Save I used to think pumpkin only belonged in pies until a rainy October morning when I had leftover puree and a craving for something warm. I whisked it into pancake batter on a whim, and the kitchen filled with the scent of cinnamon and nutmeg. My roommate wandered in, still half asleep, and asked if I was baking cookies for breakfast. These pancakes turned out so soft and golden that we ate the entire batch standing at the stove. Now theyre my go-to whenever the air turns crisp and I want something that feels like a hug on a plate.
I made these for my niece during her first fall break home from college, and she took a photo before even tasting them. She said they reminded her of the weekend mornings we used to spend together before she left. We drizzled them with maple syrup and topped them with a handful of toasted pecans, and she told me between bites that shed been homesick for exactly this kind of comfort. That moment reminded me how food can carry memories we didnt even know we were making.
Ingredients
- All-purpose flour: The base that gives structure, but dont pack it into the cup or theyll turn out tough.
- Brown sugar: Adds a gentle molasses sweetness that plays beautifully with the spices.
- Baking powder and baking soda: This duo creates the lift and airiness, so make sure theyre fresh or your pancakes will fall flat.
- Pumpkin pie spice: You can buy the blend or mix your own, I like adding a pinch extra ginger for warmth.
- Whole milk: Buttermilk works too and gives a slight tang that balances the sweetness.
- Canned pumpkin puree: Not pumpkin pie filling, just pure puree, it keeps the pancakes tender and adds that earthy autumn flavor.
- Eggs: They bind everything together and help the pancakes puff up beautifully.
- Unsalted butter: Melted into the batter and used for greasing the pan, it adds richness and helps them brown evenly.
- Vanilla extract: A small addition that deepens the flavor and makes the whole batch smell incredible.
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 ensures the leavening agents are distributed so every pancake rises the same way.
- Combine the wet ingredients:
- In another bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla until smooth and no streaks of pumpkin remain. The mixture should look creamy and slightly thick.
- Bring it all together:
- Pour the wet ingredients into the dry and stir gently with a spatula until just combined. A few lumps are fine, overmixing will make the pancakes dense and chewy instead of light.
- Heat the skillet:
- Warm a nonstick skillet or griddle over medium heat and add a small pat of butter, letting it melt and coat the surface. You want it hot enough that a drop of water sizzles but doesnt burn the butter.
- Cook the first side:
- Pour about ¼ cup of batter per pancake onto the skillet and watch for bubbles to form on the surface, usually after 2 to 3 minutes. The edges should look set and slightly dry before you flip.
- Flip and finish:
- Use a spatula to flip each pancake gently and cook for another 1 to 2 minutes until golden brown underneath. Theyll puff up beautifully and feel springy to the touch when done.
Save One Sunday morning I made a double batch of these and invited a few friends over for breakfast. We set out bowls of whipped cream, maple syrup, and candied pecans, and everyone built their own stack. My friend Sarah, who usually skips breakfast, had three pancakes and asked for the recipe before she even left. That morning felt slow and easy, the kind of gathering where no one checks their phone and the conversation just flows. These pancakes have a way of turning a simple meal into something people remember.
Serving Suggestions
I love serving these with a drizzle of warm maple syrup and a dollop of whipped cream, but theyve also amazing with a sprinkle of toasted pecans or a handful of chocolate chips folded into the batter. On colder mornings, I pair them with spiced chai or hot apple cider, and the flavors echo each other in the best way. If you want to make it feel extra special, dust the tops with a little powdered sugar or add a side of crispy bacon for contrast.
Storage and Reheating
These pancakes keep well in the fridge for up to three days in an airtight container, and they reheat beautifully in a toaster or a low oven. I sometimes make a big batch on Sunday and freeze the extras, stacking them with parchment paper in between so they dont stick. When I want a quick breakfast, I just pop them in the toaster straight from the freezer, and theyre ready in minutes. They taste almost as good as fresh, and it feels like a little gift I left for my future self.
Variations and Swaps
If you dont have pumpkin pie spice on hand, you can mix your own with cinnamon, ginger, nutmeg, and a pinch of cloves. Buttermilk instead of regular milk adds a slight tang that balances the sweetness, and it makes the pancakes even more tender. Ive also stirred in mini chocolate chips, chopped walnuts, or even a handful of dried cranberries, and each version felt like a new discovery.
- Try adding a tablespoon of maple syrup to the batter for extra depth.
- Swap half the all-purpose flour for whole wheat for a heartier texture.
- Top with cream cheese frosting thinned with a little milk for a dessert-style twist.
Save These pancakes have become my favorite way to welcome fall, and I hope they bring the same warmth to your table. Theyre proof that a little pumpkin and the right spices can turn an ordinary morning into something worth savoring.
Recipe FAQs
- → What makes these pancakes fluffy?
The combination of baking powder, baking soda, and letting the batter rest briefly helps create a light and airy texture.
- → Can I use fresh pumpkin instead of canned puree?
Yes, cooking and pureeing fresh pumpkin before measuring the same amount can be used as a substitute.
- → How can I add extra flavor to the batter?
Incorporate additional warm spices like cinnamon or nutmeg, or fold in chocolate chips or chopped pecans for variety.
- → What cooking tools are recommended?
A nonstick skillet or griddle, mixing bowls, whisk, and a spatula are ideal for preparing and cooking these pancakes.
- → How should I know when to flip the pancakes?
Flip once bubbles form on the surface and the edges start to look set, usually after 2–3 minutes of cooking on medium heat.