Classic Pumpkin Spice Pancakes Recipe
If you’ve been searching for the perfect autumn breakfast, Classic Pumpkin Spice Pancakes are here to wrap you up in cozy comfort. Each fluffy bite is packed with real pumpkin, gently spiced with cinnamon, ginger, nutmeg, and cloves, and absolutely bursting with warmth. Whether you’re looking to impress family at brunch or just want to brighten your own morning, these pancakes hit the spot every time – they’re easy to whip up, yet taste like something out of your favorite diner. Trust me, after just one mouthful, you’ll want to make Classic Pumpkin Spice Pancakes a seasonal tradition.
Ingredients You’ll Need
These pancakes are a celebration of autumn’s best flavors, and the ingredient list is refreshingly straightforward. Each ingredient brings something special – from moisture to spice to fluffiness – for pancakes that are irresistibly soft and delicious every time.
- All-purpose flour: The reliable base that creates structure while keeping things light and tender.
- Brown sugar: Adds a caramel sweetness and keeps the pancakes extra moist.
- Baking powder: Gives an essential lift for those tall, fluffy stacks.
- Baking soda: Works with the buttermilk for even more rise and a soft texture.
- Salt: Enhances all the cozy flavors, making the spices pop.
- Ground cinnamon: The classic spice that ties all the fall flavors together beautifully.
- Ground ginger: Brings a bit of warmth and accentuates the pumpkin notes.
- Ground nutmeg: Adds depth and a lovely fragrant quality.
- Ground cloves: A pinch goes a long way to give that authentic pumpkin spice vibe.
- Buttermilk: Makes the pancakes wonderfully tender and helps them stay moist.
- Canned pumpkin purée: The star ingredient for unbeatable pumpkin flavor and gorgeous color.
- Large egg: Binds the batter, ensuring pancakes hold together yet stay fluffy.
- Melted butter: Makes everything rich and decadent without weighing it down.
- Vanilla extract: A few drops round out the sweetness and aroma.
- Butter or oil for cooking: Ensures golden, crisp edges and prevents sticking.
How to Make Classic Pumpkin Spice Pancakes
Step 1: Whisk Together Dry Ingredients
Start by grabbing a large mixing bowl and whisking together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures that every pancake gets a perfect blend of spice and sweetness in every bite – don’t skip the whisking, as it distributes the leavening agents evenly too!
Step 2: Combine Wet Ingredients
In a separate, medium-sized bowl, mix your buttermilk, canned pumpkin purée, large egg, melted butter, and vanilla extract. Stir until everything is smooth, creamy, and well blended. Both the pumpkin and buttermilk add moisture, so the batter stays luxuriously soft.
Step 3: Bring it All Together
Pour the wet mixture into the bowl of dry ingredients. Gently fold everything together just until combined. It’s totally fine if the batter looks a little lumpy – overmixing leads to tough pancakes, so just give it a few careful stirs. Set the batter aside for 5–10 minutes; this resting time lets the flour absorb the liquids for fluffier results.
Step 4: Cook Your Pancakes
Heat your favorite nonstick skillet or griddle over medium heat, and lightly grease it with butter or oil. Scoop about 1/4 cup of batter per pancake onto the pan. Cook for 2–3 minutes, until you see bubbles on the surface and the edges start to look set, then flip and cook for another 1–2 minutes. When they’re golden and cooked through, they’re ready!
Step 5: Serve and Enjoy!
Stack those beautiful Classic Pumpkin Spice Pancakes while they’re hot and serve immediately. Try them with a pat of butter, real maple syrup, or even a little cinnamon sugar for extra magic.
How to Serve Classic Pumpkin Spice Pancakes
Garnishes
Garnishing your Classic Pumpkin Spice Pancakes is a breeze! Go traditional with pure maple syrup and a tiny knob of butter, or add clouds of whipped cream and a sprinkle of cinnamon or nutmeg. For something extra special, a drizzle of cream cheese glaze instantly transforms your breakfast into a festive treat.
