Pumpkin Spice Pancakes (Printable)

Fluffy pancakes with pumpkin puree and warm cinnamon, ginger, nutmeg and cloves. Ideal for autumn breakfast or brunch.

# What You Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 2 tbsp brown sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 tsp ground cinnamon
07 - 1/2 tsp ground ginger
08 - 1/4 tsp ground nutmeg
09 - 1/8 tsp ground cloves

→ Wet Ingredients

10 - 3/4 cup pumpkin puree
11 - 1 cup whole milk
12 - 2 large eggs
13 - 2 tbsp unsalted butter, melted (plus more for cooking)
14 - 1 tsp vanilla extract

# How-To:

01 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
02 - In a separate bowl, combine pumpkin puree, milk, eggs, melted butter, and vanilla extract; whisk until smooth.
03 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix (a few lumps are okay).
04 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
06 - Flip and cook another 1–2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter. Serve warm with maple syrup, whipped cream, or chopped pecans if desired.

# Insider Tips:

01 -
  • They come together faster than you think, no waiting for yeast or chilling dough, just mix and pour.
  • The pumpkin keeps them soft for hours, so even the last pancake tastes as tender as the first.
  • Every bite feels like wrapping yourself in a blanket, even when its not quite cold outside yet.
02 -
  • Dont overmix the batter, those lumps are your friends and they disappear as the pancakes cook.
  • Medium heat is key, too hot and theyll burn on the outside while staying raw in the middle.
  • The first pancake is always a test, use it to adjust your heat and timing before committing to the rest.
03 -
  • Let the batter rest for five minutes before cooking, it gives the leavening agents time to activate and makes fluffier pancakes.
  • Wipe your skillet with a paper towel between batches to remove any burnt butter, then add a fresh pat for each round.
  • If the batter thickens as it sits, whisk in a tablespoon of milk at a time until it pours easily again.
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