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Pumpkin Spice Pancakes

Fluffy buttermilk pancakes loaded with real pumpkin puree and warm autumn spices, perfect for a cozy fall breakfast. A stack of these golden cakes will fill the kitchen with the scent of cinnamon and nutmeg.

30 minEasyServes 4380 cal/serving

AmericanBreakfastStovetopVegetarianNut-FreePork-FreeNightshade-Free

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 tbsp light brown sugar, packed
  • 1 cup canned pumpkin puree (not pie filling)
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 tbsp unsalted butter, melted, cooled
  • as needed cooking spray or butter (for the pan)

Instructions

  1. 1

    In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon, 1/2 tsp salt, and 2 tbsp packed light brown sugar.

  2. 2

    In a separate bowl, whisk together 1 cup canned pumpkin puree (not pie filling), 1 1/2 cups buttermilk, 2 large eggs, 1 tsp pure vanilla extract, and 2 tbsp melted, cooled unsalted butter until smooth.

  3. 3

    Pour the wet ingredients into the dry ingredients and stir gently until just combined - a few lumps are fine. Do not overmix.

  4. 4

    Heat a griddle or large non-stick skillet over medium heat and coat lightly with cooking spray or butter (for the pan). When a drop of water skitters across the surface, the pan is ready.

  5. 5

    Scoop about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form across the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until the bottoms are golden. Work in batches, keeping finished pancakes warm in a 200 F oven. Serve stacked with maple syrup.

Questions

Can I make Pumpkin Spice Pancakes dairy-free?

Yes. The dairy in this entry is 1 1/2 cups buttermilk, 2 tbsp unsalted butter, melted, cooled, as needed cooking spray or butter (for the pan). Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pumpkin Spice Pancakes gluten-free?

Yes. The gluten in this entry is 1 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pumpkin Spice Pancakes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pumpkin Spice Pancakes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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