These traditional fluffy pumpkin pie spice pancakes are the perfect breakfast for the fall season and packed with pumpkin flavor. Serve them with a drizzle of maple syrup right off the hot griddle during fall and pumpkin season!
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Why You’ll Love This Recipe
- These homemade pumpkin pancakes are an easy recipe that makes for the best fall breakfast.
- You can easily make a large batch of these and store the leftovers in the fridge or freezer.
- These easy pumpkin pancakes come together quickly and beat any store-bought pancake mix.
Ingredient Notes
- All-purpose flour (or 1-to-1 gluten-free flour)
- Baking powder
- Baking soda
- Kosher salt
- Pumpkin pie spice mix - while you can make your own, we typically just purchase the mix at the store.
- Canned pumpkin puree - this should be real pumpkin puree with only 1 ingredient—pumpkin!
- Milk or almond milk
- Lemon juice or white vinegar
- Pure maple syrup - honey will also work here
- Unsalted butter, melted and cooled - avocado oil for dairy-free
- 1 egg
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- 2 mixing bowls
- Measuring cups and spoons
- Whisk and wooden spoon
- Large nonstick skillet or griddle
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: In a medium bowl, add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix until combined at set aside.
Step 2: In a separate mixing bowl, add the pumpkin puree, almond milk, lemon juice or vinegar, maple syrup, butter, and egg. Whisk well.
Step 3: Add the dry ingredients to the wet ingredients and mix until just combined.
Step 4: Heat a large nonstick skillet on the stove over medium low heat. Once the pan is hot, grease it with a little melted butter. Place about a ⅓ cup of pancake batter on the pan at a time. Let the pancake cook for 2-3 minutes each side, until golden brown and cooked through. Serve with hot maple syrup.
Tips & Variations
- Feel free to add chocolate chips to make pumpkin chocolate chip pancakes.
- For a more complete meal, serve this pumpkin pancake recipe with a protein option like eggs or bacon/sausage and fresh fruit.
- If you're serving a large crowd, double or triple the recipe.
FAQ
Store any leftover pancakes in an airtight container for up to 5 days, or freezer for up to 2 months.
For a dairy-free and vegan version, use avocado oil instead of butter. For a gluten-free version, swap the all-purpose flour 1-to-1 with a gluten-free flour.
If you like this pumpkin spice pancake recipe, check out a few of our other pancake recipes:
If you make these fluffy pumpkin spice pancakes, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Fluffy Pumpkin Pie Spice Pancakes
Ingredients
- 1 ¼ cups all-purpose flour (or 1-to-1 gluten-free flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 2-3 teaspoons pumpkin pie spice
- ⅓ cup canned pumpkin puree
- 1 cup milk or almond milk
- 1 tablespoon lemon juice or white vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons unsalted butter, melted and cooled + extra for greasing the pan
- 1 egg
Instructions
- In a medium bowl, add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix until combined at set aside.
- In a separate mixing bowl, add the pumpkin puree, milk, lemon juice or vinegar, maple syrup, butter, and egg. Whisk well. Add the dry ingredients and mix until just combined. Add a few additional tablespoons of milk if the batter is too thick.
- Heat a large skillet on the stove over medium low heat. Once the pan is hot, grease it with a little butter. Place about a ⅓ cup of batter on the pan at a time. Let the pancake cook for 2-3 minutes each side, until golden brown and cooked through. Serve with hot maple syrup.
Notes
- For a dairy-free and vegan version, use avocado oil instead of butter. For a gluten-free version, swap the all-purpose flour 1-to-1 with a gluten-free flour.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Pumpkin Pie Spice Pancakes."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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