Fluffy Pumpkin Spice Pancakes in Just 20 Minutes – Irresist

SAVE IT

There’s something magical about crisp fall mornings when the air smells like cinnamon, nutmeg, and yes—pumpkin spice. And nothing brings that cozy feeling home like a stack of my Pumpkin Spice Pancakes, all golden and fluffy right off the griddle. This recipe has been my fall morning ritual ever since I was a kid perched on a stool in my grandmother’s Ohio kitchen, watching her whisk together the spices while I sneaked tastes of pumpkin purée straight from the can.

Back then, we’d pile the pancakes high, the steam curling up between layers of melted butter and maple syrup. Now, I make them for my own family—sometimes for lazy Sunday brunch with friends, sometimes for that “breakfast for dinner” rescue when we need comfort food fast. The warm spices and rich pumpkin make these the perfect pancakes for when you want your kitchen to smell like autumn hugs. Trust me, one bite and you’ll understand why this recipe never leaves my fridge door.

Why You’ll Love These Pumpkin Spice Pancakes

You’re going to fall head over heels for these pancakes—I know I did! Here’s why they’ve become my go-to fall breakfast:

• Fluffy magic: That perfect, cloud-like texture that makes you want to dive right in
• Cozy vibes: Warm pumpkin spice flavors that’ll make your kitchen smell like autumn heaven
• Kid-approved: Even picky eaters gobble these up (just ask my 5-year-old!)
• Freezer-friendly: Make a big batch for easy meal planning—just pop ’em in the toaster on busy mornings
• Brunch superstar: They’re the star of every fall gathering I host—friends always ask for the recipe

Ingredients for Pumpkin Spice Pancakes

Gathering the right ingredients is key—these simple pantry staples come together to create something magical. Here’s exactly what you’ll need (and yes, I’ve learned the hard way that precise measurements matter with pancakes!):

Dry Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled—no packing!)
• 2 tbsp brown sugar (the dark kind adds nice depth)
• 1 tsp baking powder (check the date—old baking powder is a pancake killer)
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice (or make your own mix if you’re out—I’ll share my blend below)
• 1/2 tsp cinnamon (because you can never have too much)
• 1/4 tsp salt (don’t skip—it balances the sweetness)

Wet Ingredients

• 1 cup milk (whole milk makes them extra rich, but any kind works)
• 1/2 cup pumpkin purée (not pumpkin pie filling—big difference!)
• 1 large egg (at room temperature—it blends better)
• 2 tbsp melted butter (plus extra for the skillet)
• 1 tsp vanilla extract (the real stuff, please!)

Bonus: If you’re out of pumpkin pie spice, mix 1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nutmeg + 1/8 tsp allspice or cloves. I keep a jar of this blend in my spice rack all season!

How to Make Pumpkin Spice Pancakes

These pancakes come together so easily, but I’ve got a few tricks to make sure they turn out just right every time. Follow these steps—and don’t worry, I’ll warn you about the common pitfalls I’ve learned from my own pancake disasters!

1. 1. Whisk the dry ingredients: In your biggest mixing bowl (trust me, you’ll need the space later), combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Give it a good whisk until everything’s evenly mixed—no sneaky clumps of baking soda allowed!
   2. Mix the wet ingredients: In another bowl (or I sometimes use my 2-cup measuring cup), whisk together the milk, pumpkin purée, egg, melted butter, and vanilla until smooth. The pumpkin might look a little grainy at first—keep whisking and it’ll come together.
   3. Bring it all together: Make a well in the dry ingredients and pour in the wet mixture. Here’s the important part—stir just until combined, even if you see a few flour streaks. Overmixing makes tough pancakes, and we want fluffy clouds of joy! The batter should be thick but pourable.

SAVE IT

1. Cook to golden perfection: Heat your skillet or griddle over medium heat—not screaming hot, or the outside burns before the inside cooks. Test with a few water droplets; they should dance across the surface. Butter the pan lightly, then pour batter in 1/4 cup portions. Wait for those telltale bubbles to pop and the edges to look set before flipping—about 2-3 minutes per side.

