These Pumpkin Pie Spice Pancakes are fluffy and full of warm autumn flavors. They come together quickly and make breakfast a cozy treat any time of the year!
I love how the smell of cinnamon and nutmeg fills the kitchen while they cook. It’s like a hug in pancake form! Top them with syrup, and you’re in for a delicious morning! 🍁🥞
Key Ingredients & Substitutions
All-Purpose Flour: The base for these pancakes, but if you need a gluten-free option, you can substitute with a gluten-free baking mix or almond flour. I’ve found that oat flour works well too!
Pumpkin Puree: This ingredient gives the pancakes their signature taste and moisture. If you don’t have pumpkin puree, you can use mashed bananas or applesauce for a different flavor, but they won’t be pumpkin spice pancakes anymore!
Buttermilk: Buttermilk adds a nice tang and lightness. If you don’t have it, make a quick substitute by mixing regular milk with a bit of vinegar or lemon juice (1 tablespoon per cup). Let it sit for 5-10 minutes before using.
Spices: The star of pumpkin pie spice! You can use pre-mixed pumpkin pie spice if you prefer. Adjust the amounts based on your taste; I sometimes add a pinch more nutmeg for a stronger flavor.
How Do I Make Fluffy Pancakes?
Fluffy pancakes rely on the right technique while mixing. The key is to mix the wet and dry ingredients separately before combining them. Avoid overmixing after adding the wet ingredients; this can make the pancakes dense. Just stir until you see some lumps.
- Use a non-stick skillet or griddle to help cook the pancakes evenly.
- Cook on medium heat to avoid burning, and ensure the batter bubbles on the surface before flipping.
- Keep pancakes warm by placing them in a low oven while you finish cooking the rest.
How to Make Pumpkin Pie Spice Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- Whipped cream, for serving
- Maple syrup, for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and another 10-15 minutes to cook, making a total of about 25-30 minutes from start to finish. Perfect for a quick breakfast treat!
Step-by-Step Instructions:
1. Combine the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until everything is well mixed and evenly combined. This helps ensure your pancakes have a great flavor throughout!
2. Mix the Wet Ingredients:
In a separate bowl, add the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Stir well until everything is smooth and nicely blended together. This is where the magic of pumpkin flavor starts!
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spoon or spatula until just combined—remember, it’s okay if there are a few lumps! Overmixing can lead to tough pancakes, and we want them fluffy!
4. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat. Once it’s warmed up, brush a little melted butter on the surface to create a lovely golden crust on your pancakes.
5. Cook the Pancakes:
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Wait until you see bubbles forming on the surface and the edges looking set, which should take about 2-3 minutes. This part is fun to watch!
6. Flip and Cook Through:
Carefully flip the pancakes over and cook for another 1-2 minutes until they are golden brown. They should be nice and fluffy!
7. Repeat the Cooking Process:
Continue pouring batter onto the skillet, adding more butter as needed, until all the batter is used up. Don’t forget to keep pancakes warm by placing them in a low oven if you’re making a big batch!
8. Serve and Enjoy!
Stack your pancakes high on a plate and top them with a dollop of whipped cream. If you’re feeling festive, sprinkle a bit of extra pumpkin pie spice over the top and drizzle with maple syrup. Enjoy the cozy flavors!
These pancakes are perfect for any time you want a taste of fall—enjoy them with family or friends!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used, but the pancakes may be denser. You can also use a mix of half whole wheat and half all-purpose flour for a healthier option while keeping some fluffiness.
What If I Don’t Have Pumpkin Puree?
If you don’t have pumpkin puree, you can substitute it with unsweetened applesauce or mashed bananas. Keep in mind that this will change the flavor, but it will still make a delicious pancake!
How Can I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for about 30 seconds or warm them up in a toaster for a crispy texture.
Can I Make These Pancakes Dairy-Free?
Yes! You can replace buttermilk with a non-dairy milk like almond milk or oat milk mixed with a tablespoon of vinegar or lemon juice to mimic the acidity of buttermilk. Just be sure to use a dairy-free butter for cooking as well!
