These Pumpkin Pie Spice Pancakes are fluffy, warm, and perfect for fall! They are infused with delicious pumpkin flavor and a hint of sweet spices like cinnamon and nutmeg.
What’s better than pancakes that taste like dessert? I love topping them with maple syrup and whipped cream for a cozy breakfast. It’s like a hug on a plate! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the pancakes, giving them structure. For a gluten-free option, try a 1:1 gluten-free flour blend, which works almost the same in this recipe.
Pumpkin Pie Spice: A mix of spices like cinnamon, nutmeg, ginger, and cloves. If you don’t have this blend, you can make your own with individual spices. Use 1/2 tsp cinnamon, 1/4 tsp each of nutmeg, ginger, and cloves for a similar flavor.
Pumpkin Puree: Canned pumpkin is easiest, but you can also make your own by roasting and pureeing a pie pumpkin. If you want a different flavor, sweet potato puree works well too!
Milk: You can use any kind of milk, dairy or non-dairy like almond or oat milk. Just note that the flavor may vary slightly depending on the milk choice.
Butter or Vegetable Oil: I like using melted butter for a richer taste, but oil keeps it lighter. If you want to keep it dairy-free, go for vegetable oil or melted coconut oil.
How Do I Keep Pancakes Fluffy?
The key to fluffy pancakes is not overmixing the batter. When you combine the wet and dry ingredients, stir gently until just mixed. A few lumps are completely fine—they help keep the pancakes light.
- Mix dry ingredients first, then wet. This ensures even distribution.
- Let the batter rest for a few minutes. This helps develop the fluffiness.
- Keep the skillet at medium heat—too high will burn the outside before the inside cooks.
By keeping these tips in mind, you’ll be able to make perfect fluffy pancakes every time! Enjoy your cooking!
How to Make Pumpkin Pie Spice Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp pumpkin pie spice (blend of cinnamon, nutmeg, ginger, cloves)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup pumpkin puree
- 3/4 cup milk (dairy or plant-based)
- 1 large egg
- 2 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract
- Butter or oil for cooking
- Optional toppings: maple syrup, whipped cream, powdered sugar, pecans
Time Needed:
This recipe takes approximately 10 minutes of preparation time and about 15 minutes of cooking time. So, in just about 25 minutes, you’ll have delicious Pumpkin Pie Spice Pancakes ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt until it’s well combined. This helps to evenly distribute the baking powder and spices.
2. Mix the Wet Ingredients:
In a separate bowl, combine the pumpkin puree, milk, the egg, melted butter (or oil), and vanilla extract. Stir until the mixture is smooth and creamy. This step brings together all the flavorful elements!
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined! Don’t worry if there are a few lumps; this is key to keeping your pancakes fluffy. Overmixing can make them tough, and we want soft pancakes!
4. Heat the Skillet:
Warm a non-stick skillet or griddle over medium heat. Lightly coat the surface with butter or oil to prevent sticking. You want it hot enough that the batter sizzles when it hits the pan but not so hot that it burns!
5. Cook the Pancakes:
Scoop about 1/4 cup of batter for each pancake onto the heated skillet. Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 2 minutes, or until they are golden brown and cooked through.
6. Keep Warm & Serve:
Transfer your pancakes to a plate and cover them loosely to keep warm while you cook the remaining batter. You can serve the pancakes in stacks, topped with a dollop of whipped cream, a sprinkle of powdered sugar, chopped pecans, and generous drizzles of warm maple syrup.
Enjoy your cozy, aromatic Pumpkin Pie Spice Pancakes, perfect for a fall breakfast or brunch!
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that whole wheat flour will give the pancakes a denser texture. You might want to add a little extra milk to achieve your desired consistency.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them! Just layer them with parchment paper and store in a freezer bag for up to 2 months. Reheat in the toaster or microwave when you’re ready to enjoy them again!
Can I Make These Pancakes Vegan?
Absolutely! To make the pancakes vegan, simply use a flaxseed or chia seed egg (1 tbsp chia seeds or ground flaxseed mixed with 2.5 tbsp water, set for 5 minutes to thicken) instead of the egg, and replace the milk with a non-dairy milk of your choice. Use plant-based oil in place of butter, and you’re all set!
How Can I Make the Flavor More Intense?
If you’d like a more intense pumpkin flavor, you can increase the amount of pumpkin puree to 1 cup. For extra spice, feel free to add a little more cinnamon or a pinch of ground ginger. It’s all about personalizing to your taste!
