Easy Pumpkin Spice Pancakes Recipe

A stack of pumpkin spice pancakes topped with sliced bananas, chopped pecans, and syrup on a plate. Some cinnamon sticks on the plate, too.

Easy Pumpkin Spice Pancakes Recipe

These easy, fluffy Pumpkin Spice Pancakes are made with canned pumpkin and warm pumpkin pie spice for the perfect fall breakfast. Golden on the outside and soft in the center, they’re simple to make and full of cozy flavor. Make 8-12 servings, depending on whether stacking pancakes 2-3 high.

Course Breakfast, brunch

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 154kcal

Author Anne Clark

Equipment

Ingredients

2 large eggs
1 cup canned pumpkin puree
2 tablespoons sugar (or brown sugar for richer flavor)
1 cup buttermilk
1-¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 tablespoons melted butter (plus more for cooking)

Suggested Toppings (optional)

1 banana, sliced thin
⅓ cup chopped pecans
Real maple syrup

Instructions

In a large mixing bowl, whisk the eggs, pumpkin puree, sugar, and buttermilk until thoroughly combined.
In another bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Gently fold in the dry ingredients to the bowl with the egg mixture until blended.
Stir in the melted butter just until combined. The batter should be thick and scoopable.
Heat a large, buttered skillet or griddle over medium heat. Once hot, drop 1⁄4 cup batter per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side (tip: flip when bubbles form on top and edges look set). Repeat this process with remaining butter and pancake batter.
To serve, stack 2-3 pancakes per serving. Optional: top with sliced bananas, chopped pecans, and a drizzle of maple syrup.
Leave a comment! Did you make these Pumpkin Spice Pancakes? If you did, please leave a comment and a star rating!

Notes

Nutritional information does not include the toppings.

More Topping Ideas

Fresh fruit - besides bananas, you can also use strawberries, blueberries, or raspberries.

Whipped cream - why not go all out and top the pancakes with another layer of sweet fluffy whipped cream (the real cream version in a can or make your own).

Chocolate drizzle - turn these pancakes into a dessert with a drizzle of melted chocolate or Nutella (now we're talking!).

Tips for Success

Don't overmix the batter (some lumps are OK).
Flip only once (when bubbles form and edges look set).
Grease the cooking surface lightly (a thin layer is perfect).
For big batches, keep the cooked pancakes warm in a 200F oven.
Warm the syrup so it'll melt right into the pancakes!

How to Store Cooked Pancakes

Let the pancakes cool on a wire rack so the steam won't make them soggy.
Refrigerate them in an airtight container for up to 4 days.
Freeze them in a single layer for up to 2 months.

Nutrition