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–+ servings

Pumpkin Pie Spice Pancakes

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Equipment

  • 2 Large Bowl
  • Large Cast-Iron Skillet (10 inches)

Ingredients  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 1 cup buttermilk
  • 1 large egg, lightly beaten
  • ½ teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • unsalted butter or neutral oil, for cooking pancakes

Instructions 

  • In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, cinnamon, ginger, nutmeg, allspice, and cloves.
  • In a separate bowl, whisk the buttermilk, egg, vanilla extract, and melted butter until combined.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined (the batter will be slightly lumpy).
  • Rest pancake batter for 10 minutes.
  • Heat a large skillet or griddle over medium heat.
  • Brush with butter or neutral oil. Repeat between batches.
  • Pour about ¼ cup of batter into the pan for each pancake, leaving about an inch between each. Depending on the size of your skillet, you can cook 2-3 pancakes at a time.
  • Flip the pancakes over when small bubbles appear on the surface and a few have burst, about 2-3 minutes. Brown the other side, about 1-2 minutes.
  • Transfer to a baking sheet and keep warm in an oven set to low heat. Repeat with the remaining batter.
  • Serve with maple syrup, whipped cream, or your favorite pancake toppings.

Notes

1. The buttermilk can be substituted with 1 tablespoon of lemon juice then add regular milk up to the 1 cup mark. Let the lemon and milk mixture sit for about 5-8 minutes.
2. Use a thin spatula. We like to use a metal fish spatula since it is long enough to get all the way under the pancake and has a thin, almost-sharp edge, so it slides under the pancakes without messing them up.
3. 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.
4. Avoid over-mixing your batter. As soon as the liquid is introduced to flour, gluten is formed and over-mixing allows the gluten to expand causing chewy pancakes.
5. To use pre-mixed pumpkin pie spice:
  • Remove all the individual spices from the recipe (cinnamon, ginger, nutmeg, allspice, and cloves).
  • Add 2 teaspoons of pumpkin pie spice to the dry ingredients.
This substitution will give you a similar flavor profile to using the individual spices. However, keep in mind that the exact taste might vary slightly depending on the brand of pumpkin pie spice you use, as different brands may have slightly different proportions of spices in their blends.
If you prefer a stronger spice flavor, you could increase to 2 1/2 teaspoons of pumpkin pie spice. And, if you want a milder flavor, you could reduce it to 1 1/2 teaspoons. 
6. Only flip pancakes once. Flipping pancakes too many times will cause them to deflate resulting in not-so-fluffy pancakes. Flip the pancakes when bubbles have popped and the holes that have formed stay open to the bottom.
7. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the pancakes and does not include the nutritional value for additional butter, whipped cream,  syrup or other toppings.  It does not include the nutrition for any substitutions.
8. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.