Thick and fluffy with crisp golden brown edges, these pumpkin spice pancakes are a warm and inviting fall breakfast. Top a stack with butter, and drizzle with apple cider syrup or warm maple syrup.
Table of Contents
If you love pancakes, be sure to try these Jiffy cornmeal pancakes, a pan of baked pancakes with pancake mix, the easiest baked apple pancakes, and these classic fluffy buttermilk pancakes, too!
A Few Notes Before You Get Started
- For these pumpkin spice pancakes, you’ll need a can of 100% pure pumpkin puree; not a can of pumpkin pie filling or pumpkin pie mix.
- A common pantry staple in most Southern households, self-rising flour is simply flour with the leavening and salt already added. I prefer an extra-fine soft winter wheat flour made by White Lily. This low-protein, low-gluten flour gives pancakes (and biscuits!) that perfectly crisp-on-the-outside, light-on-the-inside texture. If you don’t have self-rising flour in your kitchen, see my substitution notes below.
- Some lumps in the batter are good! Don’t over-mix the batter in an attempt to make it completely smooth. That will just give you tough, dry pancakes.
- If the batter is too thin and runny, the pancakes will spread and become thin like crepes. If the batter is too thick, the pancakes will be doughy and dense — and likely undercooked in the center. Since this batter has a fairly thick consistency, you’ll want to spread it in a thin layer (with the back of a spoon or spatula) so that the pancakes cook quickly and evenly.
- Buttermilk has a nice thick texture that creates a thicker batter. The acidic nature of buttermilk also makes the batter more tender, helps to activate the leavening agents that make the pancakes rise, gives the batter a tangy flavor, and helps to create the lightest, fluffiest pancakes. If you don’t have buttermilk on hand, see my substitution notes below.
- Before frying the pancakes, allow the batter to sit and rest for 5-10 minutes. This gives the flour an opportunity to absorb some of the liquid ingredients and gives the baking soda (or baking powder in other recipes) a chance to become fully activated — resulting in tender, fluffy pancakes.
Directions
There’s no need to wait for the pumpkin pancakes at IHOP, because you can easily stir together a batch at home whenever the craving strikes!
- Make the apple cider syrup by boiling down apple cider for about 40-50 minutes, until it reduces and thickens. Set it aside to cool slightly while you make the pancakes, or store it in an airtight container or jar in the fridge for up to 2 weeks. This is obviously optional (maple syrup is also a great option!). The apple cider syrup will thicken slightly as it cools, but it will still have a fairly thin consistency. If you prefer a thicker syrup, continue boiling until the liquid reduces to ½ cup.
- Whisk together the dry ingredients in a large bowl.
- Whisk together the wet ingredients in a medium bowl.
- Add the wet ingredients to the dry ingredients, then stir just until combined.
- Working in batches, cook the pancakes in a skillet or on a griddle (this is my favorite) for 2-3 minutes per side. When you drop the batter onto the griddle, it will be fairly thick. Use the back of a spoon or spatula to spread the pancakes into a diameter of at least 4 inches. This will help them cook through in 2-3 minutes per side. You want them thick, but if they’re too thick, they may be dense or undercooked in the center.
- Keep the cooked pumpkin spice pancakes warm on a baking sheet in a 200°F oven for up to 30 minutes while you finish with the remaining batter.
- Serve with butter, a drizzle of maple syrup, or your homemade apple cider syrup!
Serving Suggestions
For a full brunch spread, serve the pumpkin spice pancakes with scrambled eggs (or a baked omelet or quiche), bacon, sausage, ham steaks with brown sugar glaze, fried apples, or baked apple slices. Top each stack of pancakes with butter, syrup, powdered sugar, cranberry sauce, apple butter, whipped cream, or caramel sauce.
Preparation and Storage Tips
- Make Ahead: Cook the pancakes in advance, allow them to cool completely, and then package them in a Ziploc freezer bag, using wax paper to separate the layers of pancakes (so that they don’t stick together).
- Properly stored in an airtight container, the cooked pancakes will last in the fridge for 3-4 days.
- Freeze the cooked pancakes in an airtight container for up to 2 months.
- How to Reheat: Reheat the pancakes directly from the freezer or refrigerator. Reheat individual servings in the microwave for 20-30 seconds. To reheat larger quantities of pancakes, place on a foil-lined baking sheet in a 375°F oven for about 10 minutes. Frozen pancakes may require slightly longer to warm through.
More Pumpkin Recipes for Breakfast
Easy Pumpkin Muffins
30 minutes mins
Pumpkin Coffee Cake with Cake Mix
1 hour hr 35 minutes mins
Pumpkin Spice Pancakes
Prep: 10 minutes
Cook: 18 minutes
Resting Time 10 minutes
Total: 26 minutes
Pumpkin spice pancakes with a drizzle of warm apple cider syrup are a cozy fall breakfast!
