The Ultimate Guide to Fluffy Pumpkin Spice Pancakes: Your Perfect Fall Breakfast
As the crisp autumn air arrives and leaves begin to turn vibrant shades, there’s nothing quite like starting your day with a comforting, warm, and utterly delicious breakfast. For me, that means diving into a stack of these incredible Pumpkin Spice Pancakes. My love for pumpkin in the fall is undeniable, bordering on obsession, and these pancakes have become a cherished Sunday tradition in my home. While my blog features a variety of beloved pancake recipes, from classic buttermilk to unique seasonal creations, these Pumpkin Spice Pancakes truly hold the most special place in my heart. They’re not just a meal; they’re an experience, a taste of autumn warmth that brings a smile to everyone’s face, including my golden retriever, who, by the way, is also a huge pumpkin enthusiast!
Imagine a serene fall morning, the aroma of pumpkin and spices wafting through your kitchen, and a plate of golden-brown pancakes awaiting. These hotcakes are the embodiment of that perfect slow morning, inviting you to savor every moment. They make me want to put on some relaxing tunes, maybe even hum “Pumpkin Pancakes” to the tune of Jack Johnson’s “Banana Pancakes.” But what truly elevates these pancakes from simply delicious to absolutely unforgettable is a secret ingredient: my highly-rated Pumpkin Seed Granola, folded right into the pancake mix. This addition provides an irresistible crunch and a burst of nutty flavor that perfectly complements the soft, fluffy pumpkin goodness, making each bite a delightful texture adventure.
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Why These Pumpkin Spice Pancakes Are a Fall Favorite
If you’re acquainted with my culinary adventures, you’ll know my undeniable affinity for the color orange, which naturally translates into an immense love for all things pumpkin. While I may not be the biggest fan of traditional pumpkin pie, I thrive on exploring and crafting innovative, fantastically delectable alternatives that celebrate this versatile squash. These pancakes are a testament to that passion, offering a fresh and exciting way to enjoy pumpkin’s comforting flavors during the autumn season. They are designed to be easy enough for a casual weekend breakfast but special enough for a festive brunch, making them a true fall staple.
The core ingredients for these Pumpkin Spice Pancakes are straightforward, but it’s the carefully chosen “extra special” elements that truly make them shine. Two key components elevate this recipe: my signature Homemade Pumpkin Pie Spice and freshly prepared Pumpkin Puree. Crafting your own spice blend ensures a vibrant, balanced flavor profile that store-bought versions often lack, and fresh pumpkin puree offers unparalleled depth and natural sweetness. Of course, if you’re short on time, high-quality store-bought alternatives can certainly be used in a pinch, but for the ultimate experience, I highly recommend the homemade touch.
Another delightful ingredient that infuses these pancakes with an even deeper sense of autumn is Maple Sugar. This unique sweetener transports me straight to a picturesque New England autumn, conjuring images of jumping into piles of colorful leaves. It adds a subtle caramel note and a warmth that granulated sugar simply can’t replicate. We’ll delve deeper into the wonders of this fantastic ingredient below, exploring its origins and unique properties that make it a perfect fit for fall baking and cooking.
For precise ingredient measurements and detailed step-by-step instructions, simply use the JUMP TO RECIPE button at the top of this post, or conveniently scroll to the bottom where you’ll find the complete recipe card.
Essential Ingredients for Perfect Pumpkin Spice Pancakes
Gathering your ingredients is the first step to creating these delightful pancakes. While the list might seem familiar, remember that the quality and a few special additions truly make a difference in the final taste and texture. Here’s what you’ll need:
- Milk (Whole milk is recommended for richness, but any milk will work)
- Unsalted Butter
- Large Eggs
- Pumpkin Puree (ensure it’s 100% pumpkin, not pumpkin pie filling)
- All-Purpose Flour
- Maple Sugar (for that distinctive fall flavor)
- Baking Powder
- Baking Soda
- Pumpkin Seed Granola (optional, but highly recommended for crunch!)
- Maple Syrup (for serving, of course!)
- Homemade Pumpkin Pie Spice (or your favorite store-bought blend)
- Kosher Salt
The Magic of Maple Sugar
The incorporation of maple sugar into this recipe is a game-changer. It imparts a nuanced sweetness and a subtle maple depth that elevates the entire pancake experience. It’s more than just a sweetener; it’s an ingredient that evokes the essence of autumn. I’ve found that Mohawk Valley Trading Company produces an exceptional range of maple products, and their Maple Sugar is truly superb, providing that authentic, robust maple flavor we’re looking for.
