As the crisp fall air settles in, these Pumpkin Spice Pancakes are the perfect way to embrace the season. Soft, fluffy, and filled with aromatic spices like cinnamon, nutmeg, and ginger, they’re like a warm hug on a plate.
The addition of pumpkin puree not only brings natural sweetness and moisture but also a gorgeous orange hue that makes each bite feel festive and comforting.
What makes this recipe truly special is how it elevates your standard pancake breakfast with minimal effort. It’s the perfect balance of indulgence and nutrition—like having pumpkin pie for breakfast but with a healthier twist.
These pancakes fill your home with the cozy, familiar scents of fall, creating a warm atmosphere to start your day. So, if you’re looking to make the most of pumpkin season, this recipe is an easy, delicious way to do just that. Enjoy!
Why I Love This Recipe (And You Will Too)
- Simple yet special: I love how easy it is to make these pancakes feel gourmet with just a handful of pantry staples.
- Perfect for a crowd or cozy mornings: Whether I’m cooking for family or just treating myself, these pancakes are always a hit.
- Modifiable: I’ve swapped the pumpkin for sweet potato or even added chocolate chips for a fun twist!
- Seasonal comfort: These pancakes capture the essence of fall in every bite, making them perfect for chilly mornings.
- Nutritious: Thanks to the pumpkin, these pancakes provide a healthy boost of fiber, making them a more filling breakfast option.
Pumpkin Spice Pancakes Recipe
Equipment
- Large mixing bowl
- Whisk
- Measuring Cups
- Spatula
- Non-stick skillet
- Ladle
Ingredients
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon for stronger pumpkin “spice” flavor, use 1 teaspoon or substitute 1 teaspoon pumpkin spice blend
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup milk of choice
- ⅓ cup pumpkin purée
- 1 egg
- 2 tablespoons maple syrup or brown sugar
- ½ teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
Instructions
- If using an electric skillet, set it to 350°F. For stovetop, heat a cast-iron or non-stick skillet over medium-low heat.
- In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir until well blended.
- In a separate bowl, whisk together the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined and no big lumps remain.
- If butter solidifies from cold ingredients, warm the batter in the microwave for 15-30 seconds or let it sit in a warm place for a few minutes.
- Lightly oil the cooking surface unless using a non-stick griddle.
- Pour ⅓ cup of batter onto the skillet. Cook for 2-3 minutes, until bubbles form on top and the edges are matte.
- Flip each pancake and cook for another 1-2 minutes until golden brown.
- Serve immediately or keep pancakes warm under a tea towel.
