Pin One Saturday morning in late October, my kitchen smelled like a candle shop had collided with a bakery. I was testing out a can of pumpkin puree I'd bought on impulse, not sure what to do with it. Pancakes seemed like the safest bet, so I dumped it into my usual batter along with every warm spice I could find in the cupboard. The first bite was a revelation: fluffy, subtly sweet, and tasting exactly like fall should. My partner wandered in, still half asleep, took one bite, and declared them better than any diner stack we'd ever had.
I made these for a small brunch gathering once, and everyone kept asking if I'd added pumpkin pie filling. Nope, just puree and a good spice blend. One friend, who claimed she didn't like pumpkin anything, ate three and asked for the recipe. That's when I realized these pancakes had a kind of magic to them, the kind that makes people forget their food opinions and just enjoy the moment.
Ingredients
- All purpose flour: The backbone of the pancake, giving structure without weighing them down. I've tried whole wheat, but it makes them a bit dense.
- Brown sugar: Adds a hint of molasses depth that white sugar just can't replicate, and it plays beautifully with the spices.
- Baking powder and baking soda: The dream team for fluffiness. Both are essential, the soda reacts with the acidity in the pumpkin.
- Salt: Don't skip it. Even a half teaspoon brightens every other flavor in the batter.
- Cinnamon, ginger, nutmeg, and cloves: The warm spice quartet that makes these taste like a hug. Fresh spices make a noticeable difference.
- Pumpkin puree: Use plain puree, not pie filling. The filling has added sugar and spices that throw off the balance.
- Whole milk: Adds richness and helps create a creamy batter. You can use lower fat milk, but the texture won't be quite as luscious.
- Eggs: They bind everything together and give the pancakes structure and lift.
- Unsalted butter: Melted into the batter for flavor and a tender crumb. I always keep extra on hand for greasing the skillet.
- Vanilla extract: A teaspoon goes a long way in rounding out the sweetness and adding warmth.
Instructions
- Whisk the Dry Ingredients:
- Combine the flour, brown sugar, baking powder, baking soda, salt, and all the spices in a large bowl. Make sure there are no lumps of baking powder hiding in there.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla until the mixture is smooth and evenly colored. The pumpkin can be stubborn, so give it a good whisk.
- Combine Gently:
- Pour the wet mixture into the dry ingredients and stir with a spatula just until combined. A few lumps are perfectly fine, overmixing will make the pancakes tough and flat.
- Preheat Your Pan:
- Heat a nonstick skillet or griddle over medium heat and add a small pat of butter. Let it melt and coat the surface, but don't let it brown.
- Cook the Pancakes:
- Pour about a quarter cup of batter per pancake onto the hot skillet. Wait until bubbles form on the surface and the edges look set, then flip. Cook for another minute or two until golden brown.
- Serve Warm:
- Stack them high and serve immediately with your favorite toppings. Maple syrup, whipped cream, and toasted pecans are my go to choices.
Pin There was a chilly Sunday when I made a double batch of these and froze half for busy mornings. Weeks later, I popped a few in the toaster, and they came out just as fluffy as the day I made them. That small act of kitchen foresight turned frantic weekday mornings into something I actually looked forward to. It's funny how a stack of pancakes can feel like a little gift to your future self.
Making Them Dairy Free
I've made these with almond milk and coconut oil plenty of times for friends with dietary restrictions. The texture stays surprisingly close to the original, maybe just a touch less rich. Oat milk works beautifully too, it has a natural sweetness that complements the pumpkin. Just make sure your plant based butter or oil is at room temperature so it mixes in smoothly.
Add Ins and Variations
Once you've mastered the base recipe, it's fun to play around. I've folded in dark chocolate chips, toasted walnuts, and even a handful of dried cranberries. My favorite variation is adding a handful of chopped pecans directly into the batter and topping the finished pancakes with a drizzle of warm honey. Each bite becomes a little treasure hunt of flavor and texture.
Storing and Reheating
Leftover pancakes keep well in the fridge for up to three days, stacked with parchment paper between each one to prevent sticking. For longer storage, freeze them in a zip top bag and reheat straight from the freezer in a toaster or oven. The microwave works in a pinch, but the edges can get a bit rubbery. I've learned that a quick toast brings back that just made fluffiness better than anything else.
- Cool pancakes completely before stacking and storing to avoid sogginess.
- Label your freezer bag with the date so you know when they were made.
- Reheat in a 350 degree oven for about 10 minutes for the best texture.
Pin These pancakes have become my unofficial fall tradition, the thing I make when the air gets crisp and I want the house to smell like a holiday. I hope they bring you the same cozy mornings and happy faces around the table that they've brought me.
Recipe Q&A
- → Can I make pumpkin spice pancakes ahead of time?
Yes, you can prepare the dry ingredients the night before and store in an airtight container. Mix wet ingredients just before cooking for the fluffiest results. Cooked pancakes can be frozen for up to 3 months and reheated in a toaster.
- → How do I prevent dense, heavy pancakes?
Avoid overmixing the batter—lumps are actually desirable. Mix just until combined, as overworking develops gluten and makes pancakes tough. Use fresh baking powder and baking soda for proper lift and fluffiness.
- → What are good toppings for pumpkin spice pancakes?
Maple syrup, whipped cream, and chopped pecans are classic choices. Try honey drizzle, powdered sugar dusting, yogurt, granola, or candied pecans for variations. Brown butter with cinnamon sugar adds extra autumn flavor.
- → Can I use canned pumpkin puree instead of fresh?
Canned pumpkin puree works perfectly and is actually recommended for consistent results. Ensure you're using pure pumpkin, not pumpkin pie filling which contains added sugars and spices. One 15-oz can yields about 1.75 cups.
- → How do I make these pancakes dairy-free?
Substitute milk with almond, oat, or soy milk in equal amounts. Replace melted butter with coconut oil or vegan butter. All other ingredients remain the same, and the texture and flavor remain virtually identical.
- → Why aren't my pancakes fluffy?
Ensure baking powder and baking soda are fresh—they lose potency over time. Don't overmix the batter and cook over medium heat, not high. If batter sits too long before cooking, leavening power diminishes, so cook soon after mixing.