Pumpkin Spice Pancakes Recipe

As the leaves turn and the air thickens with the scent of cinnamon and nutmeg, I find myself craving more than just pumpkin-flavored everything.

I love how these pancakes capture the essence of fall, crisp mornings, the faint crackle of leaves underfoot, and a warm kitchen filled with the smell of roasting spices.

That same cozy pull is what I often feel when making dishes like Bacon Cheeseburger Alfredo Pasta, the kind of hearty comfort that wraps itself around you without asking.

There’s a certain nostalgia buried deep in that first sprinkle of cinnamon sugar or the way the batter hits the hot griddle, bubbling and fragrant.

And just like a bowl of Potato Salad with Bacon and Dijon, there’s a familiar warmth that feels both simple and unexpectedly grounding.

The spiced aroma mingles with the buttery sizzle, promising comfort on even the busiest mornings. These pancakes aren’t just food, they’re a slow exhale of autumn’s quiet symphony.

How This Recipe Began

This recipe came from trying to make a fall-inspired breakfast without going overboard on sweetness. Pumpkin puree adds natural moisture and softness, while the spices highlight the cozy flavors. After a few test batches, this balance of ingredients created pancakes that stay fluffy while still tasting like pumpkin pie.

A Little Backstory

Pumpkin pancakes became popular as a seasonal twist on classic breakfast stacks, combining the warm spices often used in pumpkin pie with a soft, fluffy batter.

They’re now a favorite fall tradition in many homes, simple to make and always comforting.

Why I Love This Recipe (And You Will Too)

• Soft and Fluffy: Pumpkin puree adds moisture and tenderness.
• Warm Spice Mix: Cinnamon + nutmeg make them taste like fall.
• Quick Batter: Comes together in minutes.
• Mild Sweetness: Great for adding toppings without overwhelming flavor.
• Family-Friendly: A gentle spice flavor everyone enjoys.
• Perfect for Weekends: Relaxed, cozy breakfast vibe.
• Customizable: Easy to add nuts, chocolate, or toppings.
• Not Overly Heavy: Still light enough for a stack.

Before You Get Started

• Measure flour lightly to avoid dense pancakes.
• Don’t overmix the batter, lumps are okay.
• Use medium heat to prevent burning.
• Let the batter rest for a minute to hydrate the flour.
• Grease the pan lightly so edges stay soft.

Ingredient Breakdown

1. 1½ cups all-purpose flour: Forms the soft base.
2. 2 tbsp granulated sugar: Light sweetness.
3. 1 tsp cinnamon: Key warm spice flavor.
4. ½ tsp nutmeg: Adds deeper fall aroma.
5. 1 tsp baking powder: Helps pancakes rise and stay fluffy.
6. ½ tsp salt: Balances sweetness and brings out spice notes.
7. 1 cup pumpkin puree: Moisture + pumpkin flavor.
8. 2 eggs: Helps bind and create structure.
9. ½ cup milk: Thins the batter for a smooth pour.
10. 2 tbsp melted butter: Adds richness and softness.

What You’ll Need

1. Mixing bowls
2. Whisk
3. Silicone spatula
4. Measuring cups/spoons
5. Non-stick skillet or griddle
6. Spatula for flipping

How to Make Them

1. Whisk together flour, sugar, cinnamon, nutmeg, baking powder, and salt.
2. In another bowl, beat eggs, then add pumpkin puree, milk, and melted butter.
3. Pour wet mixture into dry mixture; fold gently until just combined.
4. Heat a non-stick skillet or griddle over medium heat; grease lightly.
5. Pour ¼ cup batter for each pancake.
6. Cook 2–3 minutes until bubbles appear and edges look set.
7. Flip and cook 2 minutes more until golden.
8. Transfer to a plate and continue with remaining batter.
9. Serve warm with your favorite toppings.

Easy Substitutions

• Use pumpkin pie spice instead of separate spices.
• Swap milk with almond or oat milk.
• Replace butter with coconut oil for a light coconut note.
• Add brown sugar instead of white for deeper caramel tones.
• Use gluten-free flour for a gluten-free version.

