Fluffy Pumpkin-Spice Pancakes with Warm Maple Syrup made with pumpkin puree, brown sugar, cinnamon, and all the cozy fall spices.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Every fall, without fail, I tell myself I’m not going to go overboard with pumpkin. And then, well… you should see my pantry right now. At least six cans of pumpkin puree stacked like I’m building a shrine to autumn. Maybe it’s ridiculous, maybe it’s practical—you decide. But here’s the thing: these pumpkin-spice pancakes with warm maple syrup are the reason I keep caving.

The first time I made them, I’ll admit, I was winging it. I’d just gotten back from a chilly Saturday at the farmers market—my kids sticky with kettle corn, my husband carrying way too many apples—and I thought, “Let’s do pancakes for dinner.” The kitchen smelled like cinnamon within minutes, and I knew I was onto something. By the time I stacked them high and poured warm maple syrup over the top, it felt like one of those cozy, movie-scene moments you can’t plan. Except this one had syrup drips all over the counter and kids arguing about who got the biggest pancake. Imperfect? Yes. Perfect? Also yes.

Here’s a quick peek at what’s inside:

Why You’ll Love This Pumpkin-Spice Pancakes with Warm Maple Syrup Recipe?

Here’s the deal. These Pumpkin-Spice Pancakes with Warm Maple Syrup aren’t trying to be flashy. They’re soft, fluffy, and the kind of breakfast that makes you forget you’ve got emails waiting. The pumpkin puree makes them moist (sorry, I know that word makes some people twitch), the spices taste like fall wrapped in a blanket, and the maple syrup? Let’s be honest, it’s basically liquid gold.

Ingredient Notes:

Here’s what you need—and why it matters:

Flour – Basic all-purpose does the trick. Don’t overthink it.
Pumpkin puree – Not pumpkin pie filling. Trust me, you don’t want the mystery spice combo they sneak into that can.
Pumpkin spice & cinnamon – Because “fall vibes” isn’t something you can actually measure with a spoon.
Brown sugar – Adds sweetness with a little caramel-y depth.
Egg & milk – The glue that makes pancakes… pancakes.
Vanilla extract – Just a splash makes everything taste better.
Toppings – Maple syrup is non-negotiable, but whipped cream, nuts, or chocolate chips? That’s between you and your sweet tooth.

How To Make Pumpkin-Spice Pancakes with Warm Maple Syrup?

Okay, let’s break this down:

Step 1: The dry team. In a big bowl, whisk flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Nothing fancy, just get them friendly with each other.

Step 2: The wet team. In another bowl (or a blender if you like shortcuts), mix pumpkin puree, egg, sugar, oil, milk, and vanilla. It should look smooth-ish—don’t panic if it’s not Pinterest-pretty.

Step 3: Combine. Pour the wet into the dry, stir until you don’t see streaks of flour. A few lumps? Totally fine. Actually, preferred.

Step 4: Cook. Heat a skillet with butter. Scoop ¼ cup of batter for each pancake. Wait until you see bubbles and edges that don’t look raw before flipping. (Flip too early and you’ll regret it. Learned that the messy way.)

Step 5: Serve. Stack, drown in maple syrup, and if you’re like me—sneak one before the rest of the family storms the kitchen.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Storage Options:

If by some miracle there are leftovers (rare, but it happens), you can keep them in the fridge for three days. Reheat in the toaster for that slightly crispy edge that’s secretly better than fresh. Or freeze them—layer parchment between pancakes so they don’t fuse into a solid pumpkin brick.

Variations and Substitutions:

Sometimes you’ve got to work with what’s in the pantry.

No whole milk? Try oat milk or almond milk. Works just fine.
Want extra decadence? Toss in chocolate chips or swirl in cream cheese.
Watching sugar? Swap the brown sugar for coconut sugar or a splash of maple syrup in the batter.
Feeling wild? Add chopped apples or pecans right into the batter. Instant upgrade.

What to Serve with Pumpkin-Spice Pancakes with Warm Maple Syrup?

These pancakes can totally hold their own, but if you want to make it a whole fall breakfast moment:

Crispy bacon or sausage. The salty-sweet combo is chef’s kiss.
A hot mug of chai or pumpkin-spice latte, because why not double down?
Fresh apple slices or pears for balance (and to trick yourself into thinking it’s healthy).

Frequently Asked Questions:

Can I make the batter ahead?
Not really. It’s best fresh, though you can mix the dry ingredients the night before.

Can I skip the pumpkin spice?
You could, but then you’d just have pancakes. And honestly, life’s too short for plain pancakes in October.

Can I double the recipe?
Absolutely. Just make sure you’ve got enough hands in the kitchen—or enough patience—to flip all of them.

So, tell me—are you team pumpkin-everything or team “leave my coffee alone”? Either way, these Pumpkin-Spice Pancakes with Warm Maple Syrup might just convert you. And if you make them, I’d love to know: did your kitchen smell like fall, or did it smell like burnt butter because you got distracted? (No judgment—I’ve been there.)

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Chicken Lazone Recipe

Famous Butter Chicken Recipe

Pumpkin Butterscotch Bread Recipe