Pumpkin Pie Spice Pancakes

These pumpkin pie spice pancakes combine all the flavors we love about fall. The recipe combines the comfort of classic buttermilk pancakes with the warm spices of pumpkin pie. They’re simple to prepare, allowing you to have a special breakfast without spending hours in the kitchen. If you’re like me and love pumpkin pie enough to have enjoyed a slice for breakfast (no shame here!) or are a fan of our pumpkin bread with cream cheese frosting, you will love these pancakes.

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Key Ingredients and Substitutions

These Pumpkin Pie Spice Pancakes use simple pantry staples combined with a blend of warm spices to create a breakfast that tastes like autumn on a plate.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• All-purpose flour: No particular type of bread or cake flour is required, so use your favorite brand.
• Baking Powder and Baking Soda: We use both leavening agents in our recipe to make the pancakes extra light and fluffy.
• Sugar: We combine granulated and brown sugar to add sweetness and depth to these pancakes. The granulated sugar helps with browning and creates a light texture, while the brown sugar adds a hint of molasses flavor and extra moisture. Together, they contribute to the pancakes’ tender texture and enhance the warm spice flavors.
• Spices: Our homemade pumpkin pie spice blend of cinnamon, ginger, nutmeg, allspice, and cloves creates that classic fall flavor. You can substitute 2 teaspoons of premade pumpkin pie spice.
• Pumpkin Puree: This key ingredient adds both moisture and flavor to the pancakes. Be sure to use pure canned pumpkin puree, not pumpkin pie filling. Pumpkin puree is cooked and mashed pumpkin, while pie filling includes added sugars and spices.
• Buttermilk: The acid in the buttermilk combines with the baking soda to create carbon dioxide gas, making the pancakes so fluffy and adding a little tangy flavor. No buttermilk, no problem – you can substitute 1 tablespoon of lemon juice and add regular milk, measuring up to the 1 cup mark for every cup of buttermilk. After mixing, let the lemon and milk mixture sit for about 5-8 minutes.

How to Make Pumpkin Pie Spice Pancakes

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: For an extra-special touch, try topping these pancakes with a dollop of homemade whipped cream, spiced with cinnamon and nutmeg.

1. Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, brown and granulated sugars, baking soda, salt, and all the spices. This step ensures even distribution of flavors and leavening agents throughout the batter.

2. Combine the Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, pumpkin puree, vanilla extract, and melted butter until smooth. This mixture should have a uniform consistency with no streaks of egg visible.

3. Make the Batter: Pour the wet ingredients into the dry ingredients and gently fold until combined. The batter should be slightly lumpy; overmixing can lead to tough pancakes.

4. Rest the Batter: Allow the batter to rest for 10 minutes. This resting period gives the flour time to absorb the liquid, resulting in more tender pancakes with a better texture.

5. Cook the Pancakes: Heat a large skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about ¼ cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until golden brown.

6. Keep Warm and Serve: Place the cooked pancakes on a baking sheet in a low oven (about 150-200°F) to keep them warm while you cook the remaining pancakes. Serve with your choice of toppings, such as maple syrup, crushed walnuts, crushed pecans, or whipped cream.

Make-Ahead and Storage

Make-Ahead: You can mix the dry ingredients ahead of time and store them in an airtight container. When ready to cook, just add the wet ingredients.

How to Store: Cooked and cooled pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen in a freezer-safe container for up to 3 months.

How to Reheat: For best results, reheat in a toaster or warm oven. Avoid microwaving, as it can make them soggy.

Recipe Tips and Notes

• Don’t overmix. Avoid over-mixing your batter. As soon as liquid is introduced to the flour, gluten forms, and over-mixing allows the gluten to expand, causing chewy pancakes.
• Let the batter rest. This 10-minute rest is crucial for tender, fluffy pancakes.
• Watch the heat. The first one or two pancakes are a test batch. The first couple of pancakes will help you determine if your heat is correct and if you have any cold or hot spots on your pan.
• Be patient when flipping. Only flip the pancakes once. Flipping pancakes too often will deflate them, resulting in not-so-fluffy pancakes.
• Experiment with toppings. Try chopped pecans, a drizzle of caramel sauce, or even a sprinkle of extra pumpkin pie spice on top.
• Use a thin spatula. We prefer a metal fish spatula because it is long enough to get under the pancake and has a thin, almost sharp edge, allowing it to slide under the pancakes without damaging them.

Frequently Asked Questions