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Pumpkin Spice Pancakes

Fluffy, aromatic pancakes infused with pumpkin and warm spices, perfect for a cozy fall brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Brunch
Calories: 210
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 cup canned pumpkin puree
  • 1 cup milk dairy or plant‑based
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup optional
  • 1 tbsp olive oil for cooking
  • 1 tbsp butter for serving
  • 1 tbsp powdered sugar optional Heer

Method
 

Steps
  1. Whisk together all dry ingredients in a large bowl.
  2. In a separate bowl, mix pumpkin puree, milk, egg, melted butter, vanilla, and maple syrup if using.
  3. Fold the wet mixture into the dry until just combined; keep a few lumps.
  4. Heat a non‑stick skillet over medium heat and lightly oil with olive oil or butter.
  5. Pour 1/4 cup batter per pancake, cooking until bubbles form on the surface.
  6. Flip and cook until the second side is golden brown, about 2–3 minutes.
  7. Serve warm with desired toppings such as maple syrup, chopped pecans, or fresh fruit.

Notes

Keep pancakes warm in a low oven (200°F) or reheat individually. Store in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently on a skillet or in a toaster.