Let’s be honest, have you ever been let down by a flat, limp pancake? Me too. Getting that perfect, fluffy texture for these Pumpkin Spice Pancakes is all about a few simple secrets. First, don’t overmix the batter. A few lumps are perfectly fine—they’ll cook out, and overmixing is the number one culprit for tough pancakes. Second, make sure your baking soda is fresh. It’s the key chemical leavener that gives these cakes their beautiful rise, so if it’s been in your cupboard since last holiday season, it’s time for a new box. And lastly, let the batter rest for five minutes before you start pouring. This gives the flour time to hydrate and the leavening agents a moment to get to work, resulting in a consistently tender, fluffy pancake every single time.
Creative Toppings for Your Pancakes
While a generous pour of maple syrup is a classic for a reason, why not have a little fun? These pumpkin spice pancakes are a fantastic canvas for all sorts of delicious breakfast recipes. For a bit of crunch, try a sprinkle of toasted pecans or walnuts. For a creamy contrast, a dollop of Greek yogurt or whipped coconut cream is divine. Feeling fancy? A quick cranberry-orange compote adds a beautiful tartness that cuts through the warm spices. And for the ultimate treat, a simple maple cream cheese glaze is so, so good. Just whisk together softened cream cheese, a splash of milk, and a drizzle of maple syrup until smooth. Honestly, it takes these pancakes to a whole new level of cozy. So good.
Variations & Substitutions
This recipe is wonderfully adaptable for all sorts of breakfast lovers. Need a gluten-free swap? A 1:1 gluten-free all-purpose flour blend works beautifully here—just be sure it contains xanthan gum. Out of pumpkin pie filling? You can use the same amount of canned pure pumpkin puree; you’ll just want to add an extra half teaspoon of pumpkin pie spice to amp up that signature pumpkin flavor. If you’re watching your pancake calories, you can substitute the whole milk with your favorite nut milk and use a light olive oil instead of melted butter. For a fun flavor twist, fold in a handful of dairy-free chocolate chips or chopped crystallized ginger into the batter right before cooking.
Storage & Reheating Tips
These homemade breakfast treats store like a dream, making your busy mornings a whole lot easier. Let any leftover pancakes cool completely on a wire rack. To store in the fridge, place them in a single layer separated by parchment paper in an airtight container; they’ll keep for up to 3 days. For longer storage, freeze them the same way on a baking sheet before transferring the stack to a freezer bag. They’ll be good for up to 2 months. The very best way to reheat them and keep that perfect texture is in the toaster or a 350°F oven for about 10 minutes. It brings them right back to life, making them taste fresh off the griddle.
Frequently Asked Questions
- Can I make the batter the night before? I don’t recommend it for the fluffiest results. The baking soda will lose its potency overnight, leading to denser pancakes. For a quick morning, you can mix your dry and wet ingredients separately the night before and then quickly combine them when you’re ready to cook.
- My pancakes are turning out dark quickly but are raw inside. What’s happening? This usually means your griddle or pan is too hot! Pumpkin puree adds moisture, which means these need to cook a bit slower and lower than traditional pancakes. Reduce the heat to medium or even medium-low to ensure the inside cooks through without burning the outside.
- What’s the difference between pumpkin puree and pumpkin pie filling? This is a great question for any food hub! Pure pumpkin puree is just that—100% cooked and pureed pumpkin. Pumpkin pie filling has sugar, spices, and other additives already mixed in. This recipe is designed for pumpkin pie filling, which gives a more intense pumpkin flavor and sweetness. If you only have puree, just add that extra bit of spice.
Whether you’re serving a crowd on a lazy weekend or meal prepping for the week ahead, these Pumpkin Spice Pancakes with Maple Syrup are a guaranteed way to make your morning delicious. They’re the taste of fall, cozy and comforting, and they’ll make your kitchen smell absolutely incredible.
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Cozy Pumpkin Spice Pancakes with Maple Syrup to Start Your Day
- Total Time: 25 minutes
- Yield: 10 pancakes 1x
Description
These Pumpkin Spice Pancakes are warm, fluffy, and loaded with fall flavor. Perfect for cozy mornings, they’re made with real pumpkin, cinnamon, and maple syrup for a seasonal breakfast treat everyone will love.
Ingredients
1½ cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
¼ teaspoon baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground allspice
¼ teaspoon ground ginger
½ teaspoon salt
½ cup pure pumpkin (such as Libby’s)
3 tablespoons unsalted butter, melted
1 cup milk
2 large eggs
3 tablespoons maple syrup, plus more for serving
Vegetable oil, for cooking
Instructions
1. Preheat the oven to 200°F (95°C) and set a rack in the middle. Line a baking sheet with foil for easy cleanup.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt.
3. In a large bowl, whisk the pumpkin and melted butter together.
4. Whisk in the milk, followed by the eggs and maple syrup.
5. Add the dry ingredients to the wet and whisk until smooth. If the batter is too thick, add 1–2 tablespoons of milk.
6. Heat a griddle or nonstick skillet over medium heat. Lightly coat with vegetable oil.
7. Scoop ¼ cup of batter onto the griddle and cook until puffed and bubbly, about 2 minutes.
8. Flip and cook the other side until golden, about 30 seconds.
9. Serve warm with maple syrup or transfer to the baking sheet to keep warm in the oven while cooking the rest.
Notes
If your batter thickens while resting, just stir in a splash more milk.
Try adding a handful of chopped pecans or chocolate chips for a twist.
Freezes well—just reheat in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 8g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
