This post may contain affiliate links. Please read our disclosure policy.
These pumpkin spice pancakes are light, fluffy, and filled with cozy fall flavors. They're easy to make and sure to become a family favorite all season long. Enjoy them with a drizzle of homemade buttery molasses syrup or a dollop of Instant Pot apple butter.
Recipe Overview: Pumpkin Spice Pancakes
- Ready In: 25 minutes
- Serves: 12 pancakes
- Calories: 184/serving (approximately)
- Main Ingredients: Pumpkin, all-purpose flour, pumpkin pie spice, cinnamon, butter, vanilla, brown sugar, granulated sugar, eggs, and milk
- Why You’ll Love It: These pumpkin spice pancakes are light, fluffy, and easy to make in under 30 minutes. Made with simple ingredients and real pumpkin, they're perfect for fall and holiday breakfasts. Serve them with homemade molasses pancake syrup and a hot cup of coffee for a cozy breakfast.
SUMMARIZE & SAVE THIS RECIPE ON
With crisp mornings and fall just around the corner, these fluffy pumpkin spice pancakes are the perfect cozy breakfast. They're made from scratch without sourdough starter and are ready in under 30 minutes.
Many of you have asked for more non-sourdough recipes, and I get it. As much as I love sourdough discard banana bread, sourdough pumpkin cinnamon rolls, and baked sourdough apple cider donuts, sometimes I also just want a quick recipe that doesn't require planning ahead or having starter on hand.
These easy pumpkin pancakes are warm, fluffy, and full of fall flavor. Serve them with buttery molasses pancake syrup and coffee with brown sugar creamer for a cozy fall breakfast.
Jump to:
Why You’ll Love This Recipe
Quick: These pancakes are ready to enjoy in just 25 minutes, making them perfect for busy fall mornings.
Easy: Made with everyday pantry ingredients, with no complicated steps, long fermentation times, or special tools required.
Fluffy: These pancakes are light and tender, with just the right amount of sweetness and pumpkin spice.
Freezer-Friendly: These pancakes freeze really well, so make a big batch and save some for later. They are great to have on hand for busy school mornings or a quick snack.
Key Ingredients
Flour: I used all-purpose flour for this recipe. If you are using fresh-milled flour, I recommend using soft white wheat.
Spices: Pumpkin pie spice and ground cinnamon give that classic fall flavor. You can also add ground cloves if you prefer.
Sugar: You’ll need brown sugar and granulated sugar. I prefer dark brown sugar, but light brown will also work.
Vanilla: I used homemade vanilla, but store-bought works great, too.
Pumpkin: Can use either store-bought or homemade purée.
Get the full list of ingredients and measurements on the printable recipe card below.
Variations
Fresh-Milled Flour: Swap all-purpose flour for fresh-milled flour for a heartier, whole-grain pancake recipe. (Ps. If you like this recipe, you will love my fresh-milled pumpkin bread recipe).
Sourdough Discard: If you have some on hand, you can add sourdough discard (up to 50 grams) without needing to adjust anything else in the recipe.
Chocolate Chip: Mix in a handful of chocolate chips for a chocolatey and fun variation. This is a favorite for kids!
Dairy-Free: Substitute your preferred non-dairy milk for the milk to make this recipe completely dairy-free.
Extra Spiced: Try adding a little more cinnamon or a pinch of nutmeg, cloves, or ginger for a warmer, cozy flavor.
Pecan Pumpkin: Fold chopped pecans into the batter for extra texture and comforting fall taste.
How To Make Pumpkin Spice Pancakes
Step 1: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
Step 2: In a separate bowl, add the butter, brown sugar, granulated sugar, vanilla, pumpkin, eggs, and milk. Stir vigorously until thoroughly combined.
I like to use a Danish dough whisk for this.
Step 3: Pour the wet ingredients into the flour mixture and stir until just combined and no dry bits remain. Do not overmix. Let the batter rest for 5-10 minutes.
While the batter rests, preheat a cast iron skillet or a griddle and lightly grease it with avocado oil or butter.
Step 4: Working in small batches, pour about 1/3 cup of batter per pancake and smooth it into a circle. Cook for 2-3 minutes.
Then, flip the pancakes and cook for another 1-2 minutes.
I usually lightly grease the skillet between batches.
