour
• Brown sugar
• Baking powder
• Baking soda
• Pumpkin pie spice- Here’s a great recipe for Homemade Pumpkin Spice Mix, if you prefer that instead.
• Salt
• Whole Milk
• Pumpkin puree- I like to use Libby’s brand, but any will work. Just make sure it’s pure pumpkin, and not pumpkin pie filling.
• Eggs
• Melted butter
• Vanilla extract
• Butter or oil for cooking

• Real pumpkin puree: For the best pancakes, use canned pumpkin or fresh pumpkin if you have some on hand.
• Pumpkin pie spice mix: You can use store-bought or make your own pumpkin spice using ground ginger, ground nutmeg, and ground cloves.
• Flour mixture: If you want a healthier twist, swap out some of the all-purpose flour for whole wheat flour. Or use a box mix of pancake batter if you wanna make Bisquick pumpkin pancakes.

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

STEP 1: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice mix, and salt.

STEP 2: In a medium bowl, combine the milk, cup of pumpkin puree, eggs, melted butter, and vanilla extract to make the pumpkin mixture. Make sure the ingredients are at room temperature for the best pancakes.

STEP 3: Pour the pumpkin mixture into the flour mixture and stir until just combined to create your pancake batter. Don’t overmix!

STEP 4: Heat a large nonstick skillet or lightly oiled griddle over medium-low heat. Test the heat by flicking drops of water onto the surface, if they sizzle, it’s ready.

STEP 5: Drop about 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look dry.

STEP 6: Flip and cook the other side until the cooked pancakes are golden brown.

Tip: Since these pancakes are extra moist from the pumpkin puree, cook them on medium-low heat to ensure they cook through evenly without over-browning

• Optional: Transfer the pancakes to a baking sheet lined with aluminum foil and keep warm in a toaster oven or oven set at low heat while you cook the rest.

For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This helps the pancakes rise and gives them a light, fluffy texture.

Storage: Store leftover pancakes in the refrigerator in an airtight container, Ziploc bag. They can be kept for up to 3 days.

Reheating: Reheat homemade pancakes in the microwave for 20-30 seconds, or in a non-stick pan over medium heat until warmed through. I even use the toaster on a low setting!

Freezing: You can freeze these pancakes for up to 3 months. Place parchment paper between each pancake to prevent sticking, and reheat directly from frozen.

ADDITIONS:

• Chocolate chips: Add 1/2 cup of chocolate chips to the batter for a fun twist! My kids love when I do this!
• Nuts: Stir in some chopped pecans or walnuts for extra crunch.

SUBSTITUTIONS:

• Gluten-free: To make Gluten-free Pumpkin Pancakes, simply swap the all-purpose flour for a 1:1 gluten-free baking flour to make gluten-free pancakes. I have tested these with Bobs Red Mill GF Flour, and Cup4Cup gf flour.

Yes! Real pumpkin puree works great in this recipe, but make sure it’s not too watery for the best results.

For fluffy pumpkin pancakes, be careful not to overmix the batter and let it rest for 5-10 minutes before cooking.

Yes, you can mix the wet and dry ingredients separately and combine them in the morning for best results. However, it’s usually best to make the batter fresh to keep the pancakes fluffy.

Serve your homemade pumpkin pancakes warm, topped with a pat of butter, a drizzle of maple syrup, or fresh fruit.

DID YOU MAKE THIS RECIPE?

I’m excited for you to try this Pumpkin Pie Spice Pancakes Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!