Why You’ll Love This Pumpkin Spice Pancakes

• They’re the essence of fall in a bite. The warm blend of cinnamon, ginger, nutmeg, and cloves paired with sweet, earthy pumpkin creates a flavor that’s pure comfort. It’s like your favorite seasonal latte, but in fluffy, stackable form.
• Incredibly moist and fluffy, every single time. The pumpkin puree does double duty here, adding both fantastic flavor and a tender, cake-like crumb. You’ll notice they stay soft and delicious even after they’ve cooled down a little—no dry, cardboard-like pancakes here.
• They make your house smell absolutely magical. Seriously, the aroma of these pancakes cooking on a lazy morning is a form of aromatherapy. It’s a warm, spicy, and sweet scent that just wraps you in a cozy hug.
• Perfect for make-ahead mornings or freezing. You can easily double the batch and freeze the extras for a quick, wholesome breakfast on a busy weekday. A minute in the toaster and they’re as good as new.

Ingredients & Tools

• 250 g (2 cups) all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 250 g (1 cup) pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 480 ml (2 cups) buttermilk
• 3 tbsp melted butter or neutral oil, plus more for cooking
• 1 tsp vanilla extract

Tools: A large mixing bowl, a whisk, a ladle or 1/3 cup measure, and a large non-stick skillet or griddle.

The trick is really in the balance of spices and the moisture from the pumpkin. Using real buttermilk is key for that classic tang and incredible lift, but if you’re in a pinch, a DIY version with milk and a splash of vinegar works too. A little goes a long way with the spices—toasting them first is a pro-move we’ll talk about later!

Serves: 4 (makes about 12 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Pumpkin Puree vs. Pumpkin Pie Filling. This is the most important distinction! You want 100% pure pumpkin puree, which is just cooked, mashed pumpkin. Pumpkin pie filling has sugar and spices already added, which will throw off the flavor and texture of your pancakes.
• Don’t overmix the batter. A few lumps are totally fine—in fact, they’re desirable. Overmixing develops the gluten in the flour, which can lead to tough, chewy pancakes instead of light, fluffy ones. Stir until the ingredients are just combined.
• Why buttermilk? Buttermilk’s acidity reacts with the baking soda, creating tons of tiny bubbles that make the pancakes rise beautifully. It also adds a subtle tang that balances the sweetness and spices perfectly.
• Test your baking powder. If your baking powder is old, your pancakes won’t rise properly. To test it, stir a half teaspoon into a cup of hot water. If it doesn’t fizz vigorously, it’s time for a new can.
• Let the batter rest for 5 minutes. This allows the flour to fully hydrate and the leavening agents to start working, resulting in a more cohesive and taller pancake.

How to Make Pumpkin Spice Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The salty, savory crunch is the perfect counterpoint to the sweet, spiced pancakes. It creates a truly balanced breakfast plate that feels hearty and complete.
• Scrambled Eggs with Chives — For a protein-packed start, fluffy scrambled eggs add a creamy texture and mild flavor that doesn’t compete with the pancakes but rounds out the meal beautifully.
• Sautéed Cinnamon Apples — Thinly sliced apples cooked in a little butter and cinnamon until tender… it’s like an extra layer of fall flavor right on top of your stack.

Drinks

• Hot Coffee with a Dash of Cream — It’s a classic for a reason. The bitterness of the coffee cuts through the richness of the pancakes, making each bite taste fresh and new.
• Cold Glass of Milk — Especially if you have kids (or are a kid at heart), there’s nothing quite like a cold glass of milk with a stack of warm pancakes. It’s simple, nostalgic, and just works.
• Spiced Chai Latte — Double down on the cozy spices! A warm chai latte echoes the flavors in the pancakes and turns breakfast into a truly luxurious experience.

