Pin it There's something about October mornings that makes me crave warmth in a bowl, and these pumpkin spice pancakes became my answer to that feeling. My neighbor had dropped off a giant container of homemade pumpkin puree, and I was determined to use it for something more interesting than the usual pie. After some experimentation and a few slightly burnt batches, I landed on this formula, and now they're the first thing guests ask for when the leaves start turning.
I made these for a surprise breakfast one November morning when my sister was visiting, and I'll never forget her reaction when she bit into that first fluffy stack. The whole kitchen smelled like cinnamon and nutmeg, and she actually put her phone down, which honestly felt like a miracle. That's when I realized these pancakes had this quiet power to make people slow down and actually be present at the table.
Ingredients
- All-purpose flour (1 1/4 cups): The foundation that gives structure; measure by spooning into your cup rather than scooping directly from the bag to avoid packing it down.
- Brown sugar (2 tbsp): Adds subtle molasses notes that pair beautifully with the spices; you can swap regular sugar if that's what you have.
- Baking powder and baking soda (2 tsp and 1/2 tsp): Work together to create lift; don't skip either one or your pancakes will be dense.
- Salt (1/2 tsp): Essential for balancing sweetness and making the spices pop.
- Ground cinnamon, ginger, nutmeg, and cloves (1 tsp, 1/2 tsp, 1/4 tsp, 1/8 tsp): The soul of these pancakes; use fresh spices if you can because the difference between stale and fragrant is enormous.
- Pumpkin puree (3/4 cup): Use pure pumpkin, not pumpkin pie filling, which already has added spices and sugar.
- Whole milk (1 cup): Creates richness and tenderness; if you're dairy-free, almond or oat milk works beautifully.
- Large eggs (2): Bind everything together and contribute to that tender crumb.
- Unsalted butter, melted (2 tbsp plus more for cooking): Use real butter for the best flavor, and always have extra on hand for the skillet.
- Vanilla extract (1 tsp): A quiet ingredient that rounds out the flavor without announcing itself.
Instructions
- Gather your dry ingredients:
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until everything is evenly distributed. You'll notice the mixture turns a warm tan color from all those gorgeous spices.
- Combine the wet ingredients:
- In a separate bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla extract until the mixture is smooth and homogeneous. This is your flavor base, so make sure everything is well blended.
- Bring it together gently:
- Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined; you want to see a few small lumps still visible because overmixing leads to tough, rubbery pancakes. The batter should look rustic and loose.
- Heat your cooking surface:
- Preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter; you'll know it's ready when a drop of water sizzles on contact. Medium heat is important because too high and your pancakes will burn on the outside before cooking through.
- Cook the first side:
- Pour 1/4 cup of batter per pancake onto the skillet, spacing them so they have room to breathe. Watch for bubbles to form on the surface and the edges to look set and slightly dry, which takes about 2 to 3 minutes.
- Flip with confidence:
- Slip your spatula underneath each pancake and flip it in one smooth motion; the second side cooks much faster, just 1 to 2 minutes until it's golden brown and cooked through. If you're nervous about flipping, that's okay—practice makes perfect, and a few wonky pancakes still taste delicious.
- Keep them warm and serve:
- Transfer finished pancakes to a plate and cover loosely with foil to keep them warm while you work through the remaining batter. Serve them while they're still steaming, with maple syrup, whipped cream, toasted pecans, or whatever toppings call to you.
Pin it There was a morning last year when I made these for my daughter's sleepover, and watching six teenagers actually enjoy a homemade breakfast instead of scrolling on their phones felt like winning the lottery. Something about warm, spiced pancakes seems to have that effect on people, like comfort and nostalgia wrapped up in a stack.
The Secret to Fluffy Pancakes
Fluffiness comes from two things: leavening agents and restraint. The baking powder and baking soda create lift, but you can only get that fluffy texture if you don't overwork the batter. When I stopped fussing and learned to embrace the lumps, my pancakes transformed overnight. There's also something about cooking at a steady medium heat rather than blasting them on high that makes a real difference in how evenly they cook and how light they feel.
Spice Shopping and Storage
I learned the hard way that buying spices from the bulk section and using them within a few months makes a noticeable difference compared to those little jars that have been sitting in your cupboard since last year. The aromas should be strong enough that you notice them before you even open the container. Store your spices away from heat and light, in airtight containers if possible, and don't hesitate to replace them if they've faded or smell musty.
Variations and Make-Ahead Magic
One of my favorite discoveries is that you can make the dry ingredient mix ahead of time and store it in an airtight container for up to a week, then just mix your wet ingredients on the morning you want to cook. I've also experimented with adding toasted pecans, chocolate chips, or even a splash of bourbon for a more adult version, and every variation feels special in its own way. The beauty of this recipe is its flexibility, so don't be afraid to make it your own.
- For dairy-free pancakes, swap milk for almond or oat milk and use coconut oil instead of butter without sacrificing any fluffiness.
- If you're making these for a crowd, you can keep finished pancakes warm on a 200-degree oven while you cook the rest.
- Leftovers freeze beautifully for up to three weeks, and you can reheat them in the toaster oven until they're crispy on the outside and warm throughout.
Pin it These pumpkin spice pancakes have become my answer to wanting something that tastes both comforting and a little bit fancy without requiring actual fancy techniques. Every time I make them, whether it's a quiet Tuesday morning or a full house of hungry people, they remind me that the best meals are the ones made with care and eaten slowly.
Recipe FAQs
- → Can I make the batter ahead of time?
Yes, you can prepare the dry ingredients the night before. Mix wet ingredients just before cooking for the fluffiest results. Refrigerate combined batter for up to 2 hours if needed.
- → What's the best way to tell when to flip the pancakes?
Flip when bubbles form across the surface and the edges appear set and slightly dry. This typically takes 2-3 minutes on the first side. The second side cooks faster, about 1-2 minutes until golden brown.
- → How do I keep pancakes warm while cooking the rest?
Transfer cooked pancakes to a baking sheet in a 200°F oven while you finish cooking the remaining batter. This keeps them warm and prevents them from cooling down before serving.
- → Can I substitute canned pumpkin with fresh pumpkin puree?
Absolutely. Fresh pumpkin puree works beautifully and may require slight adjustments to milk quantity if it's wetter than canned versions. Start with the same amount and add milk gradually until you reach desired batter consistency.
- → Are these pancakes suitable for freezing?
Yes, cooked pancakes freeze well for up to three months. Cool completely, layer between parchment paper, and store in an airtight container. Reheat in a toaster or oven at 350°F for 5-10 minutes.
- → What dairy-free alternatives work best?
Oat milk or almond milk substitute well for regular milk in equal amounts. Replace butter with coconut oil or vegan butter. The texture remains fluffy and the spice flavor stays prominent with these swaps.