Pumpkin Spice Pancakes

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  • Post category:Breakfast
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These moist pumpkin pancakes are one of our favorite weekend breakfasts.

They are so moist, fluffy, and full of fall flavors like pumpkin, cinnamon, nutmeg, brown sugar, and ginger. If you like pumpkin spice you are going to love these pancakes.

One of my favorite things about this recipe is it uses a full can of pumpkin. I despise those pesky recipes that call for a partial can and then I am left figuring out what to do with the remaining pumpkin puree.

They also freeze and reheat really well so you can enjoy them any day of the week.

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Ingredients

These pancakes start off with pretty basic pancake ingredients; flour, baking powder, baking soda, salt, brown sugar, eggs, milk, vanilla, and butter.

What makes them special is the addition of:

Pumpkin Puree: A pet peeve of my is having partial cans of ingredients leftover, which is why this pumpkin bread uses an entire can of pumpkin puree. Make sure you are using pumpkin puree not pumpkin pie mix. The pumpkin pie mix has additional spices added in. If you only have pumpkin pie mix then I would suggest not adding any additional spices.

You could also make your own pumpkin puree.

Spices: Often I will use just cinnamon and nutmeg but warm fragrant spices like cardamon, ginger, cloves, or allspice could work well too. You could also substitute two teaspoons of pumpkin pie spice.

Equipment

Kitchen scale: Kitchen scales make baking faster and neater. Accuracy matters in baking. Scales are more precise than measuring cups. Too much flour or not enough sugar can dramatically change a recipe. The most accurate way to bake is to measure your ingredients by weight rather than volume.

A kitchen scale also reduces the number of dishes you will need to wash because you are measuring each ingredient directly from the container into the mixing bowl without the use of measuring cups.

This scale from OXO is the one I use after it was recommended by Alton Brown. What makes this scale great is the display pulls out to make viewing measurements easier when using a large bowl.

Mixing Bowls: These are some of my favorite mixing bowls. They come in a huge range of sizes, nest together for easy storage, and are easy to clean.

Rubber spatula: For folding batters together, I prefer a stiffer spatula like this one from OXO. It fits comfortable in my hand, is dishwasher safe, and is heat-resistant up to 600 degrees Fahrenheit. Both the handle and head are silicone coated which makes it easy to clean and safe to use with my non-stick cookware and bake ware.

Electric Griddle: While not completely necessary, you could cook the pancakes in a skillet on the stovetop, I prefer cooking items like pancakes and french toast on an electric griddle because I can cook larger batches. This is my favorite electric griddle for making pancakes. It is huge! I can cook nine pancakes at one time.

Pumpkin Pancakes Dry Ingredients

How to make pumpkin spice pancakes

Whisk together all of the dry ingredients (flour, baking powder, baking soda, salt, and spices) into a large bowl.

Whisk together the wet ingredients (brown sugar, eggs, milk, vanilla, melted butter, and pumpkin) in a separate bowl.

Pumpkin Pancakes Batter

Fold the wet ingredients into the dry ingredients, until just combined do not overmix.

Preheat a griddle or skillet to medium heat. Grease with a little butter, cooking spray or my personal favorite bacon grease. I love the extra flavor I get by cooking bacon first and then using a little of the grease to oil my griddle or pan before frying my pancakes.

Pumpkin Pancakes Cooking

Pour 1/4 cup portions of the batter onto the prepared griddle/skillet. Flip the pancakes when they are puffy and bubbles start to form on top. Cook for an additional 1-2 minutes until golden brown.

Serve immediately or keep warm in the oven while you cook the remaining pancakes.

Tips

  • Don’t overmix the batter! A few lumps are fine. If you overmix the pancake batter too much gluten will form and your pancakes will be tough and chewy.
  • Use canned pumpkin puree, not pumpkin pie mix. Pumpkin pie mix already has spices added.
  • This is my favorite electric griddle for making pancakes. It is huge! I can cook nine pancakes at one time.
three pieces of pumpkin pancake on fork

How to keep pancakes warm

Keep cooked pancakes warm on a sheet pan in a 200 degrees Fahrenheit oven.

How to freeze pancakes

  • Once they are completely cooled, freeze pancakes in a zip-top bag with layers of parchment paper in between each pancake.
  • Label the bag with the contents and date.
  • Pancakes will keep in the freezer for up to 6 months.
  • Reheat pancakes directly from the freezer using your toaster or microwave.
Stack of 3 pumpkin spice pancakes with strawberries

Pumpkin Spice Pancakes

Yield: 16 Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These pumpkin spice pancakes are so moist, fluffy and full of fall flavors like pumpkin, cinnamon, nutmeg, brown sugar, and ginger. If you like pumpkin spice you are going to love these pancakes.

Ingredients

  • 2 cups (240g) All-Purpose Flour
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • ¼ tsp Ginger
  • ¼ tsp Cloves
  • 6 tbsp Brown Sugar
  • 2 Eggs
  • 2 cups (240g) milk
  • 1 tsp Pure Vanilla Extract
  • 3 tbsp Melted Butter
  • 1 - 15 oz. Can of Pumpkin Puree

Instructions

  1. Sift together all of the dry ingredients (flour, baking powder, baking soda, salt, and spices) into a large bowl.
  2. Whisk together the wet ingredients (brown sugar, eggs, milk, vanilla, melted butter, and pumpkin) in a separate bowl.
  3. Fold the wet ingredients into the dry ingredients, until just combined do not overmix.
  4. Preheat a griddle or skillet to medium heat. Grease with a little butter or cooking spray.
  5. Pour 1/4 cup portions of the batter onto the prepared griddle/skillet. Flip the pancakes when they are puffy and bubbles start to form on top. Cook for an additional 1-2 minutes until golden brown.
  6. Serve immediately or keep warm in the oven while you cook the remaining pancakes.

Notes

  • Don’t overmix the batter! A few lumps are fine. If you overmix the pancake batter too much gluten will form and your pancakes will be tough and chewy.
  • Use canned pumpkin puree, not pumpkin pie mix. Pumpkin pie mix already has spices added.
  • Keep cooked pancakes warm on a sheet pan in a 200 degrees Fahrenheit oven.
Nutrition Information:
Yield: 8 Serving Size: 2 Pancakes
Amount Per Serving: Calories: 235Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 59mgSodium: 607mgCarbohydrates: 39gFiber: 3gSugar: 11gProtein: 6g

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This Post Has 6 Comments

  1. nancyc

    These pancakes sound super yummy and so flavorful! 🙂

  2. Shannon

    I totally agree about recipes that only use a partial can of pumpkin! I always adapt them somehow to use the whole thing.
    Anyway, these look great! I made pumpkin pancakes last week, but I didn’t use buttermilk. I think that would definitely add to their flavor.

  3. Robin

    I’m always looking for something new to serve on Christmas morning! Thanks for sharing your recipe with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinned!
    Robin 🦃

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