Pumpkin Pie Spice Pancakes

These pumpkin pie spice pancakes are deliciously soft and moist!  They are a perfect fall treat.  You can have these pancakes for breakfast or snack.

Today I share my pumpkin spice pancakes that are as soft and moist as my cinnamon pancakes.  I use a simple pumpkin pancake batter and top with maple syrup.  They are almost melt-in-mouth pancakes.

These delicious yet easy pumpkin pancakes are light, not overly sweet, can be enjoyed any time during the day.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

• Pumpkin puree-I use pure pumpkin puree without any sweetener.
• All purpose flour-It gives structure.
• Pumpkin spice and cinnamon-These are the spices that compliment pumpkin. If you don’t have pumpkin spice, you can replace it with ginger, nutmeg, cloves and all spice.  You can find the amounts below in the recipe card.
• Baking powder-It rises these pancakes.
• Salt-It brings the flavors out but it is optional.
• Sugar– I use just a little amount.
• Egg-It creates structure.
• Milk-It gives moisture as well.
• Butter-I use it to grease the pan for flavor and texture.

Step by step instructions

First I mix the flour, pumpkin spice, cinnamon, baking powder, sugar and salt(optional) with a whisk.

Then I place the egg into a large bowl and give it a quick stir with my whisk. Next I add the pumpkin puree and milk and stir until completely combined.

I pour the wet ingredients over flour mixture and gently stir with a whisk first and then continue with a spoon/spatula to avoid over whisking. 

The batter should be thick but should be pourable from a spoon.  If you find it too thick, you can add milk. You should start with 1 teaspoon to avoid making it very liquid.

I place a nonstick pan over medium heat. While it is heating, the batter rests for a couple of minutes. You’ll know it is heated enough when the butter sizzles as it touches the pan. I place a cube butter on a fork and let it touch to the pan. If it sizzles, I spread the butter.

Using my ¼ cup, I pour the batter into the pan. There won’t be too many bubbles on top as you used to see in my cinnamon pancakes. 

It will be ready to flip when the edges are dry, not wet.  It takes around 2 and ½ to 3 minutes to reach that consistency.

When you flip, the spatula shouldn’t be wet with the batter.  Wetness may come from the sides and if it does, it means you flipped it early.

After I flip the pancake, I let it cook for 1 to 1 and ½  minutes until golden brown. 

I butter the pan after each pancake.  It adds a texture and a flavor.

I love serving these pancakes with maple syrup.  If you like you can top with a slice of butter and pour honey.

Enjoy!

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!