Pumpkin Spice Pancakes Recipe

Pumpkin spice pancakes are something I make when I want breakfast to feel a little slower and more comforting than usual. They’re not overly sweet or heavy—just warm, familiar, and cozy in a very everyday way. I usually make these on a weekend morning when there’s time to stand at the stove, flip pancakes, and drink coffee while the kitchen smells like cinnamon and nutmeg.

This recipe came out of wanting a pumpkin pancake that didn’t taste like dessert. I wanted the pumpkin to actually come through, supported by spices instead of buried under sugar. After a few tweaks—less sweetener, more spice balance, and a thicker batter—this version became the one I reach for every fall.

Recipe Origin or Trivia

Pumpkin spice blends became popular in North America as a way to highlight fall baking spices traditionally paired with squash. While the spice mix itself doesn’t contain pumpkin, it complements pumpkin’s natural flavor especially well in breakfast dishes like pancakes.

Why You’ll Love This Recipe

• Warm fall flavor: Cozy spices without being overpowering
• Soft and fluffy texture: Balanced batter with just enough pumpkin
• Not overly sweet: Works with many toppings
• Easy to make: Simple ingredients and quick cooking
• Seasonal favorite: Perfect for fall mornings
• Family-friendly: Familiar flavors everyone enjoys
• Freezer-friendly: Great for make-ahead breakfasts

Chef’s Pro Tips for Perfect Results

• Don’t overmix: Keeps pancakes light and tender
• Let the batter rest: Helps hydrate the flour
• Cook on medium heat: Prevents burning from the spices
• Use real pumpkin puree: Unsweetened for best flavor

Kitchen Tools You’ll Need

1. Mixing bowls: One for dry, one for wet ingredients
2. Whisk: For smooth batter
3. Skillet or griddle: Nonstick works best
4. Spatula: For flipping
5. Measuring cups and spoons: For accuracy

Ingredients in This Recipe

1. Pumpkin puree: Adds moisture, color, and flavor
2. All-purpose flour: Provides structure
3. Baking powder: Helps pancakes rise
4. Pumpkin spice blend: Cinnamon, nutmeg, ginger, and clove
5. Salt: Balances sweetness
6. Milk: Keeps batter smooth and pourable
7. Eggs: Bind ingredients and add fluffiness
8. Maple syrup or brown sugar: Gentle sweetness
9. Melted butter or oil: Adds richness
10. Vanilla extract: Rounds out the flavor

Ingredient Substitutions

• All-purpose flour → whole wheat flour: Slightly heartier texture
• Milk → plant-based milk: Almond or oat milk works well
• Butter → coconut oil: Keeps it dairy-free
• Maple syrup → honey: Slightly different sweetness

Ingredient Spotlight

• Pumpkin puree: Keeps pancakes moist without heaviness
• Pumpkin spice: Adds warmth and seasonal character

Pumpkin Spice Pancakes with Toasted Pecans and Caramelized Sugar

These pumpkin spice pancakes feature a fluffy, tender interior with golden, crispy edges. They are enriched with pumpkin puree, warm spices, and topped with toasted pecans and a drizzle of caramelized sugar for added crunch and sweetness, creating a cozy and visually appealing breakfast dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• Pumpkin puree: Adds moisture color, and flavor
• All-purpose flour: Provides structure
• Baking powder: Helps pancakes rise
• Pumpkin spice blend: Cinnamon nutmeg, ginger, and clove
• Salt: Balances sweetness
• Milk: Keeps batter smooth and pourable
• Eggs: Bind ingredients and add fluffiness
• Maple syrup or brown sugar: Gentle sweetness
• Melted butter or oil: Adds richness
• Vanilla extract: Rounds out the flavor

Equipment

• Mixing bowls: One for dry, one for wet ingredients
• Whisk: For smooth batter
• Skillet or griddle: Nonstick works best
• Spatula: For flipping
• Measuring cups and spoons: For accuracy

Method

 

1. Mix dry ingredients: Combine flour, baking powder, spices, and salt
2. Mix wet ingredients: Whisk pumpkin puree, milk, eggs, sweetener, butter, and vanilla
3. Combine gently: Stir wet into dry just until mixed
4. Rest batter: Let sit for 5–10 minutes
5. Heat skillet: Lightly grease and warm over medium heat
6. Cook pancakes: Pour batter, cook until bubbles form, flip and finish

Notes

Ensure not to overmix the batter to keep pancakes fluffy. Adjust heat as necessary to prevent burning while caramelizing the sugar. For extra flavor, sprinkle additional cinnamon or spiced whipped cream on top.

You can also try out other recipes

Christmas Deviled Eggs Recipe

Roasted Fall Vegetable Soup Recipe

Make-Ahead and Storage Tips

• Refrigerate: Store cooked pancakes up to 3 days
• Freeze: Freeze in layers for up to 2 months
• Reheat: Toaster or skillet works best

How to Serve This Dish

• Classic: Maple syrup and butter
• Balanced: Yogurt and fruit
• Extra cozy: Apple compote or cinnamon honey

Creative Leftover Transformations

• Pancake sandwiches: Spread with nut butter
• Pumpkin French toast: Dip pancakes in egg and griddle
• Breakfast stacks: Layer with yogurt and fruit

Additional Tips

• Use room-temperature ingredients: Batter mixes more smoothly
• Adjust thickness: Add milk if batter is too thick
• Taste batter: Adjust spice before cooking

Make It a Showstopper

• Stack tall: Dust with powdered sugar
• Add texture: Sprinkle toasted pecans or walnuts
• Finish with warm syrup: Let it drizzle down the sides

Variations to Try

• Chocolate chip pumpkin pancakes: Fold in chocolate chips
• Protein-packed: Add Greek yogurt to the batter
• Gluten-free: Use a 1:1 gluten-free flour
• Vegan version: Use plant milk and flax eggs
• Extra spice: Add cardamom or extra ginger

FAQ’s

1. Can I use canned pumpkin?: Yes, use unsweetened puree
2. Why are my pancakes dense?: Batter was likely overmixed
3. Can I make the batter ahead?: Up to 24 hours refrigerated
4. Are these freezer-friendly?: Very
5. Can I make them dairy-free?: Yes
6. How thick should the batter be?: Thick but pourable
7. Can I use pancake mix?: Yes, add pumpkin and spice
8. Do kids like these?: Usually yes
9. Can I reduce sugar?: Absolutely
10. Can I double the recipe?: Yes, it scales well

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.