Save The first time I made pumpkin spice pancakes, it was a rainy Sunday morning and my kitchen smelled like cinnamon and hope. I'd bought pumpkin puree on impulse and suddenly pancakes seemed like the only logical use for it. My roommate wandered in, sleepy-eyed, and said whatever that is, I want it forever. That moment sealed the deal on these becoming a seasonal tradition I can't skip.
Last October I made a triple batch for my sister's birthday breakfast, standing over the stove while she sat at the counter drinking coffee and keeping me company. She laughed when I flipped one onto the floor, then immediately asked if I was going to pretend it never happened. We ate them standing up because nobody wanted to wait for the table to be set, and honestly, those messy moments were the best part.
Ingredients
- All-purpose flour: The backbone of your pancake structure, though I have used whole wheat pastry flour in a pinch
- Brown sugar: Adds a subtle molasses depth that white sugar just cannot replicate here
- Pumpkin puree: Make sure it is pure pumpkin and not pie filling, or your morning gets weirdly sweet
- Whole milk: Creates tenderness, though I have used oat milk with great results
- Eggs: Room temperature eggs incorporate better, so take them out while you gather everything else
- Unsalted butter: Melted and cooled slightly keeps everything emulsified and adds richness
- Vanilla extract: Do not skip this, it is the secret that pulls all the spices together
- Ground cinnamon: The star spice that everyone associates with pumpkin everything
- Ground ginger and nutmeg: These warm spices create those cozy layers of flavor
- Baking powder and baking soda: The lift team that makes your pancakes fluffy instead of flat
Instructions
- Mix your dry ingredients together:
- Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl until everything looks uniform and smells like a spice market
- Combine the wet ingredients:
- In a separate bowl, whisk the pumpkin puree, milk, eggs, melted butter, and vanilla until you have a smooth, orange mixture
- Bring them together gently:
- Pour the wet ingredients into the dry and fold with a spatula until just combined, leaving some lumps because overmixing makes tough pancakes
- Get your pan ready:
- Heat a nonstick skillet or griddle over medium heat and add a little butter, watching it foam and melt
- Cook the first side:
- Pour about 1/4 cup batter per pancake, wait for bubbles to form on the surface and edges to set, then flip
- Finish them off:
- Cook another minute or two until golden brown and cooked through, then transfer to a warm plate
- Keep going:
- Repeat with the remaining batter, adjusting the heat if they are browning too fast or not fast enough
Save Last year I hosted a Friendsgiving brunch and these pancakes disappeared before the bacon even finished cooking. People stood around the stove, plates in hand, like they were waiting for something magical. That is when I realized a good recipe becomes a shared experience, not just food on a plate.
Getting The Texture Right
The key is letting the batter rest for about five minutes before you start cooking. I used to rush this step, wondering why my first pancakes were always gummy in the middle. That resting period lets the flour absorb the moisture and the baking powder activate, giving you fluffier results every single time.
Customizing Your Spices
Sometimes I increase the ginger if I am feeling bold, or add a pinch of cardamom for an unexpected twist. My cousin swears by adding a dash of black pepper, which sounds strange until you taste it and realize pepper makes pumpkin pop. Play with the ratios until they match what your spice cabinet loves.
Serving Suggestions That Work
These pancakes shine with real maple syrup warmed slightly, and a dollop of whipped cream never hurt anyone. I have served them with caramelized bananas, toasted pecans, or just a simple pat of butter melting into the surface.
- Try topping with chopped apples sauteed in butter and brown sugar for extra fall energy
- A sprinkle of sea salt over the maple syrup creates that sweet salty contrast everyone secretly loves
- Leftover batter keeps for a day in the fridge, but the pancakes freeze beautifully for weekday mornings
Save There is something about standing at the stove on a slow morning, flipping pumpkin pancakes while the world outside does whatever it does, that feels like a small act of kindness to yourself. Make them for someone you love, or just for you, either way they are worth it.
Recipe Q&A
- → Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly in this batter. Just ensure you're using plain pumpkin puree, not pumpkin pie filling which already contains spices and sweeteners.
- → Why are my pancakes dense instead of fluffy?
Overmixing the batter is the most common culprit. Stir until ingredients are just combined, leaving some small lumps. Overworking develops gluten, creating a tougher texture.
- → Can I make the batter ahead of time?
The batter is best used immediately, but you can prepare the dry and wet ingredients separately the night before. Combine them just before cooking for the fluffiest results.
- → What temperature should my griddle be?
Medium heat (around 375°F or 190°C) works well. If pancakes brown too quickly before bubbles form, lower the heat. If they take too long to set, increase slightly.
- → How do I store leftover pancakes?
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave. They also freeze well for up to 2 months.
- → Can I substitute almond flour for all-purpose flour?
Almond flour won't provide the same structure, but you can use a 1:1 gluten-free flour blend designed for baking as a suitable alternative.