Light and fluffy pumpkin spice pancakes are a family favorite fall breakfast. All you need are pantry staples, seasonal spices, and pumpkin puree to make this addictively delicious and easy recipe that’s packed with pumpkin flavor!
I love pumpkin in anything and everything. It’s one of my absolute favorite foods to cook and bake with. And naturally, it’s one of my favorite parts about fall.
So when Nate said he wanted to make pancakes a couple of days ago (he’s the pancake maker in our house), I quickly went to find a recipe. After some tweaking, we came up with the fluffiest, most deliciously spiced pumpkin pancakes I’ve ever tasted.
They are so so sooo good!
I must admit that I did not make these pancakes – Nate did.
I’m a pretty good cook, but I cannot flip pancakes. They flop instead of flip. A mess ensues with awful-looking, squished-up pancakes. Every time.
Luckily for me, Nate is excellent at pancakes, so we’re covered in that department.
And he whipped up an amazing batch of these pumpkin spice pancakes! Top them with a drizzle of maple syrup for an irresistible breakfast treat!
Pumpkin spice pancakes as part of a well-rounded breakfast
Some other breakfast options that you may enjoy with these pancakes (or when you want to change things up) could be our Chock-Full-of-Good-Stuff Morning Glory Muffins, Strawberries and Cream Overnight Oats, or Tropical Green Smoothie!
Here are the ingredients you’ll need for these spiced pumpkin pancakes. For all the details, you can get a printable recipe card at the bottom of this post.
- All-purpose flour – you could use whole wheat flour if you prefer
- Sugar – we used granulated sugar
- Baking powder
- Ground ginger
- Canned pumpkin puree
- Vanilla extract
- Coconut oil
How to make pumpkin spice pancakes
Are you ready to enjoy your new favorite breakfast treat? Just follow these step-by-step instructions!
In a large bowl, combine the dry ingredients.
In a small bowl, whisk together the wet ingredients (milk, pumpkin, vanilla, egg, and oil).
Pour the wet ingredients into the dry ingredients.
Stir until just combined, being careful not to over-mix. The batter will be thick.
Ladle batter into desired portions over a hot nonstick pan or griddle on medium heat and flip when bubbles begin to break on the top.
Cook another minute or two and remove.
Serve warm with butter and maple syrup.
Pumpkin spice pancakes FAQs
Here are a few questions that I see readers often ask about making pumpkin spice muffins. If you don’t see your question answered below, please leave it in the comments!
What alternatives can I use for granulated sugar?
You could use brown sugar (which will give these pancakes more of a caramelized flavor) or a sugar-free sweetener such as Stevia or Monk Fruit.
Could I just use pumpkin pie spice instead of all the spices listed?
Yes, you could! Pumpkin pie spice is a blend of ground cinnamon, ground ginger, ground nutmeg, ground cloves, and ground allspice, and this recipe calls for all of those except for allspice.
Using pumpkin pie spice instead of the spices listed in the recipe will slightly change the flavor of the pancakes, but you may enjoy it even more!
Since this spice blend can seem a little “strong,” I recommend starting by only adding half a teaspoon of pumpkin pie spice. Then, if you want it stronger, add more in 1/4 teaspoon increments until you reach the flavor you want.
Can I make this recipe gluten-free?
Yes! If you want to adapt this recipe to be gluten-free, simply replace the flour with a gluten-free all-purpose flour mix. Converting recipes like this has become much easier over the past few years because there are now many measure-for-measure gluten-free mixes that you can use!
Can I make pumpkin spice pancakes in the oven?
Definitely, but they will come out differently than when you cook them on the stove. Oven pancakes are sheet pan pancakes, so they’ll cook to the shape of the baking pan you use and need to be cut to the size you want.
To make these pancakes in the oven, heat your oven to 400 degrees. Butter your baking pan, and pour the batter into the pan. Bake for about 20 minutes until the pancake is fully cooked in the center (check with a toothpick).
More delicious breakfast ideas
- Apple Cinnamon Coffee Cake With Crumb Topping
- Easy Acai Bowl Recipe (Rainbow Acai Bowl With Yogurt)
- 2-Ingredient Banana Egg Pancakes (Gluten-free, Dairy-free, Paleo)
- Healthy Pumpkin Pie Overnight Oats
Fluffy Pumpkin Spice Pancakes
These are the fluffiest, most deliciously spiced pumpkin pancakes quite possibly around.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 12–15 pancakes 1x
- Category: Breakfast
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1 cup milk
- 1 cup pumpkin
- 1 tsp vanilla extract
- 1 egg
- 1.5 tablespoons vegetable oil
- In a large bowl, combine the dry ingredients; set aside. In small bowl, whisk together the milk, pumpkin, egg, and oil. Pour over into the dry ingredients and stir until just combined, being careful not to over-mix. The batter will be thick! Ladle batter into desired portions over a hot nonstick pan or griddle and flip when bubbles begin to break on the top. Cook another minute or two and remove.
- Serve warm with butter and maple syrup.
Note: For a treat, add chocolate chips to the batter. (My kids love this.)