What better way to satisfy your pumpkin spice cravings than with these light and fluffy pumpkin spice pancakes. Each bite is infused with pumpkin puree and a medley of fall spices, making them the ultimate breakfast treat.

Drizzle these pancakes with maple syrup, top them with fresh whipped cream, or add a sprinkle of chopped pecans to the syrup for a fall-flavored pumpkin spice experience that’s both comforting and totally delicious.

Here’s What You’ll Need to Make These Pumpkin Spice Pancakes

• 1 1/4 cup all-purpose flour
• 2 tablespoons brown sugar (any variety, but I like dark brown)
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 large egg
• 1/2 cup canned pumpkin puree
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
• 2 tablespoons butter (melted and cooled)
• 1 teaspoon vanilla extract

Let’s Learn How to Make These Pancakes

1. If you don’t have buttermilk, start by pouring 1 cup milk into a large measuring cup. Add 1 tablespoon plain white vinegar and set aside for several minutes to curdle.
2. Preheat your griddle to 350 degrees or warm a non-stick pan over medium heat – you want it to be nice and hot when you start cooking.
3. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, sea salt, and spices (cinnamon, nutmeg, ginger, and cloves).
4. In the same measuring cup as the milk and vinegar, add the egg, pumpkin puree, vanilla extract, and melted and cooled butter. Beat together until well combined.
5. Gradually add the wet mixture to the dry mixture, stirring just until combined. Be careful not to overmix; a few lumps here and there are just fine.
6. Grease your griddle or pan with a little butter or non-stick Ghee spray.
7. Pour a 1/4 cup of the pancake batter onto the griddle for each pancake and swirl around gently to make circular. Cook until you see bubbles forming on the surface (about 2-3 minutes).
8. Flip the pancakes and cook for another 2-3 minutes, or until they are golden brown on both sides.
9. Remove the pancakes from the griddle and serve warm with maple syrup, fresh whipped cream, butter, and/or chopped pecans on the top.

These pancakes are also tasty topped with yogurt. If you’ve never made your own, you’ve got to try this 3 Ingredient Instant Pot Yogurt. It’ll change your life.

Fun Toppings for These Fluffy Pumpkin Spice Pancakes

These pancakes are really delightful on their own, but you can take your breakfast to the next level by adding some fun toppings. Here are a few of my most favorite suggestions:

• Maple Syrup: Drizzle warm maple syrup over your pancakes for that classic breakfast touch. The sweetness of the syrup complements the spices beautifully.
• Whipped Cream: A dollop of freshly whipped cream adds a luxurious, creamy element to your pancakes. It’s like pie for breakfast, almost.
• Chopped Nuts: Sprinkle some chopped pecans or walnuts on top for crunch and a nutty flavor that pairs perfectly with the pumpkin and spices.
• Fresh Berries: A handful of fresh berries, like raspberries or blueberries, adds refreshing fruity goodness to balance the warm, spicy pancakes.
• A Dusting of Powdered Sugar: A light dusting of powdered sugar not only adds sweetness but also enhances the visual appeal of your pancake stack. #makeitpretty

Are you more of a savory breakfast person? Add this Breakfast Poutine to your “to-make” list, you’ll love it!

Pancake Storing and Reheating Tips

So, what if you’ve made more pancakes than you can devour in one sitting? The key to preserving their fluffy goodness lies in proper storage and reheating. Let’s go over how to do this.

1. Storage: Allow your leftover pancakes to cool completely. Place them between sheets of wax paper, parchment paper, or even sheets of paper towel to prevent sticking and then layer them in an airtight container or a gallon size Ziplock bag. Remove as much air as possible before sealing them. The pancakes can be refrigerated for 3-4 days.
2. Reheating: To reheat, you have several options:

• Microwave: Place a stack of pancakes on a microwave-safe plate and cover them with a damp paper towel. Heat in 20-30 second increments until they’re warm all the way through.
• Oven: Preheat your oven to 350°F (175°C) and wrap the pancakes in aluminum foil. Warm them in the oven for 10-15 minutes.
• Toaster or toaster oven: Gently toast pancakes until warm. Using this method will make the pancakes crispy on the outside, which I’ve found I really love. If you haven’t tried it, you should. It’s also quick and easy.

By following these easy storage and reheating tips, you can enjoy your fluffy pumpkin spice pancakes as if they were fresh off the griddle, days later.

So there you have it my friends – the perfect fall breakfast treat that combines the warm flavors of pumpkin and spices with the incredible fluffiness of homemade pancakes.

Whether you’re enjoying them on a cozy weekend morning or having breakfast for dinner (my favorite!), these pumpkin spice pancakes are sure to be a huge hit. Whip up a batch today and let me know what you think. Happy eating!