Pumpkin Spice Pancakes for Fall

Indulge in fall flavors with this easy pumpkin spice pancakes recipe. A delightful twist on classic breakfast, perfect for crisp mornings.

I’ll be the first to admit that I’m not a big breakfast person. When I finally waddle out of bed in the morning, and rub the crusties out of my eyes, I’m looking for coffee.

I try to eat, but if it’s not premade egg muffins or overnight oats, then it’s hard for me to get it together.

And I know how important it is! You can’t just dump bean water into your system every day. You have to energize your body and brain.

It’s a bit easier when autumn rolls around because 1) it feels so cozy and 2) I absolutely love pumpkin recipes and pumpkin spice!

If you’re a fall enthusiast, and like me – you don’t always eat breakfast – let me try to talk to you into these pumpkin spice pancakes.

I’m sure you’ve had your fair share of pumpkin spice lattes and pies, but you may not have had pumpkin pancakes. And in that case, you need to change that right now.

Today needs to be a treat-yourself kind of day. And this breakfast recipe is a genius combo of your favorite pie and fluffy pancakes. It’s like autumn happiness on a plate!

These go very well with our pumpkin smoothie, pumpkin bagels, pumpkin donut holes, and pumpkin cranberry muffins.

Are you imaging an entire autumn gourd themed breakfast display with all these goodies? Me too. And it’s such a pleasant vision!

Tips for Making Pancakes

Before we dive into the pumpkin pie spice pancakes, I want to share some tips with you for making these flapjacks. If you already know what you’re doing, then you can scroll down to the recipe. Otherwise, here are some things to keep in mind.

Use Fresh Ingredients

Fresh ingredients make a huge difference. Use fresh eggs, milk, butter, and any other components you’re adding to your batter.

Preheat the Griddle or Pan

Make sure your cooking surface is properly preheated. A medium heat is usually best to avoid burning. If you’re not using a non-stick pan or griddle, make sure to grease it lightly with butter or oil to prevent sticking.

Measure Ingredients Accurately

Baking is a science, so accurate measurements matter. Use measuring cups and spoons for consistent results.

Don’t Overmix

Overmixing can lead to tough pancakes. Mix your batter until just combined; a few lumps are okay.

Rest the Batter

Allow the batter to rest for a few minutes before cooking. This helps the flour hydrate and results in fluffier pancakes.

Proper Ladle Size

Use a ladle or measuring cup to pour the batter onto the cooking surface. This ensures uniform pancake sizes. Gently spread the batter with the back of the ladle after pouring it onto the griddle.

Watch for Bubbles

As the pancake cooks, you’ll notice bubbles forming on the surface. Once the bubbles pop and leave small holes, it’s time to flip the pancake.

Flip Carefully

Use a spatula to flip the pancake. Don’t press down on it; you want to keep the fluffiness intact.

Cook and Warm

Pancakes typically need about 1-2 minutes per side. They should be golden brown and cooked through. If you’re making a batch, keep the cooked pancakes warm in a 200°F oven while you finish cooking the rest.

Remember, practice makes perfect. Don’t be discouraged if your first batch isn’t exactly as you hoped; pancakes are forgiving and still tasty even if they’re not picture-perfect. Enjoy the process of creating a delicious breakfast!

Here’s what you’re going to need for these pumpkin pancakes.

Ingredients

• 2 cups all purpose flour
• 3 Tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 Tablespoons vegetable or canola oil
• 2 Tablespoons white vinegar
• 1 teaspoon vanilla extract

These pancakes will last 5-7 days in the fridge. You need to keep them sealed in an airtight container or plastic bag to keep them fresh. You will want to store them without toppings.

Pancakes can last in the freezer for up to three months. Use a freezer safe bag and squeeze all the air out.

When you want to eat them, I would let them thaw by placing them in the fridge. Then reheat in the oven or toaster oven to make them crispy again.

Get the printable recipe for these pancakes below:

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If you enjoyed this pumpkin pancake recipe, let me know in the comments! I’d love for you to check out these other pumpkin posts:

Blondies • Bread • Cheesecake Brownies • Chocolate Bread • Chocolate Chip Cookies • Cream Cheese Bars • Creme Brulee • Cupcakes • Dessert Dip • Fat Bombs • Fudge • Icebox Cake • Linzer Cookies • Mini Pies • Monkey Bread • Mousse • Mug Cake • Pecan Bars • Pudding • Rice Pudding • Seeds • Soup • Sugar Cookies • Trifle • Whoopie Pies