Deliciously Cozy Pumpkin Spice Pancakes for Autumn Mornings

I still remember the first time I made Pumpkin Spice Pancakes from scratch. It was a crisp fall morning, and the smell of cinnamon and nutmeg filling my little kitchen immediately felt like a warm hug. A close friend had shared her family’s secret pumpkin pancake recipe during a weekend getaway, and I was hooked the moment I took that first fluffy bite. Since then, Pumpkin Spice Pancakes have become my go-to cozy breakfast, perfect for weekend mornings or special fall gatherings.

Here’s everything you’ll need to make these Pumpkin Spice Pancakes come out perfectly:

This pumpkin spice pancakes recipe is affordable because you likely already have many of these pantry staples. Plus, the pumpkin spice blend can double in your spiced pumpkin breakfasts through fall. To save time, measure and mix dry ingredients while heating your griddle for a smooth, one-go workflow.

If you have leftovers, you can store the cooked pancakes in an airtight container in the fridge for 2-3 days, or freeze them for even longer—perfect for busy mornings when you want to skip mixing a fresh batch.

1. Mix Dry Ingredients First. Combine flour, brown sugar, baking powder, baking soda, pumpkin spice blend, and salt in a large bowl. Whisk them together so everything is evenly distributed. This step helps your pumpkin spice pancakes puff up nicely.

2. Whisk Wet Ingredients Separately. In another bowl, mix pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract. Use a fork or whisk until smooth and silky.

3. Combine Everything Carefully. Pour the wet ingredients into the dry and gently fold together until just combined. It’s okay if the batter is a little lumpy here—overmixing can make your pumpkin spice pancakes tough.

4. Heat Your Pan or Griddle. Set to medium heat and lightly grease it with butter or oil.

5. Cook the Pancakes. Pour about ¼ cup of batter for each pancake onto the pan. You’ll see bubbles form on the surface after about 2-3 minutes—this is when to flip. The underside should be golden brown. Cook the other side for about 1-2 minutes.

6. Keep Warm. Transfer finished pancakes to a plate and loosely cover with foil to keep warm as you cook the rest.

7. Serve Hot and Enjoy. Your kitchen will smell incredible, filled with that warm pumpkin spice blend.

From start to finish, this Pumpkin Spice Pancakes recipe takes about 25 minutes, perfect for a cozy weekend brunch. While pancakes are cooking, you can pour your favorite coffee or prepare a quick side dish like bacon or yogurt with fruit.

If your batter feels too thick, add a splash more buttermilk—it should be pourable but not runny. If pancakes spread too much, lower the heat slightly. I used to rush flipping them, but patience here makes all the difference in getting that perfect fluffy pumpkin pancake texture.

For a shortcut, make the dry mix ahead and keep it in a labeled jar. On the morning you want spiced pumpkin breakfast, just add wet ingredients and cook.

These Pumpkin Spice Pancakes really shine with simple sides that complement their warm, cozy flavor. My favorite way to enjoy them is with a drizzle of maple syrup and a dollop of whipped cream or a cinnamon-spiced butter spread.

Pair these fluffy pumpkin pancakes with crisp bacon or sausage links to balance the sweet spices with savory notes. For lighter options, fresh apple slices or a compote made with fall fruits like apples and cranberries work beautifully.

This pumpkin spice pancakes recipe is perfect for weekend breakfasts, holiday brunches, or any time you want a special fall breakfast idea that’s simple but impressive. I’ve served these to guests who always ask for the recipe, especially around Thanksgiving or cozy snowy mornings.

Leftovers? No problem. Toast them lightly and top with cream cheese and jam—or even add peanut butter and sliced banana for a quick, satisfying snack.

Some readers love seasonal twists like adding chopped pecans or swapping traditional pumpkin spice blend for homemade versions with extra ginger or cardamom for a unique touch.

If you want to try another pumpkin-inspired recipe, check out my pumpkin whipped feta dip—it’s a great twist for snack time or a party platter and just as crowd-pleasing.

Can I make this Pumpkin Spice Pancakes ahead of time?
Absolutely. You can prepare the batter the night before and store it covered in the fridge. Just give it a gentle stir before cooking. Cooked pancakes can be reheated in the toaster or oven without losing their fluffiness.

What’s the best substitute for buttermilk in this pumpkin pancake recipe?
A simple and reliable swap is 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using. This keeps your pumpkin spice pancakes tender and helps the baking soda work its magic.

Can I make these pancakes gluten-free?
Yes! I’ve tried using a gluten-free flour blend with great success. Here’s a gluten-free pumpkin spice pancakes recipe that friends in the group swear by. Just note that texture can be slightly different, but still delicious.

How do I adjust this Pumpkin Spice Pancakes recipe for more or fewer servings?
The recipe scales well. Just multiply or divide each ingredient by the number of servings you want. Remember to adjust cooking time depending on the size of your griddle or pan.

Can I add other flavors or mix-ins?
Definitely! Chopped nuts, chocolate chips, or even dried cranberries add a fun twist. I’ve found a small handful of chopped walnuts gives a nice crunch without weighing down the pumpkin spice pancakes.

Why do my Pumpkin Spice Pancakes turn out dense sometimes?
This usually happens if you overmix the batter or use expired baking powder. Mix gently and check your leavening agents before starting. Also, letting the batter rest for 5-10 minutes before cooking can help the texture.

Can I freeze cooked Pumpkin Spice Pancakes?
Yes, freeze leftover pancakes in a single layer, then transfer to a freezer bag. Reheat in toaster or oven for a quick fall breakfast idea that’s ready when you are.

If you want more tips for fluffy pumpkin pancakes, check out this fluffy pumpkin pancakes recipe that breaks down timing and technique nicely.

Looking for fresh inspiration beyond breakfast? Here’s a pumpkin butter recipe that pairs beautifully with these pancakes for a real seasonal treat.

This Pumpkin Spice Pancakes recipe holds a special place in my kitchen because it combines ease, flavor, and the feeling of home in every bite. My best Pumpkin Spice Pancakes tips:

• Always sift or whisk your dry ingredients to keep the batter light.
• Don’t overmix the batter—lumps are okay.
• Use fresh pumpkin spice blend for the best aroma and flavor.

I’ve tested several variations: adding a splash of orange zest, swapping half the flour for oat flour, and even trying coconut milk for a dairy-free option. The classic pumpkin spice pancakes, though, get requested most often at my table.

This recipe is an invitation to make your mornings warmer and tastier with real ingredients you can trust. I hope you’ll enjoy the cozy flavors and the simple joy that comes from sharing a plate of these Pumpkin Spice Pancakes with the people you love.

Give this recipe a try — you’ll find it’s as reliable as it is delicious, perfect for any pumpkin-loving home cook looking for flavor without fuss.

If your family loves this, they’ll likely enjoy my pumpkin whipped feta dip as a savory kick alongside your sweet spiced pumpkin breakfast.

Happy cooking!