Step 5: Serve the pancakes warm with a dollop of homemade whipped cream and a drizzle of molasses pancake syrup or maple syrup.
Tips for Success
- Be sure not to overmix after adding the wet ingredients to the dry. If overmixed, you may end up with dense pancakes that are tough instead of light and fluffy.
- Don’t skip letting the batter rest for 5-10 minutes before cooking for the best flavor and texture.
- Keep the temperature at medium or lower to prevent the pancakes from cooking too quickly before the centers are done.
- While working through the batches, stack the pancakes on a plate and cover with a clean tea towel to keep them warm. Alternatively, you can heat the oven to 200°F and keep them on a baking sheet.
Serving Suggestions
Apple Butter: These pumpkin pancakes are delicious with homemade apple butter for the perfect fall combo.
Nuts: Serve with toasted pecans or walnuts for an added crunch that goes well with the pumpkin flavor.
Brunch: This is a great fall brunch pancake recipe. Serve them with eggs, home-cured bacon, or sausage for a hearty brunch.
Syrup: Serve with maple syrup or homemade molasses pancake syrup.
Storing
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the toaster, oven, or microwave until warm.
- For easy breakfast meal prep, make ahead and freeze in a single layer on a sheet pan, then transfer to a freezer bag or container. They keep well in the freezer for 1-2 months. Reheat straight from frozen.
Pumpkin Spice Pancakes FAQs
Absolutely! Homemade pumpkin puree works great in this recipe. Just make sure it’s well-drained so the batter doesn’t end up too thin.
Yes, the pumpkin batter can be made a few hours in advance and stored in the fridge. If it thickens slightly, just add a splash of milk to thin the batter.
Gummy pancakes are usually a sign of overmixing or too much moisture. Be sure to measure the pumpkin carefully, let the batter rest for 5-10 minutes, and cook them over medium heat so the centers have time to set.
Medium heat is the best temperature for these pancakes; any hotter and the sugar in the batter might burn. It gives them time to cook evenly without burning the outsides. However, if you notice the pancakes browning too quickly, try lowering the heat a bit.
Yes! To turn this pumpkin pancake recipe into waffles, reduce the milk to about 1 ¼ cups and add 2 extra tablespoons of melted butter. Then, use a cast iron waffle iron or follow the manufacturer’s instructions for your waffle maker.
More Pumpkin Recipes
If you tried this Pumpkin Spice Pancake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y'all!
Pumpkin Spice Pancakes
Equipment
- Skillet or Griddle
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 4 tablespoons unsalted butter, melted, but not hot
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 2 whole eggs
- 1 3/4 cups milk
Instructions
- Mix the Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon
- Combine the Wet Ingredients. In a separate bowl, add the butter, brown sugar, granulated sugar, vanilla, pumpkin, eggs, and milk. Stir vigorously until thoroughly combined. I like to use a Danish dough whisk for this.4 tablespoons unsalted butter, 1/4 cup dark brown sugar, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 cup pumpkin purée, 2 whole eggs, 1 3/4 cups milk
- Combine the Wet and Dry Mixtures. Pour the wet ingredients into the flour mixture and stir until just combined and no dry bits remain. Do not overmix. Let the batter rest for 5-10 minutes.
- Preheat the Skillet. While the batter rests, preheat a cast iron skillet or a griddle and lightly grease it with avocado oil or butter.
- Cook the Pancakes. Working in small batches, pour about 1/3 cup of batter per pancake and smooth it into a circle. Cook for 2-3 minutes. Then, flip the pancakes and cook for another 1-2 minutes. I usually lightly grease the skillet between batches.
- Enjoy! Serve the pancakes warm with a dollop of homemade whipped cream and a drizzle of molasses pancake syrup or maple syrup.
Notes
- Be sure not to overmix after adding the wet ingredients to the dry. If overmixed, you may end up with dense pancakes that are tough instead of light and fluffy.
- Don't skip letting the batter rest for 5-10 minutes before cooking for the best flavor and texture.
- Keep the temperature at medium or lower to prevent the pancakes from cooking too quickly before the centers are done.
- While working through the batches, stack the pancakes on a plate and cover with a clean tea towel to keep them warm. Alternatively, you can heat the oven to 200°F and keep them on a baking sheet.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
My daughter and I devour these for breakfast all fall. I make a big batch so we have quick breakfasts throughout the week.