Pumpkin Spice Pancakes

 When chilly fall mornings are calling for a breakfast with fall flavors, you'll love these pumpkin spice pancakes.

Imagine the aroma of pumpkin spice from warm, pumpkin-flavored pancakes topped with melting butter and maple syrup.  You want some, don't you? They are easy to make, so grab a can of pumpkin at the store this week and make them when the fall spirit moves you.

Pumpkin Spice Pancakes for Breakfast

These pumpkin spice pancakes mix up quickly and cook up light and tender.  Left-over pancakes freeze well and will heat quickly in your microwave for busy mornings.

You'll need a can of pumpkin on hand in your pantry and some buttermilk, or milk and white vinegar to make a buttermilk substitute. Directions for making a buttermilk substitute are included in the recipe or you can watch the video included below.

Things to Remember When Making Pumpkin Pancakes

Use pumpkin puree from a can for easy preparation or use homemade pumpkin puree made from sugar pumpkins.

Flavor your pancakes with a pumpkin spice mix, either one you make yourself or a commercial blend.  

Here's how I make my pumpkin spice blend.

You can make a substitute for buttermilk. Don't worry if you don't have buttermilk. This substitute for buttermilk works perfectly.

Don't overmix your pancake batter.  Lumps are a good thing in pancake batter. Your pancakes will rise better and have a more tender texture.

Freeze any leftovers.  These pancakes freeze easily.  Wrap them well and reheat them in your microwave for a quick and easy fall breakfast when you are in a hurry.

An electric skillet makes it easy for you to regulate the temperature of your pan.  I love making my pancakes in my large, rectangular skillet.

Here's the Pumpkin Pancakes video.

Other Pumpkin Recipes for Fall

Pumpkin Bread or Pumpkin Muffins

These pumpkin cupcakes are easy to make and fun for all.

Pumpkin Pancakes Recipe

pancakes, fall breakfast, holiday pancakes, Thanksgiving breakfast

breakfast

American

Yield: 16 pancakes

Author: Donna Urso

Pumpkin Spice Pancakes

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Kick up your fall breakfast with flavorful pumpkin pancakes.

Ingredients

• 2 cups all-purpose flour
• 3 Tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 1/2 teaspoons pumpkin spice seasoning
• 1 1/2 cups buttermilk
• 1 cup canned pumpkin
• 2 Tablespoons melted butter
• 1 large egg

Instructions

1. Mix the flour, brown sugar, baking powder, baking soda, and pumpkin spice together in a bowl. Stir to combine.
2. In another bowl, mix together the buttermilk, pumpkin, melted butter, and egg. Mix to combine.
3. Pour the buttermilk mixture into the flour mixture all at once and stir until all the flour mixture is incorporated. Don't overmix. You want to leave lumps in your batter.
4. Heat a buttered skillet to 300 degrees F.
5. Scoop the pancake mixture onto the skillet. Turn when bubbles are breaking on the top of the pancakes.

Notes

Make a buttermilk substitute by placing 1-1/2 Tablespoons white vinegar in a 2-cup measuring cup. Add milk to make 1-1/2 cups.

Cool the pancakes on a rack and freeze extras for another day.

Nutrition Facts

Calories

45.53

Fat (grams)

2.51

Sat. Fat (grams)

1.46

Carbs (grams)

4.93

Fiber (grams)

0.49

Net carbs

4.44

Sugar (grams)

3.82

Protein (grams)

1.28

Sodium (milligrams)

4265.73

Cholesterol (grams)

16.47

Nutritional information is approximate.

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©Just One Donna