Classic Pumpkin Spice Pancakes

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Growing up, pumpkin spice was something that came in a paper envelope and only showed up in September. My mom would grab those packets from the grocery store and mix them into pancake batter on Sunday mornings. When I first tried making them from scratch, it was a revelation.

These days, I skip the packets and mix my own blend of warm spices right into the batter. It’s actually easier than running to the store, and the flavor is so much better than what comes from those pre-made mixes. Plus, my kitchen smells amazing while they’re cooking on the griddle.

SAVE NOW

What Kind of Pumpkin Should I Use?

For pumpkin pancakes, canned pumpkin puree is actually your best friend – just make sure you’re grabbing pure pumpkin and not pumpkin pie filling, which already contains spices and sugar. While you could make your own puree from scratch using sugar pumpkins or pie pumpkins, canned pumpkin offers consistent moisture content and texture that’s perfect for baking. Most grocery stores carry brands like Libby’s or store brands, and they’ll all work great in this recipe. If you do open a can and don’t use it all, the leftover pumpkin puree can be stored in an airtight container in the fridge for up to a week, making it perfect for your next batch of pancakes or fall baking project.

SAVE NOW

Options for Substitutions

Making these cozy pancakes but missing an ingredient? Here are some helpful swaps you can try:

• All-purpose flour: You can use whole wheat flour (though pancakes will be denser) or a 1:1 gluten-free flour blend. For extra fluffy pancakes, you can even swap ¼ cup of the flour with cornstarch.
• Milk: Any milk works here! Try almond milk, oat milk, or buttermilk. If using buttermilk, reduce the baking powder to 1½ teaspoons and add ¼ teaspoon baking soda.
• Canned pumpkin: Fresh cooked and mashed pumpkin works great – just make sure to drain excess liquid. Sweet potato puree is also a good substitute with a similar texture and taste.
• Spices: No individual spices? Use 1½ teaspoons of pre-mixed pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and cloves.
• Butter: You can swap melted butter with neutral oil like canola or coconut oil (melted).
• Egg: For an egg-free version, use a mashed banana or ¼ cup of applesauce – just note the texture might be slightly different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin spice pancakes is overmixing the batter – a few lumps are actually good, as they ensure your pancakes will be light and fluffy instead of dense and chewy. Another common error is cooking the pancakes on too high heat, which results in burnt outsides and raw centers – keep your pan at medium heat and look for bubbles to form on top before flipping. Using cold ingredients straight from the fridge can create uneven cooking, so let your milk, egg, and even the pumpkin puree come to room temperature before starting. For the perfect texture, resist the urge to press down on your pancakes with the spatula while they’re cooking, as this will deflate all those lovely air bubbles that make them fluffy. To keep your finished pancakes warm without getting soggy, place them on a wire rack in a low-temperature oven (around 200°F) rather than stacking them on a plate.

SAVE NOW

What to Serve With Pumpkin Spice Pancakes?

These cozy fall pancakes pair perfectly with classic breakfast sides that complement their warm spices and pumpkin flavor. A drizzle of pure maple syrup is a must-have, but you can also add a pat of butter that melts right into the warm pancakes. For protein, crispy bacon or breakfast sausage links provide a nice salty contrast to the sweet pancakes. I love serving these with hot beverages too – try a cup of coffee, spiced chai tea, or even hot apple cider to really get into the autumn mood.

Storage Instructions

Keep Fresh: Got leftover pumpkin spice pancakes? Let them cool completely, then place them in an airtight container with wax paper between each pancake to prevent sticking. They’ll stay good in the fridge for up to 3 days – perfect for quick breakfasts during the week!

Freeze: These pancakes are great for meal prep! Once cooled, lay them flat on a baking sheet and freeze until solid (about 1 hour). Then transfer them to a freezer bag with wax paper between each pancake. They’ll keep well for up to 2 months in the freezer.

Warm Up: When you’re ready to enjoy your stored pancakes, pop them in the microwave for 20-30 seconds if refrigerated, or about 1 minute if frozen. For crispier edges, warm them up in a toaster or on a skillet over medium-low heat. They’ll taste almost as good as fresh!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 10-15 g
• Fat: 20-25 g
• Carbohydrates: 70-80 g

Ingredients

• 1 cup plus 1/4 cup all-purpose flour
• 2 tbsp white sugar
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• Pinch ground cloves
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup plain canned pumpkin
• 2 tbsp melted butter
• 1 lightly beaten egg

Step 1: Prepare the Dry Ingredients

• 1 cup plus 1/4 cup all-purpose flour
• 2 tbsp white sugar
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• pinch ground cloves
• 1/2 tsp salt

In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until well combined.

This ensures the leavening agents and spices are evenly distributed throughout the flour.

Step 2: Combine the Wet Ingredients

• 1 cup milk
• 1/2 cup plain canned pumpkin
• 2 tbsp melted butter
• 1 lightly beaten egg

In a separate bowl, whisk together the milk, canned pumpkin, melted butter, and the lightly beaten egg until the mixture is smooth and homogeneous.

Step 3: Mix the Pancake Batter

• wet mixture from Step 2
• dry mixture from Step 1

Pour the wet ingredients from Step 2 into the bowl with the dry ingredients from Step 1.

Gently fold the mixtures together using a spatula or wooden spoon, mixing just until combined.

Be careful not to overmix; it’s okay if the batter is a little lumpy.

Overmixing can make pancakes tough.

Step 4: Heat the Skillet

• additional butter for greasing the skillet (not in ingredient list, but generally implied)

Melt a little butter in a non-stick skillet or griddle over medium heat.

Wait until the butter is foamy and hot before proceeding.

I find that letting the pan heat properly ensures evenly browned pancakes.

Step 5: Cook the Pancakes

• pancake batter from Step 3

For each pancake, pour about 1/4 cup of the batter from Step 3 onto the hot skillet.

Cook for about 3 minutes, or until bubbles start to form on the surface and the edges look set.

Flip and cook for another 3 minutes on the other side, until golden brown.

Repeat with remaining batter, adding more butter to the pan as needed.

Step 6: Serve

Transfer the cooked pancakes to a plate and serve warm with your favorite toppings.

I like to add a drizzle of maple syrup and a pat of butter for a classic touch.