The scent of cinnamon and nutmeg always makes me feel like I’m back in my mom’s kitchen, stealing crispy-edged pancakes before they hit the plate. These Classic Pumpkin Spice Pancakes are flooding Pinterest right now, and yeah, I get itthey’re cozy, fluffy, and basically fall on a fork.
This batch is thick, spiced, and goldenmade with real pumpkin purée, a touch of brown sugar, and just the right kick of cloves. Like grandma’s pancakes…if she had a whisk in one hand and a toddler climbing her leg. Full details in the blog!
One round of testing these had my husband sneaking bites straight off the griddle, muttering “just to check.” This one’s been through our real-life chaos and came out a winner. I tested it. You’ll love the secret!
Why You’ll Love These Classic Pumpkin Spice Pancakes
These spiced pancakes are the perfect excuse to lean into sweater weather vibes. They’re cozy, fluffy, and just the right mix of sweet and spicylike a hug on a plate! Whether you’re cooking for your family or treating yourself to a quiet autumn breakfast, these pancakes are as comforting as they come.
If you’re a fan of fall pancake recipes, this one’s a dream. The canned pumpkin adds a moist, tender texture (no dry pancakes here!), and the spice blend will make your kitchen smell like a bakery. Bonus? They come together with everyday pantry staples, so no last-minute store runs.
Pro Tip: These pancakes are also highly forgiving. Don’t stress if the batter’s a little lumpyit actually ensures that your pancakes stay light and tender. Perfectly imperfect is the goal here!
Key Ingredients & Tools
This recipe keeps it simple, with a list of cozy, fall-inspired ingredients that balance flavor and fluffiness. Here’s what you’ll need:
All-purpose flour: The base of our pancakes. I love using King Arthur for consistency, but any brand works.
Canned pumpkin: Not pumpkin pie fillingjust plain pumpkin purée. It adds moisture and that signature pumpkin flavor.
Pumpkin spice extras: Cinnamon, nutmeg, ginger, and cloves combine into a warm, fragrant medley.
Baking powder: This gives your pancakes that perfect lift, making them fluffy without feeling heavy.
Egg, milk, and butter: The trifecta of wet ingredients for bringing it all together. The butter ups the richness while helping keep them golden brown on the skillet.
Tools You’ll Need: A whisk, a mixing bowl, and a griddle or non-stick skillet are your main players. Don’t forget a trusty spatula for flipping (and for feeling like a pancake pro)!
Step-by-Step Instructions
Making these pancakes is simple, beginner-friendly, and perfect for a chill morning at home. Here’s how to make them:
Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This step ensures even distribution of all those spicesworth the extra whisking!
Combine the wet ingredients: In a separate bowl, whisk together the milk, pumpkin purée, melted butter, and the beaten egg until smooth.
Bring it all together: Pour the wet ingredients into the bowl of dry ingredients. Gently fold with a spatuladon’t overmix! A few lumps are totally fine and help keep the pancakes soft and fluffy.
Heat things up: Melt a pat of butter on a non-stick skillet over medium heat. Make sure it’s good and hot so your pancakes get beautifully golden.
Cook the pancakes: Scoop about ¼ cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on top and the edges look set (about 3 minutes). Flip and cook the other side for another 3 minutes. Repeat with the remaining batter.
That’s it! You’ll soon have a stack of soft, spiced pumpkin pancakes ready to devour.
Pro Tips & Easy Variations
Want to tweak or upgrade your pancakes? Here are a few ideas:
Make it wholesome: Swap half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Dairy-free option: Use almond, oat, or coconut milk in place of regular milk, and swap the butter for coconut oil.
Custom spice mix: Don’t have ground nutmeg or cloves? A pre-mixed pumpkin spice blend works beautifully.
Top it off: Beyond the classic maple syrup, try cream cheese drizzle, toasted pecans, or even a sprinkle of powdered sugar.
Pro Tip: Leftover pancakes freeze like a dream. Just separate each pancake with wax paper and store them in a freezer bag. Reheat in the toaster for a quick autumn pick-me-up.
Storage & Reheating Tips
If you’re lucky enough to have leftovers (or double the batch intentionallysmart move), here’s how to store them:
Storage Method
How Long?
Reheating Tip
In the fridge
Up to 3 days
Warm in the microwave for 15–20 seconds or in a skillet over low heat.
In the freezer
Up to 2 months
Reheat directly from frozen in the toaster or oven at 350°F until heated through.
