Pumpkin Pie Pancakes

Name: Pumpkin Pie Pancakes: A Must-Try Fall Delight!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 cup pumpkin puree; 1 cup milk; 1 large egg; 2 tablespoons melted butter

Posted on September 24, 2025

Morning Favorite

Introduction to Pumpkin Pie Pancakes

As the leaves turn golden and the air gets crisp, there’s nothing quite like the warm embrace of Pumpkin Pie Pancakes to start your day. These delightful pancakes are not just a breakfast; they’re a cozy hug on a plate. I know how hectic mornings can be, especially for busy moms and professionals. That’s why this recipe is a quick solution for a delicious fall breakfast that will impress your loved ones. With just a few simple ingredients, you can whip up a stack of fluffy pancakes that taste like autumn itself. Let’s dive into this seasonal treat!

Why You’ll Love This Pumpkin Pie Pancakes

These Pumpkin Pie Pancakes are a game-changer for busy mornings. They’re quick to make, taking just 25 minutes from start to finish. The warm spices and pumpkin flavor create a comforting taste that feels like a hug in every bite. Plus, they’re versatile! You can easily customize them with your favorite toppings or mix-ins. Trust me, once you try these, they’ll become a fall staple in your home!

Ingredients for Pumpkin Pie Pancakes

Gathering the right ingredients is the first step to creating these delightful Pumpkin Pie Pancakes. Here’s what you’ll need:

All-purpose flour: The base of your pancakes, providing structure and fluffiness.
Sugar: Just a touch to balance the flavors and add a hint of sweetness.
Baking powder: This helps the pancakes rise, making them light and airy.
Baking soda: Works with the acidic pumpkin to create a fluffy texture.
Salt: Enhances the flavors and balances the sweetness.
Ground cinnamon: The star spice that brings warmth and that classic pumpkin pie flavor.
Ground nutmeg: Adds a nutty, aromatic touch that complements the cinnamon.
Ground ginger: A hint of spice that brightens the overall flavor profile.
Pumpkin puree: The heart of the recipe, giving moisture and that signature pumpkin taste.
Milk: Adds creaminess; you can use buttermilk for a richer flavor.
Large egg: Binds the ingredients together and adds richness.
Melted butter: For a rich flavor and to keep the pancakes from sticking.

Feel free to get creative! You can add chocolate chips or nuts for extra texture. If you’re looking for a healthier twist, consider using whole wheat flour or a dairy-free milk alternative. For exact measurements, check the bottom of the article where you can find a printable version of the recipe.

How to Make Pumpkin Pie Pancakes

Now that you have your ingredients ready, let’s get cooking! Making these Pumpkin Pie Pancakes is a breeze, and I promise you’ll feel like a culinary superstar in no time. Follow these simple steps, and soon you’ll have a stack of fluffy pancakes that will make your kitchen smell like fall.

Step 1: Prepare the Dry Ingredients

Start by grabbing a large mixing bowl. In it, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and those warm spices: cinnamon, nutmeg, and ginger. This step is crucial! Whisking well ensures that the baking powder and soda are evenly distributed, which helps your pancakes rise beautifully. The aroma of the spices will already start to fill your kitchen, making it feel cozy.

Step 2: Mix the Wet Ingredients

In another bowl, combine the pumpkin puree, milk, egg, and melted butter. Use a whisk or a fork to mix everything until it’s smooth and well blended. The pumpkin puree is the star here, bringing that rich flavor and moisture. If you’re using buttermilk for a richer taste, now’s the time to add it in. Trust me, it makes a difference!

Step 3: Combine Wet and Dry Ingredients

Now, it’s time to bring the two mixtures together. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix! A few lumps are perfectly fine. Overmixing can lead to tough pancakes, and we want them light and fluffy. Just think of it as a gentle hug for your batter!

Step 4: Heat the Skillet

Heat a non-stick skillet over medium heat. This is key for perfectly cooked pancakes. If it’s too hot, the outside will burn before the inside cooks through. Lightly grease the skillet with a bit of butter or cooking spray. You want just enough to keep the pancakes from sticking, but not so much that they swim in grease. A well-heated skillet is your best friend here!