Pumpkin Spice Pancakes

These pumpkin spice pancakes combine fluffy, tender batter with warm fall flavors of cinnamon, nutmeg, and pumpkin puree. The batter is cooked on a griddle until golden brown, resulting in light, aromatic pancakes with a slightly moist interior and inviting appearance. They are topped with cinnamon sugar or syrup for a cozy breakfast treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted

Equipment

• Mixing bowls
• Whisk
• Griddle or non-stick skillet
• Spatula
• Measuring cups and spoons

Method

 

1. In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, and salt until evenly combined.
2. In a separate bowl, beat the eggs, then stir in the pumpkin puree, milk, and melted butter until smooth.
3. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined; avoid overmixing to keep the batter light.
4. Preheat a griddle or non-stick skillet over medium heat until warm; lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
6. Flip the pancakes gently using a spatula and cook until golden brown on the other side, about 2 minutes more.
7. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adjusting heat as needed to prevent burning.
8. Serve the pancakes warm, topped with cinnamon sugar, syrup, or your favorite fall-inspired toppings.

Notes

Serve with cinnamon sugar, maple syrup, or preferred toppings.

Ingredient Spotlight: Pumpkin Puree

Pumpkin puree makes these pancakes naturally moist and soft. Its earthy sweetness pairs perfectly with warm spices, and it helps the pancakes stay fluffy even after cooling.

Texture & Flavor Notes

• Soft and fluffy interior.
• Light crispness on the edges.
• Warm, comforting spice blend.
• Gentle pumpkin sweetness throughout.
• Perfectly complements maple syrup or cinnamon sugar.

What to Avoid

• Don’t overmix or pancakes will turn dense.
• Avoid high heat, the exterior burns before inside cooks.
• Don’t pack flour into the measuring cup.
• Don’t flip too early, wait for bubbles to form.

Nutrition Snapshot

• Calories: 290 per serving (2 pancakes)
• Carbs: Moderate
• Fat: 4–6g
• Protein: 3–4g
• Sugar: Mild
• Cozy comfort level: high.

Storing & Reheating

• Refrigerate pancakes for up to 3 days.
• Freeze in layers separated by parchment for up to 2 months.
• Reheat in a toaster or skillet for best texture.
• Microwave gently if needed (texture will soften).

How to Serve Them

• With maple syrup or cinnamon sugar.
• Topped with whipped cream.
• With nuts or chocolate chips.
• With berries for freshness.
• With a dusting of powdered sugar.

Creative Ways to Use Leftovers

• Make pancake sandwiches with nut butter.
• Cut into strips for kids’ dipping sticks.
• Turn into a warm dessert with vanilla ice cream.
• Crumble into yogurt bowls.

Variations to Try

• Pumpkin Chocolate Chip Pancakes: Add chocolate chips.
• Maple Pumpkin Pancakes: Add a spoonful of maple syrup to the batter.
• Protein Pumpkin Pancakes: Mix in protein powder.
• Oatmeal Pumpkin Pancakes: Replace part of flour with oats.
• Spiced Latte Pancakes: Add instant coffee powder.

Frequently Asked Questions

1. Can I use fresh pumpkin?
   Yes, just mash it smoothly first.
2. Why are my pancakes flat?
   Batter may have been overmixed or baking powder inactive.
3. Can I make the batter ahead?
   Yes, refrigerate up to 12 hours.
4. Can I add more spices?
   Absolutely, adjust to taste.
5. Can I make them dairy-free?
   Use plant milk + coconut oil.
6. Why are pancakes burning?
   Heat is too high.
7. Can I use whole wheat flour?
   Yes, they’ll be slightly denser.
8. Can I freeze them?
   Yes, they freeze very well.
9. Do they taste very sweet?
   No, sweetness comes mainly from toppings.
10. Can I double the recipe?
    Works perfectly for larger batches.

This recipe feels especially meaningful now, as the world leans into the comfort of seasonal traditions.

There’s something grounding about pulling out that old jar of pumpkin purée and stirring up the familiar spices, knowing it’s part of an annual ritual.

Eating these pancakes becomes more than just a meal; it’s a small act of mindfulness, a pause to appreciate the fleeting beauty of autumn.

When the last bite is gone, I’m already looking forward to the next cozy weekend morning with a plate in hand.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.