Pumpkin Pie Spice Pancakes From Scratch

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Pumpkin Pie Spice Pancakes are the perfect cozy start to any day of the week. These easy pumpkin pancakes are infused with the warm and aromatic notes of pumpkin spice flavors like cinnamon, nutmeg, ginger, and cloves. Top with whipped maple butter for an extra special morning!

Maple syrup is poured onto a stack of pumpkin pancakes topped with whipped butter.

Whether you make your own pumpkin pie spice mix or use store-bought these delicious fluffy pancakes will make your breakfast or brunch special.

Whipped maple butter makes the perfect topping for pumpkin pancakes. You could even add a dash of cinnamon into the butter.

You can easily double or triple the pancake batter and the butter for larger groups!

Ingredients

See the recipe card for exact amounts.

pumpkin puree: canned pumpkin puree adds an earthy flavor and moisture. Make sure to use pure pumpkin puree and not pumpkin pie filling.
egg: binds the ingredients and adds to fluffiness. Use a large egg.
butter: fat adds rich flavor and moistness.
brown sugar: adds sweetness.
vanilla extract: Adds to the warm and sweet bakery-like vibes.
milk: I use oat or almond milk because I don’t keep cow’s milk in the house, I just don’t prefer its taste.
flour: provides structure. I use all-purpose flour and weigh it to avoid having dense pancakes.
pumpkin pie spice: I make my own, but you can use store-bought as well.
baking powder + baking soda: these are leaveners and give lift to the pancake, helping to make them fluffy.
salt: helps bring out the flavors in the other ingredients.
for the whipped butter: you’ll need some softened butter, maple syrup to sweeten, cream to lighten and vanilla extract for flavor.

A bowl of butter cubes and a bowl of maple syrup.

Substitutions

pumpkin puree: I’m sure sweet potato puree would work instead.
butter: I’ve tested it and this recipe also works with oil instead of butter.
pumpkin pie spice: try apple pie spice. I’ve tested using just cinnamon and find a teaspoon of ground cinnamon works.

Instructions

Prep Tips

Preheat a large non-stick skillet over medium heat.
Use a store-bought spice mix or try my recipe for pumpkin pie spice.

Preheating the pan means the pancake batter won’t be sitting around longer. It tends to thicken as it sits so you may need to add a tablespoon of milk in between batches. When the batter thickens the pancakes become a bit more dense and less fluffy but still taste great.

A bowl with an egg, pumpkin puree, brown sugar, vanilla, extract, and milk for pancake mix.

Mix the wet ingredients.

Flour and pumpkin pie spice sit on top of wet ingredients for pancake mix.

Add the dry ingredients. I like to sift the flour in to make sure their are no lumps.

Whisk the batter until just mixed.

If it’s too thick, add another tablespoon or two of milk.

Pancake batter is poured into a skillet.

Pour the pancakes into a preheated pan. I use a 1/4 cup measuring cup.

A close up of bubbles on the surface of a cooking pancake.

Once bubbles form and pop on the surface you can flip the pancakes. This only takes about 3-5 minutes.

Flip and cook for another 2-3 minutes.

Butter is whipped with an electric whisk in a bowl.

Whip the butter ingredients together for topping the pancakes.

A stack of pumpkin pancakes topped with whipped butter and maple syrup.

Tips for making pumpkin pancakes

medium heat: cook the pancakes over medium to medium low heat. Using higher heat can burn the outside before the inside is done.
ladle: use a ladle or measuring cup to scoop the batter into the pan for even sized pancakes that will cook at the same rate.
bubbles: once you see bubbles form and pop on the surface of the pancakes, they are ready to flip.
customize: you can serve these pancakes a bunch of different ways instead of using the whipped maple butter. Try whipped topping, just butter, maple syrup with sliced bananas and chopped pecans, or even my gingerbread syrup (my favorite).

A stack of pumpkin pancakes topped with whipped butter.

What to serve with pancakes

These pancakes are great on their own but to serve them in a large breakfast or brunch spread, try adding my pumpkin walnut bread, pumpkin scones for similar flavors. For something different, serve with a potato rosti or sweet potato breakfast skillet. Or just serve these pancakes with a bunch of fresh fruit on the side.

If you’re a big fan of pancakes, try my triple chocolate pancakes and my orange ricotta pancakes recipes or these banana pancakes.

Storage

Store leftover pancakes wrapped in the fridge for 3-4 days. Reheat gently in the microwave.

FAQs

Can I make this pancake batter ahead of time?

No you can’t make the batter ahead of time because baking powder starts working once it’s mix with liquid (it then reacts again with heat while cooking). You can mix the wet and dry ingredients separately the night before and mix them together right before cooking.

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A stack of pumpkin pancakes topped with whipped butter and maple syrup with a text title for Pinterest.

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