Sometimes, I make these pancakes on an early Saturday morning when the house is still quiet. The smell of cinnamon, nutmeg, and sweet pumpkin wafts through the kitchen, waking everyone up just a little earlier than usual. It’s not just about breakfast—it’s about pausing, soaking in the cozy season, and giving myself permission to indulge in something simple but rich with nostalgia.
These pancakes are my cheat code for those mornings when I want comfort that feels a little indulgent but still honest. I love how the pumpkin keeps them moist and tender, almost like biting into a warm slice of fall. Plus, they’re surprisingly forgiving—filling the house with that slow, sweet aroma, and making everyone smile before the day even begins.
What I really love about this recipe? It’s adaptable. You can add a handful of chocolate chips, swap the spiced maple syrup for honey, or even toss in some toasted pecans. It’s a blank canvas that smells good, tastes even better, and somehow makes everything feel just a little more special.
Why I Keep Coming Back to This Recipe
- Making these pancakes feels like a quiet act of love—messy, imperfect, but deeply satisfying.
- Seeing my kids’ faces light up when the first stack hits the table—priceless and chaotic in the best way.
- There’s a nostalgic rush, like rediscovering a favorite fall sweater—comfort in every bite.
- It’s one of those recipes I can toss together with whatever leftover pumpkin or spices I have on hand.
Ingredient Breakdown: What Makes These Pancakes Special
- Pumpkin Puree: I use canned pumpkin, but roasted squash works beautifully if you want to go fresh. It adds moisture and a silky texture that’s irresistible. You want it to be thick but not watery—think spreadable, not runny.
- Spice Blend: A mix of cinnamon, nutmeg, ginger, and a pinch of cloves. I love the warmth it brings, but if you’re not a big spice fan, dial it back or add a splash of vanilla instead.
- Buttermilk: The tangy, slightly acid note makes everything feel balanced. If you don’t have buttermilk, a splash of milk with a squeeze of lemon works just fine—just let it sit for 5 minutes first.
- Flour: I prefer a mix of all-purpose and a little whole wheat for texture. The whole wheat gives a nutty depth that plays well with the spices.
- Maple Syrup: For the batter, I like to use a little pure maple syrup for sweetness—just enough to enhance the pumpkin flavor. Skip it if you want a less sweet pancake.
Step-by-Step: How to Make These Pumpkin Spice Pancakes
Equipment & Tools:
- Large mixing bowl—big enough for all the wet ingredients.
- Whisk—helps break up the pumpkin and incorporate spices smoothly.
- Non-stick skillet or griddle—preferably cast iron for even heat.
- Measuring cups and spoons—precision helps, but eyeballing works too.
- Spatula—for flipping those delicate pancakes.
Steps:
- In your bowl, whisk together the pumpkin puree, buttermilk, eggs, and maple syrup until smooth. Smell the sweet spice notes—almost like fall in a bowl.
- In a separate bowl, mix the flour, baking powder, baking soda, spices, and a pinch of salt. This keeps the dry ingredients evenly distributed.
- Pour the dry into the wet, gently folding until just combined. If you overmix, the pancakes might turn rubbery. Look for a slightly lumpy batter—don’t stress.
- Preheat your skillet over medium heat (about 160°C/320°F). Once hot, lightly grease with butter or oil.
- Pour 1/4 cup batter for each pancake. When bubbles form on top and the edges look set (about 2-3 minutes), flip carefully. They should be golden and slightly crispy around the edges.
- Cook for another 1-2 minutes, until the second side is golden. The pancakes will jiggle a bit—this means they’re just right inside.
- Stack on a plate, tent with foil if needed, and let rest for a minute. The steam will keep them moist.
- Serve with extra maple syrup, a dusting of cinnamon, or a dollop of whipped cream. The house will smell incredible.
Checkpoints & How to Know It’s Done:
- The pancakes are golden brown on both sides.
- They jiggle slightly but hold together when lifted.
- When a toothpick inserted in the center comes out clean, they’re ready.
Mistakes and Fixes You Might Encounter
- FORGOT to preheat the skillet? The pancakes might stick. Fix: heat the pan first, then add a little oil.
- DUMPED too much batter? They’ll be thick and hard to flip. Fix: cook in smaller rounds or spread batter thinner.
- OVER-TORCHED the first side? They’ll burn fast. Fix: reduce heat and keep an eye on the color.
- NOT enough mixing? The batter may be lumpy and uneven. Fix: stir gently until ingredients are just combined.
Quick Kitchen Fixes for Common Pancake Troubles
- When batter is too thick, splash in a tablespoon of milk and stir gently. Look for pourable consistency.
- If pancakes are dry inside, reduce heat and extend cooking time slightly. The center needs gentle heat to cook through.
- Splash a little more maple syrup or honey if flavor feels dull—balance sweetness to taste.
- Patch burnt edges with a quick sprinkle of cinnamon sugar—adds flavor and covers up overcooking.
- When pancakes stick, shield with a little more oil or switch to a well-seasoned cast iron pan.
Making these pumpkin spice pancakes feels like a quiet celebration of fall’s flavors. They’re forgiving enough to toss together on a busy morning, but the smell alone makes the effort worth it. I like how they can be dressed up or down, depending on what’s in the pantry or how much time I have.
Honestly, I keep coming back to them because they remind me of cozy mornings, messy kitchens, and the simple joy of sharing something warm. Sometimes, that’s all I need—just a plate of something honest, fragrant, and a little indulgent. These pancakes are more than just breakfast; they’re a small act of self-care and a celebration of the season. Whether served with fruit, nuts, or a drizzle of extra syrup, they always make the morning feel a little more special.
Pumpkin Spice Pancakes
Equipment
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour mix with whole wheat flour
- 1/2 cup whole wheat flour for added nutty flavor
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- a pinch ground cloves
- 1 1/4 cups buttermilk or milk with lemon
- 2 large eggs
- 1/4 cup pure maple syrup optional, for sweetness
- 1 cup canned pumpkin puree or roasted squash
- butter or oil for greasing for cooking
Instructions
- Whisk together the pumpkin puree, buttermilk, eggs, and maple syrup in a large bowl until the mixture is smooth and fragrant with spices.
- In a separate bowl, stir together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening agents.
- Pour the dry ingredients into the wet mixture and gently fold until just combined. The batter should be slightly lumpy — avoid overmixing to keep the pancakes tender.
- Preheat your skillet or griddle over medium heat until hot. Lightly grease with butter or oil, and listen for a gentle sizzle.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, with a lovely aroma of spices filling the air.
- Carefully flip the pancakes using a spatula, and cook the other side until golden brown and slightly crispy, about 1-2 minutes more.
- Repeat with the remaining batter, adjusting heat as needed to prevent burning, and adding more butter or oil to the skillet between batches.
- Stack the cooked pancakes, tent with foil if serving later, and let them rest for a minute — the steam will keep them moist and fluffy.
- Serve the pancakes warm, drizzled with extra maple syrup, and topped with a dusting of cinnamon or whipped cream for extra coziness.
