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A stack of pumpkin spice pancakes on a small white plate with a portion cut out, a fork next to the plate and pecans and 2 white bowls in the background on a white board with a blue and white towel partially showing
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5 from 4 votes

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes are loaded with sweet, warm spices and flavors. Topped with butter and maple syrup, these moist and fluffy pancakes are the perfect breakfast on a cool, crisp fall morning.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Vegetarian
Servings: 12 pancakes
Calories: 81kcal



  • In a medium bowl, mix together the flour, brown sugar, pumpkin pie spice, baking powder, and salt.
  • Add in the pumpkin puree, milk, egg, and butter. Whisk until just combined.
  • Heat a griddle to 350°F or a flat-bottomed skillet to medium heat. Coat with non-stick cooking spray or butter.
  • Scoop out about 1/4 cup of the batter for each pancake and pour into a circular shape on the hot griddle or skillet.
  • Cook until bubbles appear on top, then flip and cook an additional 1-2 minutes until golden and cooked through.
  • Serve pancakes topped with butter and maple syrup.


Tips and Techniques

  • You can use canned or fresh pumpkin puree, but be sure not to use pumpkin pie filling (it's not the same as pumpkin puree).
  • Be sure to cook on medium heat or lower so that the pancakes will cook through in the center without burning on the outside. Pumpkin puree does add moisture so these pancakes will be fluffy, but still moist.
  • Maple syrup is delicious on pumpkin pancakes, or to sweeten them up even more, add a dollop of whipped cream.
  • Store leftover pancakes tightly covered in the refrigerator. Use within 5 days.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 81kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 64mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1700IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg