Save I was running late one Saturday morning when my neighbor dropped off a jar of homemade pumpkin puree from her garden. I had a griddle already warming and a sudden craving for something beyond plain buttermilk rounds. Within twenty minutes, the kitchen smelled like a bakery in October, and I realized I'd stumbled onto something I'd make every fall from then on. These pancakes are tender, lightly spiced, and just sweet enough to feel like a treat without drowning in syrup.
The first time I made these for my kids, they didn't even ask for chocolate chips. They were too busy fighting over the last pancake, which I'd already claimed for myself. I've since served them at brunch gatherings, and every time someone asks for the recipe, I tell them the secret is using real pumpkin puree and not skimping on the spice. One friend now makes them every Sunday in October and sends me photos of her perfectly golden stack.
Ingredients
- All-purpose flour: The backbone of the batter, giving structure without weighing down the fluff.
- Brown sugar: Adds a hint of molasses warmth that pairs beautifully with pumpkin.
- Baking powder and baking soda: The dream team for lift and tenderness, especially when you don't overmix.
- Salt: Balances the sweetness and brightens every other flavor in the mix.
- Pumpkin pie spice: If you blend your own, toast the spices lightly in a dry pan first for deeper flavor.
- Whole milk: The richness keeps the pancakes moist and helps them brown evenly.
- Canned pumpkin puree: Not pie filling, just pure pumpkin, thick and earthy and utterly essential.
- Eggs: They bind everything together and add a subtle richness you'll notice in every bite.
- Unsalted butter: Melted and cooled slightly so it doesn't scramble the eggs when you whisk.
- Vanilla extract: A small splash that makes the whole kitchen smell like a hug.
Instructions
- Whisk the dry ingredients:
- Combine flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Make sure there are no lumps hiding in the corners.
- Blend the wet ingredients:
- In a separate bowl, whisk together milk, pumpkin puree, eggs, melted butter, and vanilla until the mixture is smooth and the pumpkin is fully incorporated. It should look like a creamy sunset.
- Combine gently:
- Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until just combined. A few small lumps are perfectly fine and will keep your pancakes light.
- Heat your skillet:
- Set a nonstick skillet or griddle over medium heat and add a small pat of butter. When it sizzles gently without smoking, you're ready to cook.
- Pour and watch for bubbles:
- Ladle about a quarter cup of batter per pancake onto the hot surface. Wait until bubbles form across the top and the edges look set, roughly two to three minutes.
- Flip and finish:
- Use a wide spatula to flip each pancake in one confident motion. Cook for another minute or two until golden brown and springy to the touch.
- Serve warm:
- Stack them high and top with maple syrup, a dollop of whipped cream, or a handful of toasted pecans. They're perfect as they are, but a drizzle of warm spiced apple syrup never hurts.
Save 
Save One chilly Sunday, I served these pancakes to my parents with hot cider on the side. My dad, who usually sticks to plain toast, went back for seconds and asked if I could make them again for Thanksgiving morning. That's when I realized this recipe had quietly become part of our family rhythm, a small tradition that feels bigger every time I flip the first golden round.
Making Them Your Own
You can fold in a handful of mini chocolate chips or chopped toasted pecans right before cooking for extra texture. I've also swapped the whole milk for buttermilk when I want a tangier flavor that cuts through the sweetness of syrup. If you're feeling adventurous, a pinch of cardamom or a tiny grating of fresh nutmeg will make the spice profile sing in a whole new way.
Storage and Reheating
These pancakes freeze beautifully, which I discovered after making a triple batch on a whim. Let them cool completely, then layer them between sheets of parchment paper in a freezer bag. When you're ready to eat, pop them in the toaster or microwave for a minute, and they'll taste like you just made them fresh.
Serving Suggestions
I love serving these with a side of crispy bacon or sausage links for contrast. A mug of spiced chai or hot apple cider makes the whole breakfast feel like a cozy morning ritual.
- Drizzle with warm maple syrup and a pat of salted butter.
- Top with a dollop of cinnamon whipped cream and a sprinkle of toasted pecans.
- Serve alongside scrambled eggs and roasted apples for a full autumn spread.
Save 
Save These pancakes have a way of turning an ordinary morning into something you look forward to all week. I hope they bring as much warmth to your table as they've brought to mine.
Recipe FAQ
- → How can I make the pancakes extra fluffy?
Letting the batter rest for about 5 minutes before cooking helps develop air bubbles for a lighter texture.
- → Can I substitute pumpkin pie spice with individual spices?
Yes, use a combination of cinnamon, ginger, nutmeg, and cloves to replicate the pumpkin pie spice flavor.
- → What cooking surface works best for these pancakes?
A nonstick skillet or griddle heated over medium heat ensures even cooking and easy flipping.
- → Is it possible to make these with a tangier flavor?
Substitute buttermilk for regular milk to add a pleasant tanginess to the batter.
- → What are good topping suggestions?
Maple syrup, whipped cream, and toasted pecans complement the warm spices and pumpkin flavor well.