Pumpkin Spice Pancakes

There's something about October mornings that makes me want to turn on the stove and fill the house with the smell of cinnamon and pumpkin. Last weekend, Amy walked into the kitchen, still in her pajamas, and said, "Mom, it smells like fall in here!" That's exactly what happens when you make Pumpkin Spice Pancakes for breakfast.

I've been making these pancakes since Bradley was Amy's age, and they've become our unofficial welcome-to-fall tradition. The first time I made them, I was experimenting with leftover canned pumpkin from a pie recipe, and honestly? I wasn't sure how they'd turn out. But when John took his first bite and said, "These are going on the weekend rotation," I knew I had something special.

What I love most about these pumpkin spice pancakes is how they bring that cozy coffee shop feeling right into your kitchen without any of the fuss. They're fluffy, perfectly spiced, and way easier than you'd think. Plus, when you top them with maple syrup and pecans, they taste like autumn decided to show up on your breakfast table.

If you're looking for more fall breakfast inspiration, you'll want to check out my Perfect Homemade Pancake Recipe for those mornings when you're craving something classic.

Jump to:

• Why You'll Love These Pumpkin Spice Pancakes
• Ingredients For The Best Pumpkin Pancakes Recipe
• How To Make Pumpkin Spice Pancakes From Scratch
• Storage And Reheating Your Fall Pancakes
• Tips For Making The Best Pumpkin Pie Spice Pancakes
• Pumpkin Spice Pancakes Variations
• Frequently Asked Questions About Pumpkin Spice Pancakes
• Recipes You May Like
• My Family's Final Thoughts On This Cozy Breakfast Recipe
• Pumpkin Spice Pancakes

Why You'll Love These Pumpkin Spice Pancakes

Let me tell you why this recipe works so well for busy families like ours:

• Quick to make - From mixing bowl to breakfast table in just 15 minutes, perfect for school mornings when everyone's rushing
• Real pumpkin flavor - Uses actual canned pumpkin, not just pumpkin pie spice, so you get that genuine fall taste
• Fluffy texture - The combination of baking powder and baking soda makes these pancakes light and airy, not dense or heavy
• Kid-approved - Amy asks for these every weekend during fall, and Bradley actually gets out of bed without me having to call him three times
• Uses pantry staples - Most ingredients are things you probably already have, except maybe the canned pumpkin
• Great for meal prep - Make a double batch and freeze them for quick weekday breakfasts when life gets hectic

Ingredients For The Best Pumpkin Pancakes Recipe

Here's what you'll need to make these fluffy pumpkin pancakes:

Dry Ingredients:

• 1 ¼ cups all-purpose flour
• 2 tablespoons brown sugar (adds moisture and a hint of molasses flavor)
• 2 teaspoons pumpkin pie spice
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• 1 ¼ cups buttermilk, at room temperature
• 1 egg, at room temperature
• 2 tablespoons unsalted melted butter
• 1 teaspoon vanilla extract
• ½ cup canned pumpkin (not pumpkin pie filling)

For Serving:

• ½ cup pecans, roughly chopped
• Maple syrup

I always use buttermilk for pancakes because it makes them incredibly tender. The slight tanginess also balances out the sweetness from the brown sugar and maple syrup. If you don't have pumpkin pie spice on hand, make your own by mixing 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon ground cloves.

One thing I learned after making these dozens of times - make sure your egg and buttermilk are at room temperature. Cold ingredients don't mix as smoothly, and you'll end up with lumpy batter. I usually just pull them out of the fridge while I'm getting the kids ready for the day.

How To Make Pumpkin Spice Pancakes From Scratch

Making these homemade pumpkin pancakes is simpler than you'd think. Here's how I do it:

1. Combine the dry ingredients. In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Make sure there are no lumps of brown sugar - I usually use the back of a spoon to break them up. This step takes maybe two minutes, and Bradley likes to help with this part because there's really no way to mess it up.
2. Mix the wet ingredients separately. In another bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and canned pumpkin until everything's well combined. The mixture should be smooth and a beautiful orange color. I always let my melted butter cool for a minute before adding it so it doesn't scramble the egg.

3. Combine wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Here's where most people go wrong - don't overmix! The batter should be slightly thick and a little lumpy. If you mix too much, your pancakes will turn out tough instead of fluffy. Amy always asks why we can't keep stirring, and I tell her we're letting the batter stay relaxed so the pancakes can be soft.
4. Let the batter rest. This is optional, but I usually let the batter sit for about 5 minutes while the skillet heats up. This gives the flour time to absorb the liquid and makes for even fluffier pancakes.
5. Heat your skillet. Place a medium skillet or griddle over medium heat and coat it with cooking spray or a little butter. You'll know it's ready when a drop of water sizzles on the surface. If the water just sits there, it's not hot enough. If it evaporates immediately, it's too hot.
6. Pour and cook the pancakes. Using a ⅓ cup measuring cup, pour the batter onto the hot skillet. Don't spread it around - just let it settle into its own shape. Cook for about 2-3 minutes until you see bubbles forming all over the surface and the edges look set.
7. Flip carefully. This is the fun part! When you see those bubbles and the edges start to look dry, slide your spatula under the pancake and flip it in one smooth motion. Cook for another 2-3 minutes on the second side until golden brown.

