There’s nothing like the smell of Pumpkin Spice Pancakes filling your kitchen on a crisp fall morning. That warm blend of cinnamon, nutmeg, and pumpkin just wraps you in coziness from the first whiff. My obsession with this recipe started years ago when my neighbor brought over a plate of these fluffy pancakes on a rainy October morning. One bite and I was hooked! Now it’s our family’s weekend tradition from September through November. The kids even call them “hug pancakes” because they taste like a big, warm embrace. Trust me, once you try these, you’ll want to make them every weekend too.

Why You’ll Love These Pumpkin Spice Pancakes

These pancakes aren’t just good—they’re practically magic. Here’s why they’ve become my fall obsession:

Fluffy perfection: That first bite reveals an incredibly tender crumb with just the right bounce.
Ready in minutes: From bowl to plate in under 30 minutes – even on sleepy weekend mornings.
Fall in every bite: Warm spices and pumpkin create that cozy autumnal flavor we all crave.
Kid-approved: My picky eaters gobble these up (and don’t even notice the veggie boost from the pumpkin!).
Smells amazing: Your kitchen will smell like a pumpkin spice candle – in the best possible way.

Trust me, once you try this recipe, those boxed mixes will never make it into your cart again.

Ingredients for Pumpkin Spice Pancakes

Gathering these simple ingredients is the first step to pancake perfection. I always measure my flour by spooning it into the cup and leveling it off – no packing allowed! Here’s what you’ll need:

Dry Ingredients:
- 1 cup all-purpose flour (spooned and leveled)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice (or make your own blend!)
Wet Ingredients:
- ½ cup pumpkin puree (not pumpkin pie filling – check that label!)
- ¾ cup milk (any kind you like)
- 1 large egg
- 1 tablespoon melted butter (cooled slightly so it doesn’t cook the egg)

A quick tip – if your pumpkin puree seems watery, give it a gentle squeeze in a paper towel first. I learned this trick after one too many runny batter mishaps!

How to Make Pumpkin Spice Pancakes

Okay, friend, here’s where the magic happens! I’ve made these pancakes so many times I could do it in my sleep, but I’ll walk you through each step so yours turn out perfect too. The key is gentle hands and patience – we’re making pancakes, not mixing concrete!

Whisk those dry ingredients like you mean it: In a big bowl, combine all your dry stuff (flour, sugar, baking powder, baking soda, salt, and pumpkin spice). Get it really well blended – no flour lumps allowed! I like to whisk for a good 30 seconds to make sure everything’s friends.
The wet team joins the party: In another bowl (or heck, a large measuring cup works too), whisk together the pumpkin puree, milk, egg, and that glorious melted butter until smooth. The mixture should look like a creamy orange dream.
The big introduction: Pour the wet ingredients into the dry ingredients. Here’s the crucial part – stir just until combined. Some small lumps are totally fine! Overmixing makes tough pancakes, and we want fluffy clouds of joy.
Heat management is key: Get your pan or griddle heating over medium heat. Too hot and they’ll burn before cooking through; too low and you’ll get sad, pale pancakes. I test with a tiny drop of batter – when it sizzles gently, you’re golden.
Time to pour and wait: Use about ¼ cup of batter per pancake. Watch for bubbles forming across the surface (about 2-3 minutes). When they pop and don’t fill back in, flip those beauties! Cook another 1-2 minutes until golden.

Pro tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch. They’ll stay perfect until serving!

Tips for Perfect Pumpkin Spice Pancakes

After many (many) batches, here’s what I’ve learned:

Use a nonstick pan or well-seasoned cast iron – pumpkin batter can be sticky business
Medium heat is your friend; these brown faster than regular pancakes
Want extra spice? Add a pinch more cinnamon or a dash of cloves
If batter thickens while sitting, stir in a splash of milk
Wipe the pan between batches to prevent burnt bits

Seriously, don’t stress – even the “ugly” ones taste amazing with maple syrup!

Pumpkin Spice Pancakes Variations

One of the best things about these pancakes is how easy they are to tweak! Here are some of my favorite swaps and add-ins:

Try whole wheat flour for half the all-purpose flour – it adds a nice nutty flavor
Use your favorite dairy-free milk for a vegan version
Toss in chocolate chips or chopped pecans for extra texture
Mix in a mashed banana for natural sweetness
Add a teaspoon of vanilla extract for extra warmth

Feel free to get creative and make these pancakes your own!

Serving Suggestions for Pumpkin Spice Pancakes

Oh, the fun part – dressing up these pumpkin spice beauties! My family goes wild when I bring out the toppings. Pure maple syrup is a must (the real stuff, please!), but don’t stop there. A dollop of whipped cream and a sprinkle of candied pecans turns breakfast into dessert. For special occasions, I’ll drizzle with caramel sauce and add a pinch of flaky sea salt. Stack them high on a warm plate with a pat of butter melting down the sides – it’s all about that cozy fall presentation!

Storing and Reheating Pumpkin Spice Pancakes

Good news – these pumpkin spice pancakes taste almost as good the next day! Just let them cool completely, then tuck them into an airtight container with parchment between layers. They’ll stay fresh in the fridge for up to 3 days. When those fall cravings hit, pop them in the toaster for crispy edges or microwave for 30 seconds if you’re in a hurry. I’ve even frozen stacks wrapped in foil – just toast straight from frozen when you need a cozy morning pick-me-up!

Pumpkin Spice Pancakes Nutritional Information

Here’s the scoop on what’s in these cozy pancakes (per serving of 2 pancakes):

Calories: 220
Carbs: 35g
Protein: 6g
Sugar: 8g
Fiber: 2g

Remember, these are estimates – your exact numbers might dance around a bit depending on your ingredients. Using different milk or adding extra toppings will change things up. But hey, with all that pumpkin goodness, I call it a win either way!

Common Questions About Pumpkin Spice Pancakes

Can I freeze these pancakes? Absolutely! Let them cool completely, then stack with parchment paper between each pancake. Pop them in a freezer bag and they’ll keep for up to 2 months. To reheat, just toss them in the toaster straight from frozen – easy peasy!

Can I use fresh pumpkin instead of canned? You sure can! Roast and puree your pumpkin first, then make sure it’s as thick as canned puree. If it’s watery, give it a quick squeeze in a paper towel. Fresh pumpkin adds a lovely homemade touch!

What if I don’t have pumpkin pie spice? No worries! Mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves. It’s just as delicious and might even become your new go-to blend!

Can I make these vegan? Totally! Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water) and use plant-based milk and butter. They’ll still be fluffy and full of that cozy fall flavor.

Enjoy your pancakes! Tried this recipe? Leave a comment below!