Packed with pumpkin and plenty of warm spices, these pumpkin spice pancakes are perfectly thick, fluffy and incredible with warm maple syrup and pecans on top!
Everyone loves a good stack of fluffy pancakes dripping with maple syrup! Times that by 10 if we’re inviting pumpkin spice to the party.
This is the one pancake stack that every fall weekend needs, trust me. Pair ’em alongside a pumpkin spice latte and you’re winning fall.
Best part? This doesn’t even need to be a weekend event because these little pumpkin gems could not possibly be easier to whip up and only minutes stand between you and a stack.
No fancy ingredients or techniques today, we’re just relying on good ol’ pumpkin puree, lots of warming spices, and pancake 101 to make the best pumpkin pancakes ever.
The heavy maple syrup drizzles are, of course, non-negotiable.
These Pumpkin Pancakes feature…
- A perfectly soft and fluffy texture
- Lots of pumpkin and spice flavor
- Minutes to make and incredible with warm maple syrup, butter, and toasted pecans on top
Making the Pumpkin Pancakes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Pumpkin pie spice
- Pumpkin puree
- Brown sugar
- Egg
- 2% or skim milk
- Unsalted butter
- Maple syrup
- Pecans
Tips for Perfect Pumpkin Pancakes
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use pumpkin puree – make sure you don’t accidentally use pumpkin pie filling. You can also use homemade pumpkin puree instead of canned.
- Use regular milk – most pancake recipes call for buttermilk, but we found that these pancakes are plenty soft and fluffy from the pumpkin alone and don’t need the buttermilk. You can also use a dairy-free milk such as oat or almond milk.
- Don’t overmix batter – use a very gentle hand when folding the pancake batter as excess mixing may lead to tough pancakes.
Recipe Variations
Try these ideas for a different twist on these pancakes!
- Try add-ins – add a handful of semisweet chocolate chips, white chocolate chips, dried cranberries, or toasted nuts to pancake batter.
- Skip the brown sugar – feel free to use 3 tablespoons honey, agave nectar, or maple syrup in place of the brown sugar.
- Add espresso – for a delicious coffee flavor, add 2 tablespoons brewed espresso to the batter.
Serving Suggestions
We recommend serving these pancakes hot from the griddle with warmed maple syrup, a few pats of butter, and a handful of toasted pecans for serving.
You can also get creative with your toppings and try a smear of pumpkin butter, a drizzle of white chocolate or caramel, dried cranberries, or another type of nut.
A stack of these killer pumpkin pancakes is truly what fall’s all about! The texture is out-of-this-world thick and fluffy, they’ve got just the perfect amount of pumpkin + spice flavor, and lordy, if we’re not drizzling this goodness to within an inch of its life with maple syrup…
Ready to go to pancake paradise? Get a batch of these gems going!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other keeper pancake recipes next!
Pumpkin Spice Pancakes
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Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 1/4 cup light brown sugar
- 1 large egg
- 1 cup 2% or skim milk
- 3 tablespoons unsalted butter, melted
- Additional butter for cooking
- Maple syrup, butter, and pecans for serving
Instructions
- In a medium bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate medium bowl, whisk pumpkin, brown sugar, egg, milk, and butter until smooth. Fold flour mixture into liquid until batter is just combined.
- Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by 1/4 cupfuls onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
- Serve pancakes warm with maple syrup, butter, and pecans on top. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 9/21/23.
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