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Pumpkin Spice Pancakes

These fluffy pumpkin spice pancakes are made with a moist batter infused with cinnamon, nutmeg, and ginger, resulting in a warm, aromatic breakfast treat. Cooked on a hot skillet until golden brown, they boast a tender texture and inviting fall flavors, perfect for a cozy morning feast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Non-stick skillet or griddle
  • Measuring cups and spoons

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup canned pumpkin smooth and sweet
  • 1 1/4 cups buttermilk or milk with a splash of lemon juice
  • 2 large eggs
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 tablespoons melted butter or neutral oil
  • 2 tablespoons maple syrup
  • 1 pinch salt

Instructions
 

  • Whisk together the flour, cinnamon, nutmeg, ginger, and salt in a large bowl until well combined, releasing a warm, spicy aroma.
  • In a separate bowl, beat the eggs then stir in the pumpkin, buttermilk, melted butter, and maple syrup until smooth and velvety, with a rich, inviting color.
  • Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. The batter should be slightly lumpy but well incorporated, and it will thicken as it rests.
  • Let the batter rest for about 5 minutes; this allows the flour to fully hydrate and the mixture to become slightly fluffier.
  • Preheat a non-stick skillet or griddle over medium heat until it shimmers slightly and a drop of water dances when flicked onto the surface.
  • Pour about 1/4 cup of batter onto the hot surface for each pancake, spacing them apart to allow room for flipping.
  • Cook each pancake until bubbles form on the surface and the edges look set, about 2-3 minutes. The bottom should be golden brown and crisp.
  • Carefully flip the pancakes with a spatula and cook for another 2 minutes until the second side is also golden and cooked through.
  • Transfer the cooked pancakes to a warm plate, stacking them as you go. Cover lightly with a towel if not serving immediately.
  • Serve the pumpkin spice pancakes hot, drizzled with additional maple syrup, and topped with a dusting of cinnamon or whipped cream if desired.