Save to Pinterest The first time I made pumpkin spice pancakes, I was wrapped in a chunky sweater with autumn rain pattering against my kitchen window. I had leftover pumpkin puree from a pie project, and something about the gray morning demanded comfort on a plate. The aroma of warming spices filled my little apartment, transforming what started as a practical use of leftovers into what would become a seasonal tradition for years to come.
Last October, my sister brought her kids over for brunch after their morning soccer game. They tumbled into the kitchen with rosy cheeks and muddy cleats, immediately perking up at the scent of these pancakes on the griddle. My nephew, who typically claims he hates pumpkin anything, quietly asked for seconds, then thirds, betraying his own food rules with every delicious bite.
Ingredients
- Pumpkin puree: Make sure you use 100% pure pumpkin, not pumpkin pie filling, as I once did in a morning fog which resulted in pancakes that were cloyingly sweet.
- Warming spices: The combination of cinnamon, ginger, nutmeg and cloves creates that signature fall flavor, but feel free to use 2 teaspoons of premade pumpkin pie spice if thats what you have on hand.
- Brown sugar: This adds a subtle molasses undertone that complements the earthiness of the pumpkin in ways white sugar simply cant match.
- Unsalted butter: I prefer unsalted so I can control the sodium, but if salted butter is what youve got, just reduce the added salt by a pinch.
- Vanilla extract: A teaspoon might seem small, but it rounds out all the other flavors and brings remarkable warmth to the finished pancakes.
Instructions
- Spice it up:
- Whisk together the flour, brown sugar, baking powder, baking soda, salt, and all those warming spices until theyre evenly distributed. Youll know youve done it right when the flour takes on a light tan color with visible speckles.
- Mix the wet team:
- In a separate bowl, combine your pumpkin puree, milk, eggs, melted butter, and vanilla, whisking until the mixture is smooth and uniform. The color should be a beautiful warm orange.
- Bring it together:
- Pour those wet ingredients into your dry mixture, and stir gently just until combined. Its perfectly fine if you see a few small lumps, as overmixing will make your pancakes tough.
- Fire up the griddle:
- Heat your nonstick skillet or griddle over medium heat and add a small swipe of butter. You want the surface hot enough that a water droplet dances across it.
- Time to cook:
- Pour about 1/4 cup of batter for each pancake onto the hot surface. When bubbles form on top and the edges look set, about 2-3 minutes in, its time to flip.
- Flip to finish:
- Gently turn each pancake and cook another 1-2 minutes until theyre golden brown and cooked through. The second side always cooks faster than the first.
- Keep em coming:
- Repeat with the remaining batter, adding a little butter to the pan between batches. If feeding a crowd, keep finished pancakes warm in a 200°F oven.
Save to Pinterest One rainy Sunday morning, I surprised my partner with these pancakes after wed had a difficult week. We sat in comfortable silence, watching steam rise from our plates, the tension of previous days melting away with each bite. Sometimes the simplest offerings become the most meaningful, and these humble pancakes have become our unspoken signal that everything will be okay.
Topping Ideas
After years of making these pancakes, Ive discovered the toppings can transform them from a casual breakfast to something that feels downright decadent. My personal favorite is a dollop of lightly sweetened whipped cream that slowly melts into warm pools between each layer, with toasted pecans adding essential crunch and a drizzle of real maple syrup bringing everything together.
Make-Ahead Options
When my nephews started requesting these for breakfast before school, I learned that the dry ingredients can be mixed ahead of time and stored in an airtight container for up to three months. This homemade pancake mix has saved many hectic mornings, requiring only the wet ingredients to be stirred in before hitting the griddle.
Dietary Adaptations
When my friend with celiac disease came to visit, I discovered these pancakes adapt beautifully to dietary restrictions with just a few thoughtful swaps. The flavor profile is so robust that alternative flours and milks dont detract from the overall experience.
- For gluten-free pancakes, substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesnt already include it.
- Make them dairy-free by using oat milk for its natural sweetness and coconut oil instead of butter for a subtle tropical note that works surprisingly well with the spices.
- For a lower-sugar version, replace the brown sugar with 1 tablespoon of maple syrup in the wet ingredients, which maintains the depth of flavor without as much sweetness.
Save to Pinterest These pumpkin spice pancakes have become more than just a recipe in my collection, theyre a marker of seasons changing and comfort found in the familiar. Whether youre making them for yourself on a quiet morning or sharing them with loved ones on a special occasion, I hope they bring the same warmth to your kitchen that theyve brought to mine.
Recipe FAQs
- → Can I make these pancakes ahead of time?
Yes, you can prepare the dry ingredients the night before in an airtight container. Mix the wet ingredients just before cooking, then combine gently with the dry mixture for best results and fluffiest texture.
- → How do I keep pancakes warm while cooking the remaining batch?
Place cooked pancakes on a baking sheet and keep warm in a 200°F oven while you finish cooking the rest. This prevents them from getting cold before serving.
- → What's the secret to fluffy pancakes?
Don't overmix the batter—lumps are actually good as they help create a light, airy texture. Additionally, using baking powder and baking soda together provides extra lift and fluffiness.
- → Can I freeze leftover pancakes?
Absolutely. Cool them completely, then layer between parchment paper in a freezer bag. They'll keep for up to two months and can be reheated in a toaster or oven.
- → What dairy-free alternatives work best?
Substitute milk with almond or oat milk, and replace butter with coconut oil or vegan butter. The texture and flavor remain excellent with these plant-based swaps.
- → How do I make these gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour. The rest of the ingredients remain the same, and the pancakes will turn out equally fluffy and delicious.