Some mornings feel a little too busy before they even begin, and that’s when I look for something warm that doesn’t demand much from me.
The moment I open the pumpkin purée and smell the spices, everything in the kitchen starts to feel calmer.
Even though these pancakes cook quickly, they still feel like a small treat, soft edges, warm centers, and that gentle pumpkin aroma that makes the whole place feel cozy.
I love how easy they are to flip, how cute they look stacked, and how they bring a little comfort without making the morning heavy.
What I enjoy most is how the batter thickens just right and the pancakes puff up without much effort. It’s simple cooking, but it brings that warm, homemade feeling I always appreciate.
And if you want something quick, sweet, and comforting, these tiny pancakes are a lovely way to begin your day.
Why I Keep Making These Pancakes?
I like how these pancakes feel fun without adding extra. They’re tiny, quick to cook, and somehow always bring a smile.
The pumpkin keeps them soft, and the spices make them taste warm without being too sweet. It’s a simple mix that always works.
I also love how easy they are to serve. A small stack, a little butter, and they already look inviting.
And on mornings when I want something homemade but not too heavy, these always hit the spot.
Pumpkin Spice Pancakes
Equipment
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Small ladle or tablespoon
- Nonstick pan or griddle
- Spatula
- Small plate for stacking
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- ½ cup pumpkin purée
- 1 large egg
- ¾ cup milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Optional Toppings
- Maple syrup
- Butter
- Whipped cream
- Cinnamon sugar
- Pecans
Instructions
- Mix Dry IngredientsWhisk the flour, sugar, baking powder, baking soda, spices, and salt in a bowl.
- Mix Wet IngredientsIn another bowl, stir together the pumpkin, egg, milk, butter, and vanilla.
- Combine Both BowlsPour the wet mixture into the dry and stir gently until just combined.
- Heat the PanWarm a nonstick pan over medium heat until it’s ready for a test drop of batter.
- Grease LightlyA small touch of butter helps the pancakes brown without sticking.
- Spoon the BatterDrop small spoonful onto the pan, keeping them about bite-size.
- Watch for BubblesWhen tiny bubbles form, I know they’re ready to flip.
- Flip GentlyTurn each one carefully and cook the other side until golden.
- Repeat and StackFinish the batch and stack the pancakes on a warm plate.
- Let Them Rest a MomentA minute of rest helps them stay soft and fluffy.
- Serving I serve them warm with maple syrup or a tiny pat of butter. A sprinkle of cinnamon or a few chopped pecans makes them even cozier.
| Nutrition | Value |
| Calories | 220kcal |
| Carbohydrates | 32g |
| Fibre | 2g |
| Fat | 7g |
| Protein | 5g |
| Sodium | 210mg |
When These Become Part of My Day?
I make them on slow weekends when I want something cozy to go with a cup of coffee.
They give the morning a warm, comforting start. But they also help on busy weekdays.
The batter comes together fast, and the tiny size means less waiting at the stove.
And when I’m cooking for someone else, these little pancakes always feel thoughtful.
Their size alone makes them feel special without any extra effort.
What I Serve With Tiny Pumpkin Pancakes
- Fresh berries
- Scrambled eggs
- Crispy bacon
- Hot coffee
- Vanilla yogurt
- Warm apple slices
All of these add something simple without overpowering the pancakes.
Conclusion
Every time I make these tiny pumpkin pancakes, I’m reminded how nice it is to slow down for a moment. They’re warm, simple, and surprisingly comforting for something so small.
They don’t need much, just a bit of mixing and a few minutes on the stove, but they always taste like a cozy start to the day.
If you want something quick and homemade, these little pancakes are a wonderful choice.
