These Pumpkin Spice Pancakes Made My Kitchen Smell Like Fall and I Regret Nothing
It’s Pumpkin Spice Season and You Deserve Better Pancakes
You’ve made pancakes that fall flat. So have I. You try a “fall-inspired” recipe and it either tastes like plain batter or some weird cinnamon bomb. Most of them forget the pumpkin altogether or drown it in nutmeg.
This one’s not like that. We worked through the best tricks from top bakers to build a pancake that rises fluffy, smells like October, and actually tastes like pumpkin.
And you can freeze them. I’ll show you how.
If you’re into cozy fall bakes, these Pumpkin Chocolate Chip Muffins are another reader favorite for chilly mornings.
Ingredients You’ll Actually Want to Use
These aren’t “meh” ingredients. Every one of these does something important.
- All-purpose flour (1½ cups) – holds it all together, but keeps it soft
- Brown sugar (2 tbsp) – adds caramel depth you don’t get from white
- Baking powder (1½ tsp) + baking soda (½ tsp) – because we want rise and flavor
- Salt (½ tsp) – balances the sweet and spice
- Pumpkin pie spice blend:
- Cinnamon (2 tsp)
- Ground ginger (½ tsp)
- Nutmeg (½ tsp)
- Cloves (¼ tsp)
- Allspice (¼ tsp)
(Yes, mix your own. Store-bought tastes like dust.)
- Pumpkin purée (¾ cup) – use canned unless you’re roasting pumpkins for fun
- Whole milk (1¼ cups) – but buttermilk makes it richer
- Eggs (2 large) – classic binder
- Neutral oil or melted butter (2 tbsp) – keeps it moist
- Vanilla bean paste (1 tsp) – secret weapon. deeper flavor than extract
Optional:
- Chocolate chips
- Pecans
- Dried cranberries
Want to keep your spice mix fresh? Learn how to make your own Pumpkin Pie Spice with just a few pantry staples.
How to Mix the Batter Right (No Gummy Centers Please)
In one bowl, whisk all your dry stuff. In another, all your wet stuff. Combine them—but don’t beat the life out of it. Just fold until there’s no dry streaks. It’s supposed to look lumpy.
Now let it sit. Ten minutes. Go sip your coffee. This is when the flour hydrates and the baking powder starts working. Don’t skip this.
For better accuracy when baking or flipping pancakes, this guide on How to Measure Baking Ingredients helps you get it right every time.
How to Cook These Without Burning the Outside
Heat your skillet or griddle to medium. Grease it lightly. You want to see butter foam or a drop of water skitter.
Use a ¼-cup scoop and pour. Wait for bubbles to show up. The edges should look a little set. Flip. Another minute or two and done.
If you’re batch cooking, keep them warm in a 200°F oven. Put them on a rack or they’ll get soggy.
Variations That Don’t Suck
- Add ½ cup mini chocolate chips. It’s dessert now.
- Stir in chopped pecans and a pinch of extra salt. Nutty and perfect.
- Use ½ all-purpose and ½ whole wheat flour.
- Sub ½ cup Greek yogurt for ½ cup milk if you want protein.
Try it once, see what works for your crew.
Top these pancakes with a drizzle of homemade Ocean Spray Cranberry Sauce for a tangy, festive twist.
Topping Ideas (Beyond Syrup)
You’ve got options.
- Cinnamon maple butter: mash 4 tbsp soft butter + 2 tsp maple syrup + ¼ tsp cinnamon
- Toasted pecans or walnuts
- Dollop of whipped cream
- Spoon of pumpkin butter
- Greek yogurt + honey
Or just eat them plain. They’re that good.
Can I Freeze These? Yes. Here’s How
Let them cool. Fully. Then stack with parchment between each pancake and seal in a freezer bag. Lay flat.
When you’re ready:
Toaster = crisp
Microwave = soft
Oven = perfect if you’re heating a bunch
Batch-cook like a pro with these freezer-friendly Crockpot Macaroni and Cheese ideas perfect for prepping ahead.
Nutrition Facts (Estimate per pancake)
Calories: ~210
Carbs: 30g
Protein: 5g
Fat: 6g
Fiber: 2g
Vitamin A: high
Sugar: 6g
Want less sugar? Drop brown sugar to 1 tbsp. Want more protein? Use Greek yogurt.
