This post shows you how to make pumpkin spice pancakes.
Looking for a cozy and delicious breakfast? These Pumpkin Spice Pancakes are your new go-to fall favorite!
Pumpkin spice pancakes are the perfect sweet treat to enjoy during the fall season. Whether it’s for breakfast or brunch, lunch or dinner or even a delicious snack – nothing says fall like ‘pumpkin spice’!
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What to eat for breakfast in fall
Fall is the perfect season for warm, cozy, and comforting breakfasts that feature seasonal ingredients like pumpkin, apples, cinnamon, and maple. Here are some delicious ideas to start your autumn mornings right! 🍂☕🍎
- Pumpkin Spice Pancakes .
- Pumpkin Oatmeal
- Pumpkin French Toast Bake
- Butternut Squash Hash
- Pumpkin Scones
- Apple Cider Donuts
- Caramel Apple Oatmeal
- Apple Cinnamon Muffins
- Pear & Walnut Smoothie
- Apple Pie Breakfast Quesadilla
- Maple Pecan Granola
- Chai-Spiced Waffles
- Cinnamon Roll Pancakes
- Maple Walnut Overnight Oats
- Sweet Potato Biscuits
- Cinnamon-Spiced Breakfast Quinoa
- Harvest Breakfast Bowl
- Cranberry & Brie Grilled Cheese
- Sausage & Apple Breakfast Casserole
- Mushroom & Swiss Omelet
Aesther Cooking Pairs this recipe with
Ingredients
Dry Ingredients:
1 ½ cups all-purpose flour (or whole wheat flour)
2 tbsp brown sugar (or maple syrup)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
Wet Ingredients:
¾ cup pumpkin puree (not pumpkin pie filling)
1 cup milk (dairy or non-dairy)
1 large egg
1 tsp vanilla extract
2 tbsp melted butter (or coconut oil)
Optional Add-Ins:
¼ cup chopped pecans or walnuts
¼ cup mini chocolate chips
1 tbsp flaxseeds for extra fiber
Step-by-Step Instructions
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
Combine the Wet Ingredients
In another bowl, whisk together the pumpkin puree, milk, egg, vanilla extract, and melted butter until smooth.
Make the Batter
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix—a few lumps are okay!
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter.
Serve & Enjoy!
Serve warm with maple syrup, butter, and your favorite toppings!
Tips and Tricks
✔ Don’t overmix the batter – Stir until just combined to keep the pancakes light and fluffy.
✔ Use room temperature ingredients – This helps everything mix evenly for better texture.
✔ Make them ahead – Store pancakes in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
✔ Reheat gently – Warm pancakes in the toaster or on a skillet for the best texture.
✔ Customize the spices – Add extra cinnamon or nutmeg for a stronger spice flavor!
🌿 Make It Your Own – Try:
- Protein-Packed Pancakes 💪
- Add 1 scoop of vanilla protein powder to the batter.
- Use Greek yogurt instead of some of the milk for extra protein.
- Extra Fluffy Pancakes ☁️
- Separate the egg and whip the egg whites until fluffy before folding them into the batter for a lighter texture.
- Dessert-Inspired Pancakes 🍫
- Stir in mini chocolate chips or caramel chips for an sweet twist.
- Drizzle with warm caramel sauce or Nutella for a chocolate treat.
How to Serve
These Pumpkin Spice Pancakes are best served warm with:
✔ Maple syrup & butter – Classic and delicious!
✔ Whipped cream & cinnamon – A little extra indulgence.
✔ Chopped pecans or walnuts – Adds a crunchy contrast.
Pumpkin Spice Pancakes
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour or whole wheat flour
- 2 tbsp brown sugar or maple syrup
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice or mix of cinnamon, nutmeg, ginger, and cloves
Wet Ingredients:
- ¾ cup pumpkin puree not pumpkin pie filling
- 1 cup milk dairy or non-dairy
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp melted butter or coconut oil
Optional Add-Ins:
- ¼ cup chopped pecans or walnuts
- ¼ cup mini chocolate chips
- 1 tbsp flaxseeds for extra fiber
Instructions
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
Combine the Wet Ingredients
- In another bowl, whisk together the pumpkin puree, milk, egg, vanilla extract, and melted butter until smooth.
Make the Batter
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix—a few lumps are okay!
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
Serve & Enjoy!
- Serve warm with maple syrup, butter, and your favorite toppings!
FAQs
Q: Can I make these pancakes vegan?
A: Yes! Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), use non-dairy milk, and swap the butter for coconut oil.
Q: Can I make these gluten-free?
A: Absolutely! Substitute gluten-free all-purpose flour or oat flour for a GF version.
Nutritional Information (Approximate)
- Protein: 3g
- Carbs: 18g
- Fats: 4g
These Pumpkin Spice Pancakes are the ultimate fall breakfast, packed with warm spices, real pumpkin, and cozy flavors! Whether you enjoy them on a crisp autumn morning or whip them up for a weekend brunch, they’re guaranteed to be a hit. Make a batch today and savor the taste of fall! 🍂🎃🥞✨
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Looking for more fall recipe ideas? visit seasonal
This post shows you how to make pumpkin spice pancakes.
