Go Back

Pumpkin Spice Pancakes

Pumpkin spice pancakes are tender, fluffy pancakes infused with pumpkin puree and warm spices like cinnamon and nutmeg. The batter is gently mixed and cooked on a griddle until golden brown, resulting in a visually appealing stack with a soft interior and slightly crispy edges, perfect for fall mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons unsalted butter melted

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
  2. Add the pumpkin puree, buttermilk, eggs, and melted butter to the dry ingredients.
  3. Gently whisk everything together just until the batter is smooth; avoid overmixing to keep the pancakes fluffy.
  4. Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake, allowing space for spreading.
  6. Cook the pancakes 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 another 2-3 minutes until golden brown and cooked through.
  8. Remove the cooked pancakes from the skillet and keep warm while repeating the process with remaining batter.
  9. Serve the pumpkin spice pancakes stacked on a plate, topped with whipped cream, syrup, or additional spices if desired.

Notes

For extra flavor, add a dash of vanilla extract or serve with toasted pecans.