Category: Fall Breakfast Recipes

Every summer, as I reach for the ice cream and sizzle up grilled peaches, I find myself craving something unexpectedly comforting — Pumpkin Pancakes. It’s the kind of dish you wouldn’t usually associate with warmer months, but it’s a secret indulgence that refreshes my kitchen routine. The aroma of cinnamon and roasted pumpkin instantly whisks me away to cozy autumn mornings.

These pancakes are a gentle reminder that seasonal foods don’t have to stick to a calendar. When the air is thick with sunscreen and fresh cut grass, a stack of fluffy pumpkin pancakes can feel like a nostalgic surprise. They’re perfect for breakfast, brunch, or even a lazy weekend dinner. The best part? They come together faster than you think and transform ordinary mornings.

## WHY I LOVE THIS RECIPE?
– I love how pumpkin adds moisture and a subtle sweetness without the need for extra sugar.
– The spices in the batter make every bite smell like a cozy fall day, even when it’s 90° outside.
– It’s a nostalgic reminder of childhood brunches, yet totally fresh for today.
– These pancakes are incredibly versatile; I can add chocolate chips or walnuts for fun variations.

Pumpkin Pancakes

Pumpkin pancakes are fluffy, golden-brown breakfast treats made by incorporating pureed pumpkin into a quick batter with warm spices. They develop a light, airy texture with a moist interior and slightly crisp edges after being cooked on a griddle. The final pancakes are visually appealing with a warm orange hue and fragrant cinnamon aroma.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour sifted
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup milk preferably whole or 2%
• 1/2 cup pureed pumpkin canned or homemade
• 2 large eggs
• 2 tablespoons unsalted butter melted

Equipment

• Mixing bowls
• Whisk
• Griddle or skillet
• Spatula

Method

 

1. In a large mixing bowl, whisk together the sifted flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined.
2. In a separate bowl, mix the milk, pumpkin puree, eggs, and melted butter until smooth and well combined.
3. Pour the wet mixture into the dry ingredients, then gently fold them together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
4. Preheat a griddle or non-stick skillet over medium heat until hot — you’ll know it’s ready when a few drops of water sizzle and evaporate quickly.
5. Lightly grease the griddle with a small amount of butter or cooking spray.
6. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes, causing the pancakes to puff slightly and turn a light golden color.
7. Flip the pancakes carefully with a spatula and cook for another 1–2 minutes until the other side is golden brown and the pancakes are cooked through.
8. Transfer the cooked pancakes to a plate and keep warm while you continue with the remaining batter, greasing the pan as needed.
9. Serve the pumpkin pancakes hot, topped with maple syrup, pecans, or your favorite toppings for a cozy breakfast or brunch.

In the quiet moments of cooking, I remember that food’s power isn’t just in sustenance. It’s in how it brings a sprinkle of comfort and a dash of surprise to everyday life. Perhaps, next time you’re craving something different, you’ll reach for that can of pumpkin, too.

There’s a certain magic in flipping warm pancakes on a crisp fall morning. But this recipe adds a twist—an unexpected depth of flavor that can only come from blending seasonal spices with the gentle sweetness of pumpkin. It’s a breakfast that doesn’t just wake you up, it takes you on a nostalgic trip through autumns past.

I love experimenting with classic dishes, and these pancakes are no exception. Incorporating pumpkin puree creates a tender, moist base that’s perfect for soaking up the spicy aroma. The blend of cinnamon, nutmeg, and cloves punches through with each bite, making every morning feel like a holiday.

Starting my day with these pancakes feels like wrapping myself in a cozy scarf of flavors. They’re not just an indulgence—they’re a celebration of the season’s best gifts. Plus, they fill the house with a warm, inviting scent that lingers long after breakfast.