Maple sugar is a natural sweetener derived from the boiled sap of maple trees. Unlike processed cane sugar, its production involves minimal processing – primarily heating and mechanical straining. This simple process allows it to retain more of its natural goodness. It boasts a higher content of trace minerals, including manganese, zinc, and copper, as well as beneficial antioxidants compared to standard cane sugar. For those interested in the fascinating journey from sap to sugar, you can click here for more detailed information on how Maple Sugar is made, and discover why it’s a superior choice for flavor and nutrition.
Expert Notes and Baking Tips for Fluffy Pancakes
Achieving perfectly fluffy and flavorful Pumpkin Spice Pancakes is easier than you think with a few expert tips:
- **Granola Integration:** While the recipe suggests folding some pumpkin seed granola directly into the pancake batter for an internal crunch, another excellent method is to sprinkle it generously over the pancakes immediately after you pour the batter onto the hot griddle. This creates a delightful toasted, crispy topping as they cook, adding both texture and an extra layer of fall flavor.
- **Temperature Control for Butter & Milk:** When melting your butter, whether on the stovetop or in the microwave, ensure it’s fully liquid. After melting, immediately add the milk to the warm pan (or microwave-safe bowl) and heat it just enough to take the chill off. This crucial step prevents the butter from re-solidifying when it meets the cooler milk in the batter, ensuring a smooth, lump-free mixture and ultimately, a more consistent pancake texture.
- **The Beauty of Cast Iron:** If you’re fortunate enough to have a well-seasoned cast-iron skillet or griddle, you might find that greasing it is completely unnecessary. These pancakes contain enough fat content to release naturally and beautifully when cooked on a properly seasoned surface. This not only makes cooking easier but also helps achieve those coveted, picture-perfect golden-brown pancakes with crisp edges that we all dream of.
- **Keeping Pancakes Warm:** To ensure everyone enjoys warm pancakes, transfer cooked pancakes to a baking sheet and keep them in a 200ËšF (93ËšC) oven. Pancakes can be prepared 30-45 minutes ahead of serving time and maintained at this ideal temperature without drying out. This is particularly helpful when cooking for a crowd or preparing a large batch.
- **Don’t Overmix:** A common mistake in pancake making is overmixing the batter. Mix just until the wet and dry ingredients are combined and no large streaks of flour remain. A few small lumps are perfectly fine and often contribute to a tender, fluffy pancake. Overmixing develops the gluten in the flour, leading to tough, chewy pancakes.
- **Rest the Batter:** Allowing the batter to rest for 5-10 minutes after mixing is a secret weapon for incredibly light and fluffy pancakes. This rest period allows the gluten to relax and the baking powder to activate fully, resulting in a superior texture.
Dietary Adaptations and Smart Substitutions
One of the best aspects of these Pumpkin Spice Pancakes is their versatility. You can easily adapt them to suit various dietary needs or simply work with what you have on hand:
- **Dairy-Free Option:** To transform these into a delightful dairy-free treat, simply substitute coconut oil for the butter. For the milk, your favorite unsweetened nut milk, such as almond milk or oat milk, will work beautifully, maintaining the creamy texture without the dairy.
- **Egg Alternative:** While eggs are technically not dairy, for those avoiding them, a Flax Egg is an excellent binding alternative. For each egg, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, stir, and let it sit for 5 minutes until it thickens to an egg-like consistency.
- **Gluten-Free Pancakes:** To enjoy these pancakes gluten-free, I highly recommend using a high-quality gluten-free flour blend. King Arthur’s Gluten-Free Flour Substitute is a personal favorite, offering a reliable 1:1 replacement that ensures your pancakes remain light and delicious.
- **Maple Sugar Substitute:** If maple sugar isn’t readily available, don’t fret! You can absolutely use regular granulated sugar in its place. However, for that authentic, nuanced maple flavor, I strongly encourage trying to source it. As mentioned, you can easily get a really great high-quality Maple Sugar from Mohawk Trading Company.
- **Pumpkin Puree & Spice:** While I adore using my Homemade Pumpkin Pie Spice and freshly roasted pumpkin puree for peak flavor, high-quality store-bought versions are perfectly acceptable when time is of the essence. Just ensure your canned pumpkin is 100% pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
More Delicious Pumpkin & Pancake Recipes to Explore!
If you’ve fallen in love with these Pumpkin Spice Pancakes, you’ll be thrilled to discover more of my favorite fall-inspired creations and delightful pancake recipes:
- Pumpkin Spice Hot Chocolate – The perfect cozy beverage.
- Pumpkin Spice Iced Chai Latte – A refreshing twist on a classic.
- Chocolate Pumpkin Swirl Bread – A rich and decadent treat.
