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Pumpkin Pie Spice Pancakes

Pumpkin pie spice pancakes made with fluffy buttermilk batter and warm fall spices. Cooked on a griddle until bubble-filled centers and set edges, then topped with whipped cream and extra pumpkin pie spice dust.
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Prep Time 10 minutes
Cook Time 20 minutes
rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1.5 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves
  • 0.25 tsp allspice
Wet ingredients
  • 0.75 cup pumpkin puree
  • 1.25 cup buttermilk
  • 2 eggs
  • 3 tbsp melted butter
  • 1 tsp vanilla
Serving
  • 1 whipped cream
  • 1 pumpkin pie spice

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Mix dry ingredients
  1. Whisk all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice together until evenly combined.
Mix wet ingredients
  1. Whisk pumpkin puree, buttermilk, eggs, melted butter, and vanilla together until smooth.
Combine and rest
  1. Fold wet mixture into dry mixture until just combined; rest the batter for 5 minutes.
Cook the pancakes
  1. Heat a greased griddle or skillet over medium heat (about 350°F/175°C).
  2. Pour 1/4 cup batter per pancake and cook for 2-3 minutes, until bubbles form and edges look set.
  3. Flip and cook for 1-2 minutes more, until the other side is set and lightly golden.
Serve
  1. Serve immediately with whipped cream and a generous dusting of pumpkin pie spice on top.

Notes

Pro tip: Resting the batter helps the flour hydrate for a thicker, fluffier stack—don’t overmix. Store leftover pancakes in the fridge for up to 3 days; reheat in a skillet until warm. Freezing is yes: freeze cooled pancakes for up to 2 months and rewarm from frozen. For a lighter option, swap half the all-purpose flour with whole wheat flour for added fiber (texture stays tender if you don’t overmix).