Easy Pumpkin Spice Pancakes

These Pumpkin Spice Pancakes bring the cozy flavors of fall to your breakfast table. With a warm blend of spices and real pumpkin, they’re perfect for a seasonal morning treat.

Ingredients

Dry Ingredients:

  • 1½ cups all-purpose flour
  • 3 tablespoons granulated sugar or sweetener
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove

Wet Ingredients:

  • 1 cup buttermilk
  • ½ cup pureed pumpkin (not pumpkin pie filling)
  • 2 large eggs
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Prepare the Dry Ingredients

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Ensure the mixture is well combined.

2. Prepare the Wet Ingredients

  1. In a separate bowl, mix the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.

3. Combine Ingredients

  1. Pour the wet ingredients into the bowl with the dry ingredients.
  2. Stir gently until just combined. The batter will be slightly thick—do not overmix to maintain fluffy pancakes.

4. Cook the Pancakes

  1. Heat a griddle or non-stick frying pan over medium heat. Lightly grease with butter or cooking spray.
  2. Scoop about ¼ cup of batter per pancake onto the hot griddle.
  3. Cook until bubbles form on the surface, then flip and cook for 2-3 minutes until the other side is golden brown.

5. Serve

  1. Stack the pancakes and serve warm.
  2. Top with maple syrup, whipped cream, or an extra sprinkle of cinnamon for a fall-inspired finish.

Time & Serving Info

  • Preparation Time: 10 minutes
  • Cooking Time: 15-20 minutes
  • Total Time: 25-30 minutes
  • Servings: 4 (approximately 12 pancakes)
  • Calories: 200 per serving (2 pancakes)

Pro Tips

  1. Pumpkin Perfection: Use pure pumpkin puree for the best flavor. Avoid pumpkin pie filling, which contains added spices and sweeteners.
  2. Even Cooking: Keep the heat at medium to prevent burning and ensure even cooking.
  3. Keep Warm: Place cooked pancakes in a warm oven (200°F) while you finish cooking the batch.

Customizations & Add-Ons

  • Extra Spices: Add a pinch of cardamom or allspice for additional warmth.
  • Mix-Ins: Fold in chopped pecans, walnuts, or chocolate chips for texture and flavor.
  • Dairy-Free Option: Substitute buttermilk with almond milk and add 1 tablespoon of lemon juice to mimic the tang.

FAQs

Q: Can I make the batter ahead of time?
A: Yes! Store the batter in the fridge for up to 12 hours. Stir gently before cooking.

Q: Can I freeze these pancakes?
A: Absolutely! Let the pancakes cool completely, then freeze in a single layer. Reheat in a toaster or oven when ready to serve.

Q: Can I use whole wheat flour?
A: Yes, but the pancakes will be denser. Try using half whole wheat and half all-purpose flour for a balanced texture.

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