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 Pancakes 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
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!
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.Print