Pumpkin Spice Pancakes make the best fall breakfast. Thick, fluffy, and filled with cozy spices, these pancakes are simple to make and so delicious!
Pumpkin Spice Pancakes
This pumpkin pancake recipe has quickly become a morning favorite around here. Not only is this easy breakfast ready in no time, but it’s cozy, warm, and everything a pancake should be.
And if I’m being completely honest, I’ve been making these pumpkin pancakes since June.
Yep, you heard that right! I test most of my blog recipes months in advance, so I was whipping up pumpkin treats well before summer started. And this pumpkin breakfast became a regular in my house.
Just incase you love pumpkin as much as I do, you’ve got to check out these easy pumpkin cinnamon rolls, that pumpkin spice granola, those pumpkin scones, and this pumpkin spice french toast. I’ve got pumpkin breakfast covered for you, friends!
But, back to these easy pumpkin pancakes. Fluffy, soft, moist, and loaded with just the right amount of pumpkin sweetness. Not only are they a breeze to whip up, but these pancakes make the most delicious leftovers for easy breakfasts throughout the week.
And did I mention these pancakes are ready in about 15 minutes? If you love pumpkin pie, then you’ll adore these homemade pumpkin pancakes!
Ingredients needed for Pumpkin Spice Pancakes:
- All-purpose flour
- Baking powder
- Baking soda
- Pumpkin pie spice
- Brown sugar
- Pure pumpkin
- Coconut oil or vegetable oil
How to make Pumpkin Pancakes:
- In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- In a large bowl, whisk the wet ingredients: brown sugar, pumpkin, milk, an egg, vanilla, and coconut/vegetable oil.
- Stir flour mixture into wet mixture until just combined, being careful not to overmix.
- Melt butter in a large skillet or electric griddle. Pour about 1/4-1/3 cup of batter onto skillet and cook until edges start to bubble and set, about 3-4 minutes. Flip and cook until set. Repeat with rest of pancake batter.
How to store Pumpkin Spice Pancakes:
Let pancakes cool to room temperature and then store in an airtight container in the refrigerator for up to four days.
Can you freeze Pumpkin Pancakes?
Yes! Simply place pancakes in a freezer-safe container or bag and freeze for up to three months. To prevent pancakes from sticking together, place a sheet of wax paper in between each pancake for easy removal.
To reheat frozen pancakes, place onto a plate and microwave. Alternatively, you can heat in the oven at 350F for approximately 6-8 minutes, or until warmed through.
What can I add to pancakes if I don’t have syrup?
This easy fluffy pancake recipe is delicious by itself. But, if no syrup is available and you want something extra, some whipped cream (fresh or from the can), powdered sugar, honey, or vanilla yogurt would make a delicious addition.
Tips for the best pumpkin pancakes:
Be sure not to overmix the wet and dry ingredients once combined. A few flour streaks are ok, as that will help pancakes retain their light and fluffy texture.
This recipe uses pure pumpkin, which is simply canned pumpkin puree. Be sure you use this, and not canned pumpkin pie, as your pancakes will not turn out!
I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. It’s made with real vanilla and doesn’t water down recipes, as extract may do. It’s a little pricey, but lasts a while and you can definitely tell a difference in taste and quality!
Want more pancake recipes? I’ve got you covered!
- Buttermilk Pancakes
- Banana Chocolate Chip Sheet Pan Pancakes
- Strawberry Greek Yogurt Pancakes
- Apple Cinnamon Pancakes
- Nutella Pancake Bites
Pumpkin Spice Pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¼ cup packed light brown sugar
- 1 cup pumpkin puree (canned pumpkin; NOT pumpkin pie filling)
- 1½ cups milk any kind
- 1 egg
- 2 teaspoons vanilla bean paste or vanilla extract
- 2 tablespoons melted coconut oil or vegetable oil
- Butter for cooking
- In a medium bowl, whisk flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- In a large bowl, whisk brown sugar, pumpkin, milk, egg, vanilla, and coconut/vegetable oil until smooth.
- Stir flour mixture into pumpkin mixture until just combined. Be careful not to overmix, as a few flour streaks are OK!
- In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Pour batter by ¼ cupful onto skillet and cook until edges are set, about 3-4 minutes. Flip and cook until browned, about 1-2 minute. Repeat process with rest of butter and pancakes.
- Serve immediately with butter and maple syrup, if desired.
- Pancakes will keep in the refrigerator for up to four days.
- To freeze, place pancakes in a freezer-safe container or bag and freeze for up to three months. To prevent pancakes from sticking together, place a sheet of wax paper in between each pancake for easy removal.
- See my tips and tricks for making these Pumpkin Spice Pancakes above the recipe box.