![- 1 cup all-purpose flour - 1 tablespoon baking powder - 1 tablespoon pumpkin pie spice - ½ teaspoon salt - 1 tablespoon brown sugar - 1 cup milk (dairy or non-dairy) - 1 cup canned pumpkin puree - 1 large egg - 2 tablespoons vegetable oil - 1 teaspoon vanilla extract - Optional toppings: maple syrup, whipped cream Gather these ingredients before you start. Each one plays a key role in making your pumpkin spice pancakes fluffy and tasty. The all-purpose flour gives structure. The baking powder helps them rise and become light. Pumpkin pie spice adds warmth and flavor. Salt enhances the taste and balances the sweetness from the brown sugar. You'll use milk to create a smooth batter. Canned pumpkin puree brings moisture and a delicious pumpkin flavor. The egg helps bind everything together, while vegetable oil keeps the pancakes tender. Vanilla extract adds a sweet aroma. Feel free to top your pancakes with maple syrup or whipped cream for extra yumminess. These simple ingredients come together to create a delightful breakfast. You can find the full recipe with cooking steps and tips in the article. In a large bowl, I whisk together the dry ingredients. First, I add 1 cup of all-purpose flour. Then, I mix in 1 tablespoon of baking powder, 1 tablespoon of pumpkin pie spice, ½ teaspoon of salt, and 1 tablespoon of brown sugar. This step is key. It helps distribute the flavors and leavening agents evenly. Next, I focus on the wet ingredients. In a separate bowl, I blend 1 cup of milk, 1 cup of canned pumpkin puree, 1 large egg, 2 tablespoons of vegetable oil, and 1 teaspoon of vanilla extract. I whisk until smooth. This mixture adds moisture and richness to the pancakes. Now comes the fun part! I gently pour the wet mixture into the dry ingredients. I stir with a spatula until just combined. It’s okay if a few lumps remain. Overmixing can make the pancakes tough, and I want them light and fluffy! I preheat my non-stick skillet over medium heat. I lightly grease it with a little oil to prevent sticking. I pour about ¼ cup of batter for each pancake. I watch for bubbles forming on the surface. When this happens, I know it’s time to flip. I cook for about 3 to 4 minutes on one side, then gently flip and cook for 2 to 3 more minutes until golden brown. Enjoy this delightful recipe! Check the [Full Recipe] for more details. To make your pancakes fluffy, avoid overmixing the batter. Mix just until combined. A few small lumps are fine. Overmixing turns pancakes dense and tough. Fluffiness is key to a great pancake! Keep your skillet at medium heat. This setting ensures even cooking. If the heat is too high, pancakes can burn. If the heat is too low, they may not cook through. A good test is to sprinkle a few drops of water on the skillet. If they dance and evaporate, you’re ready to cook! Presentation makes your pancakes even more inviting. Serve them on a warm plate. A light dusting of cinnamon adds warmth. For a festive touch, add slivers of fresh pumpkin on top. You can also sprinkle toasted pecans for extra crunch. These touches make your pancakes look as good as they taste! {{image_4}} You can make these pancakes gluten-free with a simple swap. Use a gluten-free flour blend instead of all-purpose flour. Look for a blend that has xanthan gum, as this helps mimic the texture of traditional flour. Mix the gluten-free flour with the other dry ingredients just like the original recipe. Make sure to check the label for any added sugar or salt. To create vegan pumpkin spice pancakes, replace the egg and milk. Use a flaxseed meal mixed with water as an egg substitute. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water, and let it sit for a few minutes until it thickens. For milk, choose almond milk, soy milk, or any plant-based milk you prefer. This keeps the pancakes fluffy and moist. Looking to jazz up your pancakes? Consider adding chocolate chips or nuts. Fold in half a cup of chocolate chips for a sweet treat. If you prefer nuts, walnuts or pecans add a nice crunch. Add these ingredients to the batter right before cooking. This gives your pancakes a fun twist and lets you customize them to your taste. For the [Full Recipe], follow the steps above and enjoy making these delicious pancakes! After you make pumpkin spice pancakes, let them cool. Place any leftovers in an airtight container. You can keep them in the fridge for up to three days. To enjoy them later, just warm them up. This keeps them soft and tasty. If you want to save pancakes for later, freezing works great. Stack the pancakes with parchment paper between each one. Then, place them in a freezer-safe bag or container. They will stay fresh for up to three months. When you want some, just take out as many as you need. To reheat pancakes, use a few methods. The microwave is quick. Heat them for 20 to 30 seconds. For a crispy finish, use a skillet. Warm the skillet on low. Add the pancakes and heat for about 1 to 2 