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Discover the ultimate recipe for Pumpkin Spice Pancakes! This simple and quick pancake recipe is fluffy and bursting with warm fall spices!
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(Updated September 2023)
When the leaves start to turn vibrant hues of goldenrod yellow and there’s a chill filling the air, you know that autumn has arrived!
With the arrival of autumn, comes cozy comfort food and if you haven’t experienced the joy of waking up on a crisp fall morning to the scents of these warm, fluffy, and beautifully spiced concoctions – Pumpkin Spice Pancakes – then you’re in for a treat!
Homemade pumpkin pancakes are a delightful celebration of not only fresh (or canned!) pumpkin puree, but the season’s most iconic flavors of cinnamon, nutmeg, ginger and allspice, also known as pumpkin spice.
These pancakes are more than just a breakfast or brunch idea; they’re full of magic that ignites your taste buds and hugs you in a warm, cozy embrace!
Sure, you can enjoy a tall stack of fluffy Pumpkin Spice Pancakes at your local Ihop, however, there is nothing like savoring these quick, made from scratch pancakes in the comfort of your home on a lazy Saturday morning.
Simply follow our easy homemade pumpkin spice pancake instructions, using our go to DIY pumpkin pie spice recipe, and enjoy this favorite brunch recipe in no time.
We always serve these pumpkin pancakes with our homemade Apple Cider Syrup for the ultimate cozy fall breakfast. You see, for us, this isn’t just food; this is our annual first day of fall tradition, to not only celebrate the arrival of autumn, but to remind us to enjoy the simple things in life.
So, as the leaves change and the temperatures drop, make time to whip up a batch of our quick pumpkin pancakes.
Helpful Tips and Information:
How to make pumpkin spice pancakes:
- In a glass measuring cup stir together the milk and apple cider vinegar. Set aside for 5 minutes.
- Then, in a medium sized bowl, whisk together the milk and vinegar mixture, pumpkin puree, eggs, oil and vanilla.
- In a separate large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt. Make a well in the center of the dry ingredients and pour the pumpkin mixture into the center. Whisk together the dry and wet ingredients, whisking just until combined (some small lumps are ok)
- Melt butter in a large skillet or on an electric griddle over medium heat. Alternatively, if using a non-stick griddle, you can simply spray the griddle with cooking spray.
- Using a large cookie scoop, scoop approximately ¼ cup of the pancake mixture onto the prepared griddle, making as many pancakes as possible without touching.
- Cook pancakes for about 2 minutes, or until the edges begin to brown and bubbles begin to form. Then flip the pancakes and cook for an additional 1- 2 minutes, or until golden brown.
- Serve warm topped with butter, homemade apple cider syrup and pecans, if desired.
Gluten free pumpkin pancakes:
If you need to make gluten free pumpkin pancakes, simply substitute the unbleached all-purpose flour with equal amounts of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and continue with the recipe as directed.
Pumpkin pancakes vs. pumpkin waffles: which is better?
In our opinion, both pumpkin pancakes and pumpkin waffles are delicious, and a warm cozy breakfast treat on a crisp fall morning. But it does come down to personal preference.
Pancakes can be made with a basic skillet or griddle, while waffles need a waffle maker.
The best pumpkin pancakes are soft and fluffy. While pumpkin waffles are going to be more chewy and crisp.
And then, of course, waffles have little pockets to hold butter and syrup, where syrup absorbs more quickly into pancakes.
How do you keep pancakes light and fluffy?
Here are a few tips for making light and fluffy pancakes:
- Use room temperature ingredients – Make sure and let your eggs, buttermilk, etc. come to room temperature before using in the recipe. This ensures that the ingredients fully incorporate into the batter.
- Make sure your baking soda and baking powder is fresh. Old or expired baking soda or baking powder won’t activate properly and will cause the pancakes, and other baked goods, not to rise properly.
- Use buttermilk or a buttermilk substitute – Buttermilk is acidic and baking soda needs acid to become activated and help baked goods rise. We highly recommend fresh buttermilk, however, you could also use a buttermilk substitute like whole milk mixed with vinegar (as used in our recipe below) or equal parts plain yogurt and milk mixed together.
- Don’t over mix – You want to stir your pancake, muffin or waffle batter just until the flour streaks have disappeared. Leaving little lumps is ok! If you overmix your batter, gluten will develop in the flour, thus creating dense, chewy pancakes instead of light and fluffy pancakes.
- Let your batter rest for 10 minutes – Allowing your batter to rest will give allow time for the baking soda and baking powder to activate helping the pancakes rise properly.
What is the secret to making the best pancakes?
