Pumpkin Spice Pancakes
Posted on: September 15, 2022. Updated on: July 12, 2023.
by Carolina Gelen
These pancakes feel like a hug for breakfast: they’re soft, tender, warming and comforting, these are the perfect breakfast for a cold, gloomy fall morning. I like to pair them with a dollop of pumpkin spice butter on top, and a good drizzle of sweet maple syrup. No maple syrup to be found in your pantry? No problem! Powdered sugar, jam, or honey should work just as well.
The batter comes together in one bowl, we’ve got beautiful warm spices, pumpkin purée, plus your traditional pancake batter ingredients. If you have a store-bought pumpkin spice mix on hand you’d rather use, instead of measuring all the spices listed in this recipe, don’t hesitate to do so. Substitute the spices in the recipe with two teaspoons pumpkin spice.
Pumpkin Spice Pancakes
Servings: 6 to 8 pancakes
Prep: 15 minutes
Cook: 15 minutes
Ingredients
- 1/2 cup (123 g) pumpkin purée
- 2 large eggs
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 tablespoons sugar
- 3 tablespoons neutral oil, or melted butter
- 1/2 cup (115 g) heavy cream
- 1 teaspoon vinegar
- 1/3 cup (80 g) whole milk
- 1 1/4 cup (165 g) all-purpose flour, plus more as needed
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
- Oil or butter for frying
- Toppings of choice, for serving
Instructions
- In a large mixing bowl, add the pumpkin purée, eggs, vanilla extract, sugar, heavy cream, milk, vinegar, oil or butter, salt, and spices. Whisk to combine.
- Add in flour, baking soda, baking powder, and whisk to combine. Make sure you don’t overmix the batter, a few lumps are okay. If the batter feels too loose, don’t hesitate to add another couple of tablespoons of flour, if needed.
- Heat a tablespoon of oil, or butter in a well-seasoned cast-iron skillet or nonstick skillet over medium-low heat. Pour a ladle of batter into the pan, and cook until bubbly on top. Flip the pancake, and cook for another 30 seconds to a minute on the other side. Repeat this step with the remaining pancake batter.
- Serve right away with your favorite toppings. These pancakes aren’t too sweet, so maple syrup, honey, or powdered sugar are a must for topping.
This is a fantastic recipe, I’ll definetly do this on my free time this fall. I’ve been following you for quite a while, and you never end to inspire me. Thank you 🙂
This made my day! Thank you, Eduardo 🙂
So excited to make this!! Quick question: any chance 1 to 1 all purpose gf flour would work? Or you think it’s best to use a mix of oat flour with something else?
I think GF flour will do the job 🙂
Hi, Can I replace the sugar with maple syrup?
Definitely! You might need to add extra flour in the batter to compensate for the extra liquid, but maple syrup will definitely do the job.
Really appreciate the link in your bio. The link posted in your vids on Pinterest are inactive to mobile users. Also, Pinterest doesn’t allow mobile users to copy/paste. Never quite figured out why. That has to really reduce traffic to your site. Anyway, I found this recipe and intend to make tonight 👍🏼 #breakfastforsupper
Yeah, companies usually want you to keep you in their app, so they won’t provide a way to properly click on links, out of their app 🙁 I’m glad the link in bio does the job, though!
I notice that you use milk, cream and vinegar and I’m wondering if there’s a way to just use buttermilk?
Definitely! You can use the same amount of buttermilk, instead of heavy cream. This heavy cream + vinegar mixture has become my go-to buttermilk in recipes, since a lot of people can’t find buttermilk where they live 🙂
So substitute heavy cream and vinegar for buttermilk and still use whole milk ?
Correct!
PUMPKIN SPICE PANCAKES are delicious! I paired the pancakes along with Pumpkin Spice Butter. I thought the taste would be overwhelming but it was a perfect balance with some maple syrup. I can the taste the spices and subtle sweetness of the butter. Thank you for creating these two recipes!
What a combo! I’m so happy you liked both recipes, Irene 🙂
These were AMAZING! I didn’t have heavy cream so I just used more milk and the pancakes turned out so light and fluffy. They’re just the right amount of sweetness — I didn’t even add syrup like normal! Thank you for this recipe!!
Hi this looks so good! Was wondering if I can replace all the dairy with non-dairy alternatives, almond milk? And the sugar with monkfruit sweetener or another sugar alternative?
I would dare to say yes to both substitutions, they should work!
Thank you for this recipe most fluffy pancakes and at the same time succulent and light I could eat them for day. This is not an exaggeration that they are the best pancakes I have ever put in my mouth and if I make this again I will for sure do the almond butter because I can see now how that would go together but again thank you for bringing me joy this Sunday morning because of how good the pancakes were.
Made them this morning and WOW! Loved this recipe.