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
Not bad. Mine came out kinda flat and browed too fast on the first side. I think my skillet was too hot, but the spice balance is decent.
Could’ve used more spice. I added extra cinnamon and a pinch of nutmeg and it tasted more like real fall.
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.
The recipe says 1/4 cup per pancake—mine looked huge at that size. I ended up doing smaller scoops and they cooked through better.
Totally agree—mine always seem way bigger than they look in the recipe. Smaller scoops definitely help them cook through without burning the outside.
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!
I’m skeptical about 1/4 cup batter = perfect pancake every time, but honestly it was pretty consistent. Not too sweet, which I like. Added pecans and it was even better.
Same here—I don’t always trust “1/4 cup” measurements for pancakes, but this combo actually made consistent rounds for me too. Pumpkin + spice without being overly sweet is a win. Pecans are such a good call.
I’m gonna disagree a bit… 1/4 cup sounds too exact. Like some pans run hotter and batter thickness changes. Also I tried it once and mine tasted kinda baking-soda-y? maybe I used the wrong pumpkin puree (not the pie kind). But overall I get why you liked it—just needs tweaking.
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!
The vinegar milk hack worked! I had no buttermilk, but it still gave that tang. Family loved them, even my picky kid.
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!
Pretty good, but I think 1/4 cup batter made mine huge—still tasty though. Next time I’ll make them smaller and cook a touch longer.
Why is there baking soda AND baking powder? I’m skeptical. But I tried it anyway and they did rise a bit, so I guess it works.
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 came out fluffy and actually taste like fall. The pumpkin pie spice is the star—my kitchen smelled amazing. I did slightly smaller pancakes so they cooked through faster.
Yes!! “Fall in pancake form” is exactly right 😄 Glad the pumpkin pie spice worked its magic. I also tend to slightly smaller ones so they don’t stay raw in the middle—sounds like you nailed it.
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.
These turned out fluffy and actually tasted like fall. The pumpkin pie spice made the whole kitchen smell amazing. Will make again!
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 used regular milk with vinegar and it curdled a little, but in a good way? Texture was fine. Just make sure to mix wet ingredients well.
Just made these and they’re kinda perfect. Wish I added nuts or choc chips, but that’s on me. Next batch will be extra.
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 don’t have pumpkin pie spice so I used pumpkin spice seasoning from the store, and it came out fine. The spice blend matters a lot.
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.
Pretty good, but mine were a little dense. I think I overmixed (oops). Next time I’ll stop as soon as it comes together. Flavor is still great.
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.
I’m skeptical about mixing baking soda + baking powder with pumpkin puree, but they actually rose nicely. Tasted like fall in a stack.
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! 🙌
Not bad at all! The vinegar trick for buttermilk worked fine (I was skeptical). Flavor is cozy, and the pancakes browned nicely.
Easy recipe, quick breakfast win. I made these for my kid and they disappeared fast. Will absolutely repeat.
Yes!! I also made these for my kid and they were gone so fast 😄 The pumpkin spice flavor is spot on—will definitely repeat.
Quick and easy, but I think you need more sugar? Mine came out kinda bland. Also I didn’t have pumpkin pie spice so I used cinnamon only—probably why. Still, decent breakfast.
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. 😊
These turned out fluffy and super flavorful. The pumpkin pie spice smells amazing while cooking—my whole kitchen felt like fall. I used regular milk + vinegar and it still worked great.
1/4 cup batter? I free-poured like an idiot and got giant pancakes. Still good, but also like.. pancake pancakes. Would do smaller next time lol.
Made these this morning—so cozy. The pumpkin pie spice aroma is legit, and they flipped perfectly. I did not overmix and they stayed fluffy. Will make again for sure!
These sound good, but quick question—did you actually need the vinegar in the milk? I never use it and I’m worried it’ll mess with the texture. Also, 1/4 cup batter each seems like a lot… but maybe that’s why they cook up fluffy?
Ahh love this! Cozy breakfast goals 😄 Pumpkin pie spice aroma is the best part. Glad they stayed fluffy—thanks for the tips about not overmixing!
Not bad, but mine came out a little dry. I may have overmixed even though I tried not to—any tips for keeping them moist?
I followed the recipe and they browned too fast on my skillet—might be the heat level. Flavor was awesome though, especially with maple syrup.
Nice! If they browned too fast, I’d drop the skillet to medium-low and wait a bit longer before flipping. Also make sure the pan isn’t scorching hot when you pour—those pancakes can go from golden to too dark fast.
Hmm maybe you had the heat too high or the pan was too thin. I’ve also noticed maple syrup makes it seem extra flavorful, but I think the pumpkin spice needs more pumpkin puree? Like 1 cup not 1/2. Mine browns fast too sometimes lol.
Ok these are good, ngl. BUT I forgot to grease the pan once and it stuck like crazy 😭
I followed it pretty closely, and they were good, but mine were a bit thick. Next time I’ll maybe add a splash more milk to loosen the batter.
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?
Super easy and the ingredients are all normal pantry stuff. My kids ate them without complaints, which is basically a win.
Yes! “Kids ate them without complaints” is the real review 😂 I made these with regular milk + vinegar and they turned out fluffy. Pumpkin pie spice makes the whole house smell amazing.
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 😄
These were so fluffy! The pumpkin pie spice smell while cooking is unreal. I used regular milk + vinegar and it still worked perfectly.
Way too much spice for my taste—like overpowering. I’d cut the pumpkin pie spice in half next time and still keep the pumpkin puree.
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.
My batter was thick like cookie dough and wouldn’t spread—still cooked, just not pretty. Maybe I needed more milk? (I used “pumpkin puree” not pie filling, so… I hope.)
Meh. Tasted okay but not “pumpkin spice” enough. I don’t get why everyone loves these. 😕
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.
The batter looked thick like cookie dough, so I added a splash more milk. That helped a lot. Also, don’t overmix—mine got tough when I did.
Yes!! Mine also got thick at first—adding a splash more milk helped the texture a ton. And you’re right about overmixing; once you stop seeing flour streaks, quit stirring.
I don’t know… my batter looked like cookie dough too, so I kept mixing and it turned out kinda rubbery. Maybe the vinegar milk was off? Next time I’ll add milk slower and stop mixing earlier. Thanks.
These were AMAZING until the whole batter stuck to my pan… I used butter but apparently not enough. Tasted great anyway, just super messy.
Ahh that’s frustrating! 😕 If the batter stuck, I’d try a heavier greasing (or cooking spray) and make sure the pan is truly non-stick. Also, waiting a minute after greasing before pouring helps. Did you flip when the bubbles really show + edges set? That usually prevents tearing/sticking.
1 egg seems a little low compared to the flour, but maybe it’s right. The batter was thick and pancakes were a bit dense.
I think you’re not wrong—1 egg for that much flour can make them a little heavy. If your batter was thick, next time try adding 1–2 tablespoons more milk (or buttermilk) until it’s pourable but still thick. Also make sure you’re not overmixing; thick + overmixed usually = dense.
Dense pancakes usually mean too much flour or not enough baking stuff. I’d double-check that the baking powder and baking soda aren’t old, and measure the flour with a spoon not scoop-and-pack. And maybe the pumpkin puree amount was off? Thick batter isn’t wrong though… just my 2 cents 😅