In addition to those tips mentioned above and having a solid pancake recipe, we think having a good pan or griddle is key to cooking pancakes evenly. When making a small batch of pancakes we usually use our Le Creuset Crepe Pan because it provides a non-stick, flat, even cooking surface which is ideal for cooking pancakes.
For larger batches of pancakes, we highly recommend an electric griddle!
How to freeze pancakes:
These pancakes freeze wonderfully! To make these pancakes ahead of time and freeze them, follow the recipe as directed and cool completely. Place cooled pancakes on a baking sheet in a single layer and freeze for 6-8 hours. Once completely frozen, stack pancakes and place in freezer safe packaging.
To re-heat, place the desired number of frozen pancakes on a baking sheet in a preheated 350-degree F oven for 15 minutes. Or heat pancakes from frozen in a toaster, until heated through and golden brown. Or, microwave for 1 minute, flipping halfway through cooking.
How do you keep pancakes warm as you make them?
To keep pancakes or waffles warm while you bake them, simply heat the oven to 250 degrees and place the cooked pancakes on a baking sheet in the oven until ready to serve.
Alternatively, you could use a tortilla warmer to keep the pancakes warm.
What to serve with Pumpkin Spice Pancakes?
We usually serve these pumpkin pancakes with our homemade Apple Cider Syrup. That Apple Cider Syrup recipe and these Pumpkin Spice Pancakes are a match made in heaven and are absolutely divine!
However, if you do not have the ingredients to make the apple cider syrup, of course, real maple syrup or our homemade maple syrup recipe is also delicious.
And while this Pumpkin Spice Pancake recipe can be served on it’s own, if you wanted to serve them as more of a full fall brunch, we recommend serving them with fresh fruit, a Homemade Pumpkin Spice Latte or Pumpkin Smoothie and/or this Sausage and Pepper Quiche.
If you like this pancake recipe, then you’ll love these other breakfast recipes:
Spinach Pancakes – These tasty Spinach Pancakes are kid friendly and are packed with nutrient dense ingredients.
Eggnog Pancakes – A holiday twist on a favorite breakfast recipe! These fluffy Eggnog Pancakes, topped with Eggnog Syrup and nutmeg, are perfect for Christmas brunch!
Lemon Curd Pancakes – Fluffy lemon ricotta pancakes topped with a tart and tangy homemade lemon curd.
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Pumpkin Spice Pancakes
Discover the ultimate recipe for Pumpkin Spice Pancakes! This simple and quick pancake recipe is fluffy and bursting with warm fall spices!
Ingredients
- 1 1/2 cups whole milk
- 2 tablespoons apple cider vinegar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 tablespoons corn oil
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all-purpose flour*
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon kosher salt
- For serving:
- Butter
- Pecans
- Apple Cider Syrup
Instructions
- In a liquid measuring cup stir together the milk and apple cider vinegar. Set aside for 5 minutes.
- Then, in a medium sized bowl, whisk together the milk and vinegar mixture, pumpkin puree, eggs, oil and vanilla.
- In a separate large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt. Make a well in the center of the dry ingredients and pour the pumpkin mixture into the center. Whisk together the dry and wet ingredients, whisking just until combined (some small lumps are ok).
- Melt butter in a large skillet or on an electric griddle over medium heat. Alternatively, if using a non-stick griddle, you can simply spray the griddle with cooking spray.
- Using a large cookie scoop, scoop approximately ¼ cup of the pancake mixture onto the prepared griddle, making as many pancakes that will fit without touching.
- Cook pancakes for about 2 minutes, or until the edges begin to brown and bubbles begin to form. Then flip the pancakes and cook for an additional 1- 2 minutes, or until golden brown.
- Serve warm topped with butter, homemade apple cider syrup and pecans, if desired.
Notes
*PLEASE SEE THE "HELPFUL TIPS AND INFORMATION" SECTION ABOVE FOR ADDITIONAL RECIPE NOTES.
*1 cup of whole wheat flour can be substituted for 1 cup of the all-purpose flour in the recipe.
For gluten free, substitute the all-purpose flour with 2 cups of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and continue with the recipe as directed.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Apple Cider Syrup
Elevate your breakfast game with our delicious apple cider syrup recipe for pancakes. A sweet, indulgent fall twist to transform your favorite brunch recipes!
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups fresh apple cider or pressed apple juice
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla
- 1/4 cup butter
Instructions
- In a medium-sized saucepan, stir together both sugars, cornstarch, cinnamon and nutmeg.
- Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly.
- Remove from heat and stir in vanilla and butter.
- Store leftovers in the refrigerator, use within a week or two.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I just cooked a pretty good sized pumpkin yesterday, so I have tons of puree to use. I'm going to try these pancakes soon!
I love the new pic on the top of the page. They look so yummy!!!
These pumpkin pancakes served with the apple cider syrup taste just like fall.