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Best Pumpkin Spice Pancakes

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Ready for the best Pumpkin Pancakes? Light, fluffy pancakes are flavored with pumpkin, cinnamon, nutmeg, ginger and a hint of clove to make them taste just like pumpkin pie! Once you try them they will be your go-to fall breakfast.

syrup pouring over stack of pumpkin pancakes

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It’s that time of year: pumpkin season! I know I’m not alone with my pumpkin obsession (as I could tell the response to my Pumpkin Spice Latte recipe!) and I’m always experimenting with recipes I can add pumpkin flavor to, like these delicious and fluffy Pumpkin Pancakes!

Today’s recipe took quite a few trials of recipe testing to get perfect. Making pumpkin pancakes can be hard because if you don’t get the pumpkin mixture just right you get heavy, dense pancakes. 

This easy pumpkin pancake recipe is wonderful because it has all that delicious pumpkin spice flavor but keeps the light and fluffy pancake texture we all love, making it perfect for those crisp fall mornings. Even better, you probably have all of the ingredients already on hand!

If you like pumpkin, you might also like to try our Pumpkin BreadPumpkin Doughnut HolesPumpkin MuffinsPumpkin Dump Cake, or Pumpkin Oatmeal!

Ingredients

  • flour
  • brown sugar
  • baking powder
  • cinnamon
  • ginger
  • nutmeg
  • salt
  • clove
  • milk
  • canned pumpkin puree
  • applesauce
  • egg

Step by step

  1. Preheat the griddle and have nonstick spray ready for when it is time to cook.
  2. Mix the dry ingredients, including that delicious cinnamon, nutmeg, and ginger mixture that gives these pancakes their pumpkin pie flavor!
  3. In another bowl mix the wet ingredients: milk, applesauce, pumpkin, and egg.
  1. Mix the wet and dry ingredients together, stirring until just blended.
  2. Spray griddle with nonstick spray and cook pancakes 3 minutes per side or until golden.

Tips for best results

  • Make sure you get pumpkin purée, not pumpkin pie filling which is already sweetened and spiced
  • Mix batter until just blended, over-mixing will cause pancakes to be tough.
  • If you prefer, you can substitute 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and clove.
  • Spray the griddle with nonstick spray between batches.
  • Use a 1/3 measuring cup to pour batter.
pumpkin pancakes with butter and syrup on white plate

Serving suggestions

I like to serve a stack of these pancakes with a little butter, a drizzle of maple syrup or caramel sauce, and either pecans or walnuts but for the kiddos whipped cream is the topping of choice!

These pumpkin pie pancakes are the perfect blend of pumpkin pie flavor and that light, fluffy pancake texture that everyone loves! They’re the perfect autumn breakfast!

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.

Freeze in a single layer on a plate or tray, then transfer to a freezer-safe bag up to 3 months.

overhead view of pumpkin pancakes with butter and syrup on white plate with fork and small pumpkin on wood table

You might also like to see these 10 pancakes add-ins!

If you try this recipe, please comment and rate it below, I love hearing from you!

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pumpkin pancakes with butter and syrup

Pumpkin Pie Pancakes


Description

Ready for the best Pumpkin Pancakes? Light, fluffy pancakes are flavored with pumpkin, cinnamon, nutmeg, ginger and a hint of clove to make them taste just like pumpkin pie! Once you try them they will be your go-to fall breakfast.


Ingredients

Units Scale
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 pinch clove
  • 1 1/4 cup milk
  • 1/3 cup canned pumpkin puree
  • 2 tablespoons applesauce
  • 1 egg

Instructions

  1. Preheat skillet to 375 degrees.
  2. In a large bowl combine flour, sugar, baking powder and spices.
  3. In a separate bowl combine remaining ingredients.
  4. Add wet mixture to dry and mix until just combined.
  5. spray griddle with nonstick spray and use a 1/3 cup measuring cup to pour batter on griddle. Cook about 3 minutes per side or until golden.
  6. Serve with butter and syrup or whipped cream. Garnish with pecans or walnuts if desired.

Notes

  • Mix batter until just blended, overmixing will cause pancakes to be tough.
  • If you prefer, you can substitute 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and clove.
  • Spray the griddle with nonstick spray between batches.
  • Use a 1/3 measuring cup to pour batter.
  • Prep Time: 10 mins
  • Cook Time: 6 mins
  • Category: Breakfast
  • Method: skillet
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 267
  • Sugar: 10.1 g
  • Sodium: 47.8 mg
  • Fat: 1.9 g
  • Carbohydrates: 54.6 g
  • Protein: 9.7 g
  • Cholesterol: 47.6 mg

Keywords: pumpkin pie pancakes

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5 Comments

  1. Looks so yummy! I’m making these for my son & hubby – we love pumpkin. Do you know how many pancakes the recipe makes? Thank You!

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