Pumpkin Spice Pancakes Recipe

These pumpkin spice pancakes are easy to make and a delight to eat! Enjoy them as a cozy weekend breakfast for fall or as a brunch treat. You can use homemade pumpkin puree or store bough for this easy fall pancake recipe.

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You can make these pancakes gluten free by swapping a gluten free measure for measure flour. Always make sure to use fresh baking soda and baking powder for maximum fluffiness!

Of course you can use canend pumpkin, but for the best flavor and nutrition you can make your own pumpkin puree. It’s super easy! You can use store bought pumpkins or learn how to grow your own pie pumpkins for the best tasting fall you’ve ever experienced.

This recipe is desigend to make smaller (3-4″) pancakes. I’ve foud this helps them cook all the way through, which can be a problem with larger pancakes containing pumpkin puree. This recipe shoudl make about 8 small pancakes. Simply double the recipe for more!

If you love fall recipes and cozy things, make sure to get this recipe for pumpkin spice hot chocolate!

Ingredients for pumpkin spice pancakes

1 cup all-purpose flour

1/2 cup pumpkin puree

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup milk

1/4 cup brown sugar. I use organic.

1 large egg, room temperature

 2 tbsp butter, melted and cooled

Cooking spray for cooing. I use avocado oil spray.

Optional toppings:

Maple syrup

Whipped cream

Chopped walnuts or walnuts

How to make pumpkin spice pancakes for fall

Heat a griddle your medium high heat (I use 350ºF) or heat a large skillet over medium high heat. I always use cast iron or stainless. 

In a medium bowl, whisk together your dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and sugar).

In a separate bowl, combine the pumpkin puree, milk, egg, and melted butter until all combined.

Pour the wet ingredients into the dry ingredients. Mix until just combined. It’s okay to have a flew lumps remaining. Do not over mix becuase it can make the batter tough.

Lightly grease your skillet or griddle with butter or oil, if needed.

Using a ladle or measuring cup, pour out batter to make 3-4” pancakes. This helps them cook more evenly.

Cook without flipping until bubbles form and pop. This will probably take about 3-4 minutes, but times will vary.

Flip and took until the second side is golden brown. It should take about 2-3 minutes on the second side. Again, times will vary. 

Serve your pumpkin pancakes warm topped with your favorite toppings!

Make sure to print the PDF for this recipe using the recipe card below!