![Pumpkin spice pancakes are fun to make and taste amazing. Here’s what you need: - 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 - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 1/2 cup canned pumpkin puree - 1 large egg - 2 tablespoons melted butter - Maple syrup for serving Each ingredient plays a role in making these pancakes fluffy and flavorful. The flour gives the pancakes structure. The brown sugar adds sweetness and a hint of caramel flavor. Baking powder and baking soda help the pancakes rise. Salt brings out all the flavors. Pumpkin pie spice adds warmth and a hint of fall. Buttermilk makes them tender, while pumpkin puree keeps them moist. The egg binds everything together, and melted butter adds richness. For the best results, use fresh ingredients. They make a big difference in flavor. You can find canned pumpkin puree in any grocery store. If you want to make your own, just steam fresh pumpkin until soft, then mash it. With these ingredients ready, you're set to create delicious pumpkin spice pancakes. Don’t forget to check the full recipe for step-by-step instructions! In a large bowl, whisk together the following: - 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 This mix brings together sweet and warm flavors. The spices make the pancakes smell amazing. In another bowl, combine: - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 1/2 cup canned pumpkin puree - 1 large egg - 2 tablespoons melted butter Mix until smooth. This step helps the pancakes stay moist and rich. Pour the wet mix into the dry mix. Gently stir until just combined. It's okay to see a few lumps. Overmixing can lead to tough pancakes. Preheat a non-stick skillet over medium heat. Lightly grease it with a bit of butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes. Look for bubbles forming on the top. The edges should look set. Flip the pancakes and cook for another 2–3 minutes. They should be golden brown when done. Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if desired. Serve them warm with a generous drizzle of maple syrup. For the full recipe, check the above section. Enjoy these tasty treats! To get fluffy pancakes, do not overmix the batter. When you combine the wet and dry ingredients, stir gently. A few lumps are okay! If you mix too much, the pancakes might turn out tough. The key is to keep the batter light and airy. This helps each pancake rise well and stay soft. Cooking temperature matters a lot. I recommend a medium heat on your skillet or griddle. Too hot, and the outside burns before the inside cooks. Too low, and you’ll end up with soggy pancakes. A good test is to sprinkle a few drops of water on the skillet. If they dance and evaporate, the heat is just right. Presentation makes a big difference. Stack your pancakes high on a plate for a fun look. Drizzle warm maple syrup over the top to make them shine. For a final touch, sprinkle a little pumpkin pie spice on top. You can also add some chopped pecans or walnuts for extra crunch. This will make your pumpkin spice pancakes a feast for the eyes! {{image_2}} You can easily change up the flavor of your pumpkin spice pancakes. Adding chocolate chips makes them sweet and fun. Just fold in half a cup of chocolate chips into your batter. You can also add nuts for some crunch. Try walnuts or pecans for a great texture. This small change can turn your pancakes into a whole new treat. If you need gluten-free pancakes, you can swap out the all-purpose flour. Use a gluten-free flour blend instead. Look for blends that include xanthan gum for the best results. Almond flour or oat flour can also work. Each will give your pancakes a unique taste and texture that is still delicious. To make these pancakes vegan, you can replace the egg and milk easily. Use a flax egg instead. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. For milk, almond milk or soy milk works well. These swaps keep the pancakes fluffy and tasty while being plant-based. For the full recipe, check out the [Full Recipe]. To keep your pumpkin spice pancakes fresh, store them in an airtight container. You can place parchment paper between pancakes to prevent sticking. If you want to keep them longer, freezing is a great option. Just wrap them in plastic wrap and then place them in a freezer bag. This way, they stay tasty for up to two months. When it's time to enjoy your leftovers, reheating is simple. The microwave is quick; just heat pancakes for about 20-30 seconds. If you want them crispy, use a skillet. Heat the skillet over medium heat and warm each pancake for about a minute on each side. This method keeps the texture nice and soft. Enjoy with warm maple syrup from the Full Recipe for the best taste! Yes, you