These pancakes have a wonderful fall flavor profile with the pumpkin and warm spices, making them perfect for autumn breakfasts or a special brunch. The recipe is designed to create fluffy, tender pancakes with just the right amount of pumpkin flavor and sweetness.
What will be needed for pumpkin pancakes?
All-Purpose Flour
Creates the structure of the pancakes while allowing them to remain tender and fluffy.
Brown Sugar
Adds moisture and a rich caramel-like sweetness that complements the pumpkin perfectly.
Baking Powder & Baking Soda
Work together as leavening agents to create light, airy pancakes with the perfect rise.
Pumpkin Pie Spice
Provides the signature warm flavor profile with cinnamon, nutmeg, ginger, and cloves that makes these pancakes taste like fall.
Salt
Enhances all the flavors and balances the sweetness.
Pumpkin Puree
Adds moisture, a beautiful orange color, subtle earthy flavor, and nutritional benefits including vitamin A and fiber.
Milk
Provides necessary liquid for the batter while adding richness and helping create a tender texture.
Eggs
Bind the ingredients together, add structure, and contribute to the fluffiness of the pancakes.
Butter
Adds richness, flavor, and helps create a beautiful golden-brown exterior.
Vanilla Extract
Enhances the sweetness and adds depth to the overall flavor profile.
Spiced Pumpkin Pancakes
Description
These pumpkin pancakes combine the warmth of fall spices with the richness of pumpkin for a breakfast treat that's both comforting and special. Each forkful delivers a tender, moist texture and the perfect balance of sweetness and spice.
Ingredients
Instructions
-
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
-
In a separate bowl, whisk together pumpkin puree, milk, eggs, melted butter, and vanilla extract.
-
Pour the wet ingredients into the dry ingredients and stir just until combined (small lumps are fine).
-
Heat a large skillet or griddle over medium heat and lightly grease with butter.
-
Pour ¼ cup of batter for each pancake onto the hot skillet.
-
Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook another 1-2 minutes until golden brown.
-
Keep cooked pancakes warm in a 200°F oven while making the remaining batches.
-
Serve warm with maple syrup, chopped pecans, and whipped cream if desired.
Note
Storage & Freezing:
These pancakes freeze beautifully! Let them cool completely, then:
- Place in a single layer on a baking sheet and freeze for 1 hour
- Transfer to a freezer bag or airtight container with parchment paper between layers
- Store in the freezer for up to 2 months
- Reheat in a toaster, oven (5-7 minutes), or briefly in a skillet
For refrigerator storage, keep in an airtight container for up to 3 days.