Side Dishes
Round out your breakfast by pairing these pancakes with sides that balance their spiced sweetness. Crispy bacon or breakfast sausage are savory classics, while fruit salad or sliced bananas add a fresh, bright contrast. Don’t forget a hot cup of coffee or a chai latte to stay on theme!
Creative Ways to Present
Pancake stacks are the obvious showstopper, but you can get creative by making mini pancakes and serving them as “pumpkin pancake skewers” with berries. For brunch parties, arrange them on a tray topped with whipped cream “pumpkin patches” or cut your pancakes into fun autumn shapes using cookie cutters – perfect for kids (or adults who are kids at heart).
Make Ahead and Storage
Storing Leftovers
If you have leftover Classic Pumpkin Spice Pancakes (lucky you!), let them cool completely, then store them in an airtight container in the fridge. They’ll stay soft and delicious for up to three days, ready for a quick breakfast or snack.
Freezing
Want to extend the pumpkin spice joy? Lay cooled pancakes in a single layer on a baking sheet to freeze, then transfer them to a zip-top bag. They’ll keep beautifully for up to two months, so you can enjoy homemade pancakes anytime a craving hits.
Reheating
To reheat, pop your pancakes in the microwave for about 30 seconds, or warm them in a toaster or oven at 300 degrees F until heated through. This method keeps them fluffy, and you’ll have cozy Classic Pumpkin Spice Pancakes on your plate in no time.
FAQs
Can I substitute fresh pumpkin for canned in Classic Pumpkin Spice Pancakes?
Absolutely! Roasted and puréed fresh pumpkin will work just as well as canned, as long as it’s smooth and not too watery. It can even bring a subtly different (but delicious!) homemade flavor.
What if I don’t have buttermilk?
No problem – just add a tablespoon of lemon juice or white vinegar to 3/4 cup of whole milk, stir, and let it sit for 5 minutes. You’ll have a quick buttermilk substitute that works perfectly in these pancakes.
Can I make the batter ahead of time?
If you plan to prep ahead, you can mix up the dry and wet ingredients separately and store them overnight in the fridge. Combine just before cooking for the fluffiest results. Mixed batter can thicken as it rests, so give it a gentle stir before using.
Are Classic Pumpkin Spice Pancakes vegetarian?
Yes! This recipe is completely vegetarian and easily adaptable for other dietary needs. If you want to go dairy-free, try swapping in your favorite plant-based milk and butter alternatives.
How can I make these pancakes even fluffier?
For extra lift, be sure not to overmix the batter, and let it rest for at least 10 minutes before cooking. Using fresh baking powder and soda also ensures maximum fluffiness every single time.
Final Thoughts
Trust me, once you make Classic Pumpkin Spice Pancakes, you’re going to crave them all season long. They’re simple, packed with true autumn flavor, and just the thing to make any morning feel a little more special. Give them a try; there’s nothing quite like a homemade stack to bring everyone to the table with a smile!
Print
Classic Pumpkin Spice Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
These Classic Pumpkin Spice Pancakes are the perfect way to start a cozy fall morning. Packed with warm spices and real pumpkin puree, these fluffy pancakes are a delicious seasonal treat that the whole family will love.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Wet Ingredients:
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin purée
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- butter or oil for cooking
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Wet Ingredients: In another bowl, mix the buttermilk, pumpkin purée, egg, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry and gently stir just until combined—do not overmix. Let the batter rest for 5–10 minutes.
- Cooking: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles form on the surface and edges begin to look set. Flip and cook another 1–2 minutes until golden and cooked through.
- Serve warm with maple syrup, butter, or a sprinkle of cinnamon sugar.
Notes
- For extra decadence, top with whipped cream or a drizzle of cream cheese glaze.
- You can substitute whole milk with a splash of lemon juice for buttermilk if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 5g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
