As the seasons change and the air turns cooler, there’s no better way to celebrate fall than with a warm, homemade breakfast. Pumpkin spice pancakes are a classic choice, combining simple ingredients with a touch of pumpkin flavor and spices like cinnamon and nutmeg. Whether you’re enjoying a slow weekend morning or looking for a comforting meal during the week, these pancakes can easily become a seasonal staple.
In this blog post, we’ll walk through the recipe step-by-step, offer some tips for perfecting your pancakes, and explore a few ways to make them your own. These pumpkin spice pancakes are not only tasty but easy to whip up in under 30 minutes, making them perfect for any time you’re craving a warm breakfast.
Why Pumpkin Spice Pancakes?
Pumpkin has become a favorite ingredient during fall, and for good reason. It’s naturally sweet and works well in both savory and sweet dishes. Pumpkin spice is a blend of cinnamon, nutmeg, ginger, and cloves, which adds warmth and a hint of spice without being overpowering. The combination of pumpkin and these spices gives these pancakes their seasonal appeal.
Pancakes, in general, are versatile. Whether you’re cooking for yourself or a group, they’re easy to adjust to any occasion. And with this recipe, you’re adding the benefits of pumpkin, which provides fiber, vitamins, and a bit of natural sweetness, all packed into your breakfast.
Step-by-Step Recipe for Pumpkin Spice Pancakes
Let’s dive into the process of making these pumpkin spice pancakes. If you’ve made pancakes before, the method is similar. The key difference is adding pumpkin puree and the blend of spices that give them that fall flavor.
Ingredients You’ll Need
Here’s what you’ll need for this recipe:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
You can find these ingredients at any grocery store. If you already have pumpkin puree on hand from making pies or other fall dishes, this is a great way to use up the extra.
Instructions
- Mix Dry Ingredients: Start by mixing your dry ingredients. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir everything together until it’s well-mixed. This step helps distribute the spices evenly throughout the batter.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. The buttermilk adds a slight tang and keeps the pancakes light and fluffy, while the pumpkin puree adds moisture and flavor.
- Mix the Batter: Slowly pour the wet ingredients into the dry mixture, stirring as you go. Be careful not to overmix; lumps are okay. Overmixing can make the pancakes tough, and we want them to stay soft and tender. The batter will be thick, but that’s normal with pumpkin pancakes.
- Cook the Pancakes: Heat a skillet or griddle over medium heat. Grease it lightly with butter or oil. Scoop about ¼ cup of batter for each pancake onto the skillet. Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, until both sides are golden brown.
- Serve: Serve your pumpkin spice pancakes warm, topped with maple syrup, a pat of butter, or any other topping you like.
Tips for Success with Pumpkin Spice Pancakes
Making pancakes is straightforward, but there are a few tricks that can help you perfect the process.
Don’t Overmix the Batter
As mentioned earlier, it’s important not to overmix the batter. Pancake batter should be stirred just until the dry ingredients are moistened. It’s okay if the batter has small lumps, as they will work themselves out while cooking. Overmixing leads to tougher pancakes because it activates the gluten in the flour, which is what you want to avoid.
Keep the Heat Consistent
Cooking pancakes on a skillet that’s too hot can cause them to brown too quickly on the outside while remaining raw in the middle. A medium heat is best. Test the skillet by dropping a small bit of batter onto it; if it starts to sizzle after a few seconds, it’s ready. If it browns too quickly, lower the heat a bit.
Use Fresh Ingredients
Using fresh baking powder and baking soda is key to getting a good rise in your pancakes. These ingredients help make your pancakes fluffy, but if they’ve been sitting in your pantry for too long, they might not work as well.
Topping Ideas
Maple syrup is a classic pancake topping, but there are plenty of ways to mix it up if you’re feeling creative. Here are a few ideas for topping your pumpkin spice pancakes:
- Whipped Cream: A dollop of freshly whipped cream can add a light sweetness that balances the spice.
- Chopped Pecans: For a bit of crunch, sprinkle some chopped pecans or walnuts on top.
- Caramel Sauce: If you’re in the mood for something a little richer, drizzle a bit of caramel sauce over your pancakes.
- Greek Yogurt and Honey: For a healthier option, top your pancakes with a spoonful of Greek yogurt and a drizzle of honey.
- Cranberries: Dried cranberries or cranberry sauce can complement the pumpkin and spices with a tart bite.
How to Make Pumpkin Spice Pancakes Your Own
One of the great things about pancakes is how customizable they are. Here are a few ways to adapt this pumpkin spice pancake recipe to your taste:
Add Chocolate Chips
If you or your family have a sweet tooth, fold a handful of chocolate chips into the batter before cooking. The chocolate will melt as the pancakes cook, giving you pockets of rich sweetness in each bite.
Make It Dairy-Free
To make this recipe dairy-free, you can swap out the buttermilk for a plant-based milk, such as almond or oat milk. Just add 1 tablespoon of lemon juice or vinegar to the plant-based milk to mimic the tanginess of buttermilk.
Go Gluten-Free
If you need a gluten-free option, use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. These blends are designed to substitute directly in recipes without needing any extra ingredients or adjustments.
Make Them Mini
For a fun twist, try making mini pancakes. Use about 1 tablespoon of batter per pancake and cook them the same way. These are perfect for kids or for serving at a brunch buffet.
Storing and Reheating
If you find yourself with leftovers, don’t worry—pumpkin spice pancakes store well and can easily be reheated. Simply let the pancakes cool completely before storing them.
- In the Refrigerator: Store any leftover pancakes in an airtight container in the fridge for up to 3 days.
- In the Freezer: To freeze the pancakes, lay them flat on a baking sheet and freeze for 1-2 hours until solid. Then transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. When you’re ready to eat them, just pop them in the toaster or microwave.
Reheating Tips
For the best texture, reheating in the toaster or on a skillet is your best bet. If you’re short on time, the microwave works too, but they might be a little softer than when freshly made.
A Seasonal Favorite All Year Round
Pumpkin spice pancakes are a great way to bring the flavors of fall into your kitchen. Whether you’re a pumpkin lover or just looking for a new pancake recipe to try, these pancakes offer a cozy, flavorful option for breakfast. With simple ingredients and a quick cook time, they’re a go-to for weekend mornings or whenever you need a warm, comforting meal.
Enjoy experimenting with different toppings and add-ins, and don’t forget to share them with family and friends. Once you try them, they might become a year-round favorite.
Print
Pumpkin Spice Pancakes
Fluffy and fragrant, these pumpkin spice pancakes combine real pumpkin puree with warm spices to create the perfect fall breakfast treat.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix; lumps are okay.
- Cook Pancakes: Heat a lightly greased skillet or griddle over medium heat. Pour ¼ cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
- Serve: Serve warm with maple syrup, butter, or a dusting of powdered sugar.
Enjoy your cozy, pumpkin-flavored breakfast!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast
