Spiced Pumpkin Pancakes: A Cozy Morning Makeover

As the leaves turn and there’s a chill in the air, breakfast takes on a new identity. I love transforming simple pancake batter with a splash of pumpkin and a burst of warm spices, making each morning feel like a tiny celebration of fall. This recipe is my secret for turning a lazy weekend into a delightful experience that fills the house with the aroma of cinnamon and nutmeg.

In this recipe, I avoid the typical sweet pancake routines by adding a seasonal twist that feels surprisingly sophisticated yet comforting. The pumpkin adds moisture and a subtle sweetness, while the spice blend makes every bite feel like fall in your mouth. It’s perfect for those lazy Sunday mornings when you want to indulge without sacrificing flavor.

These pancakes aren’t just for mornings—they bring a cozy, festive vibe to brunch or even a fancy breakfast-for-dinner. For me, they’re a chance to celebrate the fleeting, beautiful moments of autumn from the first bite to the last drizzle of syrup.

Pumpkin Spice Pancakes

These pumpkin spice pancakes are made by mixing a batter infused with pumpkin puree and warm spices such as cinnamon and nutmeg. The batter is cooked on a griddle until lightly golden and fluffy, resulting in moist, slightly thick pancakes with a speckled appearance and a tender texture.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 1 ½ cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 cup pumpkin puree
• 2 large eggs
• ¾ cup milk
• 2 tablespoons unsalted butter, melted

Equipment

• Mixing bowl
• Whisk
• Griddle or non-stick skillet
• Spatula

Method

 

1. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
2. Add the pumpkin puree, eggs, milk, and melted butter to the dry ingredients. Whisk until just combined and the batter is smooth, but do not overmix.
3. Preheat a griddle or non-stick skillet over medium heat until hot. Lightly grease if necessary.
4. Pour ¼ cup portions of batter onto the hot griddle, spacing them apart. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully with a spatula and cook for another 2 minutes until golden brown and cooked through.
6. Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adjusting heat as necessary.
7. Serve the pumpkin spice pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or toasted pecans.

This recipe captures the essence of fall mornings—warm, inviting, and just a little nostalgic. Whether you’re celebrating a special occasion or just making a weekday feel like a treat, these pancakes are your perfect seasonal update. Savor every fluffy, spice-kissed bite.