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stack of pumpkin pancakes on plate
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5 from 4 votes

Pumpkin Spice Pancakes

Warm spices and healthy pumpkin purée turn regular pancakes into delicious, fluffy pumpkin spice pancakes. Perfect for the Fall season, kid-friendly and a great way to use up that leftover canned pumpkin.
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Breakfast, brunch
Cuisine: American, Vegetarian
Servings (change as needed): 12 pancakes
Author: Cheryl

Ingredients

  • 2 cups (250 grams) all purpose flour, Note 1
  • 3 teaspoons baking powder (NOT baking soda)
  • 2 teaspoons pumpkin pie spice, Note 2
  • 1 teaspoon salt (use 1/2 tsp if using salted butter)
  • 1/3 cup (75 grams) brown sugar, rounded meaning use a bit extra
  • 1 teaspoon vanilla extract
  • 1 cup (240 grams) pumpkin purée (canned pumpkin, but NOT pumpkin filling)
  • 2 large eggs
  • 4 tablespoons (68 grams) butter, melted (1/2 stick)
  • 1 1/2 cups (355 ml) milk (almond or soy milk fine too)
  • oil spray or 1-2 teaspoons oil or butter for cooking pancakes.

Instructions

  • HEAT OVEN TO 200F/93C to keep pancakes warm as you cook batches. Alternatively, you can microwave cooked pancakes for 30-40 seconds before serving.
  • MIX DRY INGREDIENTS (medium bowl): Whisk or use a fork to combine flour, baking powder, pumpkin pie spice, salt in a medium bowl.
  • MIX WET INGREDIENTS (large bowl): Whisk or use a fork to combine pumpkin purée, eggs, milk, melted butter, brown sugar and vanilla extract.
  • COMBINE WET AND DRY INGREDIENTS: Pour flour mixture into the wet pumpkin mixture. Stir just to combine (until you no longer see dry flour. Don't overmix. A few lumps are fine. Let the batter sit for 5 minutes while you heat the griddle or skillet to medium heat (350F/176.7C).
  • COOK PANCAKES: Spray pan with oil spray or add a teaspoon of butter or vegetable oil to the skillet. Use a 1/4 cup measuring cup to pour batter into skillet to form pancakes. You will need to do several batches, depending on size of pan. Note 3 to make shapes. Cook pancakes for 3-4 minutes on first side or until bubble start to appear. Flip with a spatula. Cook on second side for 2-3 minutes. Transfer to plate (or baking sheet to keep warm, covered with foil, in 200F oven). Repeat with remaining batches. Serve with maple syrup of other toppings, Note 4.

Notes

  1. Substitute for flour: You can replace 1/2 cup (62 grams) of the flour with whole wheat flour if you like. Don't use more than that or the pancakes will be too dense. Or, substitute the flour with Bisquick mix and only use 2 tablespoons butter, no baking powder and just 1/2 teaspoon of salt (or less if you're using salted butter).
  2. Substitute for pumpkin pie spice: 11/2 teaspoons ground cinnamon, 1/2 teaspoon ground powdered ginger and 1/2 teaspoon ground nutmeg. If you don't have or like ginger or nutmeg, try allspice or ground cloves. 
  3. To make shapes: Put batter in a squeeze bottle. This will give you more control to create shapes or letters. 
  4. Topping options: pure maple syrup, chopped toasted or candied pecans, whipped cream, cream cheese mixed with maple syrup, drizzle of honey, caramelized bananas 
  5. Other variations:
    • use sweet potato purée if you like or if you can't find canned pumpkin. 
    • Optional add-ins to batter: 1/3 cup (45 grams) chopped pecans or walnuts; 1-2 tablespoons of ground flaxseed for extra nutrition; 1/4 cup grated carrots. 
  6. Make ahead, storing, freezing:
    • To cook ahead and keep warm: place pancakes on a pan and keep them in a warm oven at 200F for 30 minutes or so.
    • To prepare batter a day ahead: Some say you shouldn't make make the batter ahead and keep it in the fridge. I do it all the time and have never had a problem. Keep it in an airtight container, and use it the next day. If the batter is too thick, thin it with a little milk before cooking the pancakes.
    • To freeze cooked pancakes: Cool the pancakes first, then toss them in an airtight container or ziploc bag and freeze them for up to 2 months. Warm them in the microwave for 20-30 seconds or in the toaster. 
    • Storing cooked pancakes: Store in the fridge in a sealed container for several days.
 
Nutrition values are estimates depending on size of pancakes and do not include add-ins and toppings. 
Calories: 171kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 360mg | Potassium: 127mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3384IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg