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These Pumpkin Spice Pancakes are a favorite pancake recipe for the fall season. It’s like eating dessert for breakfast!
Featured with this recipe
- Ingredients in Pumpkin Spice Pancakes
- Basic Homemade Pancake Recipe
- Secret Tips for Cooking the Best Pancakes
- Toppings for Pumpkin Spice Pancakes
- Caramel Maple Syrup
- What Readers are Saying About these Pumpkin Pancakes
- Frequently Asked Questions
- More Pumpkin Spice Recipes
- How to Make Pumpkin Spice Pancakes
- Pumpkin Spice Pancakes Recipe
When it comes to fall, I want to make all things pumpkin, starting with these Pumpkin Spice Pancakes. Light, fluffy, with the perfect blend of pumpkin and cinnamon, these pancakes are a real show stopper! They pair beautifully with sausage, bacon, and eggs for a hearty brunch, but they taste just as elegant on their own with a drizzle of homemade Caramel Maple Syrup. This really is the perfect fall breakfast.
These luscious pumpkin pancakes look and taste fancy, but they’re super simple to make with the help of store bought pancake mix. Serve up a batch for a holiday brunch or a lazy autumn Saturday morning. Your family will love them!
Ingredients in Pumpkin Spice Pancakes
Give yourself a break sometimes and take advantage of a some store bought wet ingredients and dry ingredients like plain dry pancake mix and canned pumpkin to create an easy, yet incredibly delicious meal for your family.
- Pancake mix – Use your favorite dry pancake mix from the grocery store. I always seem to have Krusteaz on hand in my food storage, but you can use any kind you like. To make this recipe gluten-free, simply swap out regular pancake mix for a gluten-free mix and you’re good to go!
- Brown sugar – Just a couple of tablespoons adds a nice sweetness to balance out the pumpkin. Add another tablespoon if you want your pancakes a bit sweeter.
- Pumpkin pie spice – You can find this spice in the baking aisle at the grocery store. It has fragrant combination of ginger, cloves, nutmeg, cinnamon and allspice.
- Pumpkin puree – I always keep a few cans of pumpkin in my pantry so I just use about half a cup in this recipe. You can also make your own pumpkin puree with real pumpkins too! Check out our 3 easy ways to make pumpkin puree.
- Add a bit of water, and that’s it!
Basic Homemade Pancake Recipe
I took some shortcuts on this recipe and used some ready made dry pancake mix as my base for the pancakes, which ended up tasting every bit as good as made from scratch.
If you don’t have pancake mix and want to make the batter from scratch here is a quick recipe for dry pancake mix (once you mix it up, just measure out 2 cups for the pumpkin pancake recipe):
- All purpose Flour – You can substitute oat flour or whole-wheat flour if desired. Any flour mixture will work.
- Dry milk – This is a great substitute of milk and is easy to store if you don’t keep refrigerator milk on hand.
- Sugar – Adding sweetness to the pancakes always helps!
- Salt – This helps rise the pancakes as well as combines the flavors together.
- Baking powder – Helps assist in rising the pancakes as well as makes them fluffy. Do not use baking soda in this recipe.
Secret Tips for Cooking the Best Pancakes
To get the perfect golden pancakes, here are just a few tips:
- In a large bowl, stir in all the dry ingredients, then whisk in the water and pumpkin.
- For an extra fluffy texture, stir the ingredients together until just barely mixed.
- Use a griddle on medium heat to cook four to six pancakes at a time.
- Spread the hot griddle with cooking spray before adding the pancake batter. Or you can melt butter on the griddle.
- No griddle? That’s okay! Use a large skillet on the stovetop. You’ll probably be able to fit two or three pancakes on the skillet at a time.
- I like to use an ice cream scoop to ladle the batter out onto the griddle, so the pancakes are all the same size.
- Wait for bubbles on top and using a spatula flip the pancake until golden brown.
- Keep pancakes warm by placing on a baking sheet, covering with foil and keeping warm in the oven until time to serve.
- Pop leftover pancakes in the toaster for a little bit of a crispy texture on the outside. You can also rewarm them in the microwave.
Toppings for Pumpkin Spice Pancakes
Top a stack of beautiful orange pumpkin pancakes with a pat of butter and some maple syrup or try some of these other ideas:
- Toasted pecans – This is perfect for adding on top and gives an extra crunch!
- Whipped cream – Light and fluffy with that extra sweetness.
- Mini chocolate chips – For all the chocolate lovers out there, this one is for you!
- Candied pecans – Mix together some chopped pecans with brown sugar and cinnamon, and cook in a fry pan until the sugar melts and coats the pecans. A little extra work, but totally worth every bite!
- Caramel sauce – A great combination with pumpkin.