minutes on each side. This keeps them fluffy and delicious. To make your pancakes fluffier, add more baking powder. You can also use buttermilk instead of regular milk. Buttermilk gives a nice rise and adds a tangy flavor. Just remember, too much baking powder can make them taste bitter. Aim for one tablespoon of baking powder for perfect lightness. Yes, you can use fresh pumpkin. However, it takes more time to prepare. You need to cook and puree the pumpkin first. Fresh pumpkin has a different texture and may not be as smooth as canned. This can change how your pancakes feel. Canned pumpkin is convenient and gives consistent results. You can use several non-dairy milk options. Almond milk, soy milk, or oat milk work well. Each has a unique flavor. Almond milk adds a nutty taste, while soy milk is creamy. Choose what you like best. Just keep in mind that some non-dairy milks might change the pancake's texture a little. For the full recipe, check out the details above. This blog post covered everything you need for making delicious pumpkin spice pancakes. We discussed the ingredients, step-by-step instructions, and great tips for cooking. We also explored variations for gluten-free and vegan diets. Plus, we shared storage info and answered common questions. Now you have all the tools to enjoy fluffy pancakes any time. Remember, cooking should be fun. Experiment with flavors and enjoy your meals!](https://spoonfulsavory.com/wp-content/uploads/2025/05/532c509c-644c-4757-b538-04d187634d29-768x768.webp)
Fall is here, and what better way to embrace the season than with Pumpkin Spice Pancakes? These fluffy and delicious pancakes bring the rich, warm flavors of pumpkin and spices right to your breakfast table. With simple ingredients and easy steps, you’ll be savoring a cozy autumn breakfast in no time. Ready to impress yourself and your family? Let’s dive into this delightful recipe together!
Ingredients
List of Ingredients
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 tablespoon pumpkin pie spice
– ½ teaspoon salt
– 1 tablespoon brown sugar
– 1 cup milk (dairy or non-dairy)
– 1 cup canned pumpkin puree
– 1 large egg
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract
– Optional toppings: maple syrup, whipped cream
Gather these ingredients before you start. Each one plays a key role in making your pumpkin spice pancakes fluffy and tasty. The all-purpose flour gives structure. The baking powder helps them rise and become light. Pumpkin pie spice adds warmth and flavor. Salt enhances the taste and balances the sweetness from the brown sugar.
You’ll use milk to create a smooth batter. Canned pumpkin puree brings moisture and a delicious pumpkin flavor. The egg helps bind everything together, while vegetable oil keeps the pancakes tender. Vanilla extract adds a sweet aroma.
Feel free to top your pancakes with maple syrup or whipped cream for extra yumminess. These simple ingredients come together to create a delightful breakfast. You can find the full recipe with cooking steps and tips in the article.
Step-by-Step Instructions
Mixing Dry Ingredients
In a large bowl, I whisk together the dry ingredients. First, I add 1 cup of all-purpose flour. Then, I mix in 1 tablespoon of baking powder, 1 tablespoon of pumpkin pie spice, ½ teaspoon of salt, and 1 tablespoon of brown sugar. This step is key. It helps distribute the flavors and leavening agents evenly.
Combining Wet Ingredients
Next, I focus on the wet ingredients. In a separate bowl, I blend 1 cup of milk, 1 cup of canned pumpkin puree, 1 large egg, 2 tablespoons of vegetable oil, and 1 teaspoon of vanilla extract. I whisk until smooth. This mixture adds moisture and richness to the pancakes.
Merging Wet and Dry Mixtures
Now comes the fun part! I gently pour the wet mixture into the dry ingredients. I stir with a spatula until just combined. It’s okay if a few lumps remain. Overmixing can make the pancakes tough, and I want them light and fluffy!
Cooking the Pancakes
I preheat my non-stick skillet over medium heat. I lightly grease it with a little oil to prevent sticking. I pour about ¼ cup of batter for each pancake. I watch for bubbles forming on the surface. When this happens, I know it’s time to flip. I cook for about 3 to 4 minutes on one side, then gently flip and cook for 2 to 3 more minutes until golden brown.
Enjoy this delightful recipe! Check the [Full Recipe] for more details.
Tips & Tricks
Perfecting the Pancake Texture
To make your pancakes fluffy, avoid overmixing the batter. Mix just until combined. A few small lumps are fine. Overmixing turns pancakes dense and tough. Fluffiness is key to a great pancake!
Cooking Temperature Control
Keep your skillet at medium heat. This setting ensures even cooking. If the heat is too high, pancakes can burn. If the heat is too low, they may not cook through. A good test is to sprinkle a few drops of water on the skillet. If they dance and evaporate, you’re ready to cook!
