Pin October mornings at my kitchen counter always smell the same—cinnamon, nutmeg, and something almost woodsy that makes me want to slow down. I stumbled onto pumpkin spice pancakes one Saturday when I had leftover puree and realized I was tired of the usual routine. These aren't fussy or complicated, but they have this warm, gathered-around-the-table feeling that somehow makes a regular breakfast feel like an occasion.
I made these for my sister's surprise visit last year, and she stood in my kitchen with a fork in hand eating them straight off the griddle, syrup dripping onto her sweater without her noticing. That's when I knew they were worth keeping around.
Ingredients
- All-purpose flour (1 1/4 cups): The backbone of fluffy pancakes—measure by spooning into the cup rather than scooping to avoid packing it down.
- Brown sugar (2 tbsp): It adds a subtle molasses depth that white sugar can't quite match.
- Baking powder and baking soda (2 tsp and 1/2 tsp): Together they create lift and tenderness; don't skip either one.
- Salt (1/2 tsp): It brightens the spices and keeps sweetness from tasting flat.
- Warm spices—cinnamon, ginger, nutmeg, cloves (1 tsp, 1/2 tsp, 1/4 tsp, 1/8 tsp): Fresh spices make all the difference; if yours have been sitting since last year, replace them.
- Pumpkin puree (3/4 cup): Real pumpkin, not pie filling—it's smoother and lets the spices shine.
- Whole milk (1 cup): Creates richness that thinner milk can't deliver.
- Eggs (2 large): They bind everything and contribute to the tender crumb.
- Melted butter (2 tbsp plus more for cooking): Unsalted is important so you control the salt level yourself.
- Vanilla extract (1 tsp): A small thing that rounds out all the other flavors.
Instructions
- Combine the dry team:
- Whisk flour, brown sugar, baking powder, baking soda, salt, and all the spices together in a large bowl. This step is quiet and meditative, and the mixture will smell like autumn itself.
- Build the wet base:
- In a separate bowl, whisk pumpkin puree, milk, eggs, melted butter, and vanilla until completely smooth. You're essentially creating a pumpkin custard before it meets the flour.
- Marry them together gently:
- Pour the wet ingredients into the dry ones and stir just until the dry bits disappear. Lumps are your friend here—overmixing makes tough pancakes, and you want tender ones instead.
- Heat your cooking surface:
- Set a nonstick skillet or griddle over medium heat and let it warm for a minute or two. A light butter coating prevents sticking without adding burnt edges.
- Pour and wait:
- Ladle about 1/4 cup of batter onto the hot surface for each pancake. Watch for small bubbles to break through the top and the edges to look slightly dry and set, which takes about 2 to 3 minutes—this is your signal that the bottom is done.
- Flip with confidence:
- Turn each pancake once and let it cook on the other side until it's golden brown and springs back slightly when poked, roughly 1 to 2 minutes. Move to a warm plate as you go.
- Serve right away:
- Stack them warm and let people dress them however they want—syrup, whipped cream, toasted nuts, powdered sugar.
Pin There's something about pancakes that turns breakfast into a moment people actually sit down for. On mornings when I make these, nobody's checking their phone—they're too busy asking for thirds.
Flavor Balance and Spice Wisdom
The spice amounts here are calibrated to complement rather than dominate. Cinnamon leads the charge with warmth, ginger adds brightness, nutmeg brings earthiness, and just a whisper of cloves creates complexity. If you prefer your pancakes more subtly spiced, reduce the cinnamon by 1/4 teaspoon. If you want them bolder, every spice here can go up by 1/8 teaspoon without overwhelming the pumpkin.
Storage and Make-Ahead Ideas
Cooked pancakes keep beautifully for three days in the refrigerator and reheat perfectly in a toaster or low oven. You can also freeze them, layered between parchment paper, for up to a month. The batter itself doesn't hold as well—it's best used within a couple of hours—but you can absolutely prepare all your dry ingredients ahead and mix them with the wet ingredients right before cooking.
Variations and Toppings Worth Trying
These pancakes are a canvas. Fold in chocolate chips or toasted pecans before cooking for texture and richness. A drizzle of honey instead of syrup shifts the mood toward sophisticated rather than indulgent. Some people dust theirs with powdered sugar and serve alongside a small bowl of warm maple cream. I've seen whipped cream infused with vanilla bean become someone's signature topping.
- Toast your pecans or walnuts lightly before chopping them in—it amplifies their flavor in ways raw nuts never do.
- Make a quick cinnamon-butter drizzle by warming a tablespoon of butter with a pinch of brown sugar and cinnamon to pour over warm pancakes.
- If you go the dairy-free route with oat or almond milk and coconut oil, the pancakes stay just as fluffy and the spices actually become more prominent.
Pin These pancakes belong on mornings that feel unhurried, when you want your kitchen to smell like comfort and your table to feel like a gathering place. They're simple enough for a weekday breakfast but special enough for someone you love.
Recipe FAQ
- → What spices are used to flavor these pancakes?
The pancakes include cinnamon, ground ginger, nutmeg, and cloves, creating a warm autumn spice blend.
- → Can I make these pancakes dairy-free?
Yes, substitute whole milk with almond or oat milk and replace melted butter with coconut oil to keep it dairy-free.
- → How do I know when to flip the pancakes?
Flip when bubbles form on the surface and edges look set, usually after 2 to 3 minutes cooking on one side.
- → Is it necessary to avoid overmixing the batter?
Yes, stir gently until just combined to keep the pancakes tender with a few lumps remaining.
- → What are good toppings to serve with these pancakes?
Maple syrup, whipped cream, chopped pecans, powdered sugar, or a drizzle of honey all complement their flavor well.