Save The first cold snap of autumn always sends me straight to the kitchen. Last year, as golden leaves tumbled past my window, I found myself craving something that captured that perfect fall moment. With a forgotten can of pumpkin puree staring at me from the pantry shelf, these pumpkin spice pancakes were born – a happy accident that's become our Saturday morning ritual when the temperature drops.
My neighbor stopped by unannounced one morning while these were on the griddle, following her nose right to my kitchen. The smell of warming spices had drifted through my open window and down the street! She ended up staying for breakfast, and now she texts me every October asking if Im making those pancakes this weekend.
Ingredients
- Pumpkin puree: Make sure youre using pure pumpkin puree and not pumpkin pie filling – I learned this distinction the hard way after once creating pancakes that were cloyingly sweet and oddly gelatinous.
- Spice blend: The combination of cinnamon, ginger, nutmeg and cloves creates that classic warmth, but feel free to use a premade pumpkin pie spice if thats what you have on hand.
- Brown sugar: This adds a subtle molasses note that complements the earthy pumpkin perfectly – white sugar just doesnt have the same depth.
- Whole milk: The fat content helps create tender pancakes, though I've successfully used oat milk when cooking for my lactose-intolerant cousin.
Instructions
- Prepare your spiced dry mix:
- Whisk together the flour, brown sugar, leavening agents, salt, and all those gorgeous autumn spices until they become one harmonious mixture. The kitchen will already start to smell amazing just from this simple step.
- Create your pumpkin base:
- In a separate bowl, combine the pumpkin puree, milk, eggs, melted butter, and vanilla, whisking until the mixture becomes smooth and unified. The color should be a beautiful warm orange.
- Bring it all together:
- Pour the wet ingredients into the dry ingredients and stir with a light hand just until combined. Those little lumps you see are your friends – theyll help create fluffier pancakes.
- Get the pan ready:
- Heat your skillet or griddle over medium heat and add a small pat of butter to coat the surface. I like to wipe away excess with a paper towel for an even coating.
- Cook with patience:
- Pour 1/4 cup portions onto the hot surface and watch for bubbles to form across the top and edges to set, about 2-3 minutes. Resist the urge to press down on them with your spatula!
- Perfect the flip:
- With confidence and a quick wrist motion, flip each pancake and cook until the underside turns golden brown, another 1-2 minutes. The second side always cooks faster than the first, so stay vigilant.
- Serve while hot:
- Stack them high on warmed plates and invite everyone to the table immediately. These are at their absolute best fresh off the griddle when the edges still have that slight crispness.
Save Last Thanksgiving morning, while the turkey was still hours from being ready, I made these pancakes for the early risers in my family. My usually stoic father-in-law took his first bite, paused mid-chew, and announced to everyone that we had a new holiday tradition on our hands. Coming from him, that was basically a standing ovation.
Make-Ahead Options
On particularly busy mornings, I often prepare the dry and wet ingredients separately the night before, storing the wet mixture in the refrigerator. This small bit of preparation makes the morning assembly feel almost effortless, requiring just a gentle stir before heading to the griddle. The pancakes actually benefit from the overnight rest, with the flour having time to fully hydrate.
Seasonal Variations
While these pancakes are autumn incarnate, I've discovered they're wonderful year-round with simple adjustments. In winter, I add a pinch of cardamom and serve them with cranberry compote. Spring calls for a lighter touch with the spices and perhaps some lemon zest folded in. Summer? Try topping with fresh berries and a dollop of lightly sweetened Greek yogurt instead of the heavier traditional toppings.
Serving Suggestions
The way you top these pancakes can transform them from a casual breakfast to something worthy of company. My personal favorite combination is a drizzle of warm maple syrup, a small scoop of cinnamon butter melting into rivers down the sides, and a scatter of toasted pecans for crunch.
- For a decadent brunch option, try a spoonful of maple-whipped cream and a sprinkle of toasted pepitas.
- Keep it simple but elegant with a light dusting of powdered sugar and a few thin slices of ripe pear arranged on top.
- Transform leftover pancakes into dessert by layering them with cream cheese frosting for a quick pumpkin spice cake.
Save These pancakes have taught me that sometimes the most memorable dishes come from simple ingredients and a moment of seasonal inspiration. They're more than breakfast – they're an edible celebration of autumn that brings people together around the table.
Recipe FAQs
- → Can I make these pancakes dairy-free?
Yes, simply substitute the whole milk with almond or oat milk and replace the butter with coconut oil for a delicious dairy-free version.
- → How do I know when to flip the pancakes?
Wait until you see bubbles forming on the surface and the edges look set, which typically takes 2-3 minutes. This ensures they cook evenly and flip easily.
- → Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree works wonderfully. Just make sure it's well-drained and has a thick consistency similar to canned pumpkin puree.
- → What can I add to the batter for extra flavor?
Try folding in chocolate chips, toasted pecans, or walnuts. A handful of dried cranberries also adds a nice tart contrast to the sweet spices.
- → How should I store leftover pancakes?
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months. Reheat in a toaster or microwave before serving.
- → Can I make the batter ahead of time?
The batter is best used immediately, but you can refrigerate it for up to 2 hours. Give it a gentle stir before cooking as the ingredients may settle.