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These pumpkin spice pancakes are fluffy and cozy-spiced! Whip up a batch as a tasty and easy breakfast idea.

Pumpkin Spice Pancakes
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Fall calls for all the pumpkin breakfast recipes, and here’s one to add to the regular rotation: pumpkin spice pancakes! These fluffy, tender flapjacks are perfectly spiced with cinnamon and pumpkin pie spice. Top with maple syrup and a melty pad of butter, and there’s nothing better for a cool morning! If you’ve got a jar of pumpkin spice, this is one of our top ways to use it.

Ingredients for pumpkin spice pancakes

This pumpkin spice pancakes recipe is optimized for that jar of pumpkin spices in your spice rack or cabinet: but you can also make your own DIY pumpkin pie spice! You’ll just need those key cozy spices: cinnamon, ginger, nutmeg, allspice and cloves. Other than that, pumpkin pancakes require the typical cast of fall characters, plus pumpkin puree! Here’s what you’ll need:

  • Flour
  • Brown sugar
  • Baking powder
  • Cinnamon
  • Pumpkin pie spice
  • Salt
  • Eggs
  • Pumpkin puree
  • Milk of choice
  • Neutral oil
Pumpkin Spice Pancakes

Why pumpkin spice + cinnamon?

When it comes to ingredients, you’ll notice that pumpkin spice pancakes require both pumpkin pie spices and cinnamon! In the many pumpkin recipes we’ve developed, we’ve noticed that for the best “pumpkin” flavor, it’s essential to have both.

Cinnamon brings in the sweet notes, and pumpkin spices bring in the spicy, cozy and more bitter elements. The combination of the two makes the best balanced flavor. We also use this trick in our pumpkin bars and pumpkin dip.

Tips for cooking pumpkin spice pancakes

Pumpkin spice pancakes are quick and simple: mix the wet ingredients with the dry ingredients, then fry until golden brown! Here are a few tips for the process:

  • Use a large griddle: a non-stick surface is helpful. Use a quality griddle or skillet, since some can have uneven heating. A non-stick surface is a plus, though you’ll still want to cook with butter to get them golden brown.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. If the heat is too low, the pancakes won’t puff as much when cooking.
  • Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
Pumpkin Spice Pancakes

Mix ins and toppings

Why not add a few mix-ins to pumpkin pancakes? Here are a few ideas for mixing into the batter to step up these pancakes or ideas for toppings:

  • Chocolate chips: Add a few handfuls of chocolate chips to the batter
  • Pecans: Add chopped pecans to the batter, or top the pancakes with candied pecans.
  • Walnuts: Add chopped walnuts to the batter, or top the pancakes with candied pecans.
  • Pumpkin spice syrup: Top the pancakes with Pumpkin Spice Syrup for an extra hit of spices.
  • Apple cider syrup: Add a fruity element with Apple Cider Syrup.

More pumpkin recipes

Love pumpkin? Here are a few more recipes to flex your pumpkin spice muscles:

This pumpkin spice pancakes recipe is…

Vegetarian. For vegan, use flax eggs in place of the eggs.

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Pumpkin spice pancakes

Pumpkin Spice Pancakes


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 1x

Description

These pumpkin spice pancakes are fluffy and cozy-spiced! Whip up a batch as a tasty and easy breakfast idea.


Ingredients

Scale
  • 1 cup [140 g] all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ¾ cup pumpkin puree
  • ¾ cup milk of choice
  • ¼ cup neutral oil

Instructions

  1. In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
  2. In a separate bowl, whisk the eggs, then whisk in the pumpkin puree, milk, and oil (or melted butter).
  3. Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
  4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
  5. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Fall
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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