Go Back
Brianna Hughes

Pumpkin Spice Pancakes for Fall

These fluffy pumpkin spice pancakes are the perfect cozy fall breakfast! Made with pumpkin puree and warm pumpkin pie spices, they’re tender, flavorful, and delicious topped with maple syrup and a generous dollop of cinnamon sugar honey butter. Add chocolate chips for an extra indulgent fall treat!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 pancakes
Course: Breakfast, brunch, Dessert
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

  • 1 cup flour I used freshly milled soft white wheat
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 2 tbsp unsalted butter melted
  • 2 tbsp brown sugar
  • 1 tsp vanilla
  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice I use my homemade mix

Method
 

  1. In a large mixing bowl, add in the flour, baking powder, baking soda, and salt. Whisk together to combine.
  2. Add in the egg, brown sugar, melted butter, vanilla, milk, pumpkin puree, and pumpkin pie spice.
  3. Mix until the batter is smooth and pancake batter consistency.
  4. Heat a griddle pan or skillet over medium heat for a few minutes until hot.
  5. Add butter to the pan and cook until slightly golden and has a nutty aroma. Reduce heat.
  6. Test a batch: Spoon a few tablespoons of batter to the pan. Check to see if bubbles start to form at the top then flip. If the pancake cooked well and mess was minimal, it is time to cook the pancakes.
  7. Add about 1/3 cup batter to the pan. Repeat the steps in the test batch (bubbles form on top then flip). Make sure both sides are golden before taking off the pan. Repeat this process until all the batter is used up.
  8. Serve warm with maple syrup, powdered sugar, pumpkin pie spice and a dollop of my cinnamon sugar butter (trust me...you should NOT skip this butter).
QR Code linking back to recipe