As the air turns crisper and the scent of falling leaves fills the neighborhood, I find myself craving something warm and familiar, yet unexpectedly indulgent. Pumpkin spice pancakes seem simple, but I love tweaking the recipe to include a whisper of maple syrup and a pinch of sea salt, elevating each bite. This isn’t just breakfast; it’s a fragrant celebration of fall’s cozy charm.
In this recipe, I embrace the chaos of cinnamon, ginger, and nutmeg mingling in fluffy batter, creating a scent that’s both nostalgic and invigorating. The secret is in the subtle layers—crisp edges, tender middles, and that nostalgic pumpkin flavor that whispers fall with every forkful. It’s perfect for lazy weekends or gathering friends, turning ordinary mornings into lasting memories.
## WHY I LOVE THIS RECIPE?
– The cozy spices instantly uplift my mood on chilly mornings.
– Reminds me of pumpkin patches and warm apple cider holidays.
– Perfectly versatile: top with whipped cream, syrup, or even a dollop of mascarpone.
– The kitchen smells like autumn paradise—sweet, spicy, and inviting.
– I finally mastered a pancake that feels like a warm hug from mom.
- 1 1/2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt or regular salt
- 2 large eggs beaten
- 1 3/4 cups buttermilk or milk with a splash of vinegar
- 1/2 cup pumpkin puree canned or freshly cooked
- 2 tablespoons maple syrup plus extra for serving
- 2 tablespoons unsalted butter melted
In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, and sea salt until well combined. This creates a flavorful, spiced dry base for the pancakes.
In a separate bowl, beat the eggs until they are smooth and slightly frothy. Add the buttermilk, pumpkin puree, and maple syrup, whisking until the mixture is uniform and slightly thickened.
Pour the wet mixture into the dry ingredients, stirring gently with a spatula just until combined. Do not overmix; a few lumps are fine—this helps keep the pancakes tender.
Stir in the melted butter until the batter is smooth and slightly thickened, coordinating the moistness for fluffy pancakes.
Heat a griddle or non-stick skillet over medium heat until hot—about 350°F (175°C). Lightly grease with butter or oil to prevent sticking.
Pour approximately 1/4 cup of batter onto the hot surface for each pancake, spreading slightly to form a round shape. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully with a spatula and cook for an additional 2 minutes, until golden brown on both sides and cooked through.
Remove the cooked pancakes from the skillet and keep warm. Repeat with the remaining batter, adjusting heat as needed to prevent burning.
Serve the fluffy pumpkin spice pancakes hot, topped with more maple syrup, a dollop of whipped cream, or your favorite fall toppings.
For extra flavor, sprinkle a little cinnamon sugar on top before serving. These pancakes taste even better with a pat of butter melting across the hot stacks.
These pancakes are more than just a seasonal treat; they evoke memories of warm kitchens and mornings wrapped in blankets. As the season shifts, they remind us to slow down and savor simple pleasures. Whether alone or with loved ones, these pancakes turn a weekend breakfast into a small celebration.
Enjoy the rich aroma filling your home and indulge in each fluffy, spicy bite. The beauty of this recipe is that it’s entirely adaptable—add a handful of chocolate chips or a splash of cream. It’s a gentle nudge to welcome fall, one pancake at a time.
