Why You’ll Love This Recipe
- Flavorful & Spiced – Pumpkin puree combined with the warmth of cinnamon, nutmeg, and ginger creates a comforting flavor perfect for fall.
- Easy to Make – With just a few simple ingredients, these pancakes come together in no time.
- Perfectly Fluffy – The combination of baking powder and baking soda ensures light and fluffy pancakes every time.
- Versatile – Enjoy with whipped cream, maple syrup, or even some toasted nuts and fruit for extra flair!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup pumpkin puree
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- Whipped cream and maple syrup, for serving (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Step-by-Step Instructions
1. Mix Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
2. Combine Wet Ingredients
In another bowl, whisk together pumpkin puree, milk, egg, and melted butter until smooth and fully incorporated.
3. Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is slightly lumpy—avoid overmixing to ensure light, fluffy pancakes.
4. Preheat Skillet
Heat a non-stick skillet or griddle over medium heat and add a small amount of melted butter, coating the surface lightly.
5. Cook Pancakes
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, usually about 2-3 minutes.
6. Flip
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.
7. Repeat
Continue cooking the pancakes until all the batter is used, adding more butter to the skillet as needed between batches.
8. Serve Warm
Stack the pancakes on a plate, and serve warm with whipped cream and maple syrup, or your favorite toppings.
Servings and Timing
- Servings: 4-6 pancakes (depending on the size of each pancake)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Add-ins: For extra flavor, try adding chocolate chips, toasted pecans, or raisins to the batter before cooking.
- Dairy-Free: Swap the milk for almond or oat milk and use dairy-free butter for a vegan option.
- Sweet Topping Ideas: Try serving with caramelized bananas, candied pecans, or a dollop of whipped coconut cream.
Storage/Reheating
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave for 20-30 seconds or on a hot skillet for 1-2 minutes on each side.
FAQs
Can I make these pancakes without pumpkin puree?
Yes, you can substitute pumpkin puree with mashed sweet potatoes or even applesauce for a different twist. However, the flavor will vary slightly.
Can I freeze these pancakes?
Yes! After cooking, allow the pancakes to cool completely, then stack them with parchment paper in between each pancake and freeze for up to 1 month. Reheat in a toaster or microwave for a quick breakfast.
Can I add other spices to these pancakes?
Absolutely! Feel free to add a pinch of cloves or allspice for more depth of flavor. You can also adjust the amount of cinnamon or nutmeg to your liking.
How do I ensure these pancakes are fluffy?
Make sure not to overmix the batter and cook the pancakes on medium heat. This will allow them to rise properly and create the perfect fluffy texture.
Can I make these pancakes ahead of time?
Yes, you can make the pancakes ahead of time and store them in the fridge for up to 3 days. They can also be frozen for longer storage.
Conclusion
These Pumpkin Spice Pancakes are the perfect fall breakfast—fluffy, flavorful, and packed with the warm spices of the season. Whether you’re serving them for a weekend brunch or a cozy morning treat, they are sure to become a family favorite. Top them with whipped cream, syrup, or your favorite fall fruits, and enjoy the deliciousness of autumn with every bite!
Pumpkin Spice Pancakes: The Amazing Ultimate Recipe for Fall
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4-6 pancakes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Description
These **Pumpkin Spice Pancakes** are a fluffy, flavorful breakfast treat packed with the warmth of cinnamon, nutmeg, and ginger. They are easy to make, perfectly spiced, and ideal for cozy mornings or holiday gatherings.
Ingredients
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup pumpkin puree
1 cup milk
1 large egg
2 tablespoons melted butter (plus extra for cooking)
Whipped cream and maple syrup, for serving (optional)
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In another bowl, whisk together pumpkin puree, milk, egg, and melted butter until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is slightly lumpy—avoid overmixing.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of melted butter, coating the surface lightly.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.
- Repeat until all batter is used, adding more butter to the skillet as needed.
- Serve the pancakes warm with whipped cream and maple syrup or your favorite toppings.
Notes
For extra flavor, try adding chocolate chips, toasted pecans, or raisins to the batter before cooking.
For a dairy-free version, swap the milk for almond or oat milk and use dairy-free butter.
Top with caramelized bananas, candied pecans, or whipped coconut cream for a sweet twist.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
