There’s something so cozy about starting your day with warm, fluffy pumpkin pancakes that carry the comforting spices of autumn.
These pumpkin pancakes are easy to make with pantry staples and bring a festive twist to your breakfast table.
The subtle sweetness and rich pumpkin flavor paired with classic pancake fluffiness make them an absolute favorite.
Whether it’s a weekend treat or a holiday morning delight, these pancakes promise smiles all around.
Why You’ll Love This Recipe
Seasonal flavors – Pumpkin and warm spices evoke fall vibes in every bite.
Quick & easy – Uses simple ingredients with no complicated steps.
Perfect texture – Light, fluffy, and tender pancakes every time.
Customizable toppings – Serve with syrup, whipped cream, or powdered sugar.
Family-friendly – Kids love the sweet pumpkin flavor and soft texture.
What You’ll Need (Ingredient Highlights)
Pancake mix – The base for fluffy, reliable pancakes.
Pumpkin pie spice – A warm blend of cinnamon, nutmeg, ginger, and cloves.
Canned pumpkin – Adds moisture, richness, and that classic pumpkin taste.
Brown sugar – For a touch of caramel-like sweetness.
Water – Adjusts batter consistency for perfect pancakes.
Pro Tips Before You Start
Mix dry ingredients well to avoid brown sugar clumps.
Adjust water slowly for batter consistency—too thin or thick affects fluffiness.
Use a non-stick skillet or griddle preheated to medium for even cooking.
Don’t overcrowd the pan to maintain heat and allow flipping.
Let pancakes cool briefly on a rack to keep them tender, not soggy.
How to Make Pumpkin Pancakes
Step 1: Preheat the Skillet
Heat a large non-stick skillet or griddle over medium heat.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the pancake mix and pumpkin pie spice.
Sprinkle in the brown sugar and stir until evenly distributed and no clumps remain.
Step 3: Add Wet Ingredients
Add the canned pumpkin and start with about 1 cup of water.
Stir to combine. Gradually add more water as needed to reach a smooth, pourable batter.
Step 4: Prepare to Cook
Butter the skillet or coat it with cooking spray to prevent sticking.
Step 5: Cook the Pancakes
Pour about batter for each pancake onto the heated skillet.
Cook 1 to 1½ minutes until the edges look set and small bubbles form on top.
The bottom should be golden brown. Flip carefully.
Step 6: Finish Cooking
Cook the other side for 1 to 1½ minutes until golden and the pancake springs back when lightly pressed in the center.
Step 7: Cool and Serve
Transfer pancakes to a cooling rack briefly if desired to avoid sogginess.
Serve warm with your favorite toppings.
What to Serve It With
Maple syrup or honey drizzle
Whipped cream or vanilla yogurt
Powdered sugar dusting
Fresh berries or chopped nuts
Crispy bacon or sausage on the side
Variations / Substitutions
Use milk instead of water for richer pancakes.
Add a handful of chocolate chips or chopped nuts to the batter.
Swap pumpkin pie spice for cinnamon only or your favorite spice blend.
Make gluten-free by using gluten-free pancake mix.
For vegan options, substitute egg replacers and plant-based milk.
Storage & Leftovers
Store cooled pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a toaster or microwave until warmed through.
Freeze pancakes between parchment paper layers in a freezer bag for up to 2 months.
Reheat frozen pancakes in the toaster or oven for best texture.
FAQs
Can I make the batter ahead of time?
Yes, refrigerate the batter for up to 24 hours. Stir gently before cooking.
What if the batter is too thick?
Add water a tablespoon at a time until it reaches a pourable consistency.
Can I use fresh pumpkin instead of canned?
You can, but canned pumpkin is more consistent in moisture and flavor.
Are these pancakes gluten-free?
Only if you use a gluten-free pancake mix.
How do I keep pancakes warm while cooking batches?
Place cooked pancakes on a baking sheet in a warm oven (around 200°F).
Can I double this recipe?
Yes, simply double all ingredients and cook as usual.
Final Thoughts
These pumpkin pancakes are a delightful way to welcome the flavors of fall into your kitchen.
With simple ingredients and easy steps, you can create a breakfast that’s cozy, flavorful, and sure to become a seasonal staple.
Perfect for lazy weekend mornings or holiday brunches, every bite is like a warm hug.
Fluffy Pumpkin Pancakes
Ingredients
Method
- Heat a non-stick skillet over medium heat.
- In a bowl, whisk pancake mix with pumpkin pie spice and brown sugar until combined.
- Add canned pumpkin and 1 cup water, stirring to mix.
- Add more water if batter is too thick.
- Grease skillet, pour ¼ cup batter per pancake.
- Cook 1–1½ minutes until bubbles form and edges dry. Flip.
- Cook another 1–1½ minutes until golden and springy.
- See full steps with tips & photos → https://theboatshedcafe.com/fluffy-pumpkin-pancakes-with-pumpkin-pie-spice/
