There’s something magical about a stack of Pumpkin Spice Pancakes on a crisp morning. Warm, fluffy, and lightly spiced, they bring the cozy flavors of fall into your breakfast routine. I first tried this recipe during autumn when pumpkin season was in full swing. The aroma of cinnamon, nutmeg, and pumpkin baking together instantly made my kitchen feel inviting.
Pumpkin adds natural moisture and a subtle sweetness to pancakes, making them tender and flavorful without being heavy. The blend of warm spices complements the pumpkin perfectly, creating a comforting and seasonal breakfast that’s perfect for family weekends or a special treat for yourself.
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
- 1 cup pumpkin puree (canned or fresh)
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or oil
- Optional toppings: maple syrup, whipped cream, chopped nuts, or extra cinnamon
Instructions
1. Prepare the dry ingredients.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices. This ensures the spices are evenly distributed throughout the batter.
2. Mix the wet ingredients.
In a separate bowl, combine pumpkin puree, milk, egg, and melted butter. Whisk until smooth and creamy. The pumpkin should be well incorporated with the milk to create a uniform batter.
3. Combine wet and dry ingredients.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix — a few lumps are fine. Overmixing can make the pancakes dense instead of light and fluffy.
4. Heat the pan.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup of batter onto the pan for each pancake.
5. Cook the pancakes.
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook for another 2–3 minutes until golden brown. Adjust the heat as needed to avoid burning.
6. Serve immediately.
Stack the pancakes on a plate and serve warm. Drizzle with maple syrup, sprinkle with chopped nuts, or add a dollop of whipped cream for an extra special touch.
Tips & Variations
- Make Ahead: You can prepare the batter the night before and refrigerate it for a quick morning breakfast.
- Vegan Option: Use plant-based milk and skip the egg or replace it with a flax egg.
- Extra Fluffy: Separate the egg and beat the white until stiff peaks form, then fold it into the batter for even lighter pancakes.
- Flavor Boost: Add a handful of chocolate chips or raisins for extra texture and sweetness.
- Spice Adjustment: Feel free to adjust the pumpkin spice blend to suit your taste. A pinch of cloves can add a warm, aromatic touch.