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!
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!
See the recipe card for exact amounts.
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.
- Mix the wet ingredients.
- 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.
- Pour the pancakes into a preheated pan. I use a ¼ cup measuring cup.
- 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.
- Whip the butter ingredients together for topping the pancakes.
Tips for making pumpkin pancakes
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.
Store leftover pancakes wrapped in the fridge for 3-4 days. Reheat gently in the microwave.
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.
Pumpkin Pie Spice Pancakes
For the pancakes
For the whipped maple butter
- Use an electric whisk or hand mixer to whip the butter, maple syrup, vanilla, a pinch of salt, and cream together until light and fluffy. Add more cream if needed. Set aside until needed.
For the pancakes
- Preheat a large non-stick skillet over medium heat.
- In a large bowl, mix the pumpkin puree, milk, egg, brown sugar, butter, and vanilla extract.
- Add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix until just combined. Add more milk if the batter is too thick.
- Scoop the batter in ¼ cup measures into the pan. After a few minutes, bubbles will form and pop on the surface of the pancakes. Flip them and cook on the other side for another few minutes.
- Remove the cooked pancakes to a plate or place them on a baking sheet to keep warm in the oven.
- Repeat with the rest of the batter.
- Serve with a dollop of the whipped butter and any other toppings you like.
Nutritional information is an estimate. Values vary based on products used.
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