Pumpkin Spice Pancakes

Fluffy, cozy, and full of warm autumn flavor — these pumpkin spice pancakes are a breakfast dream, no matter what time of year it is. They’ve got just the right balance of sweetness and spice, with real pumpkin puree giving them that rich, earthy base that pairs so perfectly with cinnamon, nutmeg, ginger, and cloves. Top them off with a pat of butter, a drizzle of maple syrup, or even a dollop of whipped cream, and you’ve got a stack worth waking up early for.

I started making these on a whim one rainy morning when I had leftover pumpkin from another recipe. I wanted something quick, satisfying, and just a little indulgent — and pancakes were calling my name. But not just any pancakes. I was craving something cozy and spiced, like a slice of pumpkin pie in fluffy pancake form. The result was so good that it instantly became a regular in my breakfast rotation.

What makes these pancakes stand out is how simple they are to throw together with pantry basics. You don’t need any fancy ingredients or equipment — just a mixing bowl, a whisk, and a hot skillet. Whether you’re cooking for your family, hosting a fall brunch, or just treating yourself on a slow weekend morning, these come together quickly and make the kitchen smell absolutely amazing while they cook.

Even better, the texture is incredible: soft and tender on the inside with those golden, slightly crisp edges you get from buttering the pan just right. They’re naturally flavorful on their own, but also super versatile if you want to get creative with toppings. Keep it classic with syrup, go decadent with caramel sauce, or add crunch with toasted pecans. Whatever your style, these pumpkin spice pancakes will definitely hit the spot.

Why You’ll Love It

• Perfectly Spiced Flavor – Each bite is packed with warm spices like cinnamon, nutmeg, and cloves, giving you that classic fall taste in pancake form.
• Soft, Fluffy Texture – Thanks to the pumpkin purée and just the right amount of baking powder, these pancakes turn out thick, tender, and melt-in-your-mouth soft.
• Quick and Easy to Make – You only need one bowl and a few basic ingredients to whip these up in under 30 minutes.
• Great for Using Leftover Pumpkin – Got half a can of pumpkin hanging out in the fridge? This recipe is the perfect way to use it up without waste.
• Freezer-Friendly – Make a big batch, freeze the extras, and pop them in the toaster for a cozy breakfast on busy mornings.

Ingredient List

Dry Ingredients

• 1 ¼ cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ⅛ tsp ground cloves

Wet Ingredients

• ¾ cup pumpkin puree
• 1 cup buttermilk (or milk + 1 tbsp vinegar as substitute)
• 1 large egg
• 2 tbsp melted butter (plus more for the pan)
• 1 tsp vanilla extract

Ingredient Notes

• Pumpkin puree – Make sure you’re using pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
• Brown sugar – Adds a rich, caramel-like depth to the pancakes that white sugar just can’t match.
• Buttermilk – This gives the pancakes that classic tang and helps make them extra fluffy. No buttermilk? Mix 1 tbsp vinegar or lemon juice into 1 cup of milk and let it sit for 5–10 minutes.
• Melted butter – Adds moisture and richness. You can also use coconut oil or neutral oil if you prefer.
• Spices – The combo of cinnamon, nutmeg, ginger, and cloves creates that warm, pumpkin spice flavor. If you have pumpkin pie spice on hand, you can use 1 ½ tsp of that instead.

Kitchen Equipment Needed

• Mixing bowls – One for dry ingredients, one for wet. I like using a large glass bowl so I can easily see if everything’s mixed well.
• Whisk – For blending the wet ingredients and ensuring a smooth batter. A balloon whisk works best for light, fluffy results.
• Measuring cups and spoons – Accurate measurements make all the difference in pancake texture and flavor.
• Non-stick skillet or griddle – For even cooking and golden-brown pancakes. I love using a cast-iron griddle for that perfect crisp edge.
• Spatula – For flipping your pancakes cleanly. A thin, wide silicone spatula makes the job easier and gentler on the batter.

Instructions

Step 1: Mix the Dry Ingredients

• In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
• Make sure all the spices are evenly distributed throughout the flour to avoid clumps of spice in the batter.

Pro Tip: Use a fine mesh sieve if your brown sugar is clumpy—sifting helps keep the dry mix smooth.

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Step 2: Combine the Wet Ingredients

• In a separate bowl, add the pumpkin purée, buttermilk, egg, melted butter, and vanilla extract.
• Whisk everything together until smooth and fully combined—no streaks of pumpkin or egg should remain.

Pro Tip: Let the melted butter cool slightly before mixing it in to prevent scrambling the egg.

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Step 3: Mix the Batter

• Pour the wet ingredients into the bowl of dry ingredients.
• Use a spatula or wooden spoon to gently fold the mixture together. Stir just until everything is combined—it’s okay if a few small lumps remain.

Pro Tip: Don’t overmix! Overmixing can make your pancakes dense instead of fluffy.

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Step 4: Heat the Pan

• Place a non-stick skillet or griddle over medium heat and let it warm up for a few minutes.
• Lightly grease the surface with butter or non-stick spray.

Pro Tip: Test the heat by flicking a drop of water onto the pan—it should sizzle right away but not evaporate instantly.