Step 5: Cook the Pancakes

Pour about 1/4 cup of batter onto the skillet for each pancake. You should see bubbles forming on the surface after a couple of minutes. That’s your cue to flip! Gently turn them over and cook until they’re golden brown on the other side. The smell will be heavenly, and you might find it hard to resist sneaking a taste!

Step 6: Serve and Enjoy

Once your pancakes are cooked, stack them high on a plate. Serve them warm with a drizzle of maple syrup, a sprinkle of powdered sugar, or even a dollop of whipped cream. You can also add toppings like chopped nuts or chocolate chips for an extra treat. Enjoy every bite of these delightful Pumpkin Pie Pancakes, and watch your family smile with joy!

Tips for Success

Use room temperature ingredients for better mixing and fluffiness.
Don’t skip the resting time; let the batter sit for 5 minutes for optimal texture.
Keep your skillet at medium heat to avoid burning the pancakes.
Test the first pancake; it’s a great way to adjust cooking time.
For extra flavor, add a pinch of vanilla extract to the wet ingredients.

Equipment Needed

Mixing bowls: A large bowl for dry ingredients and a medium bowl for wet ingredients.
Whisk: Essential for mixing; a fork works in a pinch.
Non-stick skillet: Perfect for cooking pancakes; a griddle is a great alternative.
Measuring cups: For accurate ingredient portions; use a kitchen scale if preferred.
Spatula: To flip those pancakes with ease!

Variations of Pumpkin Pie Pancakes

Whole Wheat Flour: Swap all-purpose flour for whole wheat flour for a healthier twist.
Dairy-Free Option: Use almond milk or coconut milk instead of regular milk for a dairy-free version.
Gluten-Free: Substitute with a gluten-free flour blend to accommodate gluten sensitivities.
Spiced Up: Add a pinch of cloves or allspice for an extra layer of warmth and flavor.
Chocolate Chip Delight: Fold in chocolate chips for a sweet surprise in every bite.
Nuts Galore: Incorporate chopped walnuts or pecans for added crunch and nutrition.
Protein Boost: Mix in a scoop of protein powder for a filling breakfast option.

Serving Suggestions for Pumpkin Pie Pancakes

Pair with crispy bacon or sausage for a savory contrast.
Serve alongside fresh fruit like sliced bananas or berries for a refreshing touch.
Drizzle with maple syrup or honey for added sweetness.
Top with whipped cream and a sprinkle of cinnamon for a festive look.
Enjoy with a warm cup of spiced chai or coffee to complete the cozy experience.

FAQs about Pumpkin Pie Pancakes

As you embark on your journey to make these delightful Pumpkin Pie Pancakes, you might have a few questions. Here are some common queries that I’ve encountered, along with helpful answers to guide you along the way.

Can I make Pumpkin Pie Pancakes ahead of time?

Absolutely! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking. You can also cook the pancakes ahead of time and reheat them in the toaster for a quick breakfast.

What can I use instead of pumpkin puree?

If you don’t have pumpkin puree on hand, you can substitute it with applesauce for a different flavor. However, the classic pumpkin taste is hard to beat! You can also use sweet potato puree if you want a similar texture.

How do I store leftover pancakes?

Store any leftover Pumpkin Pie Pancakes in an airtight container in the fridge for up to three days. You can also freeze them for up to a month. Just pop them in the toaster or microwave to reheat!

Can I make these pancakes vegan?

Yes! To make vegan Pumpkin Pie Pancakes, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based milk. You can also replace the melted butter with coconut oil or a vegan butter alternative.

What toppings go well with Pumpkin Pie Pancakes?

The options are endless! Maple syrup is a classic choice, but you can also try whipped cream, chopped nuts, or even a sprinkle of powdered sugar. Fresh fruit like bananas or berries adds a lovely touch, too!

Final Thoughts

Making Pumpkin Pie Pancakes is more than just cooking; it’s about creating memories and sharing joy with loved ones. The warm spices and rich pumpkin flavor transport you to cozy autumn mornings, even on the busiest days. I love how this recipe brings everyone together, whether it’s a lazy Sunday brunch or a quick weekday breakfast. Each fluffy bite is a reminder of the simple pleasures in life. So, grab your ingredients, and let’s make some delicious memories with these delightful pancakes. Trust me, your family will thank you for this fall treat!