Warm, spiced, and perfectly fluffy — these Maple-Spiced Pumpkin Pancakes bring the cozy essence of fall straight to the breakfast table. Made with real pumpkin puree and a blend of aromatic spices, they’re ideal for chilly mornings when all I want is something comforting and homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all‑purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup pumpkin puree (canned or fresh)
1 cup whole milk (or dairy‑free substitute)
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons melted butter (or oil)
Butter or oil for cooking
Optional: maple syrup & toasted pecans for serving
Directions
In a large bowl, I whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until everything is evenly mixed.
In a separate bowl, I combine the pumpkin puree, milk, eggs, vanilla extract, and melted butter, whisking until smooth.
I pour the wet mixture into the dry mixture and gently stir until just combined. It’s fine if a few lumps remain — I avoid overmixing to keep the pancakes tender.
I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Using about ¼ cup of batter per pancake, I pour it onto the hot surface and cook for 2–3 minutes, until bubbles form and the edges set. Then I flip and cook for another 1–2 minutes until golden and cooked through.
As I finish each batch, I keep the pancakes warm on a plate or in a low-temperature oven until all are ready.
I serve them hot with a drizzle of maple syrup and a sprinkle of toasted pecans when I want a bit of crunch.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prep and 15 minutes to cook, for a total of 25 minutes. Each serving contains approximately 220 kcal.
Variations
I sometimes swap the pumpkin puree with mashed sweet potato for a slightly different flavor.
For a more indulgent version, I add chocolate chips or a swirl of cream cheese into the batter.
If I want extra spice, I toss in a pinch of ground cloves or allspice.
When I need a gluten-free option, I substitute the flour with a gluten-free baking mix.
Storage/Reheating
I store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I either pop them in the toaster or warm them in a skillet over low heat. For longer storage, I freeze them with parchment paper between each pancake, then reheat directly from frozen.
FAQs
What kind of pumpkin should I use for these pancakes?
I use canned pumpkin puree (not pumpkin pie filling) for convenience, but homemade puree works just as well as long as it’s thick and not too watery.
Can I make these pancakes dairy-free?
Yes, I substitute the milk with any dairy-free alternative like almond, oat, or soy milk, and use oil or plant-based butter instead of regular butter.
Why are my pancakes not fluffy?
Overmixing the batter or using expired baking powder can lead to flat pancakes. I mix gently and make sure my leavening agents are fresh.
Can I make the batter ahead of time?
I don’t recommend making the batter more than a few hours ahead because the baking powder starts reacting right away. If needed, I mix the dry and wet ingredients separately and combine them just before cooking.
How do I know when it’s time to flip the pancakes?
When I see bubbles forming on the surface and the edges look set, that’s my cue to flip. It usually takes 2–3 minutes on the first side.
Conclusion
These Maple-Spiced Pumpkin Pancakes have become a fall favorite in my kitchen. They’re simple to make, deeply flavorful, and a delightful way to start a crisp morning. Whether I’m cooking for guests or just treating myself, this recipe always hits the spot with its seasonal charm and cozy taste.
Recipe:
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Maple-Spiced Pumpkin Pancakes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Warm, spiced, and fluffy pancakes made with real pumpkin puree and a cozy blend of autumn spices. Perfect for a comforting fall breakfast.
Ingredients
1 ½ cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup pumpkin puree (canned or fresh)
1 cup whole milk (or dairy-free substitute)
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons melted butter (or oil)
Butter or oil for cooking
Optional: maple syrup & toasted pecans for serving
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In a separate bowl, mix the pumpkin puree, milk, eggs, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles form and edges are set.
- Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Keep pancakes warm on a plate or in a low oven while cooking the rest.
- Serve hot with maple syrup and toasted pecans if desired.
Notes
Swap pumpkin puree with mashed sweet potato for a different flavor.
Add chocolate chips or cream cheese for an indulgent twist.
Enhance the spice with a pinch of ground cloves or allspice.
Use gluten-free baking mix for a gluten-free version.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze with parchment between pancakes.
Reheat in a toaster, skillet, or directly from frozen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
