Save October mornings at my place have a ritual now, and it starts with these pumpkin spice pancakes. I wasn't always a fall person—I'd actually roll my eyes at the pumpkin obsession—but then a friend showed up one crisp Saturday with a container of homemade pumpkin puree and challenged me to make something other than soup. These pancakes were born from that moment, and they've become my way of saying yes to the season.
I made these for my sister's surprise birthday brunch last year, and watching her face when she tasted them was worth every early morning prep. She kept asking what bakery I'd bought them from, and the fact that I'd made them at home seemed to genuinely surprise her. That moment reminded me why I love feeding people with something made from scratch.
Ingredients
- All-purpose flour (1 1/4 cups): This is your structure—it keeps the pancakes from spreading too thin on the griddle.
- Brown sugar (2 tbsp): It adds moisture and a subtle molasses depth that white sugar can't replicate.
- Baking powder and baking soda (2 tsp and 1/2 tsp): The baking soda helps them brown faster, while baking powder keeps them rising.
- Salt (1/2 tsp): Don't skip this—it balances the sweetness and wakes up the spices.
- Ground cinnamon, ginger, nutmeg, and cloves (1 tsp, 1/2 tsp, 1/4 tsp, 1/8 tsp): These are the soul of the recipe, so use fresh spices if you can.
- Pumpkin puree (3/4 cup): Make sure it's pure pumpkin, not pie filling—the filling has added sugar and spices that will throw off your balance.
- Whole milk (1 cup): This creates the tender crumb; don't use skim or they'll be dense.
- Eggs (2 large): They bind everything and contribute to that tender structure.
- Unsalted butter, melted (2 tbsp plus more for cooking): Melted butter incorporates more evenly than cold, giving you more consistent texture.
- Vanilla extract (1 tsp): A touch of vanilla rounds out the spices and adds warmth.
Instructions
- Mix the dry blend:
- Whisk your flour, brown sugar, baking powder, baking soda, salt, and all those lovely spices together in a large bowl. This step is about distribution—you want every pancake to taste the same, which means your spices need to be evenly scattered.
- Combine the wet mixture:
- In a separate bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla until it's completely smooth. If your pumpkin is chunky, take a moment to really work it in.
- Bring them together gently:
- Pour the wet ingredients into the dry and stir with a fork or spatula until just combined. Lumps are your friend here—they'll cook out and give you a tender pancake. Overmixing develops gluten, which makes them tough.
- Heat your cooking surface:
- While your batter rests for a minute, get your nonstick skillet or griddle to medium heat and butter it lightly. If butter starts smoking, you've gone too hot.
- Cook the first side:
- Pour a scant 1/4 cup of batter per pancake, leaving a little space between them. Wait for bubbles to form on the surface—this takes about 2 to 3 minutes—and for the edges to look set before you flip.
- Flip and finish:
- Flip with confidence and cook the other side for 1 to 2 minutes until it's golden brown and feels firm when you gently press it. This second side cooks faster because your skillet is now fully preheated.
- Keep warm while you finish:
- Transfer finished pancakes to a warm plate or baking sheet in a 200°F oven while you cook the rest of the batter.
Save There's something almost meditative about standing at the griddle, watching these pancakes bubble and set, knowing that soon someone you care about is going to sit down and taste something you made. These pancakes stopped being just breakfast for me the moment I realized they could be a love language.
Flavor Customizations That Work
The spice blend in this recipe is balanced, but your kitchen, your mood, and your tastes might call for tweaks. I've added a splash of bourbon to the batter before, which deepens everything without making it obvious. Dark chocolate chips stirred in at the last minute melt just enough to create pockets of richness. Toasted pecans or walnuts give you a satisfying crunch that plays beautifully against the soft interior. Even swapping the vanilla for rum extract changes the whole character in a way that feels intentional rather than accidental.
Serving Suggestions That Matter
Maple syrup is the obvious choice, and it's perfect, but these pancakes are forgiving enough to take whatever you want to put on them. Whipped cream melts into warm pancakes in the most luxurious way. A drizzle of honey with a tiny pinch of sea salt shifts everything toward elegance. I've been known to make a quick cinnamon butter by mixing softened butter with cinnamon and brown sugar, and it's become my default because it tastes like the pancakes themselves.
Storage and Make-Ahead Ideas
These pancakes keep well in the refrigerator for up to three days, and they actually reheat beautifully in a low oven or in the toaster—crispy edges, soft center, like you just made them. You can even freeze the cooked pancakes stacked between parchment paper for up to a month. The batter itself should be cooked the day you make it, but if you've mixed everything and life happens, a couple hours in the fridge is okay.
- Freeze cooked pancakes and toast them for quick breakfasts on rushed mornings.
- Make the dry mixture the night before in a jar so morning prep is just five minutes.
- Room-temperature pumpkin puree mixes more smoothly into the wet ingredients.
Save These pancakes have become my October answer to the question of what makes a morning feel intentional and warm. Make them and see what they become for you.
Recipe FAQs
- → What spices are used in these pancakes?
Cinnamon, ginger, nutmeg, and cloves are combined to create a warm, autumn-inspired flavor.
- → Can I make these pancakes dairy-free?
Yes, substitute regular milk with almond or oat milk and use coconut oil instead of butter.
- → How do I avoid overmixing the batter?
Stir gently until dry and wet ingredients just combine; some lumps are fine to keep pancakes tender.
- → What toppings complement these pancakes well?
Maple syrup, whipped cream, chopped pecans, powdered sugar, or a drizzle of honey enhance the flavors.
- → Can I add mix-ins to the batter?
Chocolate chips or toasted nuts can be folded in for extra texture and flavor.