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Pumpkin Spice Pancakes

Pumpkin spice pancakes are fluffy, golden-brown stacks infused with warm spices like cinnamon, ginger, and nutmeg, featuring tender interior and crisp edges. The batter includes pumpkin puree, enhancing moisture and flavor, and is cooked on a griddle until bubbling and lightly browned. Finish with toppings like syrup or whipped cream for a cozy fall breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Spatula
  • Measuring Cups and Spoons

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the melted butter until the batter is smooth and slightly thickened, coordinating the moistness for fluffy pancakes.
  5. 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.
  6. 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.
  7. Flip the pancakes carefully with a spatula and cook for an additional 2 minutes, until golden brown on both sides and cooked through.
  8. Remove the cooked pancakes from the skillet and keep warm. Repeat with the remaining batter, adjusting heat as needed to prevent burning.
  9. Serve the fluffy pumpkin spice pancakes hot, topped with more maple syrup, a dollop of whipped cream, or your favorite fall toppings.

Notes

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.