Spice up your breakfast with these delicious & festive pumpkin spice pancakes! If you're a sucker for all the sweet flavors of fall, you'll also want to try this apple Dutch baby recipe!
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I recently realized just how uniquely American our obsession with pumpkin is during this time of year after talking to a friend from overseas. She told me how a recent trip to the States gave her a new appreciation for this sweet & savory squash. That inspired me to make these pumpkin spice pancakes - a seasonal take on the classic American breakfast!
Here in the US, we are accustomed to pumpkins being the star of the show when it comes to sweet autumn treats such as pumpkin spice latte, pumpkin biscotti, pumpkin cream cheese dip, pumpkin pie, and more! If you're looking for the perfect fall breakfast, give these pancakes a try!
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🔖 Ingredients & Substitutions
- Flour: All-purpose flour. The one I used was unbleached, which slightly affected the color of the pumpkin spice pancakes.
- Pumpkin puree: Make sure to use fresh or canned pumpkin puree, not pumpkin pie filling!
- Salt: Sea salt.
- Sugar: Brown sugar or granulated sugar. You may also want to have some powdered sugar on hand to sprinkle on the pancakes before serving.
- Eggs: One large egg.
- Milk: Whole milk, half and half, or a combination of the two.
- Flavoring: Vanilla extract.
- Pumpkin pie spice: If you don't have any, you can use a combination of cinnamon, nutmeg, ground ginger, and allspice or try my Lebkuchen Gewürz spice blend.
- Butter: Make sure you use unsalted butter.
- Maple syrup: You can also use caramel sauce or your favorite syrup.
*A full list of ingredients can be found in the recipe card at the bottom of the page!
🥞 How To Make Pumpkin Spice Pancakes
Step 1: Whisk flour, brown sugar, salt, baking powder, and pumpkin pie spice in a large bowl until combined.
Step 2: In another bowl, vigorously whisk egg, milk, pumpkin puree, vegetable oil, and vanilla until incorporated.
Step 3: Add wet ingredients to dry ingredients while whisking until the pancake batter is smooth, then mix in chocolate chips.
Step 4: Melt ½ tablespoon butter in a 10" or 12" skillet. Pour a quarter cup of the batter into the center of the pan, then cook over low heat until tiny bubbles form on the surface.
Pro Tip: I don't like my pancakes too thick, so I prefer to make mine on the thinner side by tilting the pan after pouring the batter to spread it around. If you prefer thicker pancakes, you can add more than ¼ cup of batter per pancake.
Step 5: Flip the pancake with a spatula and cook for another minute or two on the other side. Repeat with the remaining batter.
Pro Tip: If your pumpkin pancakes are thicker than mine, you may need to cook the second side a bit longer.
For even more delicious pumpkin flavor, serve with pumpkin spice syrup!
🤷🏻♀️ Recipe FAQs
While baking soda is used in most baking recipes, it's not necessary for pancakes. Baking powder is the leavening agent that typically gives pancakes their fluffy texture.
Adding pumpkin spice to pancake mix can be a great way to enjoy a more flavorful breakfast, but why stop there when you can add pumpkin puree as well for the perfect pumpkin spice pancakes?
👩🏼🍳 Pro Tips
- If you choose to omit the chocolate chips, you may want to add more sugar to compensate.
- Although these pumpkin spice pancakes are better when they're fresh, you can store leftovers in an airtight container in the fridge and consume them within a couple of days.
- Leftover pumpkin pancakes can be reheated in the microwave or in a skillet.
- If you love nuts, sprinkle some crushed pecans or walnuts on the pancakes before serving.
Can't get enough pumpkin-flavored treats? We're right there with you! Make sure you try our new pumpkin pie with condensed milk. It's easy to prepare and so delicious!
🧇 More Breakfast Recipes
If you enjoyed this pumpkin pancake recipe, you'll want to check out these other related recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Whisk flour, brown sugar, salt, baking powder, and pumpkin pie spice in a large bowl until combined.
- In another bowl, vigorously whisk egg, milk, pumpkin puree, vegetable oil, and vanilla until incorporated.
- Add wet ingredients to dry ingredients while whisking until the batter is smooth, then mix in chocolate chips.
- Melt ½ tablespoon butter in a 10" or 12" skillet. Pour a quarter cup of the batter into the center of the pan, then cook over low heat until tiny bubbles form on the surface.
- Flip the pancake with a spatula and cook for another minute or two on the other side. Repeat with the remaining batter, then top with maple syrup and serve!.
Nutrition
Notes
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- I don't like my pancakes too thick, so I prefer to make mine on the thinner side by tilting the pan after pouring the batter to spread it around. If you prefer thicker pancakes, you can add more than ¼ cup of batter per pancake.
- If your pancakes are thicker than mine, you may need to cook the second side a bit longer.
- If you choose to omit the chocolate chips, you may want to add more sugar to compensate.
- Although these pumpkin spice pancakes are better when they're fresh, you can store leftovers in an airtight container in the fridge and consume within a couple of days.
- Leftover pancakes can be reheated in the microwave or in a skillet.
- If you love nuts, sprinkle some crushed pecans or walnuts on the pancakes before serving.
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