Something Sweet

• Maple Whipped Cream — Whip some cold heavy cream with a tablespoon of maple syrup until soft peaks form. Dollop it generously on top for an extra-indulgent treat.
• Toasted Pecans or Walnuts — A sprinkle of toasted nuts adds a wonderful crunch and a nutty depth that complements the warm spices incredibly well.
• Vanilla Ice Cream — Okay, hear me out… for a decadent dessert-for-breakfast situation, a scoop of vanilla ice cream on warm pancakes is absolute magic. The hot-and-cold contrast is unforgettable.

Top Mistakes to Avoid

• Mistake: Using a blazing hot skillet. If your pan is too hot, the outside of the pancake will burn before the inside has a chance to cook through. You’ll end up with a blackened exterior and a raw, gummy center. Medium heat is your friend—it allows for that perfect golden-brown color.
• Mistake: Pressing down on the pancakes with the spatula. I’ve messed this up before too… it’s so tempting to press! But all you’re doing is squeezing out the precious air bubbles that make them fluffy. Just flip and let them be.
• Mistake: Flipping too early. Wait for those bubbles to pop on the surface and the edges to look matte and set. If you try to flip too soon, the pancake might tear or not hold its shape, resulting in a messy, uneven cook.
• Mistake: Overcrowding the pan. Give each pancake enough room to spread and breathe. If they’re too close, the steam they release will make them steam instead of fry, leading to soggy edges and they’ll be difficult to flip.

Expert Tips

• Tip: Toast your spices. For a next-level flavor, gently toast the cinnamon, ginger, nutmeg, and cloves in a dry skillet over low heat for about 30 seconds before adding them to the dry ingredients. This wakes up their essential oils and makes the aroma and taste incredibly vibrant.
• Tip: Use a cookie scoop for perfectly round pancakes. A large ice cream or cookie scoop ensures each pancake is the same size, which means they’ll all cook at the same rate. It also gives you wonderfully uniform, picture-perfect rounds.
• Tip: Add a secret ingredient for extra fluffiness. For an even lighter texture, separate the eggs. Whisk the yolks into the wet ingredients, then beat the whites to soft peaks and fold them in at the very end. It’s a little extra step, but the cloud-like result is worth it.
• Tip: Make a “test” pancake first. Cook one small pancake first to check your skillet’s temperature and the batter’s seasoning. This is your chance to adjust the heat or add a pinch more salt or spice before committing to the whole batch.

FAQs

Can I make the batter the night before?
Honestly, I don’t recommend it for the fluffiest results. The baking powder will lose its oomph overnight, and the batter can become a bit gray and dense. For a make-ahead option, it’s much better to mix the dry ingredients and wet ingredients in separate containers the night before. Then, in the morning, you just combine them and cook—it takes only a minute longer and guarantees perfect pancakes.

Can I make these pancakes vegan?
Absolutely! You can make some simple swaps. Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and a plant-based buttermilk (soy or oat milk with 1 tbsp lemon juice or vinegar per cup). Substitute the butter with melted coconut oil or a neutral vegetable oil. The texture will be a tad denser but still deliciously spiced and satisfying.

My pancakes are coming out flat. What did I do wrong?
Flat pancakes are usually a sign of old or inactive baking powder. That’s the most common culprit. Another possibility is overmixing the batter, which deflates the air bubbles. Finally, make sure your skillet is properly preheated—if it’s not hot enough, the pancakes will spread too much before they start to rise.

How do I best freeze and reheat these?
Let the cooked pancakes cool completely on a wire rack. Then, place them in a single layer on a baking sheet and “flash freeze” for about an hour. This prevents them from sticking together. Once frozen solid, transfer them to a freezer bag. They’ll keep for up to 2 months. To reheat, just pop a frozen pancake straight into the toaster or a 180°C (350°F) oven for 5-7 minutes until warm.

Can I use whole wheat flour instead of all-purpose?
You can, but the texture will be denser and more hearty. For a lighter result, I’d recommend using half whole wheat and half all-purpose flour. Whole wheat flour absorbs more liquid, so you might need to add an extra tablespoon or two of buttermilk to get the right, pourable batter consistency.