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Best Ever Homemade Pumpkin Spice Pancakes Recipe

Pumpkin Spice Pancakes

yield: 5 SERVINGS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Ingredients

Directions

1

In a medium-sized bowl, mix together flour, sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.

2

In a batter bowl (this one is my fave!), mix the eggs, pumpkin purée, buttermilk, vanilla, and melted butter.

3

Slowly add the dry ingredients to the batter bowl's wet ingredients, and stir until combined. Having a few lumps is fine. If it's too thick, add another tablespoon or so of buttermilk.

4

Heat a griddle or pan on the stove to medium-low heat. Grease with a little butter. Drop the pancakes onto the pan or griddle using a measuring cup or tipping the bowl over the pan. Leave a little room in between.

5

Cook the pancakes for a minute or two until the batter bubbles at the edges and browns on the bottom. Carefully flip the pancakes and let them cook for a minute or two longer, until golden brown and cooked through. Repeat that process until all of the batter is gone. Serve with maple syrup and nuts if desired.

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Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.4 / 15 ratings
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plate of stacked pumpkin spice pancakes

Sunday morning pancakes just got a little sweeter!

This fall, you’ve gotta try adding some pumpkin spice magic to your breakfast routine. If your crew is anything like mine, they will absolutely love waking up to these homemade pumpkin pancakes!

mixing pumpkin spice pancake batter

I love easy breakfast ideas, and these may be some of the BEST tasting pancakes I’ve ever made. They are sweet, fluffy, and an overall amazing pumpkin breakfast experience!

pumpkin pancakes on griddle

Tips for making the best homemade pumpkin pancakes:

  • Don’t have buttermilk? For each cup of buttermilk, substitute 1 tablespoon of white vinegar or lemon juice plus enough milk to measure a total of 1 cup. Stir, then let stand for 5 minutes. Add it to the recipe in place of buttermilk.
  • Cook on medium heat – not too high. I noticed that these took a little longer to cook in the middle than typical pancakes. To avoid burning the outsides, cook a little lower and slower than you would normally do for pancakes.
  • Easily keep your pancakes warm. After cooking a batch, I will usually place pancakes in a warm oven until ready to serve.
  • Add chocolate chips for a yummy twist! Chocolate and pumpkin spice are a brilliant flavor combination, and next time I plan on adding some chocolate chips to these pancakes. YUM!
  • Top these pancakes as desired! We really enjoyed these with butter, maple syrup, and some chopped pecans – SO GOOD! I think walnuts or pumpkin seeds could be fun, too. You could go sweeter with a little whipped cream as well.

wet and dry ingredients for pumpkin pancakes

pouring pumpkin pancake battle onto griddle

spatula flipping pumpkin pancake on griddle

bowl of pumpkin pancake batter next to pancakes on griddle

stack of pumpkin pancakes with butter on top


Print

Pumpkin Spice Pancakes

yield: 5 SERVINGS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Fluffy, mouth-watering buttermilk pancakes get spiced up for fall with pumpkin purée and all the fall flavors!

Ingredients

Directions

1

In a medium-sized bowl, mix together flour, sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.

2

In a batter bowl (this one is my fave!), mix the eggs, pumpkin purée, buttermilk, vanilla, and melted butter.

3

Slowly add the dry ingredients to the batter bowl's wet ingredients, and stir until combined. Having a few lumps is fine. If it's too thick, add another tablespoon or so of buttermilk.

4

Heat a griddle or pan on the stove to medium-low heat. Grease with a little butter. Drop the pancakes onto the pan or griddle using a measuring cup or tipping the bowl over the pan. Leave a little room in between.

5

Cook the pancakes for a minute or two until the batter bubbles at the edges and browns on the bottom. Carefully flip the pancakes and let them cook for a minute or two longer, until golden brown and cooked through. Repeat that process until all of the batter is gone. Serve with maple syrup and nuts if desired.

Additional Notes

This batch made 7 large pancakes, or 14-16 smaller ones

Brought to you by Hip2Save.

plate of pumpkin pancakes with pecans

These pumpkin pancakes were FLIPPING awesome!

Seriously though, if you’re looking for a special breakfast this fall, THESE are the pancakes to make! They weren’t over the top with pumpkin spice either, just subtle, YUMMY, and the perfect fall breakfast for impressing house guests or treating your family. Enjoy!

fork cutting into pumpkin pancakes with syrup


Pumpkin spice obsessed? Check out our favorite pumpkin dessert recipes!

Join The Discussion

Comments 3

  1. DeborahMc

    I love pumpkin pancakes and appreciate you sharing the recipe. I’ll be making these on Sunday’s for the family.

  2. everybodyluvsmonkeys

    I made these this morning for my kids. They loved them. My kids put extra pumpkin spice. They are obsession with it lately.

    • Lina D (Hip2Save Sidekick)

      Oh yay – that’s so fun to hear – thanks!!

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