can use fresh pumpkin. Just cook and puree it. Make sure to remove excess water. Fresh pumpkin adds great flavor. I love using it for a rich taste. To make fluffier pancakes, use baking powder and baking soda. Make sure your baking powder is fresh. Gently mix the batter; lumps are okay. Let the batter rest for a few minutes. This helps create air pockets for fluffiness. You can serve pumpkin spice pancakes with many sides. Try crispy bacon or sausage links. Fresh fruit like bananas or apples adds color and taste. Whipped cream or yogurt makes a great topping too. Maple syrup is a must, of course! Yes, pumpkin spice pancakes are great for meal prep. You can make a big batch and store them. Place them in an airtight container in the fridge. Reheat them in the toaster or microwave later. Enjoy a tasty breakfast any day! For the full recipe, check out the details above. You can create amazing pumpkin spice pancakes with simple ingredients and steps. We covered the right mix of dry and wet ingredients, cooking tips, and how to store leftovers. Remember, not overmixing is key to fluffy pancakes. Try some fun variations, like adding chocolate or making them vegan. Keep these tips in mind, and you’ll enjoy perfect pancakes every time. Get cooking and have fun with this delicious recipe!](https://recipespursuit.com/wp-content/uploads/2025/06/5d429d18-1cb5-4731-8714-dd6c39377ede-768x768.webp)
Get ready to thrill your taste buds with my Pumpkin Spice Pancakes topped with rich maple syrup! These fluffy delights blend warm spices and pumpkin flavor, making them perfect for breakfast or brunch. With just a few simple ingredients, you’ll create a stack that brings cozy autumn vibes to your table. Let’s dive into the easy steps to whip up this delightful treat!
Ingredients
Pumpkin spice pancakes are fun to make and taste amazing. Here’s what you need:
– 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
– 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
– 1/2 cup canned pumpkin puree
– 1 large egg
– 2 tablespoons melted butter
– Maple syrup for serving
Each ingredient plays a role in making these pancakes fluffy and flavorful. The flour gives the pancakes structure. The brown sugar adds sweetness and a hint of caramel flavor. Baking powder and baking soda help the pancakes rise. Salt brings out all the flavors. Pumpkin pie spice adds warmth and a hint of fall. Buttermilk makes them tender, while pumpkin puree keeps them moist. The egg binds everything together, and melted butter adds richness.
For the best results, use fresh ingredients. They make a big difference in flavor. You can find canned pumpkin puree in any grocery store. If you want to make your own, just steam fresh pumpkin until soft, then mash it.
With these ingredients ready, you’re set to create delicious pumpkin spice pancakes. Don’t forget to check the full recipe for step-by-step instructions!
Step-by-Step Instructions
Mixing Dry Ingredients
In a large bowl, whisk together the following:
– 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
This mix brings together sweet and warm flavors. The spices make the pancakes smell amazing.
Preparing Wet Ingredients
In another bowl, combine:
– 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
– 1/2 cup canned pumpkin puree
– 1 large egg
– 2 tablespoons melted butter
Mix until smooth. This step helps the pancakes stay moist and rich.
Combining Mixtures
Pour the wet mix into the dry mix. Gently stir until just combined. It’s okay to see a few lumps. Overmixing can lead to tough pancakes.
Cooking the Pancakes
Preheat a non-stick skillet over medium heat. Lightly grease it with a bit of butter or oil.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes. Look for bubbles forming on the top. The edges should look set.
Flip the pancakes and cook for another 2–3 minutes. They should be golden brown when done.
Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if desired. Serve them warm with a generous drizzle of maple syrup.
For the full recipe, check the above section. Enjoy these tasty treats!
Tips & Tricks
Achieving the Perfect Pancake Texture
To get fluffy pancakes, do not overmix the batter. When you combine the wet and dry ingredients, stir gently. A few lumps are okay! If you mix too much, the pancakes might turn out tough. The key is to keep the batter light and airy. This helps each pancake rise well and stay soft.
Ideal Cooking Temperature
Cooking temperature matters a lot. I recommend a medium heat on your skillet or griddle. Too hot, and the outside burns before the inside cooks. Too low, and you’ll end up with soggy pancakes. A good test is to sprinkle a few drops of water on the skillet. If they dance and evaporate, the heat is just right.