Ingredients
FOR THE PANCAKES
- 2 ½ cups self-rising flour (see my notes below for substitutions)
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 ½ cups buttermilk, well shaken
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup packed brown sugar
- ¼ cup butter, melted and slightly cooled (I use salted butter, but use unsalted butter if you prefer slightly less sodium in your pancakes)
- ½ teaspoon vanilla extract
- 2 large eggs
- Vegetable oil or canola oil, for greasing the griddle or skillet
FOR THE APPLE CIDER SYRUP (OPTIONAL)
- 4 cups (1 quart) apple cider
Instructions
MAKE THE SYRUP (OPTIONAL)
- In a small Dutch oven or saucepan, bring cider to a boil over medium-high heat. Boil, uncovered, until the cider reduces to about 1 cup (this will take approximately 40-50 minutes). Stir occasionally as the liquid boils. The syrup will still be fairly thin, but it will thicken a little bit as it cools. If you prefer a thicker syrup, continue boiling until the liquid is reduced to about ½ cup. Serve warm, or cool to room temperature. Store in an airtight jar in the refrigerator for up to 2 weeks.
MAKE THE PANCAKES
- In a large bowl, whisk together the self-rising flour, pumpkin pie spice, and salt.
- In a medium bowl, whisk together the buttermilk, pumpkin, brown sugar, melted butter, vanilla extract, and eggs.
- Make a well in the center of the flour mixture. Add the wet ingredients to the dry ingredients; stir just until combined. Let the batter rest for about 10 minutes, which will give it time to thicken and allow the flour to hydrate.
- Place a skillet or griddle over medium heat. When the skillet is hot, coat or brush with oil. Working in batches, measure ⅓ cup of batter for each pancake. Spread batter, if necessary, so that each pancake is at least 4 inches in diameter. You want them thick, but if they're too thick, they may be dense or undercooked in the center.
- Cook until bubbles form on top, about 2 ½ – 3 minutes per side. If the pancakes start to get too dark before the inside is cooked through, reduce the heat to medium-low or low. The pancakes need at least 2-3 minutes per side to fully cook through.
- Transfer the pancakes to a baking sheet and place in a 200ºF oven to keep warm, if desired. Repeat cooking the remaining batter, adding more oil to the pan as needed. Serve with apple cider syrup or maple syrup.
Notes
- Buttermilk Substitutes: In a pinch, you can make your own buttermilk at home to use in this recipe. To do so, pour either 1 ½ tablespoons of freshly squeezed lemon juice or 1 ½ tablespoons of white vinegar into a large measuring cup. Add enough milk to equal 1 ½ cups of liquid. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed!
- How to Make Self-Rising Flour: If you don’t have a bag of self-rising flour in your pantry, that’s no problem. You can make 1 cup of self-rising flour by placing 1 cup of all-purpose flour in a bowl. Whisk in 1 teaspoon of baking powder and ¼ teaspoon of salt. This recipe calls for 2 ½ cups of self-rising flour, so you would need to combine 2 ½ cups of all-purpose flour with 2 ½ teaspoons of baking powder and ½ teaspoon plus ⅛ teaspoon of salt.
- Instead of pumpkin pie spice, use 1 ¼ teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, and ¼ teaspoon allspice.
- The apple cider syrup will thicken slightly as it cools, but it will still have a fairly thin consistency. If you prefer a thicker syrup, continue boiling until the liquid reduces to ½ cup.
Nutrition
Serving: 1pancakeCalories: 161kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 33mgSodium: 100mgPotassium: 108mgFiber: 1gSugar: 9gVitamin A: 2709IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Pumpkin Pancakes Recipe Substitutions and Variations
- Buttermilk Substitutes: To make your own buttermilk at home, pour either 1 ½ tablespoons of freshly squeezed lemon juice or 1 ½ tablespoons of white vinegar into a large measuring cup. Add enough milk to equal 1 ½ cups of liquid. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed!
- How to Make Self-Rising Flour: If you don’t have a bag of self-rising flour in your pantry, that’s no problem. You can make 1 cup of self-rising flour by placing 1 cup of all-purpose flour in a bowl. Whisk in 1 teaspoon of baking powder and ¼ teaspoon of salt. This recipe calls for 2 ½ cups of self-rising flour, so you would need to combine 2 ½ cups of all-purpose flour with 2 ½ teaspoons of baking powder and ½ teaspoon plus ⅛ teaspoon of salt.
- Instead of pumpkin pie spice, use 1 ¼ teaspoons cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg, and ¼ teaspoon allspice.
- Mix-Ins: Prepare this base recipe, and then sprinkle any desired mix-in’s onto individual pancakes once they’re on the griddle. Good options include blueberries, chocolate chips, or chopped pecans.
This recipe was originally published in October, 2022. It was updated in August, 2024.
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