These Pumpkin Pie Spice Pancakes are fluffy and full of warm, cozy flavors! Made with pumpkin and delicious spices, they are perfect for breakfast any day.
They’re like a hug on a plate! I love to serve them with maple syrup and a sprinkle of cinnamon. Just one bite, and you’ll feel all the fall vibes! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is your standard pancake base. You can swap it for whole wheat flour for a nuttier taste or gluten-free flour if you have dietary restrictions.
Pumpkin Puree: Canned pumpkin is great for convenience. If you want to use fresh pumpkin, just roast, puree, and strain it. It adds a lovely natural flavor!
Buttermilk: Buttermilk gives pancakes a fluffy texture. If you don’t have any, you can mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for about 5 minutes.
Pumpkin Pie Spice: This blend gives pancakes that comforting fall flavor. If you don’t have it, mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger as a substitute.
How Can I Ensure My Pancakes Are Fluffy?
Achieving fluffy pancakes is all about technique and timing! Here are some tips:
- Combine dry and wet ingredients separately first; then mix them gently. Overmixing leads to dense pancakes.
- Let the batter rest for about 5 minutes before cooking. This helps activate the baking soda and baking powder.
- Don’t press the pancakes down when they’re cooking. Let them rise naturally.
- Cook on medium heat; if it’s too hot, the outside burns before the inside cooks.
Delicious Pumpkin Pie Spice Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 3/4 cup canned pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
For Serving:
- Maple syrup
- Whipped cream
- Chopped pecans
- Powdered sugar (for dusting)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15 minutes to cook, making a total time of about 25 minutes from start to finish. You’ll be enjoying these delicious pancakes in no time!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon (if using). Mixing these dry ingredients first ensures an even distribution of all your leavening agents.
2. Mix the Wet Ingredients:
In a separate medium bowl, combine the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Whisk everything together until smooth and creamy. This mixture will add moisture and flavor to your pancakes!
3. Combine Both Mixtures:
Pour the wet mixture into the dry ingredients and gently fold them together using a spatula or wooden spoon. Stir until just combined—make sure not to overmix; it’s okay if there are a few lumps in the batter!
4. Heat the Skillet:
Set a non-stick skillet or griddle over medium heat. Once it’s hot, lightly grease it with a bit of butter. This will keep the pancakes from sticking and give them a lovely golden color.
5. Cook the Batter:
Using a 1/4 cup measuring cup, pour the pancake batter onto the skillet. Allow the pancakes to cook until you see bubbles starting to form on the surface and the edges appear set, which should take about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip each pancake and cook for another 1-2 minutes, or until they’re golden brown on both sides. Try not to press down too hard on the pancakes while they cook.
7. Keep Warm and Serve:
Once cooked, place the pancakes on a warm plate and keep them covered while you cook the remaining batter. This helps keep them warm and fluffy!
8. Final Touches:
Stack the warm pancakes on a serving plate. Drizzle with maple syrup, add a dollop of whipped cream, and sprinkle with chopped pecans and powdered sugar for the perfect finishing touch!
9. Enjoy!
Serve these fluffy pumpkin pie spice pancakes warm and enjoy a delightful breakfast or brunch that captures all the flavors of fall!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just roast and puree your fresh pumpkin until smooth. Be sure to strain it to remove excess moisture so your batter isn’t too watery.
Can I Make These Pancakes Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Just ensure that the blend contains xanthan gum, which helps bind the ingredients together.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by laying them flat on a baking sheet, then transferring them to a freezer bag once frozen to keep them from sticking together.
Can I Add Mix-Ins to the Batter?
Definitely! Feel free to add chocolate chips, walnuts, or even dried cranberries for some extra flavor and texture. Just fold them in gently after mixing your batter.