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Step 5: Cook the Pancakes

• Scoop about ¼ cup of batter for each pancake and pour onto the heated pan.
• Let them cook for 2–3 minutes, or until bubbles form on the surface and the edges start to look set.
• Carefully flip and cook for another 1–2 minutes, or until golden brown and cooked through.

Pro Tip: Avoid pressing down on the pancakes with your spatula—it flattens them and pushes out all that fluffy goodness.

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Step 6: Serve Warm

• Transfer cooked pancakes to a plate and keep warm while you finish the batch.
• Serve immediately with your favorite toppings like maple syrup, whipped cream, chopped nuts, or a sprinkle of cinnamon sugar.

Pro Tip: Keep pancakes warm in a 200°F (93°C) oven if you’re cooking in batches and want to serve them all at once.

Tips and Tricks for Success

• Don’t skip the spices – The cinnamon, nutmeg, ginger, and cloves are what give these pancakes that cozy, signature pumpkin spice flavor. Even a little goes a long way.
• Use room temperature ingredients – Let your egg, buttermilk, and melted butter sit out for a few minutes. This helps everything mix more evenly and gives your pancakes a better texture.
• Rest the batter (if you can) – Letting the batter sit for 5–10 minutes before cooking allows the flour to hydrate and the baking powder to activate, resulting in fluffier pancakes.
• Wipe the pan between batches – Too much leftover butter can burn and affect the next batch. A quick wipe keeps the surface clean and prevents a greasy taste.
• Make a test pancake – Try cooking one small pancake first to check the pan temperature and adjust the heat if needed before doing the full batch.

Ingredient Substitutions and Variations

• No buttermilk? – Mix 1 cup of milk with 1 tbsp vinegar or lemon juice. Let it sit for 5–10 minutes to curdle—it works just as well.
• Make it dairy-free – Use almond milk, oat milk, or coconut milk plus a splash of vinegar for the buttermilk substitute, and swap melted butter for coconut oil or vegan butter.
• Add-ins – Stir in mini chocolate chips, chopped pecans, or even dried cranberries to the batter for extra texture and flavor.
• Pumpkin pie spice shortcut – Replace all the individual spices with 1½ teaspoons of pumpkin pie spice mix if you have it on hand.
• Make it gluten-free – Use a 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill or King Arthur Baking) to keep the texture close to the original.

Serving Suggestions

• Classic with Maple Syrup and Butter – You can’t go wrong with the basics. A pat of butter and a generous drizzle of warm maple syrup really bring out the spices and give you that nostalgic pancake feel.
• Whipped Cream + Cinnamon Sugar – For a dessert-like twist, I love topping mine with a swirl of whipped cream and a light sprinkle of cinnamon sugar—it’s like pumpkin pie for breakfast.
• Toasted Pecans and Caramel Sauce – This combo adds crunch and decadence. It’s especially great for brunch or when you want to impress guests.
• With Greek Yogurt and Berries – Want a lighter, protein-packed version? Add a dollop of Greek yogurt and a handful of fresh blueberries or raspberries. The tartness balances the sweet and spicy flavors.
• Pumpkin Pancake Sandwiches – One of my personal faves: I spread a little almond butter or cream cheese between two pancakes for an on-the-go breakfast sandwich.

Storage and Reheating Instructions

• Fridge – Store leftover pancakes in an airtight container or zip-top bag for up to 4 days. Let them cool completely before storing to avoid sogginess.
• Freezer – Lay cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.
• To Reheat (Microwave) – Wrap a few pancakes in a damp paper towel and microwave for 30–60 seconds until warm and soft.
• To Reheat (Toaster or Toaster Oven) – Toast frozen pancakes for a crispier outside and soft center. It’s perfect if you love that golden edge!
• Avoid Reheating on High Heat – It can dry them out. Low and slow brings them back to life without making them rubbery.

Frequently Asked Questions

Can I make the batter ahead of time?

Yes, you can mix the wet and dry ingredients separately the night before and combine them in the morning. Once combined, cook the pancakes right away for the fluffiest texture. Storing mixed batter overnight can deflate it a bit.

What if I don’t have all the individual spices?

No problem! Just use 1½ teaspoons of pumpkin pie spice as a substitute. It gives you the same cozy flavor blend without measuring out each one.

Can I make these pancakes vegan?

Definitely! Use a flax egg (1 tbsp ground flax + 3 tbsp water), plant-based milk + vinegar for buttermilk, and melted coconut oil or vegan butter. They’ll still turn out fluffy and delicious.

How do I know when to flip the pancakes?

Look for bubbles forming on the surface and edges that look slightly set. That’s your sign they’re ready to flip—usually around 2–3 minutes on the first side.

Can I use whole wheat flour?

Yes, but keep in mind the pancakes will be a bit denser. You can do a half-and-half mix of all-purpose and whole wheat flour for a nice balance of flavor and fluff.

What’s the best way to keep pancakes warm for a crowd?

Pop cooked pancakes on a baking sheet in a 200°F (93°C) oven while you finish the rest. It keeps them warm without drying them out—perfect for brunch guests or big family breakfasts!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!