Pumpkin Spice Pancakes: A Cozy Morning Revival

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.