Save to Pinterest There is something about the way cinnamon and pumpkin fill the kitchen on a slow weekend morning that makes everything feel right with the world. I started making these pancakes when I realized canned pumpkin puree works beautifully in batter. The first batch turned out surprisingly thick and fluffy, and now I cannot imagine October without them.
Last November I made a double batch for brunch and watched three friends go silent after their first bites. Someone actually reached for a third pancake before touching the bacon. That is when I knew these were not just seasonal, they were special.
Ingredients
- All-purpose flour (160 g): Forms the backbone of the batter and creates that fluffy structure we want
- Brown sugar (2 tbsp): Adds a subtle mol sweetness that complements the pumpkin perfectly
- Baking powder and baking soda: Work together to give these pancakes their impressive rise
- Salt (1/2 tsp): Balances the sweetness and makes the spices pop
- Ground cinnamon (1 tsp): The primary warm spice that defines the flavor profile
- Ground ginger (1/2 tsp): Adds a gentle zing that cuts through the richness
- Ground nutmeg (1/4 tsp): Provides that classic bakery depth we associate with fall baking
- Ground cloves (1/8 tsp): A tiny amount goes a long way, adding warmth and complexity
- Pumpkin puree (180 ml): Use pure pumpkin puree, not pie filling, for the best texture
- Whole milk (240 ml): Creates a tender crumb, though any milk works in a pinch
- Eggs (2 large): Bind everything together and add structure
- Unsalted butter (2 tbsp melted): Adds richness and helps the pancakes develop a golden crust
- Vanilla extract (1 tsp): Rounds out all the flavors beautifully
Instructions
- Mix the dry ingredients:
- Whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl until evenly combined.
- Combine the wet mixture:
- In another bowl, whisk pumpkin puree, milk, eggs, melted butter, and vanilla until completely smooth.
- Bring them together:
- Pour the wet ingredients into the dry bowl and stir gently with a spatula until just combined.
- Heat your pan:
- Warm a nonstick skillet over medium heat and add a small amount of butter to coat the surface.
- Cook the pancakes:
- Pour 1/4 cup batter per pancake and cook until bubbles form and edges look set, about 2 to 3 minutes.
- Flip and finish:
- Carefully turn each pancake and cook another 1 to 2 minutes until golden brown and cooked through.
- Repeat and serve:
- Continue with remaining batter and serve warm with your favorite toppings.
Save to Pinterest My sister now requests these every time she visits, even in July. I have learned to keep a couple cans of pumpkin puree in the pantry just in case.
Make Them Your Own
Once you have the basic recipe down, these pancakes become a canvas. I have added chocolate chips for the kids and toasted pecans for a more grown up version.
Perfect Pairings
Maple syrup is the classic choice, but warm honey or a dusting of powdered sugar works beautifully. Crispy bacon on the side cuts through the sweetness perfectly.
Make Ahead Magic
The dry and wet ingredients can be prepared separately the night before. Just mix them together in the morning for an almost instant weekend breakfast.
- Refrigerate the wet mixture in a sealed container overnight
- Store dry ingredients in a sealed bag or container
- Let the batter sit for 10 minutes after mixing for extra fluffiness
Save to Pinterest Hope these bring as much warmth to your kitchen as they have to mine.
Recipe FAQs
- → Can I make pumpkin spice pancakes ahead of time?
Yes, these pancakes reheat beautifully. Cook the full batch, let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or warm skillet for 1-2 minutes until heated through.
- → What toppings work best with pumpkin pancakes?
Maple syrup is classic, but try warmed honey, salted caramel sauce, or apple butter for seasonal flair. Top with whipped cream, toasted pecans, walnuts, or a dusting of powdered sugar. For extra indulgence, add chocolate chips or toasted nuts to the batter.
- → Can I freeze leftover pumpkin spice pancakes?
Absolutely. Place cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. They'll keep for 2-3 months. Reheat frozen pancakes in the toaster or microwave for a quick weekday breakfast.
- → Why is my pancake batter too thick or thin?
Pumpkin puree consistency varies by brand. If your batter seems thick, add milk one tablespoon at a time until it reaches a pourable consistency. If too thin, let it rest for 5 minutes—the flour will absorb excess moisture naturally.
- → Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree (not pie filling) works perfectly and ensures consistent results. One standard 15-ounce can contains about 1 ¾ cups puree, enough for two batches. Store any remaining puree in an airtight container for up to a week.
- → How do I make these dairy-free?
Substitute whole milk with almond, oat, or coconut milk. Replace melted butter with equal parts coconut oil or vegan butter. The texture remains delightfully fluffy, and the pumpkin flavor shines through beautifully.