Fluffy Pumpkin Spice Pancakes You’ll Crave All Fall

When autumn settles in with its crisp air, golden leaves, and cozy weekends, there’s no better way to celebrate than with a warm stack of fluffy pumpkin spice pancakes. These pancakes are soft, tender, packed with pumpkin flavor, and kissed with comforting fall spices like cinnamon, nutmeg, and cloves. Whether you’re cooking for a slow Sunday morning, a fall-themed brunch, or simply indulging in the seasonal spirit, this easy recipe will deliver pure comfort on a plate.

Unlike boxed mixes or rushed café versions, this homemade recipe uses real pumpkin puree and pantry-friendly ingredients to achieve that perfect blend of flavor and fluff. Every bite is soft, spiced, and satisfying—everything you crave in a cozy autumn breakfast.

What Makes These Pumpkin Pancakes So Fluffy?

It all comes down to the chemistry of the ingredients. The use of buttermilk and baking soda creates a light, airy texture while keeping the batter rich and moist. Pumpkin puree adds structure and flavor, and brown sugar gives a caramel-like sweetness that pairs beautifully with warm spices. Resting the batter for a few minutes before cooking also gives the leavening agents time to activate, resulting in tall, tender pancakes every time.

Ingredients You’ll Need

These pancakes come together with basic ingredients, most of which you probably already have in your kitchen. The addition of pumpkin and spices transforms them into something truly special.

Dry Ingredients:

• 1½ cups all-purpose flour

• 2 tablespoons brown sugar (light or dark)

• 1 tablespoon granulated sugar

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1½ teaspoons ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ⅛ teaspoon ground cloves or allspice

Wet Ingredients:

• ¾ cup pumpkin puree (not pumpkin pie filling)

• 1¼ cups buttermilk (or 1¼ cups milk + 1 tbsp lemon juice or vinegar)

• 2 large eggs

• 2 tablespoons melted butter or neutral oil

• 1 teaspoon pure vanilla extract

Optional Add-ins & Toppings:

• Chopped pecans or walnuts

• Chocolate chips

• Maple syrup

• Whipped cream

• A dusting of powdered sugar

• Caramel drizzle

• Toasted pumpkin seeds

How to Make the Perfect Pumpkin Spice Pancakes

This recipe is beginner-friendly and doesn’t require any special equipment. Just two bowls, a whisk, and a skillet or griddle.

Step 1: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices. Make sure everything is well combined so the flavor and rise are evenly distributed.

Step 2: Mix the Wet Ingredients

In another bowl, whisk the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth. The mixture will be thick and golden.

Step 3: Make the Batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—some lumps are okay. Let the batter rest for 5–10 minutes to allow the flour to hydrate and the leavening agents to activate.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake. Spread gently into circles.

Cook until bubbles begin to form on the surface and the edges start to look set—about 2–3 minutes. Flip and cook the other side for 1–2 more minutes or until golden brown and cooked through.

Step 5: Serve and Top

Serve the pancakes warm with your favorite toppings. Classic maple syrup and butter are perfect, but whipped cream, toasted pecans, or even a cinnamon glaze can make them feel extra special.

Make-Ahead Tips and Storage

These pancakes are great for meal prep or freezing. Here’s how to enjoy them later without losing that fluffy texture.

To Store:
Let pancakes cool completely. Stack between sheets of parchment paper and store in an airtight container in the fridge for up to 4 days.

To Freeze:
Layer cooled pancakes with parchment and place in a freezer-safe bag. Freeze for up to 2 months. Reheat in a toaster, skillet, or microwave.

To Reheat:
For best texture, reheat in a skillet over low heat or pop them in the toaster.

Easy Variations to Try

These pancakes are endlessly adaptable. Here are a few ideas if you want to switch things up:

• Dairy-Free: Use almond milk and oil instead of buttermilk and butter.

• Vegan: Replace eggs with flax eggs and use dairy-free milk and oil.

• Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose flour.

• Extra Protein: Add a scoop of vanilla protein powder or use Greek yogurt in the batter.

• Pumpkin Chocolate Chip Pancakes: Fold in ½ cup chocolate chips into the batter.

• Cinnamon Swirl: Drop a swirl of cinnamon-sugar mix into each pancake before flipping.

What to Serve With Pumpkin Spice Pancakes

While these pancakes are rich enough to shine on their own, pairing them with sides can turn your breakfast into a full autumn brunch spread.

• Crispy turkey bacon or maple sausage

• Greek yogurt with honey and walnuts

• A warm apple cider or chai latte

• Fresh fruit like sliced apples or pears

• Scrambled eggs or an omelet for protein balance

You can also make a pancake board with toppings, syrups, spreads, and sides for a fun family-style breakfast.

Nutrition Breakdown (Per 2 Pancakes, Approximate)

• Calories: 280

• Fat: 9g

• Carbohydrates: 42g

• Protein: 6g

• Sugar: 9g

• Fiber: 2g

Pumpkin is naturally rich in Vitamin A and antioxidants, making these pancakes a flavorful and slightly more wholesome choice for a seasonal breakfast.

Why You’ll Crave These Pancakes All Fall

There’s something deeply satisfying about the aroma of cinnamon, nutmeg, and ginger wafting through your kitchen on a cool morning. These pancakes bring comfort in every bite, and they’re easy enough to make on a weekday but special enough for fall holidays and cozy weekends. The golden-orange color, soft interior, and spiced flavor make them a go-to breakfast during pumpkin season.

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of puree?
No. Pumpkin pie filling contains added sugar and spices. For best results, always use plain pumpkin puree.

What if I don’t have buttermilk?
Make your own by adding 1 tablespoon of lemon juice or vinegar to 1¼ cups of milk. Let it sit for 5 minutes before using.

Why are my pancakes not fluffy?
Overmixing the batter or using old baking powder/baking soda can cause flat pancakes. Be sure to mix gently and use fresh leavening agents.

Can I freeze these pancakes?
Yes! They freeze beautifully. Stack between parchment paper, freeze in a zip-top bag, and reheat as needed.

Can I double the recipe for a crowd?
Absolutely. Just double all the ingredients and cook in batches. Keep pancakes warm in a 200°F (90°C) oven.

Are these pancakes sweet enough without syrup?
They’re mildly sweet on their own, making them perfect with or without syrup depending on your preference. You can also dust with powdered sugar or spread with nut butter.

What can I do with leftover pumpkin puree?
Use it in smoothies, muffins, pumpkin spice lattes, soups, or store in the fridge for up to 5 days—or freeze it in portions.