- Pumpkin Spice Knotty Buns – Irresistibly soft and spicy.
- Pumpkin Beer Cheese Lasagna – A savory and surprising main dish.
- ALL THINGS KENDELLKREATIONS PUMPKIN – A comprehensive collection of all my pumpkin recipes!
- Gingerbread Pancakes – Another holiday favorite for your breakfast table.
- Chai Spice Mix – Craft your own spice blends for more culinary adventures.
- Pumpkin Streusel Bread – A collaboration that’s perfect with coffee.
Did you try this recipe and love it? I’d be absolutely thrilled to hear from you! Please consider leaving a review or a comment below to share your experience. And don’t forget to sign up for my exclusive newsletter to get the latest recipes and tips delivered straight to your inbox. You can also follow along with all my culinary creations and daily inspirations on Instagram, Pinterest, and Facebook! Your feedback and engagement mean the world to me!
📖 Recipe
Pumpkin Spice Pancakes
10 minutes
20 minutes
30 minutes
These Fluffy Pumpkin Spice Pancakes are truly the BEST fall breakfast! I created them on a whim, and they’ve since become a beloved staple in my kitchen. Featuring homemade pumpkin puree, a special pumpkin pie spice blend, and an irresistible crunch from pumpkin seed granola, they’re perfect for crisp autumn mornings. Even my golden retriever, a fellow pumpkin enthusiast, gives them his paw of approval!
Ingredients
- ½ cup Unsalted Butter, melted
- 2 cups Milk
- 1 cup Pumpkin Puree, not pie mix
- 2 cups AP Flour
- ¼ cup Maple Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1 tablespoon Pumpkin Pie Spice
- 2 lg Eggs, lightly beaten
- 1 ½ cups Pumpkin Seed Granola, optional
- Maple Syrup, for serving
Instructions
- First, in a small saucepan over medium-low heat, melt the butter. When the butter is melted, add the milk to the pan and warm it just until you no longer see any butter solids floating in the milk. Let cool for 5 minutes.
- In a larger bowl, whisk together the cooled butter/milk mixture and pumpkin puree.
- Add in the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Begin mixing, but when streaks of flour still remain, add in the eggs and mix until well combined. Be careful not to overwork the mixture so the pancakes don’t come out tough! Some lumps may remain.
- Let the mixture sit for 10 minutes to allow the mixture to become super light and fluffy.
- Heat a skillet or griddle over medium heat until warm. If using a well-seasoned cast iron griddle there is no need to grease the skillet with butter, the pancakes have enough fat content to release naturally.
- Using a ¼ cup measuring cup, pour the batter onto the hot skillet or griddle, making sure the cakes don’t touch.
- Cook until lightly browned on the bottom and the top bubbles have begun to pop 60-90 seconds. Flip and cook until lightly browned on the other side, about 30-45 more seconds.
- Transfer to a platter and continue cooking until all the batter is made.
- Serve hot with a generous topping of Pumpkin Seed Granola and warm maple syrup.
Notes
Notes & Tips
I typically fold some of the pumpkin seed granola into the pancake batter. You can also simply sprinkle some on the pancakes just after you put the batter on the griddle for some added crunch.
When you melt your butter, either on the stove or in the microwave, after it is melted, add the milk to the pan and warm it just enough to take the chill off of it. This keeps the butter from re-solidifying in the batter as you mix it.
If you use a well-seasoned cast-iron skillet or griddle to cook your pancakes, there is no reason to grease it. There is enough fat in the pancakes that they will easily release naturally when they are done cooking. It also gives you those picture-perfect pancakes of your dreams!
Keep cooked pancakes warm in a 200ËšF oven on a sheet pan. Pancakes can be made 30-45 minutes before serving and kept warm in the oven.
Substitutions
To make these Pumpkin Spice Pancakes dairy-free, use coconut oil in place of the butter, and your favorite nut milk in place of the whole milk.
Yes, I know eggs are technically dairy. Replace the eggs with a Flax Egg.
To go gluten-free with these pancakes, I suggest using King Arthur’s Gluten-Free Flour Substitute.
If you don’t have maple sugar, you can use regular granulated sugar. But you can get a really great high-quality Maple Sugar from Mowhawk Trading Company.
Of course, as I mentioned earlier, I love using my Homemade Pumpkin Pie Spice to make these pancakes, you can use storebought if needed.
Nutrition Information:
Yield:
8
Serving Size:
1 grams
Amount Per Serving:
Calories: 457Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 82mgSodium: 746mgCarbohydrates: 70gFiber: 3gSugar: 33gProtein: 8g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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