Save to Pinterest I was never much of a morning person until I smelled pumpkin and cinnamon sizzling on the griddle one October Saturday. My sister had shown up unannounced with a can of pumpkin puree and a challenge: make breakfast interesting. We threw together what we had, and the kitchen filled with the kind of warmth that makes you want to stay in your pajamas all day. Those pancakes turned a lazy weekend into a tradition we still keep every fall.
I made these for my kids on the first chilly morning of the school year, and they ate them so fast I barely got a photo. My youngest said they tasted like a hug, which is probably the best review Ive ever gotten. Now every time the air turns crisp, they ask if its pumpkin pancake weather yet, and honestly, I never say no.
Ingredients
- All-purpose flour: The base that gives structure without weighing things down, and I always fluff it with a fork before measuring so the pancakes stay light.
- Brown sugar: Just enough sweetness with a hint of molasses that plays beautifully with the spices and caramelizes slightly on the griddle.
- Baking powder and baking soda: The dream team for fluffy rise, especially when you let the batter rest for a few minutes before cooking.
- Pumpkin pie spice: I use the store-bought blend when Im lazy, but mixing cinnamon, ginger, nutmeg, and cloves fresh makes the whole house smell like a bakery.
- Whole milk: Adds richness and helps the batter pour smoothly, though buttermilk works if you want a little tang to cut through the sweetness.
- Canned pumpkin puree: Not pumpkin pie filling, just pure puree, it keeps the pancakes moist and gives them that gorgeous golden color.
- Eggs: They bind everything together and add a subtle lift, I crack them into a small bowl first to avoid any shell surprises.
- Unsalted butter: Melted into the batter for tenderness, and I always keep extra nearby for greasing the pan between batches.
- Vanilla extract: A teaspoon might seem small, but it rounds out the spices and makes the whole stack taste more intentional.
Instructions
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until no clumps remain. This step matters more than you think, it keeps the spices from clumping and ensures every bite tastes balanced.
- Combine the wet ingredients:
- In a separate bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla until smooth and slightly frothy. The pumpkin can be stubborn, so I whisk a little longer than I think I need to.
- Bring it all together:
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, a few small lumps are fine. Overmixing will make the pancakes tough, and nobody wants a workout at breakfast.
- Heat your cooking surface:
- Set a nonstick skillet or griddle over medium heat and add a small pat of butter, letting it melt and coat the surface. You want it hot enough that a drop of water sizzles but doesnt pop violently.
- Cook the first side:
- Pour about a quarter cup of batter per pancake onto the skillet and watch for bubbles to form on the surface and the edges to look dry, usually 2 to 3 minutes. Resist the urge to peek underneath too early, patience gives you those beautiful golden spots.
- Flip and finish:
- Use a thin spatula to flip each pancake gently, then cook for another 1 to 2 minutes until the bottom is golden and the center springs back when you press it lightly. Stack them on a warm plate and repeat with the remaining batter, adding more butter to the pan as needed.
Save to Pinterest One morning I doubled the batch and froze half, and now I keep a stash in the freezer for weekday mornings when we need something cozy but fast. I just pop them in the toaster, and they come out crisp on the edges and soft in the middle, almost better than fresh. Its become my secret weapon for making ordinary Tuesdays feel a little more special.
Serving Suggestions
I love these with pure maple syrup and a dollop of whipped cream, but my husband insists on toasted pecans and a drizzle of honey. Some mornings I go wild and add a sprinkle of cinnamon sugar or a handful of chocolate chips to the batter before cooking. Pair them with spiced chai or hot apple cider, and youve got a breakfast that feels like a weekend even when its not.
Storage and Make-Ahead Tips
Leftover pancakes keep in the fridge for up to three days in an airtight container, stacked with parchment between them so they dont stick. For longer storage, I freeze them flat on a baking sheet, then transfer to a freezer bag once solid, they last up to two months that way. Reheat in the toaster or microwave, and they taste almost as good as fresh off the griddle.
Customization Ideas
This recipe is forgiving and loves a little creativity, so dont be afraid to experiment based on what you have or what sounds good.
- Swap buttermilk for regular milk to add a subtle tang that cuts through the sweetness and makes the texture even lighter.
- Fold in mini chocolate chips, chopped pecans, or dried cranberries right before cooking for pops of flavor and texture.
- Use homemade spice blend instead of store-bought pumpkin pie spice if you want more control over the warmth and depth.
Save to Pinterest These pancakes have a way of turning any morning into something worth waking up for, whether youre feeding a crowd or just treating yourself. I hope they become part of your fall rhythm the way theyve become part of mine.