Pumpkin Spice Pancakes
Make your mornings cozy and delicious with these Pumpkin Spice Pancakes! They're perfect for fall, easy to make, and full of warm pumpkin flavor.
Pumpkin Spice Pancakes
Pumpkin Spice Pancakes are a perfect treat for a cozy breakfast or brunch.
They have a warm and inviting flavor with hints of cinnamon and pumpkin pie spice, making them ideal for fall mornings or holiday gatherings.
These pancakes are fluffy and delicious, and can be easily paired with your favorite toppings like maple syrup, whipped cream, or fresh fruit.
With a quick prep time, you can whip up a batch of these tasty pancakes in no time, bringing a seasonal twist to your table that's sure to delight everyone.
Ingredients for Pumpkin Spice Pancakes
All purpose flour: Unbleached all-purpose flour works well.
Brown sugar: Gives the pancakes a slight caramel-like sweetness.
Baking powder: Make sure it's fresh so the pancakes get a nice rise.
Baking soda: Helps to create fluffiness.
Seasonings: Pumpkin pie spice and ground cinnamon, you can adjust the amount to taste. Plus salt to balance the sweetness.
Milk: Whole milk adds richness, but you can use any type of milk including non-dairy options.
Pumpkin puree: For best results, use pure pumpkin and not pumpkin pie filling.
Egg
Vegetable or canola oil: Helps keep the pancakes moist; melted butter can be used as a substitute.
White vinegar: Reacts with baking soda to help the pancakes rise.
Vanilla extract: Use pure vanilla extract if available.
Nonstick cooking spray or butter: Keeps the pancakes from sticking to the pan or griddle; butter will also add flavor.
How to Make Pumpkin Spice Pancakes
To make Pumpkin Spice Pancakes, begin by mixing the dry ingredients: flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a large bowl.
In another bowl, whisk together the wet ingredients: milk, pumpkin, egg, oil, vinegar, and vanilla, until they are well blended.
Next, pour the wet mixture into the bowl with the dry ingredients. Stir or whisk them together until combined. It's okay if there are small lumps, but make sure there are no large lumps.
Heat a skillet or griddle to about 300 degrees.
Spray it with nonstick cooking spray or coat it with butter to prevent sticking. Using a scoop, pour the pancake batter onto the cooking surface, leaving enough space between the pancakes as they will spread a little.
Cook the pancakes for roughly 3 minutes, or until you see bubbles forming and mostly popped on the surface.
Then, flip and cook them for another 2 to 3 minutes, or until they are fully cooked through.
Repeat with any remaining batter, making sure to grease the griddle between each batch.
Once done, serve the pancakes hot with maple syrup or your favorite toppings.
Tips & Tricks to Make the Best Pumpkin Spice Pancakes
Use Canned Pumpkin: Save time by using canned pumpkin puree or you can use homemade pumpkin puree. Make sure to use pure pumpkin and not pumpkin pie filling.
Prep Dry Ingredients Ahead: If you know you'll be short on time the morning of making this, measure and mix all the dry ingredients the night before. This will cut down on your morning prep time.
Don't Overmix: When combining the wet and dry ingredients, stir just until everything is moistened. Overmixing can make pancakes tough.
Keep Pancakes Warm: Preheat your oven to 200°F and place cooked pancakes on a baking sheet in the oven to keep them warm until serving.
Add Protein: Add a scoop of protein powder to the batter for an extra energy boost.
Add-Ins: Mix in some chocolate chips, chopped pecans, or raisins.
Use an Ice Cream Scoop: Use an ice cream scoop or measuring cup to pour the batter onto the griddle to get evenly-sized pancakes.
Decorative Pancakes: Use a squeeze bottle to create pumpkins, faces or other fun shapes with the batter on the griddle.
How to Store Leftovers
To store leftover Pumpkin Spice Pancakes, let them cool completely to room temperature.
Store in the fridge in an airtight container or covered with plastic wrap. You can store them in there for up to about 5 days.
If you want to store them for longer, you can put them in the freezer.
Stack them with a piece of wax paper or parchment paper between each layer and place them in a freezer container or freezer storage bag.
In the freezer, they will last for up to 3 months.
When you're ready to eat them, you can reheat the pancakes in the microwave, oven, or a toaster oven until they are warm.
What to Serve with Pumpkin Spice Pancakes
Whipped Cream: Light and fluffy whipped cream on top.
Maple Syrup: The rich, caramel-like flavor of maple syrup enhances the autumnal taste of the pumpkin spice.
Crispy Bacon: A traditional side for pancakes.
Fresh Fruit: Berries, bananas, or apple slices.
Pecans or Walnuts: Toasted nuts add a delicious topping.
Greek Yogurt: A dollop of Greek yogurt on top.
Caramel Sauce: For an indulgent option, drizzle caramel sauce over the pancakes.
Pumpkin Butter: Spread some pumpkin butter on top for an extra punch of pumpkin flavor.
More Pumpkin Recipes
Make sure to "PIN IT" for later and follow Gather in my Kitchen on Pinterest for all the latest easy and delicious recipes!
Pumpkin Spice Pancakes
Ingredients
- 2 cups all-purpose flour
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 Tablespoons vegetable or canola oil
- 2 Tablespoons white vinegar
- 1 teaspoon vanilla extract
- Nonstick cooking spray or butter for the pan or griddle
Instructions
- In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a different bowl, whisk together the wet ingredients: milk, pumpkin, egg, oil, vinegar, and vanilla until well blended.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk or stir until mixed. Small lumps are acceptable but all large lumps should be gone.
- Heat a skillet or griddle to approximately 300 degrees. Prepare the skillet or griddle with nonstick cooking spray or butter.
- Scoop the pancake batter onto the prepared cooking surface leaving room for the pancakes to spread slightly.
- Cook for about 3 minutes or until bubbles pop to the top. Flip the pancakes and continue cooking for an additional 2 to 3 minutes or until the pancakes are cooked through.
- Serve the pancakes hot with maple syrup or your choice of toppings.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
