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Make these pumpkin spice pancakes and start your day with fall’s favorite flavor – light and fluffy pancakes with pumpkin puree and fragrant spices. It’s the perfect breakfast for PSL lovers!
Celebrate Fall with Pumpkin Spice Pancakes!
For so many people, pumpkin spice takes the top prize in the favorite fall flavor category.
In fact, pumpkin spice is so popular that Starbucks keeps pushing the yearly launch date for pumpkin spice lattes (PSL) earlier and earlier. This year, they started serving them on August 26th, almost a month before the official start of fall.
If you were among the people standing in line for their first PSL of the season, these Pumpkin Spice Pancakes will be right up your alley.
But even if you’re not a full-on fanatic for PSLs, there’s still plenty to love about this fall-themed pancake recipe.
So Much to Love About Pumpkin Spice Pancakes!
To start with, they smell and taste terrific! (And isn’t that the most important thing?)
A blend of spices will fill your kitchen with the mouth-watering fragrance of cinnamon, allspice, nutmeg, and cloves. And when it comes to flavor, those delicious warming spices in a fluffy pancake are hard to beat!
Pumpkin spice pancakes include real pumpkin for an extra little boost of fiber, vitamins, and minerals. That’s good for everybody. And if you’re a mom of a veggie-averse kid, every bite of veggies you can sneak in is a win, right?
Another plus to this recipe is that you can make the batter ahead of time and store it covered in the refrigerator for up to three days. Pull out the batter in the morning, fire up the griddle, and you’ve got a delicious hot breakfast in minutes!
On the off chance that you make more pumpkin spice pancakes than your family can consume in one sitting, any leftovers will freeze beautifully.
Just cool the pancakes completely, wrap them individually in plastic wrap, and freeze for up to three months. When you want pancakes, just pop a frozen one in the toaster to reheat and voila! Breakfast is served!
There’s a lot to love about these pancakes. But the best thing might be just how easy they are to make.
How To Make Pumpkin Spice Pancakes
You can find all kinds of pancake mixes at the grocery store, but making your own pancake batter is cheaper and incredibly easy. It’s simply a matter of combining the dry ingredients – flour, baking powder, sugar, and spices – in one bowl.
In a second bowl, you’ll whisk together and wet ingredients – eggs, milk, pumpkin puree, and melted butter. Then you’ll stir the wet ingredients into the dry, making a smooth batter.
At this point, you can either store the batter covered in the refrigerator for later use or start making pancakes right away. When you’re ready to cook the pancakes, just heat some butter or oil in a skillet or griddle over medium or medium-low heat.
Pour some batter into the pan. I like to use a one-third measuring cup to pour out the batter, so my pancakes are roughly the same size.
Let the pancakes cook until the edges begin to look a little dry and you see some air bubbles form in the batter. Those bubbles are your signal that it’s time to flip the pancakes. Once you do, let the pancakes cook for another minute or two.
Serve the pancakes hot with your favorite toppings.
Ingredients, Substitutions, Additions, and Serving
One thing to note: you need to use 100% pumpkin puree for this recipe, not pumpkin pie filling. Be sure to read the label on the can before you add it to the batter.
I used a classic pumpkin spice blend of cinnamon, allspice, nutmeg, and cloves in amounts that taste perfect to me. But feel free to adjust the seasonings and measurements to suit your palate.
If you like lots of cinnamon, go ahead and add more. Cloves not your thing? Either leave it out or substitute a little ground ginger.
Lots of people are trying to up their protein intake these days. If that’s you, add a scoop or two of unflavored protein powder to the batter, along with a little extra milk to keep the batter from getting too thick.
Another option is to smear a little peanut or almond butter on your pancakes for a tasty protein boost. Speaking of serving…
We usually go with the classic butter and maple syrup option at our house. Take an extra minute to warm up the syrup. It makes a big difference!
Applesauce, apple butter, or pumpkin butter, with or without syrup, would be yummy too. If waffles are your thing, this pumpkin spice pancake batter is also great for waffles.
No matter how you prepare and serve them, Pumpkin Spice Pancakes are a terrific, easy-to-make breakfast that you and your family will love! Make some soon!
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Pumpkin Spice Pancakes: Fall Recipes
- Yield: Makes 8-10 pancakes
Ingredients
- 1 cup white flour
- 2 tsp baking powder
- 2 T sugar (white or brown)
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- ¼ tsp salt
- ½ cup pumpkin puree (100% pumpkin, NOT pumpkin pie filling)
- 2 eggs
- 3 T butter, melted
- ¾ cup whole milk
- Butter or oil for cooking
Instructions
- In a large mixing bowl, stir together the flour, baking powder, sugar, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.
- In a medium sized bowl, combine the pumpkin puree, eggs, melted butter, and milk. Whisk thoroughly.
- Pour the wet ingredients into the dry ingredient. Stir to create a smooth, even batter.
- Coat a skillet or griddle with a little butter or neutral-flavored oil over medium heat on the stove.
- When the oil or butter is hot, pour about a quarter to a third of a cup of batter into the pan for each pancake. (Batter will spread so don’t overcrowd the pan.) Cook until the edges of the pancake begin to look a bit dry and air bubbles form in the batter. Flip the pancake(s) and cook for another minute or two, until cooked through. Serve with your favorite toppings. (See post for suggestions.)