Why This Version Beats the Others
Other recipes? They’re either flavorless or overloaded with spice. Ours balances spice and pumpkin.
Most skip the vanilla paste. That’s why they fall flat. And we let the batter rest—that’s fluff magic.
Plus, that cinnamon maple butter? Changed my life. I almost forgot syrup exists.
Delicious Pumpkin Spice Pancakes Recipe
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Pumpkin Spice Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These pumpkin spice pancakes are warm, fluffy, and full of cozy fall flavor. Made with real pumpkin purée and a homemade pumpkin pie spice blend, they’re just sweet enough and cook up golden and pillowy every time. A touch of vanilla bean paste adds a smooth, mellow depth that makes them feel special. Serve them with cinnamon maple butter and you’ve got a breakfast worth remembering.
Equipment:
- Mixing bowls
- Whisk
- Nonstick skillet or griddle
- Spatula
- Measuring cups and spoons
- Small bowl for butter
Ingredients
Pumpkin Pie Spice Blend:
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- All of the above Pumpkin Pie Spice Blend
Wet Ingredients:
- 1 1/4 cups whole milk (or buttermilk)
- 3/4 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 2 tablespoons neutral oil or melted butter
- 1 teaspoon vanilla bean paste (or vanilla extract)
Cinnamon Maple Butter (optional but worth it):
- 4 tablespoons unsalted butter, softened
- 2 teaspoons maple syrup
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
- In a small bowl, stir together the pumpkin pie spice blend. Set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and spice blend until well combined.
- In a separate medium bowl, whisk the milk, pumpkin purée, eggs, oil, and vanilla bean paste until smooth.
- Pour the wet ingredients into the dry ingredients. Stir just until combined — it’s okay if the batter is a little lumpy. Do not overmix. Let the batter sit for 5 minutes while your pan heats up.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Scoop ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.
- While pancakes are cooking, mix the softened butter, maple syrup, cinnamon, and salt in a small bowl.
- Serve warm with cinnamon maple butter, extra syrup, or your favorite toppings.
Notes
Storage:
Leftover pancakes can be cooled, wrapped, and stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or warm oven until heated through.
Notes:
Most recipes call for standard vanilla extract, but this one uses vanilla bean paste to subtly deepen the flavor and enhance the spices without overpowering the pumpkin. The result is a richer, more balanced pancake that feels a little more bakery-style. Also, the cinnamon maple butter takes 30 seconds to whip up and makes these feel extra homemade.
Serving Suggestions:
Top with toasted pecans, whipped cream, or even a dollop of Greek yogurt. If you’re feeling fancy, a drizzle of pumpkin butter works beautifully too.
Variations:
- Add ¼ cup mini chocolate chips or chopped pecans to the batter
- Use buttermilk for extra tang
- Sub half the flour with whole wheat for a heartier version
- Make it dairy-free with oat milk and coconut oil
Nutrition
- Serving Size: per pacake
- Calories: ~210
- Sugar: 6g
- Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
FAQ
1. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour mix with xanthan gum.
2. Can I use fresh pumpkin?
Sure. Roast, purée, and drain it well. Canned is easier and consistent though.
3. Why are my pancakes gummy?
You probably overmixed or the pan was too hot. Rest the batter and turn the heat down.
4. Can I use almond milk?
Yep. Any milk works. Full fat gives better texture though.
5. Can I add protein powder?
Try swapping ¼ cup flour for protein powder. Add more milk if it gets thick.
6. How long does the batter last?
Overnight in the fridge. Just give it a stir in the morning.
7. Do I have to use all those spices?
If you’re in a pinch, use 2 tsp of store-bought pumpkin pie spice—but fresh is way better.
The Final Bite
These pumpkin spice pancakes bring everything fall mornings should be; warm, familiar, and just a little indulgent. Whether you’re making them for a quiet weekend or freezing extras for busy weekdays, they’re a small way to slow down and enjoy something real.
If recipes like this make you hungry for more, I’d love to share what’s cooking behind the scenes. Join the Simply Delicious Newsletter from Edible Exposure Media. It’s full of kitchen-tested recipes, real tips from the line, and ideas to feed your crew well.
Written by Ryan Yates — executive chef, culinary director, and 20-year veteran of real-world commercial kitchens.
Love seasonal recipes like this? You’ll want to bookmark this Old Fashioned Thanksgiving Dressing for your next holiday table.