Presentation Tips
Presentation makes a big difference. Stack your pancakes high on a plate for a fun look. Drizzle warm maple syrup over the top to make them shine. For a final touch, sprinkle a little pumpkin pie spice on top. You can also add some chopped pecans or walnuts for extra crunch. This will make your pumpkin spice pancakes a feast for the eyes!
Variations
Alternative Flavors
You can easily change up the flavor of your pumpkin spice pancakes. Adding chocolate chips makes them sweet and fun. Just fold in half a cup of chocolate chips into your batter. You can also add nuts for some crunch. Try walnuts or pecans for a great texture. This small change can turn your pancakes into a whole new treat.
Gluten-Free Options
If you need gluten-free pancakes, you can swap out the all-purpose flour. Use a gluten-free flour blend instead. Look for blends that include xanthan gum for the best results. Almond flour or oat flour can also work. Each will give your pancakes a unique taste and texture that is still delicious.
Vegan Adjustments
To make these pancakes vegan, you can replace the egg and milk easily. Use a flax egg instead. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. For milk, almond milk or soy milk works well. These swaps keep the pancakes fluffy and tasty while being plant-based.
For the full recipe, check out the [Full Recipe].
Storage Information
How to Store Leftover Pancakes
To keep your pumpkin spice pancakes fresh, store them in an airtight container. You can place parchment paper between pancakes to prevent sticking. If you want to keep them longer, freezing is a great option. Just wrap them in plastic wrap and then place them in a freezer bag. This way, they stay tasty for up to two months.
Reheating Tips
When it’s time to enjoy your leftovers, reheating is simple. The microwave is quick; just heat pancakes for about 20-30 seconds. If you want them crispy, use a skillet. Heat the skillet over medium heat and warm each pancake for about a minute on each side. This method keeps the texture nice and soft. Enjoy with warm maple syrup from the Full Recipe for the best taste!
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it. Make sure to remove excess water. Fresh pumpkin adds great flavor. I love using it for a rich taste.
How can I make pancakes fluffier?
To make fluffier pancakes, use baking powder and baking soda. Make sure your baking powder is fresh. Gently mix the batter; lumps are okay. Let the batter rest for a few minutes. This helps create air pockets for fluffiness.
What can I serve with pumpkin spice pancakes?
You can serve pumpkin spice pancakes with many sides. Try crispy bacon or sausage links. Fresh fruit like bananas or apples adds color and taste. Whipped cream or yogurt makes a great topping too. Maple syrup is a must, of course!
Are pumpkin spice pancakes suitable for meal prep?
Yes, pumpkin spice pancakes are great for meal prep. You can make a big batch and store them. Place them in an airtight container in the fridge. Reheat them in the toaster or microwave later. Enjoy a tasty breakfast any day! For the full recipe, check out the details above.
You can create amazing pumpkin spice pancakes with simple ingredients and steps. We covered the right mix of dry and wet ingredients, cooking tips, and how to store leftovers. Remember, not overmixing is key to fluffy pancakes. Try some fun variations, like adding chocolate or making them vegan. Keep these tips in mind, and you’ll enjoy perfect pancakes every time. Get cooking and have fun with this delicious recipe!
