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Pumpkin Spice Pancakes Recipe
Ash Tyrrell

Pumpkin Spice Pancakes Recipe

I made a batch of these pumpkin spice pancakes on the first genuinely chilly morning of the season, and I haven't gone back to plain pancakes since. There's something about the smell of cinnamon and nutmeg hitting a warm skillet that just feels like fall.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour – the base that gives these pancakes their structure
  • 2 tablespoons white sugar – just enough sweetness so you don't need to drown them in syrup
  • 2 teaspoons baking powder – this is what gives the fluff so check it's fresh
  • 1/2 teaspoon cinnamon – the backbone of that pumpkin spice flavor
  • 1/2 teaspoon ground ginger – adds warmth without overpowering the batter
  • 1/2 teaspoon nutmeg – freshly grated if you have it for a brighter aroma
  • A pinch of ground cloves – a little goes a long way here so don't overdo it
  • 1/2 teaspoon salt – balances the sweetness and wakes up the spices
  • 1 cup milk – whole milk gives the richest texture but any milk works
  • 1/2 cup canned pumpkin puree – use pure pumpkin not pumpkin pie filling
  • 2 tablespoons butter melted – let it cool slightly so it doesn't scramble the egg
  • 1 egg lightly beaten – helps bind everything and adds a bit of lift

Method
 

  1. I start by whisking the flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl. This step spreads the baking powder and spices evenly through the flour. Skipping it can leave you with a pocket of bitter cloves in one bite and none in the next.
  2. In a separate bowl, I whisk together the milk, pumpkin puree, melted butter, and lightly beaten egg. I make sure the butter has cooled a bit before adding the egg so it doesn't cook on contact. This mixture should look smooth, creamy, and a deep orange color.
  3. I pour the wet mixture into the dry ingredients and fold gently with a spatula or whisk, just until no dry flour streaks remain. A few small lumps are completely fine, and honestly expected. Overmixing here is the number one reason pancakes turn out tough instead of fluffy.
  4. While the batter rests for a minute, I melt a little butter in a large skillet over medium heat. Getting the temperature right matters more than people think, so I let the pan heat for a couple of minutes before the first pancake goes in.
  5. I pour about 1/4 cup of batter per pancake onto the skillet, leaving space between them. They cook for roughly 3 minutes per side, and I wait for bubbles to form on the surface before flipping. That bubbling is your cue that the pancake is ready to turn.
  6. Once both sides are golden brown, I move the pancakes straight to a plate and serve them warm. Pumpkin pancakes lose a bit of their magic if they sit too long, so I try to get them to the table right away.

Notes

  • I always use canned pumpkin puree, not pumpkin pie filling, because the filling is pre-sweetened and spiced, which throws off the whole recipe.
  • I swap the white sugar for brown sugar sometimes, and it adds a deeper, almost caramel-like flavor I really love.
  • I let my batter rest for about 2 minutes before cooking, which helps the baking powder activate and gives a slightly fluffier pancake.
  • I keep my skillet at a steady medium heat instead of cranking it up, because pumpkin batter burns faster than plain pancake batter due to the sugar content.
  • I keep a low oven on to hold the first few pancakes warm while I finish the rest of the batch, so everyone eats together