Start your morning with the cozy flavors of fall by making pumpkin spice pancakes — light, fluffy pancakes made with real pumpkin puree and a warm blend of spices. This recipe is simple, adaptable, and perfect for anyone who enjoys the classic pumpkin-spice profile.
Celebrate Fall with Pumpkin Spice Pancakes!
Pumpkin spice remains a top favorite when autumn arrives. That familiar mix of cinnamon, allspice, nutmeg, and cloves evokes everything we love about cooler weather and seasonal baking. If you enjoy pumpkin-spice lattes or other autumn treats, these pancakes capture the same comforting flavors in an easy homemade breakfast.
Even if you’re not a die-hard pumpkin-spice fan, these pancakes are worth trying. They’re quick to prepare, smell amazing while cooking, and offer a mild pumpkin flavor that blends beautifully with the warming spices.
Why You’ll Enjoy These Pancakes
First, they smell wonderful. The spice blend fills the kitchen with a rich aroma of cinnamon, nutmeg, cloves, and allspice while the pancakes cook. The scent alone makes breakfast feel a little more special.
Second, these pancakes use 100% pumpkin puree, which adds moisture, a gentle pumpkin taste, and a boost of fiber and micronutrients. For families with picky eaters, pancakes are a great vehicle for sneaking in extra vegetables without making them obvious.
The batter is forgiving and convenient: you can make it the night before and keep it refrigerated for up to three days, or freeze leftover pancakes for up to three months. To reheat, pop a frozen pancake in the toaster or warm gently in the oven for a fast, satisfying breakfast.
How to Make Pumpkin Spice Pancakes
Making pancake batter from scratch is straightforward and far cheaper than using mixes. Start by combining the dry ingredients — flour, baking powder, sugar, salt, and spices — in one bowl. In a separate bowl, whisk together the wet ingredients: pumpkin puree, eggs, melted butter, and milk. Stir the wet mixture into the dry ingredients until you have a smooth batter. Avoid overmixing; a few small lumps are fine.
To cook, heat a skillet or griddle over medium or medium-low heat and coat it with a little butter or neutral oil. Use about one-quarter to one-third cup of batter per pancake so they cook evenly. Watch for the edges to dry slightly and bubbles to form on the surface — those bubbles tell you it’s time to flip. Cook another minute or two on the second side until cooked through.
Ingredients, Substitutions, and Serving Ideas
Important: use canned or homemade 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices and will change the texture and sweetness of the batter.
The spice mix here is a traditional pumpkin spice blend: cinnamon, allspice, nutmeg, and cloves. Adjust the amounts to suit your taste — add more cinnamon if you prefer, or omit cloves if you find them too strong. You can also swap a pinch of ground ginger for cloves for a slightly brighter flavor.
If you’d like to increase protein, stir a scoop of unflavored protein powder into the batter and add a splash more milk to reach the right consistency. Another simple protein boost is to spread a thin layer of peanut or almond butter on the pancakes when serving.
Classic toppings like butter and warm maple syrup are delicious; warming the syrup slightly improves the experience. Apple butter, applesauce, or pumpkin butter also pair beautifully. This batter works well for waffles too, if you prefer waffles to pancakes.
Pumpkin Spice Pancakes: Fall Recipes
- Author: Marie Bostwick
- Yield: Makes 8–10 pancakes
Ingredients
- 1 cup white flour
- 2 tsp baking powder
- 2 Tbsp sugar (white or brown)
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- ¼ tsp salt
- ½ cup pumpkin puree (100% pumpkin — not pumpkin pie filling)
- 2 eggs
- 3 Tbsp butter, melted
- ¾ cup whole milk (adjust as needed)
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.
- In a medium bowl, combine the pumpkin puree, eggs, melted butter, and milk. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir until the batter is evenly combined. Do not overmix.
- Heat a skillet or griddle over medium to medium-low heat and coat lightly with butter or oil.
- Pour about ¼–⅓ cup of batter per pancake onto the hot surface, spacing them so they have room to spread. Cook until the edges look set and bubbles form on the surface, then flip and cook another minute or two until done.
- Serve hot with butter, warmed maple syrup, apple butter, or your preferred toppings.