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Pumpkin Spice Pancakes are light and fluffy, full of pumpkin flavor, and just perfect for a special Fall breakfast. Topped with toasted pecans and maple syrup, these pumpkin pancakes are bursting with hints of cinnamon, nutmeg, and cloves.
Buttermilk and whipped egg whites folded into the batter makes these Pumpkin Spice Pancakes especially tall and fluffy. Normally, we just add pecans on top of our pancakes, but you could toss them into the batter instead to get a little crunch with every bite!
Pumpkin Spice Pancakes
Saturday morning pancake breakfasts are a special treat around our house. We get to sleep a little later than usual and laze around sipping on our morning coffee—recovering from our busy work week.
More laid back than usual, John often volunteers to fry bacon and make pancakes. I think he just likes using our 20-year-old electric griddle—and whips up breakfast like a seasoned short order cook!
The air is cool and crisp, and the aroma of pumpkin spice pancakes cooking on the griddle is wonderful. I love all the Autumn smells—cinnamon, nutmeg, and cloves! It’s the perfect start to a lazy and delicious day!
- Buttermilk — for rich and fluffy pancakes
- Canned pumpkin — the puree, not pumpkin pie mix
- Pumpkin pie spice — a mix of cinnamon, ginger, all spice, nutmeg, and cloves
- Cake flour — gives these pancakes a delightful texture. If you don’t have cake flour, you can make your own by adding cornstarch to all-purpose flour. For every cup of flour, remove two tablespoons of the flour and replace it with cornstarch. Sift together before using.
- Sugar for a bit of sweetness.
- Baking soda helps pancakes brown nicely on the griddle.
- Baking powder works as the leavening agent to help the pancakes rise.
- Salt works to enhance the flavor of the other ingredients.
- Eggs bind the batter together.
- Vanilla adds sweetness and flavor
- Toasted pecans for a pit of crunch.
How do you make pumpkin spice pancakes?
- Combine the wet ingredients in a large bowl. Whisk together buttermilk, pumpkin puree, egg yolks, sugar, and vanilla, then stir in melted butter.
- Combine the dry ingredients in another bowl. Mix together flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Use an electric mixer to beat the egg whites until soft peaks form.
- Make a well in the dry ingredients and pour in the buttermilk mixture. Stir gently to combine, then fold in the egg whites.
- Cook the pancakes on a hot griddle greased with butter until bubbles form on the top. Flip and brown the other side. Add a sprinkle of pecans and serve with warm maple syrup.
More pumpkin recipes
- Pumpkin Oat Muffins — Make these Pumpkin Oat Muffins with whole wheat flour for a healthier, whole grain muffin sweetened with dark brown sugar and maple syrup.
- Pumpkin Chocolate Chip Cookies — Light and airy pumpkin cookies chock full of chocolate chips and chopped hazelnuts are perfect for Fall parties or tailgates!
- EASY Pumpkin Bars — With a white chocolate drizzle on top, these bars are moist and delicious with just the right amount of spice from cinnamon, ginger, nutmeg, and cloves.
- One Easy Recipe, Two Tasty Pumpkin Snacks. Make either pumpkin spice muffins or pumpkin spice donuts from the same batter and finish them off with a cream cheese drizzle for a yummy Autumn treat.
When your sleepy heads gather at the table, wake them up with a stack of Pumpkin Spice Pancakes topped with a generous sprinkle of toasted pecans and warm maple syrup. Happy Fall, y’all!
Pumpkin Spice Pancakes
- 1 1/4 cups buttermilk
- 3/4 cup canned pure pumpkin
- 4 large eggs separated, room temperature
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter melted (plus more to grease the griddle)
- 1 1/3 cups cake flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup chopped pecans toasted
- Pure maple syrup
- In a medium bowl, whisk together the buttermilk, pumpkin, egg yolks, sugar, and vanilla until smooth. Then, stir in 4 tablespoons melted butter.
- In a larger bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Make a well in the center and pour in the buttermilk mixture, stirring until combined. A few lumps remaining is fine.
- Beat the egg whites with an electric mixture until soft peaks form. Gently fold the egg whites into the batter.
- Preheat the griddle or a large skillet to medium. When hot, use a pat of butter to lightly grease the griddle.
- Working in batches, pour batter by 1/3 cupfuls onto the griddle. Cook until bubbles form on the top, about 4 minutes. Flip the pancakes over and cook until the second sides are brown.
- Sprinkle with pecans and serve with maple syrup.
- To keep pancakes warm, preheat the oven to 250 degrees. As pancakes come off the griddle, put them in a single layer on a baking sheet and place in the oven until ready to serve.
- If you don’t have cake flour, you can make your own by adding cornstarch to all-purpose flour. For every cup of flour, remove two tablespoons of the flour and replace it with cornstarch. Sift together before using.