Pumpkin Spice Pancakes

These pumpkin spice pancakes are made by mixing pumpkin puree into a pancake batter seasoned with cinnamon, nutmeg, and cloves. The batter is cooked on a griddle until golden brown, resulting in tender, moist pancakes with a warm, spiced aroma. Their appearance is fluffy and slightly browned with a speckled pumpkin color, perfect for a cozy breakfast.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree unsweetened
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons unsalted butter melted

Equipment

• Mixing bowls
• Whisk
• Griddle or non-stick skillet
• Spatula

Method

 

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
2. In a separate bowl, beat the eggs, then stir in the pumpkin puree, buttermilk, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold everything together until just combined; be careful not to overmix, as this keeps the pancakes fluffy.
4. Preheat a griddle or non-stick skillet over medium heat until hot; lightly grease if needed.
5. Pour about ¼ cup of batter onto the hot surface for each pancake, allowing space to spread out.
6. Cook the pancakes for 2-3 minutes or until bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.
7. Repeat with the remaining batter, adjusting heat as needed to prevent burning.
8. Once all pancakes are cooked, serve warm with your favorite toppings like syrup, whipped cream, or extra pumpkin seeds.

Notes

For extra flavor, add a pinch of additional spices or serve with a dollop of cream cheese or yogurt.

As the last stack disappears from the plate, I’m reminded how simple ingredients can craft something truly special. These pumpkin spice pancakes aren’t just a breakfast—they’re a little ritual that signals the start of something warm and wonderful.

With the season’s spices warming your kitchen, it’s hard to go wrong. Whether you’re cozying up alone or sharing with loved ones, this recipe offers a delicious reason to slow down and savor the moment. It’s a treat that feels perfect for right now—full of comfort, flavor, and autumn’s charm.

As the air turns crisp and leaves crunch beneath our feet, I find myself craving more than just pumpkin spice. I want something savory, filling, and unexpectedly seasonal. This fall-inspired frittata brings the warmth of autumn straight to your breakfast plate, blending roasted butternut squash and crispy sage into fluffy eggs.

The beauty of this dish lies in its versatility and the cozy flavor combination that screams autumn. It’s perfect for a busy morning or a lazy weekend brunch—a little bit rustic, a little bit elegant, all wrapped into one skillet. Plus, it’s straightforward enough to throw together in less than 30 minutes, making it a true weekday hero.

Autumn Butternut Squash and Sage Frittata

This frittata combines roasted butternut squash and crispy sage folded into fluffy eggs, creating a savory dish with a tender interior and lightly browned top. The ingredients are whisked together and cooked in a skillet until set and golden around the edges, resulting in a hearty breakfast or brunch centerpiece.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 small butternut squash peeled, seeded, and cubed
• 2 tablespoons olive oil
• 8 large eggs
• 1/4 cup milk
• 1 teaspoon fresh sage leaves chopped or whole
• Salt to taste
• Pepper to taste
• 2 tablespoons butter

Equipment

• Oven
• Skillet or oven-safe frying pan
• Mixing bowl
• Whisk
• Knife
• Cutting Board
• Measuring cups and spoons

Method

 

1. Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with a tablespoon of olive oil and spread on a baking sheet.
2. Roast the squash for about 15-20 minutes, until tender and lightly caramelized at the edges. Remove from the oven and set aside.
3. While the squash roasts, whisk together the eggs, milk, chopped sage, salt, and pepper in a bowl until well combined and slightly frothy.
4. Heat the butter in a skillet over medium heat until melted and foaming. Add the sage leaves and cook for about 30 seconds until fragrant and crispy.
5. Add the roasted butternut squash into the skillet, pressing gently to distribute evenly. Cook for 2-3 minutes, allowing the edges to begin caramelizing slightly.
6. Pour the egg mixture over the squash, ensuring it spreads evenly across the skillet. Let it cook undisturbed for about 3-4 minutes until the edges begin to set and turn golden.
7. Transfer the skillet to the preheated oven and bake for another 10-12 minutes, until the frittata is puffed, fully set, and lightly golden on top.
8. Remove the skillet from the oven and allow the frittato to rest for a couple of minutes. Slice into wedges and serve warm, garnished with additional sage if desired.

Now, as the days grow shorter and cozier foods beckon, this recipe becomes a beloved staple. It reminds me that simple ingredients, combined with a dash of creativity, can turn into something memorable. A perfect little reminder that the spirit of fall is in every bite.

As the leaves turn and the air crispens, I find myself craving comfort foods that also surprise the palate. This pumpkin oatmeal isn’t your plain porridge; it’s infused with warm spices and a hint of autumn’s sweetness, transformed into a hearty, nourishing bowl. It’s a quiet celebration of the season, one spoonful at a time.

