Save October mornings at my place have a certain ritual now, and it all started when my neighbor brought over a container of homemade pumpkin puree one crisp fall day. I was skeptical about pumpkin in pancakes at first—wouldn't they be dense, I wondered?—but the moment that first stack hit the griddle, the smell of cinnamon and nutmeg rising with the steam convinced me otherwise. These pancakes became my answer to those mornings when I want something that tastes like autumn in a bite, without any fuss.
I made these for my book club one November, and watching everyone's faces soften at that first bite—that moment when someone says "wait, what's in these?" and you get to drop the pumpkin bomb—that's when I knew I'd found something special. My friend Sarah asked for the recipe three times that morning alone, which tells you everything.
Ingredients
- All-purpose flour (1 1/4 cups): The foundation that keeps these light; measuring by weight if you have a scale makes them more consistent, but spooning and leveling works too.
- Brown sugar (2 tbsp): Adds subtle molasses notes that play beautifully with the spices without making the pancakes taste overly sweet.
- Baking powder and baking soda (2 tsp and 1/2 tsp): The dynamic duo that creates that cloud-like texture; don't skip either one.
- Salt (1/2 tsp): A non-negotiable detail that makes every other flavor sing.
- Warm spices—cinnamon, ginger, nutmeg, cloves (1 tsp, 1/2 tsp, 1/4 tsp, 1/8 tsp): Use fresh spices if you can; old ones sitting in your cabinet lose their punch, and that's where so many homemade pumpkin recipes fall flat.
- Pumpkin puree (3/4 cup): Pure pumpkin, not the pie filling—this is crucial and the whole point of the recipe.
- Whole milk (1 cup): Creates tender pancakes; if you only have buttermilk, use it and reduce the baking soda slightly.
- Eggs (2 large): Binding and lift; room temperature is ideal but not worth stressing over.
- Melted butter (2 tbsp plus more for cooking): Adds richness and helps brown the edges; unsalted lets the spices lead.
- Vanilla extract (1 tsp): A small detail that deepens the warmth of everything else.
Instructions
- Combine your dry team:
- Whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl until everything is evenly distributed. You'll see specks of spice throughout, which is exactly what you want.
- Build the wet base:
- In a separate bowl, whisk together pumpkin puree, milk, eggs, melted butter, and vanilla until the mixture is smooth and homogeneous. This step matters because lumpy pumpkin won't incorporate evenly.
- Make the magic happen:
- Pour the wet ingredients into the dry ingredients and stir gently—and I mean gently—until just combined. Lumps are your friend here; overmixing develops gluten and makes pancakes tough and chewy instead of tender.
- Get your cooking surface ready:
- Heat a nonstick skillet or griddle over medium heat and lightly butter it. You want it hot enough that a drop of water sizzles immediately, but not so hot that the bottoms burn before the insides cook.
- Cook the first side:
- Pour 1/4 cup of batter per pancake onto the skillet, leaving space between them. Watch for bubbles to form on the surface and the edges to look set and slightly dry, usually 2 to 3 minutes—this is when you flip.
- Finish with the flip:
- Flip gently and cook another 1 to 2 minutes until golden brown on the bottom and cooked through. You'll develop an instinct for this timing; the second side always cooks faster than the first.
- Keep them warm and happy:
- If you're making multiple batches, transfer finished pancakes to a plate and keep them warm in a 200°F oven while you finish cooking the rest. They'll stay fluffy this way.
Save There's something about serving warm pancakes to people you care about that feels like you've done something meaningful, even though it took barely 25 minutes. My partner now requests these instead of presents some years, and I think that says everything about comfort food and how it connects us to the people we feed.
Flavor Building: The Spice Balance
The spice ratio in these pancakes is carefully tuned so no single spice overwhelms the others—cinnamon doesn't drown out ginger, and ginger doesn't eclipse the subtle warmth of nutmeg and cloves. When I first made them, I accidentally tripled the cloves and learned the hard way that a heavy hand with cloves turns everything bitter. Now I measure carefully, and the result is a complex, layered warmth that tastes like autumn without tasting like a candle. If you prefer milder spices, reduce them slightly, but I'd encourage you to try the full amount at least once.
Variations That Work Beautifully
These pancakes are a canvas for your kitchen creativity, and I've found several directions that work wonderfully. Add a handful of toasted pecans or walnuts to the batter for crunch, fold in chocolate chips for a dessert pancake moment, or swirl in a spoonful of Greek yogurt for tanginess and extra protein. You can also make them dairy-free by swapping milk for almond or oat milk and butter for coconut oil—I've done this many times for friends with dietary preferences, and honestly they're just as delicious. Even the toppings matter; while maple syrup is the obvious choice, I've had beautiful results with whipped cream and a drizzle of honey, or a simple dusting of powdered sugar and a sprinkle of cinnamon.
Breakfast Rituals and Make-Ahead Magic
One of my favorite discoveries is that these pancakes freeze beautifully, which changed my relationship with breakfast entirely. I now make a double batch on one Sunday, cool them completely, and stack them between parchment paper in a freezer bag where they keep for two weeks. On a rushed morning, I just pop them in the toaster until they're warm and fluffy again—it takes maybe three minutes and tastes homemade without the effort. This trick has saved me countless times when I wanted something warm and nurturing but didn't have time to stand at the stove.
- Cool pancakes completely before freezing so steam doesn't make them soggy.
- Use parchment paper between layers to prevent them from sticking together.
- Toast from frozen on medium setting until warmed through and crispy at the edges.
Save These pancakes have become my quiet rebellion against rushed mornings, a small way of saying that you deserve something warm and thoughtful to start the day with. Make them for yourself on a slow Saturday, or for someone who needs reminding that comfort food is one of the best kinds of love.
Recipe FAQ
- → What spices are used in these pancakes?
This blend includes ground cinnamon, ginger, nutmeg, and cloves, offering a warm, aromatic flavor.
- → Can I substitute the milk for a non-dairy alternative?
Yes, almond or oat milk can be used instead of dairy milk for a dairy-free option.
- → How do I prevent the batter from becoming too dense?
Stir gently until just combined, leaving some lumps to keep the pancakes fluffy and tender.
- → What are some toppings that pair well with these pancakes?
Maple syrup, whipped cream, chopped pecans, powdered sugar, or a drizzle of honey complement the flavors nicely.
- → Can I add mix-ins to the batter?
Yes, chocolate chips or toasted nuts can be folded in for extra texture and taste.