Pro Tip: Never stack warm pancakes directly on top of each otherthey’ll steam and get soggy. Keep them in a single layer until cool.
Expert Insight: The Appeal of Classic Pumpkin Spice Pancakes
The warmth of cinnamon, nutmeg, and cloves in classic pumpkin spice pancakes not only enhances their flavor but also brings subtle antioxidant benefits. Incorporating real pumpkin adds moisture and a boost of vitamin A, making these pancakes a cozy, nutritious twist on a breakfast favorite.
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How I Finally Nailed Classic Pumpkin Spice Pancakes
After several messy attemptslike once forgetting to add pumpkin entirelyI’ve learned what works to get these Classic Pumpkin Spice Pancakes just right. It took plenty of taste tests and texture tweaks, but this recipe is the cozy, family-approved version I happily share today.
FAQs ( Classic Pumpkin Spice Pancakes )
How do I make these pancakes fluffy?
To get fluffy pancakes, avoid overmixing the batter; stir until just combined with some small lumps. Use fresh baking powder for good rise and let the batter rest for 5 minutes before cooking. Cooking on medium heat allows the pancakes to cook through while keeping a soft texture.
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly in this meal and is preferred for convenience and consistency. Make sure to use plain pumpkin puree, not pumpkin pie filling, to avoid added sugars or spices. Stir the puree well before measuring for even texture.
How can I make the pancakes vegan or dairy-free?
You can replace the milk with almond or oat milk and swap eggs with flax eggs (1 tbsp flaxseed meal mixed with 3 tbsp water per egg). Use coconut oil or vegan butter instead of regular butter. These swaps keep the pancakes tender and flavorful.
What are some good toppings for this dish?
Classic toppings include maple syrup, whipped cream, or a dusting of cinnamon sugar. For extra autumn flavor, try toasted pecans, toasted pumpkin seeds, or apple compote. These toppings complement the spiced pumpkin flavors nicely.
Can I make the pancakes ahead of time?
Yes, you can prepare the batter a few hours ahead and keep it refrigerated. Cook the pancakes fresh for best texture. Leftovers reheat well in a toaster or oven for a quick autumn breakfast idea.
Conclusion
Classic Pumpkin Spice Pancakes come together in under 30 minutes, delivering warm, fluffy stacks that smell like autumn mornings wrapped in a cozy blanket. You’ll love how tender and lightly spiced they area true hug on a plate that brightens up any chillier day. Plus, they’re forgiving enough to make even the busiest or most distracted cook feel like a kitchen star.
For a fun twist, try swapping half the flour for whole wheat or adding a handful of chopped pecans for crunch. Need a dairy-free fix? Almond milk and coconut oil do the trick without losing richness. And here’s a pro tip from my family stash: freeze leftovers between parchment paper, then just pop ’em in the toaster for a quick, fall-flavored pick-me-up anytime.
I’d love to hear how these pancakes land in your kitchendid they bring back any fond fall memories? Snap a photo, share your tweaks, or just drop a note below. Don’t forget to save this recipe for those cozy weekend breakfasts that feel like a warm welcome home every time. Happy cooking, friends!
Enjoy these delicious Classic Pumpkin Spice Pancakes perfect for fall mornings. This easy Pumpkin Spice Pancakes recipe delivers fluffy and flavorful pumpkin pancakes ideal for autumn breakfast ideas. A perfect way to enjoy Pumpkin Spice Breakfast.
Ingredients
Scale
2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp ground nutmeg (freshly ground preferred for more flavor)
2 tbsp white sugar
1/2 tsp salt
Pinch ground cloves
1/2 tsp ground cinnamon (for best flavor and aroma)
1 1/4 cups all-purpose flour (I always use King Arthur all-purpose flour)
1 lightly beaten egg
1/2 cup canned pumpkin (gives better texture and moisture)
2 tbsp melted butter
1 cup milk
Instructions
Preheat a non-stick skillet or griddle over medium heat and melt a little butter to grease the pan.
In a large bowl, whisk together all dry ingredients until well combined.
In a separate bowl, whisk together all wet ingredients until smooth.
Pour the wet ingredients into the dry ingredients and gently fold just until combined; do not overmix.
Pour about 1/4 cup batter onto the hot skillet for each pancake.
Cook until bubbles form on the surface and edges look set, about 3 minutes, then flip and cook until golden brown, about 3 more minutes.
Repeat with remaining batter, adding more butter to the pan as needed.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
