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Pumpkin Spice Pancakes

These fluffy pumpkin spice pancakes are made with a tender batter infused with warm cinnamon, nutmeg, and ginger, creating a cozy autumnal breakfast. The addition of maple syrup in the mix caramelizes the edges, resulting in golden-brown, slightly crispy pancakes with moist, flavorful centers. Perfect for a relaxed weekend morning or festive brunch, they combine simple pantry ingredients into a comforting treat.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree canned, smooth and slightly sweet
  • 2 eggs
  • 1/2 cup buttermilk or milk with a splash of lemon
  • 2 tablespoons maple syrup adds sweetness and caramelization
  • 1 1/2 cups all-purpose flour preferably unbleached
  • 1 teaspoon cinnamon adjust to taste
  • 1/2 teaspoon nutmeg freshly grated if possible
  • 1/4 teaspoon ginger ground or freshly grated
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil or melted butter

Equipment

  • Large mixing bowl
  • Whisk or fork
  • Non-stick Skillet or Griddle
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat your skillet or griddle over medium heat until it’s warm and slightly shimmering, ready for the batter.
  2. In a large bowl, whisk together the pumpkin puree, eggs, buttermilk, and maple syrup until smooth and well combined, releasing a warm, inviting aroma.
  3. In another bowl, stir together the flour, cinnamon, nutmeg, ginger, and salt, creating a fragrant spice mixture that will bring cozy warmth to the pancakes.
  4. Gently pour the dry ingredients into the wet mixture, folding just until combined. The batter should be thick but pourable; if it’s too stiff, add a splash more buttermilk.
  5. Lightly grease the skillet with a little oil or butter. Using a 1/4 cup measure, pour batter onto the hot surface, spacing pancakes to prevent sticking.
  6. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes, and then flip carefully with a spatula. The underside should be golden brown and slightly crisp.
  7. Cook the second side for another 1-2 minutes until the pancake is puffed, golden, and cooked through. Repeat with the remaining batter, adjusting heat as needed.
  8. Transfer the finished pancakes to a plate and let them rest for a minute, allowing the fluffy interior to settle. Serve warm with your favorite toppings like syrup, toasted pecans, or yogurt.

Notes

For extra fluffiness, you can fold in a beaten egg white before cooking. Keep the heat moderate to prevent burning and ensure even browning. These pancakes reheat well and taste just as good the next day.