Satisfy your Fall cravings with these delicious Pumpkin Pie Spice Pancakes. Made with real pumpkin puree and warm spices, these fluffy pancakes are the perfect way to start your day. Top with some butter and maple syrup, or enjoy on their own, these easy pumpkin pancakes are a cozy start to your day!
With Fall being my most favorite season of the year, I enjoy all things pumpkin, apple, cinnamon, and more! Nothing screams comfort food more than a slice of warm pumpkin bread, or an apple spice cookie, pumpkin donuts, cinnamon coffee cake, and of course, the star of the season, these Pumpkin Spice Pancakes! So easy to make, fluffy, and the perfect amount of warm spice throughout. I prefer mine on their own, whereas my kids love theirs with far too much syrup. My husband recently tried his with a bit of local honey and said it was delicious too. However you serve these pancakes, they are sure to be a new Fall favorite!
Why You’ll Love these Spiced Pumpkin Pancakes
NO box mixed needed– using only a few simple ingredients, these pumpkin pie pancakes come together entirely from scratch. No box mixed needed.
Quick and Easy– you can have the pancake batter ready to go in under 10 minutes! To save on time, you can prepare the pancake mix earlier in the same day and store covered in the refrigerator.
Enjoyable any time of the day– whether you start your day with these pancakes, enjoy as a lunch option, or have a tasty breakfast dinner, these are the ultimate Fall treat any time!
Freezer friendly– if you have leftover pancakes, place them in your freezer and use them as a grab and go option on busy mornings.
Ingredient Notes for making Pumpkin Pie Spice Pancakes
Below is a brief overview of what you need for this recipe.
Buttermilk– this gives the pancakes their moistness. See substitution below if you don’t have any on hand.
Pumpkin Puree- I use Libby’s canned pumpkin puree, make sure it isn’t pumpkin pie filling.
Eggs– binds the ingredients and adds to fluffy texture. Use two large eggs.
Butter– I use unsalted butter to control the sodium level, salted butter works too.
Vanilla Extract– adds to the warm, sweetness throughout.
Flour– you will want to use all-purpose flour. This provides the structure, make sure to measure as to avoid using too much and having dry, crumbly pancakes.
Sugar– provides the sweetness throughout. White granulated sugar is perfect.
Baking Powder/ Baking Soda/ Salt– these are leaveners and give lift to the pancake, helping to make them perfectly fluffy.
Pumpkin Pie Spice– store bought or homemade works great.
Toppings– butter, maple syrup, brown sugar, honey, chocolate chips, jam, whipped cream, or chopped pecans make great topping options.
If you don’t have buttermilk on hand, simply add 1 tablespoon white vinegar to a glass measuring bowl. Pour milk to the one cup line and allow mixture to sit for 5 minutes. This is your buttermilk substitute. Since this recipe uses 2 cups buttermilk, you will want to double the substitution using 2 tablespoon vinegar and 2 cups milk.
Sweet potato puree works in place of the pumpkin puree.
If you want to omit the butter, you can use oil in it’s place.
Try different spices instead of pumpkin pie spice. You can use cinnamon, nutmeg, allspice, apple pie spice, cloves, etc.
Although not tested by me personally, I have heard others say that using gluten free flour works great too at a 1:1 ratio.
You can use your own (well-drained) homemade pumpkin puree if you have sugar pumpkins on hand, but again, Libby’s works best for this recipe.
Use this mixture in recipes that call for pumpkin pie spice. A blend of cinnamon, nutmeg, ginger and allspice that can be scaled to any size.
¼ cup ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
1 tablespoon ground allspice
Combine cinnamon, nutmeg, ginger, and allspice together in a bowl. Store in air-tight container.
How to make Pumpkin Spice Pancakes
In a medium bowl, whisk together the buttermilk, 1 cup pumpkin puree, eggs, melted butter, and vanilla.
In a large bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Mix wet ingredients into dry ingredients, stirring until just combined.
Allow your griddle or skillet to preheat and melt some butter on the surface if surface is not non-stick.
Pour about 1/3 cup of the pumpkin pancake batter onto cooking surface and cook until small bubbles appear on surface. Flip to other side and allow to finish cooking.
Serve delicious pumpkin pancakes with some butter and syrup, or any other toppings desired.
Once fully cooled, place in an airtight container or bag in the fridge for up to 5 days.
To freeze, place in a single layer on a parchment paper lined baking sheet and place in the freezer. Once they are frozen, remove the from the baking sheet and place into a freezer bag. You can put a small piece of parchment paper between each pancake to prevent them from sticking together. Store frozen up to 3 months.
To reheat, place pancakes on a microwave-safe plate and heat for 15-20 seconds, adding more time if needed. You can also reheat them on a baking sheet in an oven preheated to 350°F. Place the pancakes in a single layer on the baking sheet and cover it tightly with aluminum foil. Heat for about 10 minutes or until the pancakes are warm and soft.
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