These Pumpkin Pie Spice Pancakes are fluffy, warm, and taste like fall on a plate! With yummy pumpkin and cozy spices, they’re perfect for breakfast or brunch.
Every bite is like a hug from your favorite autumn dessert. I like to drizzle them with maple syrup and enjoy a cozy morning with a smile! 🍁🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the pancakes and gives them a nice structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Brown Sugar: It adds a lovely caramel flavor! You can substitute it with granulated sugar or coconut sugar in a pinch, but it won’t have the same depth of flavor.
Pumpkin Pie Spice: This blend is key to getting that holiday flavor. If you’re out, you can mix your own: use equal parts cinnamon, ginger, nutmeg, and a pinch of cloves. Adjust to your taste!
Buttermilk: It helps make the pancakes moist and fluffy. If you don’t have buttermilk, you can make your own by mixing milk with a splash of vinegar or lemon juice and letting it sit for about 5 minutes.
What’s the Trick to Fluffy Pancakes?
Getting fluffy pancakes is all about how you mix the batter. Here are some tips:
- Combine dry and wet ingredients separately first. Don’t overmix them; a few lumps are okay!
- Let the batter sit for a couple of minutes. This allows the baking powder and baking soda to start reacting.
- Make sure your skillet isn’t too hot. Cooking them over medium heat ensures they cook all the way through without burning.
Following these tips will help you get those perfectly fluffy pancakes every time!
How to Make Pumpkin Pie Spice Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, and cloves)
- 1/2 cup canned pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking and serving)
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Additional butter and pumpkin pie spice for topping
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and another 10-15 minutes to cook, making it a quick and tasty breakfast option. You can enjoy these pancakes in about 25 minutes from start to finish!
Step-by-Step Instructions:
1. Whisk the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. This will ensure that all the dry ingredients are evenly distributed.
2. Mix the Wet Ingredients:
In another bowl, mix together the canned pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until everything is well combined and smooth.
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—the batter should be slightly lumpy, which helps keep the pancakes fluffy!
4. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. This is a sign that it’s time to flip!
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 1-2 minutes or until they’re golden brown and fully cooked through. Remove them from the skillet and transfer them to a plate. Keep warm while you cook the remaining batter.
7. Serve and Enjoy:
Stack your warm pancakes on a plate, top with a pat of butter, a light sprinkle of pumpkin pie spice, and drizzle generously with maple syrup. Serve them warm and enjoy the cozy pumpkin spice flavor!
These fluffy, warmly spiced pancakes are sure to be a hit for breakfast, bringing the taste of autumn right to your table. Enjoy your meal!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the pancakes may be denser. If using whole wheat, consider adding a little extra buttermilk or an additional egg to help maintain fluffiness.
Can I Make This Recipe Vegan?
Absolutely! To make these pancakes vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water), use plant-based milk and a dairy-free butter substitute. The pancakes will still turn out delicious!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just layer them between parchment paper in a freezer-safe bag, and they’ll last for about a month. To reheat, pop them in the toaster or microwave.
Can I Add Chocolate Chips or Nuts to the Batter?
Definitely! Adding chocolate chips or nuts like walnuts or pecans can enhance the flavor and texture of your pancakes. Just fold them into the batter gently before cooking to avoid overmixing.
