It’s not fall if you aren’t eating pumpkin spice pancakes and these are the most delicious pumpkin pancakes you will ever make. I don’t think there are many people who don’t like pancakes. It’s one of the perfect foods to cook up last minute for a family treat or get together because you can just get out the big griddle pan, set out all kinds of different toppings and cook pancakes until everyone is full. It’s also budget friendly if you have everyone bring their favorite toppings to help divvy up the cost!Â
During the fall months, pumpkin spice is a fun variety of pancake to throw in the rotation whether it be for breakfast, brunch, or dinner! They are quick and easy to throw together, they are light and fluffy with golden edges and the warm spices make them feel extra cozy. My son raved that these are the best pancakes he has ever had, and that is saying something cause this boy is a pancake connoisseur!
A couple of tips for this recipe:
- These are also delicious with some mini chocolate chips. I don’t mix the chocolate chips in the batter, I like to sprinkle them on the pancake before flipping – this controls the amount of chocolate chips and makes sure each one gets an even amount.
- To keep the pancakes warm while you are cooking, you can place a baking sheet in an oven heated to 250 degrees, and add the pancakes to the baking sheet as they are cooked, covering with a sheet of foil.
- Some fun things to top pumpkin spice pancakes with: Maple syrup, pancake syrup, caramel syrup, chocolate syrup, nutella, biscoff, bananas, chopped apples, some type of whipped cream or cool whip, ice cream, frosting, chocolate chips, butterscotch chips, white chocolate chips, toffee chips, mini marshmallows, marshmallow creme, chopped pecans, granola, and chocolate sprinkles!
- I love my Cuisinart griddle for cooking pancakes. It means we can cook a lot of pancakes at one time easily. (It also grill’s and has removeable plates that are dishwasher safe.) However, if you don’t want to spend that kind of money, the Chefman’s XL Griddle is fantastic and a small portion of the price! If you are having additional family over, have them bring a griddle too and have two adults cooking to get them on the table in no time at all!
Ingredients:
- 2 cups AP flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp ground cinnamon
- 1-1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 eggs, lightly whisked together
- 2 cups buttermilk
- 1/2 cup milk
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/4 cup melted butter
- 2 tsp vanilla extract
 Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.  Â
- In a smaller separate bowl, whisk the eggs, buttermilk, milk, canned pumpkin, melted butter and vanilla.Â
- Using a whisk, then a spatula, mix the wet ingredients in to the dry ingredients until just combined. Let sit for 10-15 minutes.
- Use a 1/4 cup measuring cup to scoop the batter in to a hot buttered skillet and cook over medium heat for 2-3 minutes on the first side, until you see the edges drying out and top start to get little bubbles, then flip and cook on the other side for just a minute or two. (If you are using a griddle, set it to 325-350 degrees.) Â
- Serve with butter, maple syrup, powdered sugar, fruit or your favorite toppings!Â
Quick and Easy Pumpkin Pancakes Recipe
These Pumpkin pancakes are the perfect fall breakfast treat. Light and fluffy but still moist, they are quick to make with every day pantry ingredients!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 2 cups AP flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp ground cinnamon
- 1-1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 eggs lightly whisked together
- 2 cups buttermilk
- 1/2 cup milk
- 1 cup canned pumpkin not pumpkin pie filling
- 1/4 cup melted butter
- 2 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
- In a smaller separate bowl, whisk the eggs, buttermilk, milk, canned pumpkin, melted butter and vanilla.
- Using a whisk, then a spatula, mix the wet ingredients in to the dry ingredients until just combined. Let sit for 10-15 minutes.
- Use a 1/4 cup measuring cup to scoop the batter in to a hot buttered skillet and cook over medium heat for 2-3 minutes on the first side, until you see the edges drying out and top start to get little bubbles, then flip and cook on the other side for just a minute or two. (If you are using a griddle, set it to 325-350 degrees.)
- Serve with butter, maple syrup, powdered sugar, fruit or your favorite toppings!
Notes
A couple of tips for this recipe:
- These are also delicious with some mini chocolate chips. I don't mix the chocolate chips in the batter, I like to sprinkle them on the pancake before flipping - this controls the amount of chocolate chips and makes sure each one gets an even amount.
- To keep the pancakes warm while you are cooking, you can place a baking sheet in an oven heated to 250 degrees, and add the pancakes to the baking sheet as they are cooked, covering with a sheet of foil.
- Some fun things to top pumpkin spice pancakes with: Maple syrup, pancake syrup, caramel syrup, chocolate syrup, Nutella, Biscoff, bananas, chopped apples, some type of whipped cream or cool whip, ice cream, frosting, chocolate chips, butterscotch chips, white chocolate chips, toffee chips, mini marshmallows, marshmallow creme, chopped pecans, granola, and chocolate sprinkles!
These are hands down the best pancakes I have ever made in my life!!!!!! This will be a weekly thing in my home!
Woohoo! That is what I love to hear. Thank you for commenting and rating, it always makes my day! 🙂