Presentation Tips
Presentation makes your pancakes even more inviting. Serve them on a warm plate. A light dusting of cinnamon adds warmth. For a festive touch, add slivers of fresh pumpkin on top. You can also sprinkle toasted pecans for extra crunch. These touches make your pancakes look as good as they taste!
Variations
Gluten-Free Pumpkin Spice Pancakes
You can make these pancakes gluten-free with a simple swap. Use a gluten-free flour blend instead of all-purpose flour. Look for a blend that has xanthan gum, as this helps mimic the texture of traditional flour. Mix the gluten-free flour with the other dry ingredients just like the original recipe. Make sure to check the label for any added sugar or salt.
Vegan Pumpkin Spice Pancakes
To create vegan pumpkin spice pancakes, replace the egg and milk. Use a flaxseed meal mixed with water as an egg substitute. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water, and let it sit for a few minutes until it thickens. For milk, choose almond milk, soy milk, or any plant-based milk you prefer. This keeps the pancakes fluffy and moist.
Additional Flavor Add-ins
Looking to jazz up your pancakes? Consider adding chocolate chips or nuts. Fold in half a cup of chocolate chips for a sweet treat. If you prefer nuts, walnuts or pecans add a nice crunch. Add these ingredients to the batter right before cooking. This gives your pancakes a fun twist and lets you customize them to your taste.
For the [Full Recipe], follow the steps above and enjoy making these delicious pancakes!
Storage Info
Short-Term Storage
After you make pumpkin spice pancakes, let them cool. Place any leftovers in an airtight container. You can keep them in the fridge for up to three days. To enjoy them later, just warm them up. This keeps them soft and tasty.
Long-Term Storage
If you want to save pancakes for later, freezing works great. Stack the pancakes with parchment paper between each one. Then, place them in a freezer-safe bag or container. They will stay fresh for up to three months. When you want some, just take out as many as you need.
Reheating Tips
To reheat pancakes, use a few methods. The microwave is quick. Heat them for 20 to 30 seconds. For a crispy finish, use a skillet. Warm the skillet on low. Add the pancakes and heat for about 1 to 2 minutes on each side. This keeps them fluffy and delicious.
FAQs
How do I make the pancakes fluffier?
To make your pancakes fluffier, add more baking powder. You can also use buttermilk instead of regular milk. Buttermilk gives a nice rise and adds a tangy flavor. Just remember, too much baking powder can make them taste bitter. Aim for one tablespoon of baking powder for perfect lightness.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. However, it takes more time to prepare. You need to cook and puree the pumpkin first. Fresh pumpkin has a different texture and may not be as smooth as canned. This can change how your pancakes feel. Canned pumpkin is convenient and gives consistent results.
What can I substitute for milk in this recipe?
You can use several non-dairy milk options. Almond milk, soy milk, or oat milk work well. Each has a unique flavor. Almond milk adds a nutty taste, while soy milk is creamy. Choose what you like best. Just keep in mind that some non-dairy milks might change the pancake’s texture a little.
For the full recipe, check out the details above.
This blog post covered everything you need for making delicious pumpkin spice pancakes. We discussed the ingredients, step-by-step instructions, and great tips for cooking. We also explored variations for gluten-free and vegan diets. Plus, we shared storage info and answered common questions.
Now you have all the tools to enjoy fluffy pancakes any time. Remember, cooking should be fun. Experiment with flavors and enjoy your meals!
