These Pumpkin Pie Spice Pancakes are fluffy, warm, and full of fall flavor. With a hint of cinnamon and nutmeg, they make breakfast feel extra special!
Who doesn’t love pancakes that taste like a slice of pumpkin pie? I love topping them with a little maple syrup and whipped cream for a sweet treat. Perfect for cozy mornings! 🥞🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is a must for fluffy pancakes. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend. It works just as well!
Pumpkin Puree: Canned pumpkin puree is convenient and saves time. If you have fresh pumpkin, you can roast it and blend it for an even fresher flavor.
Milk: Regular milk is great, but if you’re dairy-free, almond milk, soy milk, or oat milk works perfectly. Use unsweetened varieties to avoid adding extra sugar.
Pumpkin Pie Spice: This spice blend is crucial for that pumpkin pie flavor. If you don’t have it, mix equal parts cinnamon and nutmeg, then add a pinch of ginger and allspice.
How Do I Make Sure My Pancakes Are Fluffy?
Getting fluffy pancakes is all about the mixing technique and cooking temperature. Here’s how to nail it:
- Don’t overmix the batter. Mixing just until combined leaves some lumps, which helps retain air and makes the pancakes light.
- Preheat your skillet to medium heat. If it’s too hot, pancakes can burn on the outside before cooking inside.
- Look for bubbles forming on the surface before flipping. This means the batter is cooked enough underneath. Flip them gently to keep the fluffiness intact.
- Keep pancakes warm in a low oven while you cook the remaining batches.
These tips will help you achieve perfectly fluffy pancakes every time!
How to Make Pumpkin Pie Spice Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
- 1/2 cup pumpkin puree
- 3/4 cup milk (or any plant-based milk)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Whipped cream (for topping)
- Maple syrup (for serving)
- Optional: a dusting of powdered sugar and extra pumpkin pie spice for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 15-20 minutes to cook. So, in just under half an hour, you’ll have a delicious stack of pumpkin pie spice pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Make sure everything is well combined for even flavor.
2. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, milk (or plant-based milk), egg, melted butter (or oil), and vanilla extract until everything is smooth and creamy.
3. Blend Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the two together until just combined. It’s okay if there are a few lumps—this will make your pancakes fluffy!
4. Heat the Skillet:
Preheat your non-stick skillet or griddle over medium heat and lightly grease it with a bit of butter or oil to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set (around 2-3 minutes). Flip them over and cook for an additional 2 minutes until they are golden brown.
6. Serve and Enjoy:
Carefully stack the pancakes on a plate, add a generous swirl of whipped cream on top, and drizzle with maple syrup. For a pretty touch, you can dust them with powdered sugar and a sprinkle of pumpkin pie spice. Serve warm and savor the cozy flavors of fall!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that the pancakes may be denser, so you might want to start with a little less flour or add a splash more milk to adjust the consistency.
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, you can substitute it with applesauce for a different flavor, or use mashed bananas for a fruity twist. Just ensure the consistency is similar for the batter to cook properly.
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or toaster until warmed through for a quick breakfast!
Can I Freeze These Pancakes?
Absolutely! Allow the pancakes to cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place them in a freezer-safe bag or container, and freeze for up to 2 months. Reheat directly from frozen in the microwave or toaster.