Caramel Maple Syrup
This homemade caramel maple syrup takes these pumpkin pancakes to the next level! It’s really easy to make and tastes sinfully sweet!
- Whisk brown sugar, heavy cream, corn syrup, maple flavoring (you could substitute with some vanilla extract) and a sprinkle of cinnamon together in a saucepan.
- Let simmer until the sugar dissolves, stirring continuously.
- Store the rest in the refrigerator in a jar or air tight container up to a week. This syrup cannot be stored in the freezer.
What Readers are Saying About these Pumpkin Pancakes
“What a delicious recipe and perfect for fall! Looking forward to enjoying this all season long!”
-Sara
“Oh my goodness! I’m trying not to lick my computer screen right now! These pancakes look amazing! I’d wake up extra early for a plate of these. YUM!”
-Jess
“I’d love to have this for breakfast during the fall and winter! The caramel maple syrup and candied pumpkins really take this over the top! Amazing!
-Jamie
Frequently Asked Questions
It is best to sift the dry ingredients together using a whisk or a sifter. Let your batter sit for 15 minutes. Make sure that your griddle or frying pan is preheated to medium heat.
Don’t over-mix the batter! Over-mixing your batter will create tough and chewy pancakes. That is the number one secret! You will have some lumps and that is okay.
You will want to make sure that the griddle is on medium heat. Add batter to the griddle and cook until bubbles break the surface of the pancakes. This process will take about 2 to 3 minutes. Flip the pancakes over until golden brown.
Milk helps make the pancakes fluffier. It is a thicker liquid and you will want your batter to be thicker than thiner.
READ NEXT: 33+ Super Easy Breakfast Ideas
More Pumpkin Spice Recipes
There are plenty of delicious ways to enjoy pumpkin, no matter what time of the day! Once you try the delicious Pumpkin Spice Pancakes, you can give some of these other great pumpkin recipes a try.
How to Make Pumpkin Spice Pancakes
Pumpkin Spice Pancakes
Video
Equipment
- Electric Griddle
Ingredients
For the Pancakes:
- 2 cups dry pancake mix
- 2 Tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups water
- 1/2 cup pumpkin puree
Caramel Maple Syrup (optional)
- 1 cup brown sugar
- 1 cup heavy whipping cream
- 1 cup white corn syrup
- 1/2 teaspoon. Mapleine maple flavoring
- a little sprinkle of cinnamon
Candied Pecans (Optional)
- 1/2 cup chopped pecans
- 3 Tablespoon brown sugar
- a little sprinkle of cinnamon
Instructions
- Mix together the pancake ingredients to make the batter.
- Pour about ½ cup batter for each pancake onto a griddle over medium heat and lightly brown each side, turning once.
Caramel Maple Syrup
- In a medium sauce pan, add the ingredients for the Caramel Maple syrup. Cook over medium heat for about 6-8 minutes until the sugar completely dissolves.
Candied Pecans
- In a small fry pan, cook the chopped pecans, brown sugar, and cinnamon over medium heat (stirring frequently) until sugar melts and coats the pecans.
- Immediately remove from heat and spread into a flat layer on a plate. Once completely cooled you can break apart the candied pieces.
- To serve: place pancakes on individual plates and top with syrup and candied pecans.
Notes
Secret Tips to Making the Best Pumpkin Spice Pancakes
- In a large bowl, stir in all the dry ingredients, then whisk in the water and pumpkin.
- Use a griddle on medium heat to cook four to six pancakes at a time.
- Spread the hot griddle with butter or cooking spray before adding the batter.
- No griddle? That’s okay! Use a large skillet on the stovetop. You’ll probably be able to fit two or three pancakes on the skillet at a time.
- I like to use an ice cream scoop to ladle the batter out onto the griddle, so the pancakes are all the same size.
- Wait for bubbles on top and using a spatula flip the pancake until golden brown.
- Keep pancakes warm by placing on a baking sheet, covering with foil and keeping warm in the oven until time to serve.
Nutrition Information
What an amazing fall twist on an already lovely breakfast! Thank you
What a wonderful fall breakfast these are going to be! My family loves pancakes, and pumpkin! I know these are going to be a big hit!
I’d love to have this for breakfast during the fall and winter! The caramel maple syrup and candied pecans really take this over the top! Amazing!
Oh my goodness! I’m trying not to lick my computer screen right now! These pancakes look amazing! I’d wake up extra early for a plate of these! YUM!
What a delicious recipe and perfect for fall! Looking forward to enjoying this all season long!
I hate using corn syrup, has anyone tried using pure maple syrup mixed with the caramel sauche made from brown sugar and cream?
I am making these this weekend! Just want to double check though–no eggs at all?
These look delicious!
Yum – that’s all I got to say. Thank you.