Pancakes are one of our favorite weekend breakfasts. 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. They also freeze and reheat really well so you can enjoy them any day of the week.
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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.
How to make pumpkin spice pancakes
Sift 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.
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.
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.
How to keep pancakes warm
Keep cooked pancakes warm on a sheet pan in a 200 degrees Farenheight 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.
Pumpkin Spice Pancakes
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
- Sift 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.
- 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 or cooking spray.
- 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.
Nutrition Information:
Yield: 8 Serving Size: 2 PancakesAmount Per Serving: Calories: 235Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 59mgSodium: 607mgCarbohydrates: 39gFiber: 3gSugar: 11gProtein: 6g
Looking for more breakfast carbs?
- How to Make Amazing French Toast
- Homemade Crispy Waffles
- French Toast Recipe Roundup
- Sourdough Banana Bread
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If you try this recipe, let us know! Leave a comment and rate it! You can also snap a picture and post it on Facebook be sure to tag me @RaspberriesandKohlrabi.
These pancakes sound super yummy and so flavorful! 🙂
They really are! I can’t believe how fluffy they become. Thanks so much for stopping by.
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.
Thank you so much for stopping by!
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 🦃
Thanks so much for stopping by!