Save to Pinterest I was halfway through October before I realized I hadn't made a single pumpkin recipe, so I grabbed a can from the pantry and decided to wing it with pancakes. The kitchen filled with cinnamon and nutmeg as they cooked, and suddenly the whole morning felt softer. My neighbor knocked just as I flipped the last one, drawn in by the smell drifting through the window. We ended up sharing the whole batch over coffee, and she still asks me to make them every fall.
The first time I made these for my kids, they didn't even realize there was pumpkin in them until I mentioned it. They just kept saying the pancakes tasted like a hug, which is probably the best review I've ever gotten. Now it's the only pancake recipe they ask for when the weather turns cold.
Ingredients
- All-purpose flour: The backbone of the batter, giving structure without making them tough if you don't overmix.
- Brown sugar: Adds a subtle molasses note that plays beautifully with the spices and keeps things from tasting flat.
- Baking powder and baking soda: The dream team for fluffy lift, especially when you've got acidic pumpkin in the mix.
- Pumpkin pie spice: You can buy the blend or mix your own, either way it wraps everything in that unmistakable autumn warmth.
- Whole milk: The richness here makes the pancakes tender, though buttermilk works if you want a little tang.
- Canned pumpkin puree: Make sure it's pure pumpkin, not pie filling, or you'll end up with sugar overload.
- Eggs: They bind everything and add a bit of fluff when whisked well with the wet ingredients.
- Unsalted butter: Melted into the batter and used for cooking, it keeps the pancakes golden and prevents sticking.
- Vanilla extract: Just a teaspoon rounds out the spices and adds a hint of sweetness you can't quite name.
Instructions
- Mix the dry ingredients:
- Whisk the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl until evenly combined. This step prevents clumps and ensures every bite tastes balanced.
- Combine the wet ingredients:
- In a separate bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla until smooth and no streaks remain. The pumpkin should blend in completely, not sit in chunks.
- Fold wet into dry:
- Pour the wet mixture into the dry and stir gently with a spatula until just combined. A few small lumps are fine, overmixing will make them dense and sad.
- Heat the skillet:
- Warm a nonstick skillet or griddle over medium heat and brush lightly with butter. You'll know it's ready when a drop of water sizzles and dances across the surface.
- Cook the pancakes:
- Ladle about a quarter cup of batter per pancake onto the skillet and cook until bubbles form on top and the edges look set, about two to three minutes. Flip carefully and cook another one to two minutes until golden and cooked through.
- Serve warm:
- Stack them high and top with maple syrup, whipped cream, or toasted pecans. They're best eaten right away while still fluffy and steaming.
Save to Pinterest There was one Sunday morning when I doubled the batch and froze half, thinking I'd save time later. Turns out they reheat beautifully in the toaster, and having them ready on a rushed weekday felt like a small victory I didn't know I needed.
How to Store and Reheat
Let them cool completely, then stack with parchment paper between each pancake and store in an airtight container in the fridge for up to three days. To reheat, pop them in the toaster or warm them in a skillet over low heat until heated through. They freeze well too, just wrap individually and thaw in the fridge overnight before reheating.
Variations Worth Trying
Swap the whole milk for buttermilk if you want a slight tang that cuts through the sweetness. Fold in a handful of mini chocolate chips or chopped pecans right before cooking for added texture. If you're feeling fancy, a drizzle of brown butter over the top takes them to another level entirely.
What to Serve Alongside
These pancakes are hearty enough to stand alone, but they pair beautifully with crispy bacon or a bowl of fresh fruit. A mug of spiced chai or hot apple cider completes the cozy vibe perfectly.
- Maple syrup warmed with a pinch of cinnamon is a simple upgrade that feels special.
- A dollop of Greek yogurt adds creaminess and a little protein to balance the sweetness.
- Toasted pecans or walnuts sprinkled on top bring a satisfying crunch.
Save to Pinterest These pancakes have a way of turning an ordinary morning into something you remember. I hope they do the same for you.
Questions & Answers
- → What spices are used to flavor the pancakes?
The pancakes are flavored with a pumpkin pie spice blend, including cinnamon, ginger, nutmeg, and cloves for warm, autumnal notes.
- → How can I make the pancakes extra fluffy?
Letting the batter rest for about 5 minutes before cooking helps the pancakes become even fluffier.
- → Can I substitute any ingredients for dietary preferences?
Buttermilk can be used instead of milk for a tangier flavor, and chocolate chips or chopped pecans can be added for variety.
- → What is the cooking technique for these pancakes?
Pour ¼ cup of batter onto a greased nonstick skillet over medium heat, cook until bubbles form and edges set, then flip and cook until golden brown.
- → What are some suggested toppings or pairings?
Serve warm with maple syrup, whipped cream, or toasted pecans. Pairing with spiced chai or hot apple cider complements the flavors.