These Pumpkin Pie Spice Pancakes are fluffy, sweet, and filled with the cozy flavors of fall! With hints of cinnamon, nutmeg, and pumpkin, they’re perfect for breakfast or brunch.
Flip them on the griddle and watch them puff up! I love to add a dollop of whipped cream on top—sometimes I even hide a few chocolate chips in the batter. Yum! 🎃🥞
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pancakes, giving them that lovely fluffy texture. If you’re looking for a gluten-free option, you can swap it for a gluten-free flour blend or almond flour.
Pumpkin puree: Canned pumpkin puree works best here as it’s thick and perfectly flavored. If you’re feeling adventurous, you can roast your own pumpkin and puree it, or use sweet potato puree in a pinch.
Buttermilk: It adds a nice tanginess and helps make the pancakes tender. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.
Pumpkin pie spice: This blend brings the seasonal flavors. If you can’t find it, you can make your own using a mix of cinnamon, nutmeg, ginger, and cloves. I often just use cinnamon if I’m low on spices.
How Do You Get Fluffy Pancakes Every Time?
Getting fluffy pancakes means paying attention to a few key steps. The first step is to combine the wet and dry ingredients without overmixing. Stir until just combined, leaving some lumps – this helps keep them airy.
- Use a non-stick skillet and keep the heat at medium. Too high and they’ll burn, too low and they won’t rise.
- Watch for bubbles forming on the surface, which signal that it’s time to flip!
- Let the pancakes rest for a minute after cooking to firm up. You can keep them warm in a low oven if you’re making a big batch.
How to Make Pumpkin Pie Spice Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or blend: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves)
Wet Ingredients:
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
For Serving:
- Maple syrup, for drizzling
- Whipped cream, for topping
- Sliced bananas or other fruits (optional)
- Additional pumpkin pie spice, for sprinkling
How Much Time Will You Need?
This delicious Pumpkin Pie Spice Pancakes recipe takes about 15 minutes to prepare and another 10-15 minutes to cook. Total time from start to fluffy pancake bliss is roughly 30 minutes!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Begin by grabbing a large bowl. Whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. This will ensure that all the dry ingredients are well combined, which is important for evenly fluffy pancakes.
2. Preparing the Wet Ingredients:
In another bowl, combine the buttermilk, canned pumpkin puree, egg, melted butter, and vanilla extract. Mix these together until smooth. This mixture gives the pancakes their moist and rich texture.
3. Combining Ingredients:
Now, gently pour the wet ingredients into the bowl with the dry ingredients. With a spatula, carefully mix them together until just combined. Don’t worry if you see a few lumps; overmixing will result in dense pancakes, and we want them light and fluffy!
4. Heating the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter—this will make sure your pancakes don’t stick and have a lovely golden color.
5. Cooking the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, which should take about 2-3 minutes. Once you see those bubbles, it’s time to flip!
6. Flipping and Finishing:
Carefully flip the pancakes and let them cook for another 2 minutes or until they are golden brown and fully cooked through. Remove them from the skillet and place them on a warm plate. Repeat with the remaining batter, adding more butter to the skillet as needed.
7. Serving Time:
Now for the best part! Stack the pancakes on plates and drizzle them generously with maple syrup. Top with whipped cream and sliced bananas, if you like. Don’t forget to dust with a sprinkling of extra pumpkin pie spice to finish off those cozy fall flavors.
8. Enjoy Your Pancakes:
Serve warm and enjoy every delicious bite! These pancakes are sure to be a hit, perfect for a weekend breakfast or a special occasion! 🍂🥞
Can I Use Regular Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk on hand, you can use regular milk. Just mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5-10 minutes to thicken before adding it to your pancake batter.
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage; just make sure they are completely cool before wrapping them in plastic wrap and placing them in a freezer bag. To reheat, simply pop them in the toaster or on a skillet over low heat.
Can I Add Mix-Ins Like Chocolate Chips or Nuts?
Absolutely! Feel free to fold in chocolate chips, chopped nuts, or even dried fruits to the batter before cooking. Just keep in mind to reduce the amount of batter slightly to ensure the pancakes cook evenly.
What Other Toppings Work Well With These Pancakes?
In addition to maple syrup and whipped cream, you can top your pancakes with fresh fruits like strawberries or blueberries, a dusting of powdered sugar, or even a drizzle of caramel sauce for extra sweetness!
