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
