Pumpkin Pie Pancakes Recipe

Why You’ll Love This Recipe

If you’re a fan of pumpkin-flavored treats, you’ll love these pancakes. They offer the perfect balance of sweetness and spice, thanks to the addition of pumpkin pie spice and canned pumpkin. The combination of light, fluffy pancakes with rich, warm pumpkin flavor makes them an irresistible fall-inspired breakfast. Plus, they’re simple to make and customizable—add extra pumpkin or spices to your taste!

Ingredients

• ¾ cups milk

• 2 tablespoons white vinegar

• 1 cups all-purpose flour

• 3 tablespoons granulated sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 tablespoon pumpkin pie spice

• ¼ teaspoon salt

• 1 egg

• 1 tablespoon butter, melted

• 2 tablespoons pumpkin (more if desired)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sour the milk: Combine the milk with the vinegar in a bowl and allow it to sit for about 5 minutes to let it sour. (Alternatively, you can use buttermilk if preferred.)

2. Mix dry ingredients: In another bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.

3. Combine wet ingredients: After the 5 minutes have passed, whisk the egg and melted butter into the soured milk. Then add the canned pumpkin and whisk again.

4. Combine wet and dry ingredients: Pour the flour mixture into the wet pumpkin mixture and whisk until smooth. If the batter is too thick, you can adjust the consistency by adding more milk or flour, one tablespoon at a time, to reach your desired texture.

5. Cook the pancakes: Heat a large skillet over medium heat or set your griddle to 360°F. Coat with cooking spray. Pour ¼ cup of batter onto the skillet or griddle and cook until bubbles form on the surface. Flip only once and cook until golden on the other side.

6. Serve and enjoy: Top with whipped cream, a sprinkle of pumpkin pie spice, or maple syrup for a festive touch.

Servings and Timing

• Servings: 12 pancakes

• Prep time: 10 minutes

• Cook time: 5 minutes per batch

• Total time: 15 minutes

Variations

• Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend.

• Dairy-Free: Use almond milk or any other plant-based milk in place of regular milk, and substitute with a dairy-free butter alternative.

• Vegan: For an egg-free and dairy-free version, use a flax egg or chia egg instead of the regular egg, and opt for plant-based butter and milk.

• Extra Spices: For more intense flavor, you can add extra cinnamon, nutmeg, or cloves in addition to the pumpkin pie spice.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat pancakes in a toaster or on a griddle. For the best results, reheat in a skillet with a bit of butter to maintain their fluffiness.

FAQs

1. Can I make these pancakes ahead of time?

Yes, you can prepare the pancake batter the night before and refrigerate it. Just be sure to give it a good stir before cooking.

2. Can I freeze leftover pancakes?

Absolutely! Allow the pancakes to cool completely, then place them in a freezer-safe container with parchment paper between each pancake to prevent sticking. Freeze for up to 1 month.

3. Can I substitute the milk with something else?

Yes, you can substitute regular milk with any plant-based milk like almond milk, oat milk, or soy milk for a dairy-free version.

4. How can I make the pancakes fluffier?

For fluffier pancakes, ensure the batter is mixed gently, and avoid overmixing. Also, make sure your baking powder and baking soda are fresh.

5. Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin works well too. Just make sure to puree and cook the pumpkin to remove excess moisture before adding it to the batter.

6. How do I know when the pancakes are done cooking?

When bubbles start to form on the surface and the edges look slightly set, it’s time to flip the pancakes.

7. Can I double this recipe?

Yes, you can easily double or triple the recipe to serve a larger group.

8. Can I use other spices instead of pumpkin pie spice?

Yes, feel free to use cinnamon, nutmeg, cloves, and ginger individually if you don’t have pumpkin pie spice on hand.

9. How can I make these pancakes sweeter?

If you prefer sweeter pancakes, increase the amount of granulated sugar or add a drizzle of maple syrup on top when serving.

10. What can I serve with these pancakes?

These pancakes are perfect with whipped cream, maple syrup, a dusting of powdered sugar, or even a dollop of yogurt and chopped nuts.

Conclusion

Pumpkin Pie Pancakes are a delicious and cozy breakfast that captures the flavors of fall in every bite. Whether you’re enjoying them on a crisp autumn morning or craving a seasonal treat year-round, these pancakes are sure to become a favorite in your breakfast rotation. They’re quick to make, versatile, and full of comforting spices—perfect for starting your day with a warm, flavorful dish!