Pumpkin Spice Pancakes
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Enjoy a stack of pumpkin pancakes made with warm spices and pumpkin puree. They are easy to make and full of cozy flavors – an ideal fall breakfast or brunch!
To make them I tweaked my recipe for sweet potato pancakes. They are made with chocolate chips and are one of my favorite pancake recipes.
This recipe does not call for chocolate chips, but you can add them to the batter, if you like or use them as a topping.
How to make pumpkin spice pancakes with pumpkin puree
Ingredients you will need:
- Flour
- Pumpkin puree
- Egg
- Milk
- Sugar
- Baking soda
- Baking powder
- Oil
- Pumpkin pie spice – I used homemade pumpkin pie spice.
Kitchen tools and utensils:
- Two bowls – a medium mixing bowl – a 2-quart/2-liter is plenty and a smaller one for dry ingredients.
- Whisk – this is the best tool to mix everything together and achieve a smooth batter. If you don’t have one, you could try with a fork as well. Or, throw everything in a blender.
- Measuring cups and spoons – or scale.
- Griddle or large non-stick skillet/frying pan.
- Spatula – for turning the pancakes over.
The process is simple. Mix the wet ingredients including sugar together. Then add the dry ones. I like to mix them in a separate bowl so that the baking soda and powder as well as the spices are evenly distributed.
Once you have a nice smooth batter you are done with the prep. All you have to do is cook them and serve with your favorite toppings.
Optional toppings:
- Roughly chopped pecans
- Butter
- A squeeze of lemon
- Maple syrup
- Chocolate chips
- Chocolate sauce
FAQ
Yes, you can. Use a resealable freezer-friendly plastic bag for the storing. Ideally, place a piece of baking parchment paper in between. That way, you can easily take out as many as you want.
Gingerbread spice or simply ground cinnamon will work great.
No. This batter contains leavening agents. These when mixed with other ingredients start the leavening process. Keeping batter in the fridge overnight will result in a “flat” batter and your pancakes will not rise.
Useful tips
- Using a griddle will cut down on the overall cooking time. So, if you have one, use it! You can be done in half the time!
- Instead of pumpkin pie spice, use gingerbread spice mix and gingerbread syrup for the festive feeling.
- Cook them on low heat to prevent them from burning.
- Whip together ricotta or cottage cheese with powdered sugar and a splash of lemon juice. It is a tasty and protein-rich topping that goes so well with pancakes and crepes.
More pancake recipes you might like to try:
- Kefir pancakes – Such a delicious breakfast recipe!
- Carrot cake pancakes
- German pancakes
Pumpkin Spice Pancakes
Ingredients
- 1 egg (medium-large)
- ½ cup pumpkin puree , unsweetened (110 grams)
- ½ cup milk (120 milliliters)
- 2 tablespoons granulated sugar , see note (30 grams)
- 1 cup all-purpose flour , see note 1 (130 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice , see note
- oil for frying
- pecans for serving (optional)
- maple syrup for serving (optional)
Instructions
- In a medium mixing bowl, whisk together egg, pumpkin puree, milk and sugar until well combined.
- In a separate bowl, combine together flour, baking powder, baking soda and pumpkin pie spice. Add this to the wet ingredients and whisk until smooth.
- Heat a griddle or large non-stick skillet/frying pan over medium heat. Pour over a little oil.
- Pour slightly less than a ¼ cup of batter onto the griddle/skillet and cook until you see bubbles forming. That is when the batter also starts setting. This will take about 1.5 to 2 minutes. When you see the bubbles, flip the pancakes over using a spatula. Cook until the batter is set and the pancakes are not wiggly when you touch the center.
- Repeat with the rest of the batter.
- Serve with your favorite toppings.
Notes
- All-purpose flour (US) = Plain flour (UK).
- Optional toppings: pecans, honey, maple syrup, chocolate syrup, chocolate chips, butter, …