Pumpkin Spice Pancakes

Pumpkin Spice Pancakes – Nothing says fall like pumpkin spice!  Bring cozy autumn flavors to the breakfast table with homemade pancakes that are loaded with cinnamon, nutmeg, and pumpkin!

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When a certain coffee chain comes out with their pumpkin spice latte, you know it’s almost fall! 

Pumpkin Spice Pancakes take everything you love about the drink and turn it into a delicious, easy breakfast!

No boxed mixes here!  These homemade pancakes are made with simple pantry ingredients and they’re ready in only 15 minutes!

Canned pumpkin combined with vanilla, cinnamon, and nutmeg is a match made in heaven!  These pancakes will give you all the cozy vibes of fall!

Love pumpkin spice?  Check out this dessert – Pumpkin Spice Rum Cake!

Ingredients needed for this recipe (scroll down to recipe card for complete recipe): 

• All-purpose flour
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Brown sugar – light or dark
• Salt
• Pumpkin puree
• Milk
• Egg
• Butter
• Vanilla extract

📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.

How to serve Pumpkin Spice Pancakes

Pumpkin pancakes are most delicious served warm with maple syrup and a little bit of butter.

Some other great toppings for these pancakes:

• Whipped cream
• A drizzle of chocolate syrup
• Chopped pecans or walnuts
• A dash of ground cinnamon 

These pancakes are great by themselves, but also with sides of fresh fruit, sausage, or bacon.

How to store pancakes

You can keep pancakes in an air-tight container in the refrigerator for up to 3-4 days.

Pancakes can be frozen in a freezer-safe container for several months.

Looking for more fall goodies?  Here are some favorites:

• Cinnamon Pumpkin Mini Muffins
• Slow Cooker Apple Cobbler (shown below)
• Cranberry Banana Bread
• Slow Cooker Cranberry Cobbler 

NOTES:

• I have used oat milk in this recipe with great results.
• To measure flour, make sure you use the “spoon & level” method described in the recipe card notes.
• The top photo of ingredients shows brown sugar in the dry ingredient bowl, but it should be in the wet ingredient bowl as the recipe states.

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Pumpkin Spice Pancakes

Kaylen

Pumpkin Spice Pancakes - Nothing says fall like pumpkin spice!  Bring cozy autumn flavors to the breakfast table with homemade pancakes that are loaded with cinnamon, nutmeg, and pumpkin!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

0 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 4 people

Equipment

• 2 Mixing bowls
• griddle or non-stick skillet

Ingredients

  

1x2x3x

Dry ingredients bowl

• 1 cup all-purpose flour measured properly - see "notes"
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp sea salt

Wet ingredients bowl

• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup milk
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp melted butter (plus more for cooking the pancakes)
• 1/4 cup brown sugar light or dark

Instructions

 

• Combine the dry ingredients into a mixing bowl and stir, then set aside.
• Combine the wet ingredients in a separate mixing bowl and stir until well combined and any clumps of brown sugar have been smooshed.
• Pour the wet ingredients bowl into the dry ingredients bowl and stir until just combined - don't overmix.
• Heat your griddle or non-stick skillet to medium heat and melt your desired amount of butter on the pan. The butter will add flavor and texture to the pancakes.
• When the griddle/pan is nice and hot, ladle pancake batter onto the pan into 3-4" pancakes. Cook for 2-3 minutes, then flip over and cook another 2-3 minutes or until cooked through and golden brown. Enjoy with maple syrup, extra butter, whipped cream, or chopped nuts!

Notes

• To proper measure flour, use the "spoon & level" method, by spooning flour into your measuring up until it's full, then leveling it off.  This ensures you're not adding too much flour by compressing it in a measure cup while scooping it out.
• Make sure you use pumpkin puree and not pumpkin pie filling.  The latter has spices already in it. 
• I make these pancakes with oat milk and they turn out great!
• This recipe makes 10-12 pancakes if they are 3-4" in diameter.

Keyword Cinnamon, Pumpkin

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