![Pumpkin spice pancakes are fun to make and taste amazing. Here’s what you need: - 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 - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 1/2 cup canned pumpkin puree - 1 large egg - 2 tablespoons melted butter - Maple syrup for serving Each ingredient plays a role in making these pancakes fluffy and flavorful. The flour gives the pancakes structure. The brown sugar adds sweetness and a hint of caramel flavor. Baking powder and baking soda help the pancakes rise. Salt brings out all the flavors. Pumpkin pie spice adds warmth and a hint of fall. Buttermilk makes them tender, while pumpkin puree keeps them moist. The egg binds everything together, and melted butter adds richness. For the best results, use fresh ingredients. They make a big difference in flavor. You can find canned pumpkin puree in any grocery store. If you want to make your own, just steam fresh pumpkin until soft, then mash it. With these ingredients ready, you're set to create delicious pumpkin spice pancakes. Don’t forget to check the full recipe for step-by-step instructions! In a large bowl, whisk together the following: - 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 This mix brings together sweet and warm flavors. The spices make the pancakes smell amazing. In another bowl, combine: - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 1/2 cup canned pumpkin puree - 1 large egg - 2 tablespoons melted butter Mix until smooth. This step helps the pancakes stay moist and rich. Pour the wet mix into the dry mix. Gently stir until just combined. It's okay to see a few lumps. Overmixing can lead to tough pancakes. Preheat a non-stick skillet over medium heat. Lightly grease it with a bit of butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes. Look for bubbles forming on the top. The edges should look set. Flip the pancakes and cook for another 2–3 minutes. They should be golden brown when done. Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if desired. Serve them warm with a generous drizzle of maple syrup. For the full recipe, check the above section. Enjoy these tasty treats! To get fluffy pancakes, do not overmix the batter. When you combine the wet and dry ingredients, stir gently. A few lumps are okay! If you mix too much, the pancakes might turn out tough. The key is to keep the batter light and airy. This helps each pancake rise well and stay soft. Cooking temperature matters a lot. I recommend a medium heat on your skillet or griddle. Too hot, and the outside burns before the inside cooks. Too low, and you’ll end up with soggy pancakes. A good test is to sprinkle a few drops of water on the skillet. If they dance and evaporate, the heat is just right. Presentation makes a big difference. Stack your pancakes high on a plate for a fun look. Drizzle warm maple syrup over the top to make them shine. For a final touch, sprinkle a little pumpkin pie spice on top. You can also add some chopped pecans or walnuts for extra crunch. This will make your pumpkin spice pancakes a feast for the eyes! {{image_2}} You can easily change up the flavor of your pumpkin spice pancakes. Adding chocolate chips makes them sweet and fun. Just fold in half a cup of chocolate chips into your batter. You can also add nuts for some crunch. Try walnuts or pecans for a great texture. This small change can turn your pancakes into a whole new treat. If you need gluten-free pancakes, you can swap out the all-purpose flour. Use a gluten-free flour blend instead. Look for blends that include xanthan gum for the best results. Almond flour or oat flour can also work. Each will give your pancakes a unique taste and texture that is still delicious. To make these pancakes vegan, you can replace the egg and milk easily. Use a flax egg instead. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. For milk, almond milk or soy milk works well. These swaps keep the pancakes fluffy and tasty while being plant-based. For the full recipe, check out the [Full Recipe]. To keep your pumpkin spice pancakes fresh, store them in an airtight container. You can place parchment paper between pancakes to prevent sticking. If you want to keep them longer, freezing is a great option. Just wrap them in plastic wrap and then place them in a freezer bag. This way, they stay tasty for up to two months. When it's time to enjoy your leftovers, reheating is simple. The microwave is quick; just heat pancakes for about 20-30 seconds. If you want them crispy, use a skillet. Heat the skillet over medium heat and warm each pancake for about a minute on each side. This method keeps the texture nice and soft. Enjoy with warm maple syrup from the Full Recipe for the best taste! Yes, you can use fresh pumpkin. Just cook and puree it. Make sure to remove excess water. Fresh pumpkin adds great flavor. I love using it for a rich taste. To make fluffier pancakes, use baking powder and baking soda. Make sure your baking powder is fresh. Gently mix the batter; lumps are okay. Let the batter rest for a few minutes. This helps create air pockets for fluffiness. You can serve pumpkin spice pancakes with many sides. Try crispy bacon or sausage links. Fresh fruit like bananas or apples adds color and taste. Whipped cream or yogurt makes a great topping too. Maple syrup is a must, of course! Yes, pumpkin spice pancakes are great for meal prep. You can make a big batch and store them. Place them in an airtight container in the fridge. Reheat them in the toaster or microwave later. Enjoy a tasty breakfast any day! For the full recipe, check out the details above. You can create amazing pumpkin spice pancakes with simple ingredients and steps. We covered the right mix of dry and wet ingredients, cooking tips, and how to store leftovers. Remember, not overmixing is key to fluffy pancakes. Try some fun variations, like adding chocolate or making them vegan. Keep these tips in mind, and you’ll enjoy perfect pancakes every time. Get cooking and have fun with this delicious recipe!](https://recipespursuit.com/wp-content/uploads/2025/06/5d429d18-1cb5-4731-8714-dd6c39377ede-250x250.webp)
