Pumpkin Spice Pancakes

Delicious, perfectly spiced, fluffy pumpkin pancakes are so moist and full of flavor, it’s like having pumpkin pie for breakfast! Top these with a dollop of whip cream and a drizzle of syrup and its pure pumpkin heaven.

If you really want decadence try topping these spiced pancakes with a cream cheese whipped topping found here: Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting. Or try one of these delicate but flavorful butters, you won’t go wrong with any of them: Cinnamon Honey Butter and Maple Plant Butter (3 ways)!

Delicious, Fluffy, spiced pumpkin pancakes

Pumpkin Spice Pancakes

These are best pancakes to wake up to on a chilly morning. The pumpkin makes the amazingly moist and dense, but the milk and egg and (especially if you use buttermilk) will make them light and fluffy. Everyone will love these along with a nice cup of cocoa or apple cider. It’s sure to be a family favorite.

I also love the fact that this is a  great way to use up leftover pumpkin puree from other amazing fall baking recipes that don’t use a whole can. Genius. They are so quick and simple you might just use them as a quick dinner idea. Pancakes for dinner? Yes please!

Pumpkin Pancake Ingredients:

These are super easy to whip up and put together.

  • Flour: All purpose flour or unbleached bread flour will both work.
  • Brown Sugar: Adds rich golden sweetness
  • Baking Powder: This is the leavening agent that helps give pancakes their fluff.
  • Salt:  Balances the sweet.
  • Cinnamon, Nutmeg, Ginger, Cloves: The must have spices for anything pumpkin.
  • Milk: Using plain milk here instead of buttermilk will react with the baking powder giving you bubbles.
  • Pumpkin Puree: Canned puree is super simple, make sure it’s not the pumpkin pie filling.
  • Egg: Use Large eggs, not medium.
  • Butter or Vegetable oil:  Either one will work, it’s whatever you prefer.

Let’s Flip Some Pancakes!

Takes about 10 minutes to mix up so you don’t have to wake up super easy.

  1. Whisk: In a large bowl and whisk together the flour, brown sugar, salt and spices.
  2. Mix: In a different bowl mix up the milk, pumpkin egg and butter or oil together.
  3. Combine: Stir together the flour mixture and the wet mixture till just combined. It’s OK if it’s lumpy.
  4. Cook: On an oiled  skillet heated on medium or about 350 degrees add 1/3 cup of batter to the center of the skillet or if using a griddle space out as many as can fit without touching. Once bubbles form on the surface of the pancake and edges harden a bit, flip over and cook for 2-3 minutes more.

Making the Delicious, Fluffy, spiced pumpkin pancake batter.

Why not Buttermilk in these?

I used to be scared to make pancakes. Making pancakes is now a favorite on my breakfast menu. Usually I have most of the ingredients on hand and they are always a hit at our house. These pumpkin spice pancakes tasted so incredible with the pumpkin. The pumpkin made them very moist and puff up into a perfect pancake. The spice blend came out perfect and were amazing served up with some fresh whip cream!

  • Science Lesson: If you notice this Pumpkin Spice Pancake recipe does not call for buttermilk, a staple in most pancake recipes. The reason is that we are adding baking powder instead of baking soda.  To get those nice light airy fluffy pancakes all baking powder needs is two things to cause a bubbly reaction. It needs a liquid (milk) and then heat (when you cook it). Because it is a “double acting” agent your batter can sit for a bit and you’ll still get those amazing air pockets that help it get nice and airy.
  • Baking Soda needs the acidity from the buttermilk to create a chemical reaction, and it’s usually immediate (think science fair exploding volcano) this means you would need to cook your pancakes as soon as possible and not let the batter sit too long, other wise you’re pancakes will become gummy in the middle and not light and fluffy. Buttermilk will actually neutralize the acid in the is already in the baking powder which can sometimes create stodgy pancakes.
  • Conclusion: If you must have that amazing tang that comes from buttermilk in your pumpkin spice pancakes, and I don’t blame you, add 1 teaspoon of baking soda and reduce the baking powder to 1 teaspoon. Then replace the 1 cup milk with 1 cup buttermilk.

Delicious, Fluffy, spiced pumpkin pancakes.

Storing and Freezing:

These are so yummy, you’ll want to make them year round, not just in the fall. Just a hint for you, be sure to make a big batch, these will disappear fast!

  • Hold them: This recipe can be easily doubled to make a lot of pancakes for a crowd or for freezing later. If you plan on feeding an small army for breakfast you can cook the pancakes and them warm in a 200 degree oven on a baking sheet with a cooling rack inside so they don’t get soggy. If your batter gets to thick add a little bit of milk till desired consistency.
  • Freeze: Double the recipe and save some for another day. Simply cool the pancakes completely, place in a freezer safe container or bag and they’ll keep for up to 2 months. You can either microwave them or pop them in the toaster for a quick go to breakfast.

Delicious, Fluffy, spiced pumpkin pancakes.

More Amazingly Spiced Pumpkin Recipes:

Use the Homemade Pumpkin Spice recipe to make these other fantastic treats.

Pumpkin Spice Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings 8 People

Description

Delicious and fluffy pumpkin pancakes that are sure to be a hit at breakfast!


Course Breakfast, Main Course
Cuisine American
Keyword pumpkin pancakes, pumpkin spice pancakes

Ingredients

  • 1 1/4 cup all purpose flour
  • 2 Tbsp brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • dash of ground ginger
  • dash of ground cloves
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 Tbsp vegetable oil or melted butter

Instructions

  1. In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
  2. In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
  3. Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
  4. Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.

  5. Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.

Recipe Notes

Updated on September 19, 2020

Originally Posted on October 1, 2013


Nutrition Facts

Serves: 8

Calories146kcal (7%)Carbohydrates21g (7%)Protein4g (8%)Fat5g (8%)Saturated Fat4g (20%)Cholesterol24mg (8%)Sodium97mg (4%)Potassium225mg (6%)Fiber1g (4%)Sugar5g (6%)Vitamin A2462IU (49%)Vitamin C1mg (1%)Calcium103mg (10%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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      1. Your recipe calls for milk but in your intro you called them buttermilk pancakes. I was wondering if they would turn out great either way?

    1. I normally use Libby’s but with a shortage of supply most other brands taste just as good. I usually find it at our local grocery store, Walmart, Target, Costco, Smiths or Fred Meyer. I think most places have pumpkin puree and maybe their own brand.

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