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Pumpkin Spice Pancakes

Pumpkin spice pancakes are fluffy, golden stacks flavored with cinnamon, nutmeg, and ginger, creating a warm and aromatic breakfast dish. The batter is mixed until smooth and cooked on a hot griddle until lightly browned, with a soft interior and slightly crispy edges. Their inviting appearance and spicy aroma make them a cozy seasonal treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup milk any type or substitute with buttermilk
  • 1/2 cup pumpkin puree unsweetened
  • 2 eggs large eggs
  • 2 tablespoons unsalted butter melted

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger until evenly combined. This ensures the dry ingredients are well integrated and helps prevent lumps.
  2. In another bowl, whisk the eggs, then add the milk, pumpkin puree, and melted butter. Beat until the mixture is smooth and slightly frothy, about 30 seconds.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined; avoid overmixing to keep the pancakes fluffy. You'll see a few small lumps, which is perfect.
  4. Preheat your griddle or non-stick skillet over medium heat until hot—you should see a few drops of water dance and evaporate quickly. Lightly grease the surface with a bit of butter or cooking spray.
  5. Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The pancakes will turn a light golden color.
  6. Carefully flip the pancakes with a spatula and cook for another 1-2 minutes until the second side is golden brown and the pancakes are cooked through. They should feel fluffy yet firm when gently pressed.
  7. Repeat with the remaining batter, adjusting the heat as needed to prevent burning and ensure even cooking. Add more butter or spray between batches if necessary.
  8. Stack the cooked pancakes on a plate and serve hot, topped with syrup, whipped cream, or additional pumpkin if desired. The pancakes should be tender inside with a hint of spice and lightly crispy edges.

Notes

For extra flavor, sprinkle a little cinnamon sugar on top before serving. These pancakes reheat well in a toaster or oven for a quick breakfast.