Pumpkin Spice Pancakes are the perfect way to bring the comforting flavors of fall to your breakfast table. Fluffy, aromatic, and filled with warm spices, these pancakes offer the ultimate cozy start to a crisp autumn morning. With hints of cinnamon, nutmeg, ginger, and cloves paired with the earthy sweetness of pumpkin, every bite feels like a warm hug.
What makes these pancakes so special is how they combine the richness of pumpkin with the softness of a perfectly cooked pancake. The pumpkin not only adds flavor but also keeps the pancakes moist and tender. Paired with the familiar warmth of pumpkin spice, they create a breakfast that feels festive, comforting, and just a little bit indulgent.
Pumpkin Spice Pancakes are more than just seasonal, they’re a celebration of everything people love about fall. Imagine a lazy weekend morning with the smell of cinnamon and pumpkin wafting through the kitchen, coffee brewing, and a stack of golden pancakes waiting on the table. Whether enjoyed with family, friends, or as a quiet treat for yourself, this breakfast has a way of slowing things down and making the day feel special.
These pancakes are also incredibly versatile. Keep it simple with a drizzle of maple syrup, or go all out with whipped cream, toasted pecans, or a dusting of powdered sugar. Some like to add chocolate chips for a little extra sweetness, while others enjoy them with a swipe of apple butter or a spoonful of Greek yogurt for a tangy contrast. However you serve them, they’re guaranteed to bring smiles to the table.
Perfect for fall weekends, Thanksgiving morning, or anytime you’re craving something cozy, Pumpkin Spice Pancakes deliver that sweet, spiced comfort we all look forward to this time of year. They’re a simple reminder that the little things, a warm meal, a good cup of coffee, and the scent of fall spices can make an ordinary morning feel like something worth celebrating.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 3/4 cup buttermilk or regular milk with 1 tablespoon of vinegar
- 1/2 cup pumpkin puree
- 1 egg large
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
- Serve warm with maple syrup, whipped cream, and a sprinkle of cinnamon if desired.
Nutrition
Quick question: do you really mean baking soda AND baking powder? I used both but it felt like overkill. They tasted okay, just a little “soapy” to me, not sure why.
Wow, these are dangerously good. I made them for brunch and everyone went back for seconds. The edges were perfect after flipping—golden and crisp.
These pancakes are amazing! Perfect for fall vibes. Definitely making them again!
Yum! Pumpkin spice everything! But I used regular milk with vinegar and they still came out great!
This is just a pancake recipe, but people are going crazy over pumpkins. Why? It’s just so-so to me.
I tried these but they turned out too dense. Maybe I mixed it too much? Not sure I’ll try again.
Y’all, these pancakes are LIFE! I added chocolate chips and it was a game changer. Yum!
Perfect for fall! Hearty and delicious. I added chocolate chips for fun and it was great!
I tried this recipe but they turned out kinda flat. Maybe I messed up the baking powder? Not sure what went wrong.
Flat pancakes? That’s weird. I think the baking powder is def a suspect here. Better luck next time!
It happens, don’t worry! Maybe your baking powder was old? Fresh ingredients make a big difference!
These were super fluffy! The pumpkin pie spice aroma is no joke—my kitchen smelled like fall all day. I did whisk a bit more gently so they didn’t get tough, and that helped a lot.
These pancakes are amazing! Perfect for fall mornings. Definitely a recipe to keep!
These pancakes were amazing! The pumpkin flavor was perfect and they were so fluffy. Will definitely make again!
Why do people make pancakes from scratch? Just buy the mix. Less mess!
These turned out fluffy and super cozy. The pumpkin pie spice flavor really comes through without being overpowering. I added a little extra vanilla and it was perfect.
Yum! I love pumpkin spice everything. These pancakes were a hit at my brunch! Definitely a keeper.
I don’t understand how people eat pumpkin in their breakfast. Seems weird to me. But my friend said they’re good.
I followed the recipe exactly and mine came out kinda flat. I’m wondering if my baking powder was old? The taste was still good though—just not the height I wanted.
So good 😋
I tried this recipe and it was a disaster! The pancakes came out flat and tasted weird. What did I do wrong?
They were good, but I think I overmixed because mine got a bit tough. Next time I’ll be stricter about stopping as soon as the flour disappears.
Not bad at all, but they’re a bit on the sweet side for my taste. I might cut the sugar down to 1/2 tbsp next time. Otherwise good, especially with maple syrup.
Way too much pumpkin pie spice in my opinion. I like spice, but this tasted kinda like straight up candle. Would cut it in half next time.
The only thing I know about pancakes is that they need syrup. These were okay I guess.
I don’t like pumpkin spice, but my kids loved them. Guess it’s a win for me! 🙌
I liked the flavor, but I had to tweak the batter—mine was thicker than expected. Added a splash more milk and they turned out fine. Next time I’ll watch the consistency closer.
Hmm I think you just needed to add more baking powder or something—mine never gets thick if I follow it. Also I don’t trust pumpkin puree here, it’s probably too wet. But hey, if milk helped, I guess pancakes are forgiving.
Glad it worked out! Pancake batters can vary a lot depending on the pumpkin puree brand and how thick it is. I usually aim for a pourable consistency—if it’s too thick, a splash of milk is the perfect fix. 😊
Ok these are good, ngl. BUT I forgot to grease the pan once and it stuck like crazy 😭
Just ok. Pancakes were a bit dry. I like ’em fluffier. Maybe I overcooked?
I feel you! Dry pancakes can be such a bummer. I always add a little more milk to mine for extra fluffiness!
Maybe try not cooking them as long? But I think they turned out good. Just a little practice, right?
Easy recipe. I was rushing and only had pumpkin purée from a can that was kind of watery, so I had to cook longer. Came out golden and family approved.
Pumpkin purée that’s watery is the worst—nice save cooking longer! Golden color and family approval is the real stamp of approval 😄
Honestly I’m not a huge pumpkin person, but this recipe won me over. The vanilla + spices balance it really well. I used regular milk with vinegar and it worked great.
This is exactly the kind of recipe that turns “meh” into “okay wow.” The vinegar trick is a genius workaround for buttermilk—thanks for sharing!
I’m skeptical about the vinegar part lol. Like won’t it make the pancakes taste sour? Also I didn’t think 1 tablespoon vinegar is enough… but maybe I’ll try it.
Followed it pretty much exactly, but my batter was thicker than I expected, so I added a splash more milk. Still delicious—golden edges and nice spice balance.
Not sure I get the baking soda + baking powder combo here—mine didn’t rise much. Flavor was still there though, just flatter pancakes than expected.
I used regular milk + vinegar like the recipe says, and the tang helped a lot. Not “bakery” level, but honestly better than most pancake mixes.