Pumpkin Pie Spice Pancakes

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Close-up of pumpkin spice pancakes made with buttermilk, served with maple syrup, butter, and toasted pecans.

Delicious and fluffy Pumpkin Pancakes that are so easy to make! They’re perfectly spiced, full of cozy fall flavor, and ideal for a crisp autumn morning breakfast or brunch. These are guaranteed crowd pleasers.

Course Breakfast, Brinner, Brunch

Cuisine American

Keyword pancakes, pumpkin

Prep Time 10

Cook Time 30

Resting Time 10

Total Time 50

Servings people

Calories 304kcal

Author Jillian Wade

Cost $4.66

Ingredients

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 ½ teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 ½ cups buttermilk
¾ cup pumpkin purée
2 large eggs
3 tablespoons melted butter plus more for cooking
¾ teaspoon pure vanilla extract

US Customary - Metric

Instructions

Mix the dry ingredients

In a large mixing bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt until well combined.

Mix the wet ingredients

In a large measuring cup, whisk together the buttermilk, pumpkin purée, eggs, melted butter, and vanilla until smooth.

Combine the batter

Slowly whisk the wet ingredients into the dry ingredients until just combined, with almost all the lumps gone. Don’t overmix.

Rest the batter

Let the batter rest for at least 10 minutes. This allows the leavening agents to activate, which makes the pancakes extra fluffy.

Cook the pancakes

Lightly grease a nonstick skillet or griddle and heat it over medium-low heat. Use a ¼ cup scoop to portion out the batter, leaving enough space between each pancake.
Cook for 4-5 minutes on the first side. When the edges look set and turn golden, flip. Cook for another 3-4 minutes on the second side, until deep golden brown and puffy. Repeat with the remaining batter.

Serve

Serve warm with butter, maple syrup, whipped cream, or your favorite pancake toppings.

Notes

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: Lay the pancakes in a single layer on a baking sheet, then freeze until firm. Stack them between parchment sheets and store in a freezer bag for up to 2 months.

Reheat: Warm in a toaster, oven, or microwave until hot.

Make-ahead: Mix and refrigerate the wet and dry ingredients separately overnight. Combine them in the morning before cooking.

Nutrition