Pumpkin Spice Pancakes
Thick, tender pancakes with pumpkin folded right into the batter, cooked slowly so the centers set without the outsides going too dark from the extra sugar in the puree.
- Course
- Breakfast
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 30 min
- Total Time
- 50 min
The Story Behind This Recipe
I keep coming back to pumpkin spice pancakes because it earns its place on a busy week — honest ingredients, a method you can hold in your head, and a result that tastes like somebody cooked on purpose.
It came together the way most things in this kitchen do: made once for the sake of dinner, tinkered with, then written down when it finally worked twice in a row.
The lesson it keeps teaching me is to read the method through before turning on the heat and to get everything measured first. That single habit makes home cooking calmer than any gadget.
Variation Ideas
- Adjust the seasoning and herbs to what is in season.
Ingredient Substitutions
- Fresh herbs
- About a third as much dried, rubbed between your palms first
- Butter
- Olive oil, for a dairy-free version
- Chicken stock
- Vegetable stock, or water with a squeeze of lemon
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Pumpkin Spice Pancakes
Recipe Card
Pumpkin Spice Pancakes
★ 4.8 · By Marguerite Hale
- Course
- Breakfast
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 30 min
- Total Time
- 50 min
Ingredients
- 1.5 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1.5 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 3/4 cup pumpkin puree
- 1.25 cups buttermilk
- 1 egg
- 3 tbsp melted butter
- Butter and maple syrup for serving
Instructions
- 1
Whisk the flour, sugar, baking powder, pumpkin pie spice, and salt together in a wide bowl.
- 2
In a second bowl, whisk the pumpkin puree, buttermilk, egg, and melted butter until completely smooth.
- 3
Fold the wet into the dry with just a few strokes and let the batter rest for ten minutes so it thickens and relaxes.
- 4
Cook scoops of batter on a buttered griddle over medium-low heat, waiting for bubbles to break the surface before flipping.
- 5
Keep the finished pancakes on a rack in a low oven and serve them all at once with butter and warm maple syrup.
Nutrition
Estimated per serving (4 servings per recipe).
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