8. Keep them warm. Transfer the cooked pancakes to a plate and keep them in a warm oven (around 200°F) while you finish the rest of the batch. This way, everyone gets to eat hot pancakes at the same time instead of watching while you cook.
9. Serve and enjoy. Stack your pumpkin spice pancakes on serving plates, sprinkle with chopped pecans, and drizzle with warm maple syrup. John likes to add a pat of butter on top too, and honestly, it's pretty amazing that way.

Storage And Reheating Your Fall Pancakes

These pumpkin breakfast recipes store really well, which is why I often make a double batch.

Refrigerator: Let the pancakes cool completely, then stack them with pieces of parchment paper between each one. Store in an airtight container for up to 4 days. When Amy was younger, I'd make these on Sunday and reheat them throughout the week for quick breakfasts.

Freezer: This is where these pancakes really shine for meal prep. Cool completely, layer with parchment paper, and place in a freezer-safe bag or container. They'll keep for up to 2 months. I always label the bag with the date because frozen food all starts to look the same after a while.

Reheating: Pop them in the toaster for the crispiest edges, or microwave for 20-30 seconds if you're in a hurry. You can also reheat them in a 350°F oven for about 5 minutes. The toaster method is Bradley's favorite because he says they taste like they're fresh off the griddle.

The flavors actually get better after a day in the fridge. Something about letting all those spices settle together makes them taste even more like fall.

Tips For Making The Best Pumpkin Pie Spice Pancakes

After making these countless times, here's what I've learned:

• Don't skip the room temperature ingredients - Cold buttermilk and eggs don't mix as well and can make your batter lumpy. I learned this the hard way one rushed morning when everything turned out dense and flat.
• Use actual canned pumpkin - Make sure you're buying pure pumpkin puree, not pumpkin pie filling which already has spices and sugar added. I once grabbed the wrong can and the pancakes turned out way too sweet.
• Check your leaveners - Old baking powder or baking soda won't give you fluffy pancakes. If yours have been in the pantry for more than six months, do a quick test by adding a bit to warm water. It should fizz immediately.
• Cook on medium heat - Too high and the outside burns before the inside cooks through. Too low and they'll be pale and tough. Medium heat gives you that perfect golden color.
• Wait for the bubbles - Don't flip too early! Wait until you see bubbles forming all over the surface and the edges look set. This is usually about 2-3 minutes.
• Try different toppings - While maple syrup and pecans are our go-to, these also taste amazing with whipped cream, a dusting of cinnamon sugar, or even a dollop of Greek yogurt for something less sweet.

Can you make these without buttermilk? Sure! Mix regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. It's not quite the same as real buttermilk, but it works when you're in a pinch.

Pumpkin Spice Pancakes Variations

Once you've mastered the basic recipe, try these fun twists:

• Add chocolate chips - Stir in ½ cup of mini chocolate chips for a dessert-like breakfast that kids go crazy for. Amy calls these "special occasion pancakes."
• Make them whole wheat - Replace half the all-purpose flour with whole wheat flour for added fiber. The texture will be slightly denser, but they're still delicious.
• Try different nuts - Swap pecans for walnuts, almonds, or even a handful of pepitas for a different crunch.
• Add cream cheese - Make a quick cream cheese drizzle by mixing softened cream cheese with a little milk and powdered sugar. This turns them into something you'd order at brunch.
• Make mini pancakes - Use a tablespoon to pour small pancakes instead of the ⅓ cup measurement. These are perfect for toddlers or for serving at fall parties.

Frequently Asked Questions About Pumpkin Spice Pancakes

Recipes You May Like

If you loved these autumn pancakes, you'll want to try these other breakfast favorites:

• Moist Banana Chocolate Chip Muffins - Another breakfast staple that uses overripe bananas and tastes like you spent hours in the kitchen
• Carrot Cake Muffins - These have the same cozy spice profile as the pancakes and work perfectly for grab-and-go mornings
• Perfect Homemade Pancake Recipe - The classic version for when you want traditional buttermilk pancakes without the pumpkin

My Family's Final Thoughts On This Cozy Breakfast Recipe

These Pumpkin Spice Pancakes have become such a special part of our fall mornings. There's something about the way they make the whole house smell like cinnamon and spice that just feels like home.

The recipe comes together quickly with ingredients you probably already have in your pantry. The pancakes turn out fluffy and perfectly spiced every single time. I love that I can make a big batch and freeze the extras for those chaotic school mornings when cooking from scratch just isn't happening.

What really makes these special is how they bring our family together around the breakfast table. Even Bradley, who's usually rushing out the door, sits down for these pancakes. Amy loves helping me mix the batter, and John always makes sure there are leftovers he can reheat the next day.

Try making these this weekend and let the smell of fall fill your kitchen. I promise your family will be asking for them again and again. Don't forget to save this recipe to your Pinterest board so you can find it easily when those first cool mornings arrive!

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