![- 1 cup all-purpose flour - 1 tablespoon baking powder - 1 tablespoon pumpkin pie spice - ½ teaspoon salt - 1 tablespoon brown sugar - 1 cup milk (dairy or non-dairy) - 1 cup canned pumpkin puree - 1 large egg - 2 tablespoons vegetable oil - 1 teaspoon vanilla extract - Optional toppings: maple syrup, whipped cream Gather these ingredients before you start. Each one plays a key role in making your pumpkin spice pancakes fluffy and tasty. The all-purpose flour gives structure. The baking powder helps them rise and become light. Pumpkin pie spice adds warmth and flavor. Salt enhances the taste and balances the sweetness from the brown sugar. You'll use milk to create a smooth batter. Canned pumpkin puree brings moisture and a delicious pumpkin flavor. The egg helps bind everything together, while vegetable oil keeps the pancakes tender. Vanilla extract adds a sweet aroma. Feel free to top your pancakes with maple syrup or whipped cream for extra yumminess. These simple ingredients come together to create a delightful breakfast. You can find the full recipe with cooking steps and tips in the article. In a large bowl, I whisk together the dry ingredients. First, I add 1 cup of all-purpose flour. Then, I mix in 1 tablespoon of baking powder, 1 tablespoon of pumpkin pie spice, ½ teaspoon of salt, and 1 tablespoon of brown sugar. This step is key. It helps distribute the flavors and leavening agents evenly. Next, I focus on the wet ingredients. In a separate bowl, I blend 1 cup of milk, 1 cup of canned pumpkin puree, 1 large egg, 2 tablespoons of vegetable oil, and 1 teaspoon of vanilla extract. I whisk until smooth. This mixture adds moisture and richness to the pancakes. Now comes the fun part! I gently pour the wet mixture into the dry ingredients. I stir with a spatula until just combined. It’s okay if a few lumps remain. Overmixing can make the pancakes tough, and I want them light and fluffy! I preheat my non-stick skillet over medium heat. I lightly grease it with a little oil to prevent sticking. I pour about ¼ cup of batter for each pancake. I watch for bubbles forming on the surface. When this happens, I know it’s time to flip. I cook for about 3 to 4 minutes on one side, then gently flip and cook for 2 to 3 more minutes until golden brown. Enjoy this delightful recipe! Check the [Full Recipe] for more details. To make your pancakes fluffy, avoid overmixing the batter. Mix just until combined. A few small lumps are fine. Overmixing turns pancakes dense and tough. Fluffiness is key to a great pancake! Keep your skillet at medium heat. This setting ensures even cooking. If the heat is too high, pancakes can burn. If the heat is too low, they may not cook through. A good test is to sprinkle a few drops of water on the skillet. If they dance and evaporate, you’re ready to cook! Presentation makes your pancakes even more inviting. Serve them on a warm plate. A light dusting of cinnamon adds warmth. For a festive touch, add slivers of fresh pumpkin on top. You can also sprinkle toasted pecans for extra crunch. These touches make your pancakes look as good as they taste! {{image_4}} You can make these pancakes gluten-free with a simple swap. Use a gluten-free flour blend instead of all-purpose flour. Look for a blend that has xanthan gum, as this helps mimic the texture of traditional flour. Mix the gluten-free flour with the other dry ingredients just like the original recipe. Make sure to check the label for any added sugar or salt. To create vegan pumpkin spice pancakes, replace the egg and milk. Use a flaxseed meal mixed with water as an egg substitute. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water, and let it sit for a few minutes until it thickens. For milk, choose almond milk, soy milk, or any plant-based milk you prefer. This keeps the pancakes fluffy and moist. Looking to jazz up your pancakes? Consider adding chocolate chips or nuts. Fold in half a cup of chocolate chips for a sweet treat. If you prefer nuts, walnuts or pecans add a nice crunch. Add these ingredients to the batter right before cooking. This gives your pancakes a fun twist and lets you customize them to your taste. For the [Full Recipe], follow the steps above and enjoy making these delicious pancakes! After you make pumpkin spice pancakes, let them cool. Place any leftovers in an airtight container. You can keep them in the fridge for up to three days. To enjoy them later, just warm them up. This keeps them soft and tasty. If you want to save pancakes for later, freezing works great. Stack the pancakes with parchment paper between each one. Then, place them in a freezer-safe bag or container. They will stay fresh for up to three months. When you want some, just take out as many as you need. To reheat pancakes, use a few methods. The microwave is quick. Heat them for 20 to 30 seconds. For a crispy finish, use a skillet. Warm the skillet on low. Add the pancakes and heat for about 1 to 2 minutes on each side. This keeps them fluffy and delicious. To make your pancakes fluffier, add more baking powder. You can also use buttermilk instead of regular milk. Buttermilk gives a nice rise and adds a tangy flavor. Just remember, too much baking powder can make them taste bitter. Aim for one tablespoon of baking powder for perfect lightness. Yes, you can use fresh pumpkin. However, it takes more time to prepare. You need to cook and puree the pumpkin first. Fresh pumpkin has a different texture and may not be as smooth as canned. This can change how your pancakes feel. Canned pumpkin is convenient and gives consistent results. You can use several non-dairy milk options. Almond milk, soy milk, or oat milk work well. Each has a unique flavor. Almond milk adds a nutty taste, while soy milk is creamy. Choose what you like best. Just keep in mind that some non-dairy milks might change the pancake's texture a little. For the full recipe, check out the details above. This blog post covered everything you need for making delicious pumpkin spice pancakes. We discussed the ingredients, step-by-step instructions, and great tips for cooking. We also explored variations for gluten-free and vegan diets. Plus, we shared storage info and answered common questions. Now you have all the tools to enjoy fluffy pancakes any time. Remember, cooking should be fun. Experiment with flavors and enjoy your meals!](https://spoonfulsavory.com/wp-content/uploads/2025/05/532c509c-644c-4757-b538-04d187634d29-250x250.webp)