Cooking pumpkin into oatmeal feels like capturing a small piece of fall itself—soft, comforting, and slightly sweet. I love how the pumpkin’s natural creaminess melds with the nutty oats, creating a luxurious texture that makes mornings magical. It’s a reminder that breakfast can be both simple and a little indulgent.

Pumpkin Spiced Oatmeal

This pumpkin oatmeal combines hearty oats with pureed pumpkin and warm spices to create a creamy, comforting breakfast. The dish features a thick texture with a hint of sweetness and the aroma of cinnamon and nutmeg, resulting in a cozy, autumn-inspired bowl.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup old-fashioned rolled oats or quick oats
• 2 cups milk dairy or plant-based
• 1/2 cup canned pumpkin puree unsweetened
• 1 tablespoon brown sugar optional, for sweetness
• 1 teaspoon cinnamon ground
• 1/2 teaspoon nutmeg ground
• Pinch salt

Equipment

• Saucepan
• Wooden spoon

Method

 

1. Pour the milk into a saucepan and bring it to a gentle simmer over medium heat, watching as tiny bubbles form around the edges and the milk begins to steam.
2. Add the oats to the simmering milk and stir well to combine, making sure the oats are evenly coated and absorbing the liquid.
4. Add the brown sugar, cinnamon, nutmeg, cloves, and a pinch of salt to the mixture, and stir until the spices are evenly distributed and the sugar dissolves.
5. Reduce the heat to low and continue cooking, stirring frequently, until the oats are tender and the mixture has thickened to a creamy, porridge-like consistency—about 5 to 7 minutes.
6. Remove the saucepan from heat and let the oatmeal sit for a minute to settle and slightly cool, which helps it thicken further.
7. Serve the pumpkin spiced oatmeal hot, garnished with a sprinkle of extra cinnamon or a drizzle of honey if desired for added sweetness.

Notes

Stir frequently during cooking to prevent sticking and ensure a smooth, creamy texture.

Try it with a drizzle of honey or a sprinkle of toasted pecans to add a touch of crunch. With every spoonful, you’ll savor a moment of seasonal comfort that’s both hearty and subtle, perfect for settling into the day ahead.

Ever since I discovered the secret to elevating breakfast into a moment of calm anticipation, overnight oats have become my sanctuary. This season, I decided to toss in a little pumpkin spice magic—think warm cinnamon, nutmeg, and a hint of cloves—that turns ordinary oats into a cozy morning ritual.

The beauty of this recipe is in its simplicity and the way it embraces the season’s aroma. The pumpkin puree adds a silky richness, making each spoonful feel like a warm hug. It’s not just breakfast; it’s a small celebration before the chaos of the day begins.

Pumpkin Spice Overnight Oats

This dish features rolled oats soaked overnight in a mixture of milk and pumpkin puree infused with warm pumpkin spice. The oats develop a creamy, tender texture by morning, with a silky appearance and flavorful aroma from cinnamon, nutmeg, and cloves. It is served chilled or warmed, offering a cozy and hearty breakfast experience.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 cup rolled oats
• 1/2 cup milk dairy or plant-based
• 1/4 cup pumpkin puree unsweetened
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon maple syrup optional sweetener
• 1/4 teaspoon vanilla extract

Equipment

• Mixing bowls
• Measuring cups and spoons
• Spoon or spatula
• Jar or container with lid

Method

 

1. Combine oats, milk, pumpkin puree, spices, maple syrup, and vanilla extract in a mixing bowl. Stir thoroughly until all ingredients are evenly incorporated and the mixture looks creamy with a speckled appearance from the spices.
2. Pour the mixture into a jar or container with a lid, smoothing out the surface gently with the back of a spoon.
3. Seal the container tightly and place it in the refrigerator overnight, allowing the oats to soak and absorb the flavors until they become tender and creamy.
4. In the morning, remove the jar from the fridge and give it a good stir. The oats should be thickened and creamy, with a rich pumpkin aroma wafting upward.
5. If desired, warm the oats slightly in the microwave or enjoy chilled straight from the fridge. Serve in bowls with additional toppings like nuts or fruits for extra texture.

This recipe is perfect for those busy mornings when you need a breakfast that’s nourishing and quick. Plus, the blend of spices and creamy oats creates a nostalgic flavor that evokes cozy autumn days. It’s an inviting way to embrace the season, one spoonful at a time.