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Pumpkin Spice Pancakes

Pumpkin Spice Pancakes are fluffy breakfast stacks infused with warm fall spices and roasted pumpkin puree. The batter is stirred until smooth and then cooked on a griddle until golden brown, resulting in tender, slightly velvety pancakes with a hint of cinnamon, nutmeg, and pumpkin flavor. They are typically served topped with butter and maple syrup for a cozy, seasonal treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 3 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk or regular milk mixed with a splash of vinegar
  • 1/2 cup roasted pumpkin puree smooth and thick
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter melted, for the batter

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, whisk together the sifted flour, baking powder, ground cinnamon, ground nutmeg, salt, and sugar until evenly combined. This dry mix creates the foundation for fluffy, well-spaced pancakes.
  2. In a separate bowl, beat the eggs until lightly frothy, then stir in the buttermilk, melted butter, and roasted pumpkin puree until the mixture is smooth and consistent. This helps incorporate the flavors and liquids evenly.
  3. Pour the wet ingredients into the dry ingredients and gently fold the mixture together with a spatula. Stop mixing once just combined; a few lumps are fine—the batter should be thick but pourable, with no streaks of flour.
  4. Preheat a griddle or non-stick skillet over medium heat until hot—look for a light shimmer or a few drops of water bouncing on the surface. Lightly grease with a bit of butter or oil.
  5. Scoop about 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The pancakes will smell fragrant and start to turn golden at the edges.
  6. Carefully flip each pancake and cook for another 2-3 minutes until golden brown on both sides and cooked through inside. Adjust heat if pancakes brown too quickly or unevenly.
  7. Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter. Repeat the process, rerolling the skillet temperature as needed for evenly golden pancakes.
  8. Serve the pumpkin spice pancakes hot, topped with pats of butter and drizzled generously with maple syrup. The aroma should be inviting, and the pancakes should be fluffy and tender with a hint of spice.

Notes

For extra fall flavor, add a handful of chopped pecans or walnuts to the batter before cooking.