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This Pumpkin Spice Pancake Recipe is incredibly fluffy, soft, and has all the warm flavors of fall and of course.. pumpkin! They are full of flavor and make the perfect breakfast or brunch addition. Drizzle the tops with softened butter, warm maple syrup, and whipped cream for an extra decadent treat!
Pumpkin Spice Pancake Recipe
Pumpkin Spice and everything nice is what these fluffy pumpkin pancakes are made of! There’s so much to love about this Pumpkin Spice Pancake Recipe because it’s made with real pumpkin puree and plenty of pumpkin spice.
If you have leftover canned pumpkin from these pancakes, make my Pumpkin French Toast for another breakfast treat!
These are the best pancakes to make especially on a crisp Fall morning. They are so cozy, extra soft, and a great way to enjoy pumpkin.
I love topping these hotcakes with drizzle of maple syrup, a pat of butter, and a swirl of whipped cream. Serve with fresh fruit and a hot cup of coffee or tea for the ultimate breakfast.
Why You’ll Love This Recipe
Fluffy pancakes: Thanks to the buttermilk and leavening agents we use (baking powder and baking soda), these pancakes are extra fluffy.
Perfect for Fall season: These pancakes are bursting with fall flavor and warm spices making these the most delicious fall breakfast or brunch.
Easy Pumpkin Pancakes: This recipe is simple and easy to make. Made with only a few simple steps and can be frozen and reheated to make mornings easier.
- All-purpose flour: Spoon and level the flour when measuring it; don’t scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Baking powder & baking soda: Used as a leavening. This will help the pancakes rise and get fluffy.
- Egg: Adds a bit of richness and helps bind the ingredients together.
- Butter: Adds a buttery flavor. Unsalted butter is best so you can control the salt. You can also use melted coconut oil or any type of neutral oil.
- Buttermilk: Gives the signature pancake flavor and will make the pancakes extra fluffy and tender.
- Pumpkin pie spice & ground cinnamon: Adds the perfect amount of warm spices.
- Pumpkin puree: Make sure to use pure pumpkin and not pumpkin pie mix. This will add the pumpkin flavor.
- Sugar: We use both granulated sugar and brown sugar for sweetness.
How To Make Homemade Buttermilk
If for whatever reason you don’t have buttermilk at home you can make it from scratch! Simply pour 1 cup of regular milk (this could be whole or low-fat) into a liquid measuring cup and add 1 tablespoon of lemon juice or white vinegar. Stir together and let the milk sit for 10 minutes or until it starts to curdle.
How To Make Your Own Pumpkin Puree
Simply cut a baking pumpkin from stem to end in half. Scoop out the seeds and stringy bits. Preheat an oven to 400 degrees F and place a layer of parchment paper on a baking sheet. Spray each pumpkin half with nonstick cooking spray or drizzle with olive oil. Place each half downside on the baking sheet and bake for 45-60 minutes. Let the pumpkin halves cool completely then scoop out the cooked flesh and place in a food processor or blender and blend until smooth. Add a few drops of water if it seems too thick.
How To Make Pumpkin Spice Pancakes
Combine dry ingredients. Preheat a large skillet, pan or griddle to medium heat. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, cinnamon, and sugars.
Combine wet ingredients. In a medium bowl, mix together egg, melted butter, buttermilk, pumpkin puree, and vanilla extract.
Add wet ingredients to dry ingredients. Stir to combine but do not over-mix, there will be a few lumps in the batter. Grease the hot griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the griddle. Allow the pancakes to cook for about 2 minutes or until you notice little bubbles forming in the batter. Flip the pancakes carefully with a spatula and allow them cook for about 1-2 minutes more. You’ll notice the edges of the pancake will be a golden brown. Repeat until you are out of batter and be sure to liberally grease the grilled after every batch.
Enjoy! Transfer the pancakes to a cooling rack or platter and cover with foil. Top pancakes with your favorite toppings and whipped cream.
Recipe Tips & Variations
Healthy Pumpkin Pancakes: Use whole wheat flour as a healthy alternative and swap the sugar for honey or coconut sugar.
Milk: If you don’t want to use buttermilk, alternatively you can use whole milk, reduced fat milk, or almond milk.
Make mini pancakes: If you want to make a lot of pancakes, add 2 tablespoons of pumpkin pancake batter to the griddle. These are the perfect size for kids!
Make gluten-free pancakes: Swap the all-purpose flour for gluten-free flour.
Protein Pancakes: Add protein by adding a scoop or two of vanilla or plain flavored protein powder.
Pumpkin Chocolate Chip Pancakes: Add chocolate chips to the pancake batter to add some chocolatey goodness.
Pancake Topping Ideas
I love adding butter and maple syrup to my pancakes but these can be totally customized to your favorites! Some of my other favorite toppings are:
- Chocolate chips
- Chopped nuts
- Peanut butter
- Sliced bananas
- Sprinkles (this would be fun for a birthday or celebratory breakfast!)
- Whipped cream
Leftovers & Storage
How to store leftover pancakes? Store pancakes in an airtight container, on a plate covered with plastic wrap or you can put them in a zip-lock bag for up to 4-5 days. Warm them in a microwave or toaster oven.
How to freeze pancakes? Store cooled pancakes in an airtight container or you can put them in a freezer safe zip-lock bag. Freeze for up to 1 month. Place frozen pancake in the oven or toaster oven to warm.
Other Pancake Recipes
- Blueberry Pancakes
- Baked Pancakes
- Banana Oatmeal Pancakes
- Oatmeal Pancakes
- Vanilla Yogurt Pancakes
- Funfetti Pancakes
Other Pumpkin Recipes
- Baked Pumpkin Donuts
- Pumpkin Swirl Muffins
- Healthy Pumpkin Oat Muffins
- Baked Pumpkin Spice Oatmeal
- Pumpkin Pie Bars
- Pumpkin Spice Snickerdoodles
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Pumpkin Spice Pancake Recipe
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 whole egg
- 2 tablespoons unsalted butter melted and cooled
- 1 1/4 cups buttermilk
- 1 1/2 teaspoon pumpkin spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 tablespoons pumpkin puree
- 1 tablespoon brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- Preheat a pan or griddle to medium heat. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, cinnamon, and sugars.
- In a medium bowl, mix together egg, melted butter, buttermilk, pumpkin puree, and vanilla extract.
- Add wet ingredients to the dry ingredients and stir to combine. Do not over-mix, there will be a few lumps in the batter. Grease the griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the griddle. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip the pancakes carefully with a spatula and allow them cook for about 1-2 minutes more. Repeat until you are out of batter and be sure to liberally grease the grilled after every batch.
- Transfer the pancakes to a cooling rack or platter and cover with foil. Top pancakes with your favorite toppings and whipped cream. Enjoy!