Craving cozy fall flavor without fuss? This Pumpkin Spice Pancakes Recipe delivers fluffy stacks with warm pumpkin pie spice in about 25 minutes. I tested these pancakes on both cast-iron and nonstick griddles, with canned pumpkin purée and homemade purée. Buttermilk gave the softest crumb, and a short 5-minute batter rest made them extra tender. Below you’ll find precise cook temps, easy swaps (dairy-free, gluten-free, egg-free), and a Halloween twist kids love.
At a Glance
- Servings: 4 (about 12 medium pancakes)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Difficulty: Easy
- Estimated Cost: $6–$8 (US)
Ingredients
- All-purpose flour 1 ¼ cups (150 g)
- Pumpkin purée 1 cup (240 g) — canned, not pie filling
- Buttermilk 1 ¼ cups (300 ml) — see dairy-free note
- Large egg 1 (about 50 g, shelled) — see egg-free note
- Light brown sugar 2 Tbsp (25 g)
- Baking powder 2 tsp (8 g)
- Baking soda ½ tsp (3 g)
- Fine salt ½ tsp (3 g)
- Pumpkin pie spice 2 tsp (6 g) (or 1 ¼ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves, ⅛ tsp allspice)
- Vanilla extract 1 tsp (5 ml)
- Melted unsalted butter 2 Tbsp (28 g), slightly cooled (or neutral oil)
- For the griddle: a little oil or butter
Swaps & Notes (dietary / pantry):
| Need | Swap | How to Use | Texture Notes |
|---|---|---|---|
| Dairy-free | 1 ¼ cups (300 ml) unsweetened almond/oat milk + 1 Tbsp (15 ml) lemon juice or vinegar | Stir, rest 5 min to sour | Slightly less rich; still fluffy |
| Egg-free | 1 “flax egg” (1 Tbsp ground flax + 3 Tbsp water, 5 min gel) | Replace egg 1:1 | A touch denser, still tender |
| Gluten-free | 1:1 GF all-purpose blend (150 g) | Add 1–2 Tbsp extra milk if thick | Great rise; don’t overmix |
| No buttermilk | 1 ¼ cups milk + 1 Tbsp vinegar | Rest 5 min | Nearly identical crumb |
| Less sugar | Reduce to 1 Tbsp (12 g) | — | Flavor slightly less caramel |
Quick US↔Metric Conversions (handy)
- 1 cup pumpkin purée ≈ 240 g
- 1 cup buttermilk ≈ 240 ml
- 1 cup AP flour (scooped & leveled) ≈ 120 g
Step-by-Step Instructions
- Preheat & mix dries. Heat a griddle or large skillet to 375°F (190°C) (medium-medium-high on stove). In a large bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Whisk wets. In a second bowl, whisk pumpkin purée, buttermilk, egg, brown sugar, vanilla, and melted butter until smooth.
- Combine & rest. Pour wets into dries. Gently fold until just combined; a few small lumps are okay. If very thick, splash in 1–2 Tbsp milk. Rest 5 minutes for fluffier pancakes.
- Cook. Lightly grease the hot surface. Scoop ¼-cup batter mounds. Cook 2–3 minutes until edges set and bubbles pop across the top. Flip; cook 1–2 minutes until golden and springy.
- Serve. Stack warm pancakes. Top with maple syrup, toasted pecans, a dollop of Greek yogurt, or a dusting of spice. For a Halloween twist, pour batter into metal cookie cutters on the griddle for pumpkin/ghost shapes (grease cutters first).
Pro Tips & Variations
- Don’t overmix. Stop as soon as flour streaks disappear—overmixing toughens gluten.
- Rest = rise. That 5-minute batter rest hydrates flour and boosts fluff.
- Heat check. Too hot burns the outside while centers stay raw. Aim for steady 375°F (190°C); first pancake is your tester.
- Keep warm. Hold finished pancakes on a sheet pan in a 200°F (93°C) oven up to 30 minutes.
- Chocolate chip: Fold in ½ cup (85 g) mini chips.
- Whole-wheat: Swap ½ cup (60 g) flour for white whole-wheat; add 1 Tbsp milk.
- Protein bump: Stir in ¼ cup (25 g) unflavored whey; add 2–3 Tbsp milk.
- Dairy-free: Use the almond/oat “buttermilk” and coconut oil.
- Gluten-free: Use a 1:1 blend with xanthan; avoid overmixing.
- Egg-free: Flax egg works beautifully here.
Serving Suggestions
- Halloween board: Pumpkin and ghost shapes, maple syrup, cinnamon-sugar, toasted pepitas, and fresh berries.
- Savory-sweet: Top with a spoon of Greek yogurt and crunchy roasted chickpeas or turkey sausage crumbles (pork-free).
- Kids’ fave: Mini pancakes with warm applesauce dip.
Storage & Reheating
- Cool: Let pancakes cool on a rack; refrigerate within 2 hours.
- Fridge: Airtight container 3–4 days.
- Freeze: Single layer, then bag with parchment between; up to 2–3 months.
- Reheat:
- Toaster: 1–2 cycles until warm.
- Oven: 350°F (177°C) for 8–10 minutes.
- Microwave: 15–25 seconds (softest).
- Safety: Discard if off smells or excessive moisture after storage.
Troubleshooting
- Flat/dense: Batter overmixed; ensure fresh baking powder; rest batter 5 minutes.
- Gummy center: Heat too high or pancakes too thick; cook slightly longer on lower heat.
- Burning before bubbles: Griddle too hot; reduce to a steady medium.
- No bubbles: Batter too thin; add 1–2 Tbsp flour.
- Batter too thick: Loosen with milk 1 Tbsp at a time.
FAQs
Q1: Can I use fresh pumpkin instead of canned?
A1: Yes. Steam and mash, then drain well. Measure 1 cup (240 g) packed purée.
Q2: How do I make this Pumpkin Spice Pancakes Recipe dairy-free?
A2: Use almond or oat milk soured with 1 Tbsp lemon juice and swap butter for coconut oil.
Q3: Can I make the batter ahead?
A3: Mix dries and wets separately up to 24 hours ahead; combine just before cooking.
Q4: Do these freeze well?
A4: Absolutely—freeze up to 3 months. Reheat in a toaster for best texture.
Q5: What if I don’t have pumpkin pie spice?
A5: Use 1 ¼ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves, ⅛ tsp allspice.
Nutrition (per serving)
Calories: ~350; Protein: 8 g; Carbs: 50 g; Fat: 12 g
Internal Links
- Try these easy fall breakfast ideas — [URL]
- Make your DIY pumpkin pie spice in 2 minutes — [URL]
- Our fluffy buttermilk pancakes for non-pumpkin days — [URL]