Pumpkin Spice Pancakes are the ultimate autumn breakfast — light, fluffy, and filled with cozy seasonal flavors like cinnamon, nutmeg, and cloves. Each bite brings the comforting taste of pumpkin pie in pancake form, making chilly mornings extra special.

Whether you’re enjoying them on a lazy weekend or serving them for a festive fall brunch, these pancakes deliver the perfect balance of warmth, sweetness, and spice. They’re easy to make, family-friendly, and guaranteed to make your kitchen smell amazing!

Why I Love This Recipe

I absolutely love this recipe because it captures the essence of fall in a single stack of pancakes. The pumpkin purée gives the batter an irresistible moistness and subtle sweetness, while the spices make every bite cozy and aromatic.

These pancakes are easy to whip up using pantry staples, and they feel indulgent without being overly sweet. Drizzle them with maple syrup, top with butter or whipped cream, and you’ve got a breakfast that feels like a hug in pancake form!

Why It’s a Must-Try Dish

Pumpkin Spice Pancakes are a must-try for anyone who loves seasonal comfort food. They’re a festive twist on classic pancakes, bringing depth of flavor and beautiful color to your breakfast table.

The pumpkin adds nutrients like fiber, vitamin A, and antioxidants — making these not just delicious but nourishing too.

Plus, they pair perfectly with coffee, tea, or even hot apple cider. If you’re a pumpkin spice lover, this is one breakfast you’ll want to make on repeat all fall long.

Preparation and Cooking Time

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Servings: 10 pancakes (serves 3–4)
Calories: Approximately 210 kcal per pancake (with syrup and butter)

Cuisine and Course

Cuisine: American
Course: Breakfast / Brunch

Ingredients

Dry Ingredients:

1½ cups (190g) all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves

Wet Ingredients:

¾ cup (180ml) pumpkin purée (not pumpkin pie filling)
1¼ cups (300ml) milk (or more as needed)
1 large egg
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract

Optional Toppings:

Maple syrup
Whipped cream
Chopped pecans or walnuts
Powdered sugar

Simple Cooking Directions

Mix dry ingredients in a bowl.
In another bowl, whisk pumpkin purée, milk, egg, butter, and vanilla.
Combine wet and dry ingredients just until blended.
Heat a non-stick pan or griddle over medium heat and grease lightly.
Pour ¼ cup batter per pancake and cook until bubbles form.
Flip and cook until golden brown on both sides.
Serve warm with maple syrup or your favorite toppings.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Batter

In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix well to distribute the spices evenly.

Step 2: Mix Wet Ingredients

In a separate bowl, whisk together pumpkin purée, milk, egg, melted butter, and vanilla extract until smooth. The pumpkin should blend evenly with the liquid ingredients.

Step 3: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients. Stir gently using a whisk or spatula until just combined. Avoid overmixing — a few small lumps are fine and will keep the pancakes fluffy.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly coat it with butter or oil. Pour ¼ cup of batter per pancake onto the hot surface. Cook until small bubbles form on the top (about 2 minutes), then flip and cook the other side for another 1–2 minutes until golden brown.

Step 5: Keep Warm and Serve

Transfer the cooked pancakes to a plate and keep warm under a clean towel or in a low oven (around 200°F/95°C) until ready to serve. Stack, drizzle with syrup, and enjoy!

How to Serve This Recipe

Serve Pumpkin Spice Pancakes warm with a generous drizzle of maple syrup and a pat of butter. For a special touch, add a dollop of whipped cream and sprinkle with cinnamon or chopped nuts. They also pair wonderfully with a cup of pumpkin spice latte, chai tea, or freshly brewed coffee. For a dessert-style twist, layer pancakes with cream cheese frosting for a mini pancake cake!

Additional Recipe Tips

Don’t overmix the batter — it makes pancakes dense.
Adjust consistency: Add more milk if the batter seems too thick.
Keep warm: Store cooked pancakes on a baking tray in a low oven until serving.
Test your pan: The surface is ready when drops of water sizzle on contact.
Make ahead: You can refrigerate the batter overnight for quicker mornings.

Variations for This Recipe

Whole Wheat Pumpkin Pancakes: Use whole wheat flour for extra fiber.
Gluten-Free Version: Substitute with a 1:1 gluten-free flour blend.
Vegan Option: Replace egg with a flax egg and use non-dairy milk.
Chocolate Chip Pumpkin Pancakes: Add mini chocolate chips for extra sweetness.
Nutty Pumpkin Pancakes: Stir in chopped pecans, walnuts, or almonds for crunch.

Freezing and Storage Time

Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
Freezer: Layer pancakes between parchment paper and store in a ziplock bag for up to 2 months.
To Reheat: Warm in a toaster, oven, or microwave for 20–30 seconds until soft and fluffy again.

Special Equipment Needed

Mixing bowls
Whisk or electric hand mixer
Non-stick skillet or griddle
Measuring cups and spoons
Spatula

Frequently Asked Questions

Q1: Can I use pumpkin pie filling instead of pumpkin purée?
No — pumpkin pie filling has added sugar and spices, which will alter the flavor and sweetness. Use pure pumpkin purée.

Q2: How can I make these pancakes fluffier?
Ensure your baking powder is fresh and don’t overmix the batter — air bubbles make pancakes rise beautifully.

Q3: Can I make the batter ahead of time?
Yes, store it covered in the refrigerator overnight and stir before cooking.

Q4: What can I use instead of milk?
Any non-dairy milk like almond, oat, or soy milk works well.

Q5: Why are my pancakes not cooking evenly?
Keep the heat at medium — too high and the outsides will brown before the inside cooks.

Conclusion

Pumpkin Spice Pancakes are the essence of autumn mornings — cozy, flavorful, and perfectly spiced. They’re simple to make, family-approved, and bring warmth to every table. The soft texture and subtle sweetness make them irresistible with just a drizzle of maple syrup.

Whether for a festive fall breakfast, a weekend treat, or a cozy brunch, these pancakes will fill your home with the delightful aroma of pumpkin and spice.