Spooky Good Pumpkin Spice Pancakes for Fall Mornings

Imagine waking up on a crisp autumn morning to the smell of warm spices and sweet pumpkin wafting through your kitchen. These Pumpkin Spice Pancakes bring that cozy season right to your plate, with a surprising twist of cardamom and a hint of maple syrup. It’s a breakfast that transforms your standard weekend brunch into a fall festival.

This recipe is inspired by the idea of capturing the essence of pumpkin patches and cinnamon bakes in a single bite. The batter is tinged with orange hues and sprinkled with toasted pecans, making every mouthful a celebration of autumn’s bounty. If you’re craving a little magic in your morning ritual, these pancakes are your new secret weapon.

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes are fluffy, golden-brown breakfast treats infused with pureed pumpkin and warm spices like cinnamon, nutmeg, and cardamom. The batter is poured onto a hot griddle until bubbling and cooked until tender, with a slightly crisp exterior and soft, moist interior, often topped with toasted pecans and maple syrup for added flavor and texture.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 cup unsweetened pumpkin puree
• 1 cups buttermilk
• 2 large eggs
• 3 tablespoons maple syrup
• 2 tablespoons unsalted butter, melted
• 1/2 cup toasted pecans optional, for topping

Equipment

• Mixing bowls
• Whisk
• Griddle or large skillet
• Spatula
• Measuring cups and spoons

Method

 

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt until well combined.
2. In a separate bowl, blend the pumpkin puree, buttermilk, eggs, maple syrup, and melted butter until smooth and homogenous.
3. Pour the wet mixture into the dry ingredients and gently fold them together with a spatula until just combined; avoid overmixing to keep the pancakes fluffy.
4. Preheat your griddle or skillet over medium heat until it is hot but not smoking, and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter for each pancake onto the hot surface, and cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully with a spatula, and cook for another 2 minutes or until golden brown and cooked through.
7. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adjusting heat as necessary to prevent burning.
8. Serve the pancakes warm, topped with toasted pecans and a drizzle of maple syrup for a cozy autumn flavor.

These pancakes aren’t just for weekends—make them whenever you want a warm, comforting start to the day with a sprinkle of fall’s best. Keep a jar of cinnamon sugar nearby to sprinkle on top for an extra cozy finish. Happy fall mornings to all who try this simple, spirited recipe.