Autumn Sunshine: Spiced Pumpkin Pancakes to Brighten Your Morning

As the leaves turn and the air feels crisper, I find myself craving something cozy yet unexpected: pumpkin in breakfast form. These pancakes are not your usual: they carry a whisper of cinnamon and a dash of nutmeg, baking up a scent that instantly transports you to a fall fair. The very act of flipping them releases a crackling aroma that brightens even the gloomiest mornings.

What makes this recipe stand out is its balance of spice and sweetness, perfect for a lazy weekend brunch or a rushed weekday with a hint of indulgence. The batter is surprisingly forgiving, with a moist crumb that melts in your mouth. Plus, they stack beautifully, topped with whipped cream or a drizzle of maple syrup for extra celebration.

Pumpkin Spiced Pancakes

These pumpkin spiced pancakes are made by combining flour, pumpkin puree, and warming spices to create a moist batter that is cooked on a griddle until golden brown. The finished pancakes have a fluffy texture with a slightly crisp exterior and a tender crumb, topped with whipped cream or syrup.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour sifted
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon or to taste
• 1/4 teaspoon ground nutmeg freshly grated preferred
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1 cup milk dairy or non-dairy
• 2 large eggs
• 2 tablespoons unsalted butter melted, or neutral oil

Equipment

• Mixing bowls
• Whisk
• Griddle or non-stick skillet
• Spatula

Method

 

1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
2. Add the pumpkin puree, milk, eggs, and melted butter to the dry ingredients. Whisk until the batter is smooth and just combined, being careful not to overmix; some lumps are okay.
3. Let the batter rest for 3-5 minutes; this allows the gluten to relax and helps make the pancakes tender.
4. Preheat your griddle or non-stick skillet over medium heat and lightly grease it with butter or oil.
5. Pour about 1/4 cup of batter onto the hot skillet for each pancake, spacing them out. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully with a spatula, cooking for another 1-2 minutes until golden brown and cooked through.
7. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adjusting the heat as needed to prevent burning.
8. Serve the pancakes warm, topped with whipped cream, maple syrup, or your favorite toppings for extra flavor.

Notes

Ensure not to overmix the batter to keep the pancakes fluffy. Adjust heat as needed to prevent burning.

Embrace the season’s bounty with every bite—these pancakes are less about perfection and more about flavor and comfort. As the mornings get darker and colder, a plate like this invites you to slow down and savor each moment with cinnamon-scented air swirling around you.

William