Why Make This Recipe

Pumpkin Spice Pancakes are perfect for cozy mornings, especially during the fall season. They bring the warm flavors of pumpkin and spices right to your breakfast table. These pancakes are fluffy, flavorful, and easy to make, making them an excellent choice for both special occasions and everyday meals. Whether you’re feeding a family or enjoying a quiet morning alone, these pancakes will lift your spirits and fill your belly with comfort.

How to Make Pumpkin Spice Pancakes

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup buttermilk
1/2 cup pumpkin puree
1 large egg
2 tablespoons melted butter
Maple syrup (for serving)

Directions

In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
In another bowl, mix the buttermilk, pumpkin puree, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Heat a non-stick skillet or griddle over medium heat and grease lightly.
Pour about 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve warm with maple syrup.

How to Serve Pumpkin Spice Pancakes

Serve your Pumpkin Spice Pancakes warm with a drizzle of maple syrup on top. You can also add a dusting of powdered sugar or a dollop of whipped cream for extra indulgence. Pair them with crispy bacon or fresh fruit for a complete breakfast experience.

How to Store Pumpkin Spice Pancakes

If you have leftover pancakes, let them cool completely and store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or microwave until warm. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer-safe bag.

Tips to Make Pumpkin Spice Pancakes

Make sure not to overmix the batter; some lumps are okay.
Use fresh pumpkin puree for the best flavor.
Adjust the thickness of the batter with additional buttermilk if needed.
Keep your skillet at a consistent temperature to avoid burning the pancakes.

Variation

You can add chocolate chips or pecans to the batter for a fun twist. For a healthier option, substitute half of the all-purpose flour with whole wheat flour.

FAQs

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use plain pumpkin puree for this recipe. Pumpkin pie filling is sweetened and spiced, which might affect the final taste.

Q: Can I make these pancakes vegan?
A: Yes! You can use almond or soy milk in place of buttermilk and a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) instead of the egg.

Q: How can I make the pancakes fluffier?
A: Ensure your baking powder and baking soda are fresh, and do not overmix the batter; that will help keep the pancakes light and fluffy.