Pumpkin Spice Pancakes

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 184kcal

Author: Rebecca Warfield

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 keep the pancakes from cooking too quickly before the inside is 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