Imagine waking up on a chilly morning, the house already tinged with the scent of cinnamon and roasted pumpkin. Making these pancakes is like wrapping yourself in a warm blanket before stepping into the day. They’re not just breakfast—they’re a small act of comfort, a way to start slow and savor every bite. I love how they turn humble pantry ingredients into something that feels indulgent and special.
This recipe is my go-to when I need a little boost of nostalgia, especially during fall when pumpkin feels like a warm hug from the season itself. It’s a no-fuss, straightforward batter with a secret: a splash of maple syrup in the mix that makes the edges slightly caramelized. Perfect for lazy weekends or a quiet brunch with friends, these pancakes bring a little extra joy to the table.
Why I Keep Coming Back to This Pumpkin Spice Pancakes Recipe
- I love how the pumpkin keeps the pancakes moist and tender, like a cozy bite of autumn. It’s almost impossible to overmix—just stir until combined.
- There’s a subtle spice that hits just right—cinnamon, nutmeg, and a hint of ginger—that makes every forkful feel warm and familiar.
- Seeing the batter bubble and puff in the pan is oddly satisfying, like a promise of fluffy goodness to come.
- They’re forgiving—if the batter sits a minute or two, the flavors deepen, and the pancakes stay light.
- Served with a drizzle of honey or a dollop of yogurt, they feel like a balanced treat, not overly sweet.
Ingredient Breakdown – What’s in These Pancakes (And Why I Love Them)
- Pure pumpkin puree: I use canned, smooth, and slightly sweet. If you swap for mashed sweet potato, it adds a different nuance—more earthy, less bright.
- All-purpose flour: I prefer a soft, unbleached variety for tender pancakes. Whole wheat works if you want more bite, but it’s denser.
- Buttermilk: It’s the secret to fluffiness—its tang keeps the batter lively. You can swap with milk + a splash of lemon, but don’t skip the acid.
- Cinnamon & spice: I eyeball a teaspoon each of cinnamon, nutmeg, and ginger. Too much can overpower; too little feels plain. Adjust to your taste.
- Maple syrup: Adds a subtle sweetness and helps caramelize the edges. A splash in the batter keeps things moist and flavorful. Skip if you prefer honey or agave.
- Eggs & oil: Eggs bind everything, and a little vegetable oil keeps the batter tender. Use butter for richer pancakes, but watch the heat when frying.
How to Make These Pumpkin Spice Pancakes — Step-by-Step
Equipment & Tools
- Large mixing bowl: for combining wet and dry ingredients.
- Whisk or fork: for mixing—don’t overwork the batter.
- Non-stick skillet or griddle: for even cooking and easy flipping.
- Measuring cups and spoons: precise, but I eyeball spices sometimes.
- Spatula: for flipping and removing pancakes gently.
Steps
- Preheat your skillet over medium heat—about 160°C/320°F. Drizzle a little oil or butter, just enough to prevent sticking. Watch for shimmer or faint crackle.
- In a large bowl, whisk together 1 cup of pumpkin, 2 eggs, 1/2 cup buttermilk, and 2 tablespoons maple syrup. Smell the warm pumpkin mingling with spice—comforting and bright.
- In a separate bowl, mix 1 1/2 cups flour, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of salt. Don’t overmix—lumps are okay.
- Pour the dry ingredients into the wet. Gently fold until just combined. The batter should be thick but pourable. If too thick, splash in a little more buttermilk.
- Pour 1/4 cup scoops onto the skillet. When you see bubbles breaking through the surface and the edges look set, about 2-3 minutes, flip carefully. The underside should be golden, with a slight crisp.
- Cook the second side for another 1-2 minutes. Pancakes are done when they’re puffed, golden, and a toothpick inserted in the center comes out clean.
Resting & Finishing
Transfer to a plate and let rest for a minute—this helps settle the fluffy texture. Serve warm with extra syrup, some toasted pecans, or a dollop of yogurt.
Checkpoints & How to Know It’s Done
- Center feels firm and springy when pressed, not jiggly.
- Edges are golden and slightly crisp, not pale or soggy.
- When pierced, the pancake is hot and moist inside, not raw or gummy.
Mistakes and Fixes You’ll Want to Know
- FORGOT to preheat the pan:** Pancakes stick or cook unevenly—give the skillet time and test with a tiny drop of batter first.
- DUMPED too much batter:** Pancakes spread thin and burn—use smaller scoops and regulate heat.
- OVER-TORCHED the first side:** Burnt edges taste bitter—lower heat and flip sooner.
- SKIPPED the resting step:** Batter is too thick—add a splash of buttermilk to loosen it up.
Quick Kitchen Fixes for Flawless Pancakes
- When batter is too thick, splash in more buttermilk until it flows smoothly.
- Splash a little water on the pan if pancakes brown too fast—moderate heat helps.
- Patch cracks in pancakes with a tiny dab of batter before flipping to keep them intact.
- When pancakes turn out dense, check your leavening—baking powder should be fresh.
- If pancakes are flat, gently fold in a beaten egg white for extra lift—just don’t overmix.
Pumpkin Spice Pancakes
These fluffy pumpkin spice pancakes are made with a tender batter infused with warm cinnamon, nutmeg, and ginger, creating a cozy autumnal breakfast. The addition of maple syrup in the mix caramelizes the edges, resulting in golden-brown, slightly crispy pancakes with moist, flavorful centers. Perfect for a relaxed weekend morning or festive brunch, they combine simple pantry ingredients into a comforting treat.
Ingredients
Equipment
Method
- Preheat your skillet or griddle over medium heat until it’s warm and slightly shimmering, ready for the batter.
- In a large bowl, whisk together the pumpkin puree, eggs, buttermilk, and maple syrup until smooth and well combined, releasing a warm, inviting aroma.
- In another bowl, stir together the flour, cinnamon, nutmeg, ginger, and salt, creating a fragrant spice mixture that will bring cozy warmth to the pancakes.
- Gently pour the dry ingredients into the wet mixture, folding just until combined. The batter should be thick but pourable; if it’s too stiff, add a splash more buttermilk.
- Lightly grease the skillet with a little oil or butter. Using a 1/4 cup measure, pour batter onto the hot surface, spacing pancakes to prevent sticking.
- Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes, and then flip carefully with a spatula. The underside should be golden brown and slightly crisp.
- Cook the second side for another 1-2 minutes until the pancake is puffed, golden, and cooked through. Repeat with the remaining batter, adjusting heat as needed.
- Transfer the finished pancakes to a plate and let them rest for a minute, allowing the fluffy interior to settle. Serve warm with your favorite toppings like syrup, toasted pecans, or yogurt.
Notes
For extra fluffiness, you can fold in a beaten egg white before cooking. Keep the heat moderate to prevent burning and ensure even browning. These pancakes reheat well and taste just as good the next day.
