The air is cooler and fall is upon us. That means…it’s pumpkin season! Most people immediately think of “pumpkin” as soon as September comes around. You can’t escape it; from pumpkin spice latte at your favorite coffee shop to pumpkin flavored cookies, herbal tea, scones, donuts or pancakes! If you like pumpkin flavored fall food, you’ll love these Pumpkin Spice Pancakes to make your fall season or winter morning just a little bit cozier. It’s the perfect fall breakfast on a chilly morning or reheat for a busy morning.
How do I get that Pumpkin Spice Flavor?
For this recipe and some others on my site, I use my Pumpkin Pie Spice Mix to give these pancakes that glorious warm and cozy pumpkin flavor. I make a generous portion of these warm spices in an airtight container to hold in the freshness of the spice mix for about 6 months. My pumpkin pie spice mix consists cinnamon, ground ginger, ground nutmeg, allspice, and ground cloves. All of these spices give this pumpkin pancake recipe that warm, comforting flavor you’re looking for when you’re craving pumpkin. If you like Pumpkin pie, here’s my recipe as well.
How to Make Pumpkin Spice Pancakes
This recipe is pretty straight forward and simple. It has all the components of a regular pancake recipe, with the addition of canned pumpkin and the warm essence of pumpkin pie spices. First mix together your dry ingredients in a large bowl. Then mix together your wet ingredients, excluding the eggs initially. Once those 2 components, wet and dry are mixed well, mix them together gently to get out the dry and big lumps. Finally, fold in your eggs and you’re ready to cook some awesome, fluffy pumpkin spice pancakes.
What’s the Best Way to Cook Pancakes?
You can cook these pancakes in a large nonstick skillet, indoor hot griddle or even on an outdoor Blackstone. Ever since we got a Blackstone, I’ll admit I’ve been pawning off my pancake cooking to my husband who loves to cook all the pancakes I make on it, which is usually a really big batch. He at least pretends to enjoy doing it. Ha!
Pumpkin Spice Pancake Ingredients
- 100% Real Pumpkin Puree– Watch the cans of pumpkin you buy at the store, if you care, some of it might not be all real pumpkin.
- All-purpose flour (I like to do 50/50 with whole wheat flour)
- Brown Sugar
- Baking powder
- Baking soda
- Salt– I usually use sea salt
- Pumpkin Pie Spice– You can of course use store-bought as well if you like, but I like to make my own since it’s so easy.
- Milk– I use whole milk, but you can easily substitute a non-dairy milk if need be.
- Greek yogurt– I love the slightly sour taste of yogurt or buttermilk. You can substitute the milk and yogurt with just buttermilk or use a non-dairy option if necessary.
- Eggs, gently whisked
- Butter– I like to use real butter for this, but you can also use melted coconut oil or olive oil instead.
- Vanilla extract
Optional Toppings
Add a few chocolate chips to the batter when you’re cooking them if you’re wanting a little chocolaty bonus. You can also add some roasted pecans if you have nut lovers in the house. They just go great with the pumpkin spice flavor!
Leftover Pancakes
These pancakes reheat really well for busy mornings. As with anything like this, I make a lot of pancakes, usually double the size of the recipe and store the pancakes in an air-tight container or ziplock bag in the refrigerator if I know we’ll be eating them in the coming week. If I know we won’t enjoy them soon, I’ll freeze them with parchment paper sheets in-between layers of pancakes. You can reheat them in the toaster or microwave.
Pumpkin Spice Pancakes (with Pumpkin Pie Spice)
Equipment
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour I like to do 50/50 with whole wheat flour
- 2 Tbsp brown sugar
- 2 1/2 tsp Pumpkin Pie Spice
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients
- 1 cup milk
- 1/2 cup whole milk Greek yogurt
- 7.5 oz. 100% pumpkin puree/about 1 cup 1/2 15 oz. can
- 2 whole eggs gently whisked
- 3 Tbsp butter melted, but not hot
- 1 1/2 tsp vanilla extract
Instructions
- Add all of your dry ingredients to a large mixing bowl; flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice mix. Mix well with whisk.
- In a medium bowl or a large measuring cup, add your wet ingredients (except for the eggs), starting with the milk and yogurt. Then mix in your pumpkin puree, butter and vanilla extract. (I like to use a large 4 cup measuring cup so I don't need to dirty extra measuring cups)
- Once this wet mixture is thoroughly mixed so there is no more white and it's just a light pumpkin color, add it to your dry flour mixture in the large bowl.
- Start heating up your griddle or large skillet to medium-high heat. (You might need to adjust the temperature after the first batch if your skillet or burner run hot, everyone's is a little different)
- Fold in the whisked eggs once everything is combined well, without obvious dry spots or large lumps. (Some small lumps are ok)
- Drop about a 1/4 cup batter onto your heated cooking surface, leaving enough room between pancakes so that you can turn them easily and not let batter run into other another.
- Cook batter for about 2 minutes on the first side or until edges brown slightly and small bubbles pop and stay open. Flip and cook another minute or 2, until golden brown and puffed up.
- Repeat cooking steps until all the rest of the batter is used and transfer cooked pancakes onto a baking sheet. Keep warm in a a 250 degree oven till ready to serve.
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