Tips for Perfect Pumpkin Spice Pancakes

Want pro-level results? Here’s what I’ve learned after making these dozens of times:

• Temperature matters: If your pancakes brown too fast, lower the heat. No one likes burnt outsides with doughy centers!
• Use a ladle: For evenly sized pancakes (and less mess), I pour batter with my trusty 1/4 cup ladle—no eyeballing!
• Keep ’em warm: Place finished pancakes on a baking sheet in a 200°F oven while you cook the rest. They’ll stay perfect for serving.
• Double it up: This recipe doubles beautifully for brunch crowds or meal planning—just freeze extras between parchment paper for toaster-ready breakfasts all week.

Serving Suggestions for Pumpkin Spice Pancakes

Now comes the fun part—decking out your pancakes! I love piling these pumpkin spice beauties high with maple butter (just mix equal parts soft butter and maple syrup—life changing!) or a dollop of whipped cream for extra indulgence. Toasted pecans add that perfect crunch, while a dusting of cinnamon sugar keeps it simple. For a full brunch spread, pair them with crispy bacon or vanilla yogurt. Honestly? They’re even amazing straight off the griddle with just a drizzle of syrup—whatever makes your fall-loving heart happy!

SAVE IT

Storing and Reheating Pumpkin Spice Pancakes

One of my favorite things about these pumpkin spice pancakes? They’re total champs at hanging out in the freezer until you need them—perfect for meal planning or those mornings when you’re barely awake. Here’s how I keep them tasting fresh-baked: First, cool the pancakes completely (this prevents soggy-ness), then lay them in a single layer on a baking sheet lined with parchment. Pop that into the freezer for about an hour—this flash-freezes them so they won’t stick together later.

Transfer the pancakes to a freezer bag with pieces of parchment between stacks (yes, I’ve learned the hard way what happens when you skip this step!). They’ll stay happy for up to a month this way. When that pancake craving hits, just toss a couple straight into the toaster—they’ll come out warm and toasty in minutes, like you just flipped them off the griddle. No toaster? No problem! A quick 5-10 minute stint in a 350°F oven works magic too. It’s like having your own personal pancake meal delivery service, minus the expensive subscription!

Nutritional Information

Just like my grandma always said, “Good food is about joy, not numbers”—but I know some folks like to keep an eye on their meal planning. So here’s the scoop: These pumpkin spice pancakes are a comforting, wholesome breakfast, especially when you balance them with some protein like yogurt or bacon. But remember, all nutritional values are approximate and can change based on your specific ingredients and brands. That organic whole milk you used? Different from my local grocery store’s house brand. The fancy artisanal maple syrup drizzled on top? That’ll tweak the numbers too!

I could give you exact counts per pancake, but honestly, I’d rather you focus on how these make your kitchen smell like a cinnamon-kissed autumn morning—and how they bring people together around the breakfast table. That’s the real nutrition we should all be savoring!

Pumpkin Spice Pancakes

SAVE IT

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fluffy fall pancakes with pumpkin purée and warm spices, perfect for a cozy brunch or breakfast for dinner.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup milk
• 1/2 cup pumpkin purée
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl.
2. In another bowl, mix milk, pumpkin purée, egg, melted butter, and vanilla.
3. Combine wet and dry ingredients, stirring until just mixed.
4. Heat a lightly greased skillet over medium heat.
5. Pour 1/4 cup batter per pancake and cook until bubbles form, then flip and cook until golden.
6. Serve warm with maple syrup or maple butter.

Notes

• For even cooking, keep the skillet at medium heat.
• Freeze extras in a single layer, then store in a bag for quick reheating.
• Double the batch for meal planning or brunch gatherings.

Nutrition

• Serving Size: 2 pancakes
• Calories: 220
• Sugar: 8g
• Sodium: 320mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 55mg