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Pumpkin Spice Pancakes

This pumpkin spice pancake recipe features fluffy, golden pancakes infused with warm cinnamon, nutmeg, and hints of pumpkin flavor. The batter is gently mixed and cooked on a skillet until crisp around the edges and light in the center, resulting in a soft, tender final texture with a savory aroma and appealing appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method

Ingredients
  

  • All-purpose flour 1 ½ cups, sifted: Forms the base of the batter.
  • Granulated sugar 2 tablespoons: Adds a touch of sweetness to balance the spices.
  • Baking powder 1 teaspoon: Helps the pancakes rise.
  • Baking soda ½ teaspoon: Aids in the pancake fluffiness.
  • Ground cinnamon ½ teaspoon: Brings the signature warm flavor of pumpkin spice.
  • Nutmeg ¼ teaspoon: Adds a hint of depth and warmth.
  • Ground ginger ¼ teaspoon: Complements the cinnamon and nutmeg with its own kick.
  • Salt ¼ teaspoon: Enhances all the flavors and balances sweetness.
  • Pumpkin purée 1 cup, unsweetened: Adds richness, flavor, and moisture to the batter.
  • Eggs 2 large: Provide structure and richness to the pancakes.
  • Maple syrup 3 tablespoons: Adds natural sweetness and flavor.
  • Milk or cream 3 tablespoons: Adds moisture and helps bind the batter.
  • Unsalted butter 2 tablespoons, melted: Adds richness and helps create crispy edges.

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Measuring spoons and cups
  • Griddle or frying pan
  • Spatula

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  2. In a separate bowl, whisk the pumpkin purée, eggs, maple syrup, milk (or cream), and melted butter until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Let the batter rest for 5 minutes. This allows the flour to hydrate fully and results in fluffier pancakes.
  5. Heat a griddle or frying pan over medium heat and lightly grease with butter or cooking spray.
  6. Pour ¼ cup of batter onto the griddle for each pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to set.
  7. Flip the pancakes and cook for another 2–3 minutes, until golden brown and cooked through.
  8. Remove from the griddle and keep warm while you cook the remaining pancakes.
  9. Serve with extra maple syrup and a sprinkle of cinnamon for an added touch.