Sweet and Spiced Pumpkin Pancakes – Ever wake up craving something cozy and full of fall vibes? These Sweet and Spiced Pumpkin Pancakes are your answer. They’re packed with warm spices, a hint of sweetness, and that unmistakable pumpkin flavor. And the best part? You can whip them up in just 25 minutes! Perfect for a lazy weekend breakfast or even a quick weekday treat.
The first time I made these, I wasn’t sure how they’d go over. My husband’s a classic pancake guy—plain, simple, no frills. But I had some leftover pumpkin puree staring at me, and I thought, why not give it a shot? My little one was all in (anything with the word “sweet” and they’re sold), but I knew my husband might be a tough sell. Well, the second these pancakes hit the griddle, the whole kitchen smelled like fall, and I knew I was onto something. Once they hit the plate? Both my husband and kiddo were devouring them before I even sat down! Safe to say, these are now a fall breakfast staple at our house.
What makes this Sweet and Spiced Pumpkin Pancakes truly special?
These pancakes are the perfect mix of sweet and spice. They’re light, fluffy, and the pumpkin adds this amazing richness that keeps them from being too heavy. The cinnamon and nutmeg give just enough warmth to make you feel like you’re wrapped in a cozy sweater. And honestly? They’re so easy to make—just a few simple ingredients, mix it all up, and you’re flipping pancakes in no time. Whether you top them with syrup, whipped cream, or just a dusting of cinnamon, they’ll feel like a little slice of fall on your plate. Who wouldn’t love that?
What You Need To Make This Sweet and Spiced Pumpkin Pancakes Recipe?
All-Purpose Flour: This is your classic pancake base. It keeps everything light and fluffy. If you want to switch things up, you can swap in whole wheat flour for a heartier texture, but regular flour keeps these pancakes nice and soft.
Pumpkin Purée: Make sure you’re using pure pumpkin purée, not pumpkin pie filling! The purée brings that rich, smooth pumpkin flavor without adding any extra sweetness or spice—just what we want to control in the recipe.
Ground Cinnamon & Nutmeg: These two spices are like the ultimate fall duo. The cinnamon adds warmth, and the nutmeg gives that little bit of spice that just screams “cozy.” If you want to boost the spice a bit more, feel free to add a pinch of ginger or allspice.
Milk: Regular milk works perfectly, but if you’re dairy-free, almond or oat milk is a great alternative. It keeps the pancakes just as fluffy and flavorful.
Vegetable Oil: This keeps the pancakes nice and moist. You could swap it with melted butter if you want a richer flavor, but I love how the oil makes everything super light and easy.
Egg: The egg helps bind everything together and gives the pancakes their fluffy texture. Pretty much a must-have, but if you need a substitute, a flax egg or applesauce could work in a pinch!
Steps To Make Sweet and Spiced Pumpkin Pancakes:
First, get your griddle or skillet ready and preheat it to about 350°F (or medium-high heat if you’re on the stove). While that’s heating up, lightly oil the surface so the pancakes don’t stick.
In a large bowl, sift together the flour, sugar, baking powder, cinnamon, and nutmeg. This keeps everything light and mixes the spices evenly throughout.
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In a separate bowl, whisk the milk, pumpkin puree, egg, and oil until it’s all smooth. Once you’ve got that mixed, go ahead and pour it into the dry ingredients. Stir gently—don’t overmix it! It’s totally okay if the batter is a little lumpy; that’s what keeps the pancakes fluffy.
Now it’s time to cook! Scoop the batter onto your hot griddle (I like using a big spoon or a ¼ cup measuring cup for even sizes). Let the pancakes cook for about 1-3 minutes, or until you see bubbles forming on top and the edges look dry.
Flip the pancakes and cook for another minute or so, just until the other side is golden brown. Repeat with the rest of the batter until you’ve got a nice stack of warm, fluffy pancakes.
Serve them up with your favorite toppings—syrup, whipped cream, maybe even a few toasted nuts if you’re feeling fancy. Enjoy while they’re still warm!
Tip:
Here’s a little trick to make these pancakes even better: don’t overmix the batter! I know, it’s tempting to stir until everything’s perfectly smooth, but leaving a few lumps in there is actually what keeps your pancakes light and fluffy. Overmixing can make them a bit dense and chewy. Another tip? Let the batter rest for a few minutes before you start cooking. It gives the baking powder a little extra time to activate, making your pancakes rise beautifully on the griddle. And for extra flavor, try adding a splash of vanilla or even a few chocolate chips to the batter. You won’t regret it!
Frequently Asked Questions:
Can I make these pancakes dairy-free?
Yes, totally! Just swap out the milk for your favorite non-dairy option—almond, oat, or coconut milk all work great. You can also use dairy-free butter or oil to grease the griddle if needed.
Can I make the batter ahead of time?
It’s best to make the batter fresh since the baking powder starts working right away, but you can mix the dry ingredients ahead of time. When you’re ready to cook, just add the wet ingredients and you’re good to go. If you do make the batter in advance, give it a quick stir before cooking.
How do I store leftovers?
If you’ve got extra pancakes (which is rare in my house!), let them cool completely and store them in an airtight container in the fridge for up to 2 days. You can reheat them in the toaster or microwave. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Just pop them in the toaster straight from the freezer!
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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!
Sweet and Spiced Pumpkin Pancakes
Ingredients
- 1 ¼ c all-purpose flour
- ¼ c white sugar
- 2 tsps baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 c milk
- ½ c pumpkin purée
- 1 egg beaten
- 1 tbsp vegetable oil
Instructions
- In a bowl, sift together the flour, sugar, baking powder, cinnamon, and nutmeg to combine everything nicely.
- In a separate bowl, whisk the milk, pumpkin, egg, and oil until smooth. Pour the wet ingredients into the dry mix and gently stir until just combined—don’t worry if the batter’s a little lumpy, that’s totally fine!
- Heat a lightly oiled griddle or skillet over medium-high heat (about 350°F). Scoop some batter onto the griddle using a big spoon. Cook until bubbles form on the surface and the edges start to dry, about 1 to 3 minutes. Flip them over and cook the other side for another minute or so until golden brown. Repeat with the rest of the batter.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
