Easy, Fluffy, & Delicious Pumpkin Spice Pancakes Recipe

Earlier this month I shared my bulk pancake mix recipe so as a follow-up, I thought it was time for me to share my Pumpkin Spice Pancakes recipe with you too.

I created this recipe as a way to sneak some extra veggetables into my kids. It’s so easy to eat and gives pancakes SO MUCH flavor!

I realize that winter is not typically the season we usually think of pumpkin recipes, but we eat these pancakes all year long. I actually prefer them to regular pancakes and my kids seem to as well. Without further ado, here’s the recipe.

Pumpkin Spice Pancakes Recipe

Take your standard pancake recipe, mix in some canned pumpkin puree, a couple of spices, and you have one delicious, fluffy pancake!

Ingredients

• 3 cups All Purpose Flour
• 4 tbsp Granulated Sugar
• 4 tsp Baking Poweder
• 1.5 Teaspoons Salt
• 1 Teaspoon Baking Soda
• *If you made my bulk pancake mix (or have one you purchased from the store), you can use 3 cups of bulk pancake mix instead of the 5 ingredients listed above.*
• 2 Tsp Cinnamon
• 1 Tsp Ginger
• 1 Tsp Ground Cloves
• 1 Tsp Allspice
• 1 Tsp Nutmeg
• 1 Cup Pumpkin Puree
• 2 Eggs
• 3 Cups Milk (I use whole milk)

Directions

1. Combine all dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, ground cloves, allspice, and nutmegin a large bowl. I use a whisk to make sure everything is mixed together well.
2. Add wet ingredients (pumpkin puree, eggs, and milk) and whisk together all ingredients. Whisk until everything is combined well but don’t over stir the batter.
3. Cook pancakes on a preheated griddle. I typically like to set mine at about 325 degrees. Cook the first side until the batter is starting to show little bubbles and the edges of the pancakes start to look dry, (about 3 minutes) then flip the pancakes over and continue to cook for about 2 more minutes until both sides are golden brown.
4. Different griddles cook differently so I would recommend cooking on pancake first to make sure you don’t need to adjust the temperature or time.

Recipe Notes

Because 1 cup will not use the entire can of pumpkin puree, you may me tempted to add it all so it won’t go to waste. Don’t do this! Too much pumpkin puree will result in pancakes that are still wet and mushy in the middle. Just save the extra and make these pancakes again later in the week.

Make sure you whisk the dry ingredients together well before adding the wet ones, otherwise you may end up with lumps of spices and that won’t taste good. (Trust me, I’ve made that mistake!)

These pancakes taste great with butter and real maple syrup.

If you have any left, freeze them in an airtight container or freezer bag and reheat in the microwave.

Don’t let the yummy fall flavor of these pancakes prevent you from making them in other seasons. They are delicious all year long!

Printable Recipe Card

Print this recipe and add it to your recipe binder so you’ll have it whenever you need it, or pin it on Pinterest.

Pumpkin Spice Pancakes Recipe

Dive into fall flavors with this easy recipe for Pumpkin Spice Pancakes! Packed with the warmth of cinnamon, nutmeg, and pumpkin, these pancakes will make your kitchen smell like cozy autumn vibes. Perfect for lazy mornings or brunch with the fam.

Top them with maple syrup, whipped cream, or candied pecans for the ultimate seasonal treat.

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: breakfast, pancakes, pumpkin

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 12 servings

Calories: 187kcal

Ingredients

• 3 cups All Purpose Flour
• 4 tbsp Granulated Sugar
• 4 tsp Baking Powder
• 1.5 Tsp Salt
• 1 Tsp Baking Soda
• 2 Tsp Cinnamon
• 1 Tsp Ginger
• 1 Tsp Ground Cloves
• 1 Tsp Allspice
• 1 Tsp Nutmeg
• 1 Cup Pumpkin Puree
• 2 Eggs
• 3 Cups Milk I prefer whole milk

Instructions

• Combine all dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, ground cloves, allspice, and nutmeg. I use a whisk to make sure everything is mixed together well.
• Add wet ingredients (pumpkin puree, eggs, and milk) and whisk together all ingredients. Whisk until everything is combined well but don’t over stir the batter.
• Cook pancakes on a preheated griddle. I typically like to set mine at about 325 degrees. Cook the first side until the batter is starting to show little bubbles and the edges of the pancakes start to look dry, (about 3 minutes) then flip the pancakes over and continue to cook for about 2 more minutes.
• Different griddles cook differently so I would recommend cooking on pancake first to make sure you don’t need to adjust the temperature or time.

Notes

If you’ve made my bulk pancake mix recipe, you can just use 3 cups of that and skip the first 5 ingredients on this list (flour, sugar, baking powder, salt and baking soda). 

Make sure you whisk the dry ingredients together well before adding the wet ones, otherwise you may end up with lumps of spices and that won’t taste good.

Because 1 cup will not use the entire can of pumpkin puree, you may me tempted to add it all so it won’t go to waste. Don’t do this! Too much pumpkin puree will result in pancakes that are still wet and mushy in the middle. Just save the extra and make these pancakes again later in the week.

These pancakes taste great with butter and real maple syrup.

If you have any left, freeze them and reheat in the microwave.

Nutrition

Serving: 2pancakes | Calories: 187kcal | Carbohydrates: 33g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 559mg | Potassium: 184mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3319IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 2mg

My family loves this recipe and I hope yours does too!