Pumpkin Pie Spice Pancakes 

Oh my gosh, you *have* to try making homemade pumpkin pancakes! Starting your fall morning with this easy pumpkin spice pancake recipe just feels like the right thing to do during pumpkin season! 

The pumpkin puree makes them super moist, then we add warm spices and it’s just the perfect balance of sweet and spice. Plus, they’re really easy to whip up!

Top them with a little butter and maple syrup, maybe even some toasted pecans or whipped cream if you’re feeling extra. Trust me, they’ll make your whole kitchen smell amazing, and it’s such a comforting way to start the day.

These delicious pumpkin pancakes are easily the best Fall breakfast you could ever make! Skip waiting in those long lines at IHOP and make this recipe instead. You’ll be hooked!

Pumpkin Spice Pancakes Ingredients

See the recipe card for full information on ingredients and quantities.

• All Purpose Flour – This is the foundation of any pancake recipe, forming the structure.
• Real Pumpkin Puree – For even more pumpkin flavor, grab a can of pumpkin puree. You want 100% pumpkin and not pumpkin pie filling.
• Brown Sugar – Use this to sweeten the pancake batter and add flavor.
• Pumpkin Pie Spice Mix – My homemade blend of warm spices includes cinnamon, ground ginger, allspice, nutmeg, cardamom, and ground cloves. These natural ground spices are the epitome of the Fall season and evoke the taste of a warm slice of pumpkin pie. Make a batch and you can use it to make all kinds of recipes!
• Buttermilk – to add flavor, moisture, and richness resulting in fluffy pancakes! 
• Kosher salt – Balance some of that sweetness with a touch of salt.
• Egg – This adds moisture and acts as a binding ingredient.
• Salted Butter – Melted butter adds richness and flavor to the batter, while additional butter for frying ensures the pancakes cook evenly and develop a deliciously crisp edge.

Substitutions and Variations

Mix-Ins: Make pumpkin chocolate chip pancakes by mixing in some semi-sweet chocolate chips. You could also throw in some chopped pecans. I like to add these to my sweet cream pancakes too.

Dairy Free: use your favorite non-dairy milk and non-dairy butter in equal quantities.

Gluten Free: use a 1-to-1 gluten free flour for a gluten free version.

How to Make Pumpkin Spice Pancakes

Step 1: In a large bowl, mix together flour, brown sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and kosher salt.

Step 2: In a separate bowl, mix together pumpkin puree, buttermilk, egg, and oil. Whisk until combined.

Step 3: Add the dry ingredients and mix until just combined (it’s ok if the batter is a little lumpy). Cover the batter with a kitchen towel and let it sit for 20 minutes.

Step 4: Warm a large nonstick skillet over medium-low heat. Add 1 tbsp of butter and melt. Once melted, add a heaping 1/4 cup of batter to the skillet. Cook until you begin to see bubbles form on top of the pancakes and the edges become slightly golden, about 2-3 minutes. Flip the pancake and cook for an additional 1-2 minutes.

Pro Tips 

• Don’t overmix the batter. Mix until just combined; it’s okay if there are a few lumps. Overmixing can lead to tough, dense pancakes.
• Let the batter rest. Allowing the batter to sit for a few minutes before cooking helps the ingredients meld together and results in fluffy pumpkin spice pancakes! 
• Use a nonstick skillet or griddle. This prevents the pancakes from sticking and makes flipping easier, resulting in a more uniform golden-brown color.
• Cook over medium-low heat. Cooking at a lower temperature ensures the pancakes cook evenly without burning on the outside while remaining raw inside.
• Wait for bubbles to form before flipping. This is a sign that the first side is cooked and ready to be flipped, ensuring even cooking on both sides.
• Add a little extra butter to the skillet before each batch. This keeps the pancakes from sticking and adds a delicious, crispy edge.

What to Serve with Pumpkin Pancakes

A drizzle of salted caramel syrup is especially fitting for fall. The classic choice would be a dollop of whipped cream or a drizzle of maple syrup. Make a full breakfast with fried potatoes and onions, scrambled eggs, and fresh fruit or stone fruit salad.

To complement the flavors, enjoy your pancakes with a hot cup of coffee, a pumpkin spice latte with pumpkin cold foam, or a rich hot chocolate. 

Storing Leftovers

Store the cooled leftover pancakes in an airtight container in the fridge for up to four days. For longer storage, freeze them for up to 3 months. Reheat them in the microwave for a quick breakfast.