I am in love with these Pumpkin Spice Pancakes—I could happily eat them every day in the fall. Pumpkin season calls for slow Sunday mornings, warm pancakes, and a cozy playlist. These pancakes are a favorite on my blog because they capture everything I adore about autumn breakfast: tender, spiced batter and a delightful crunchy finish from pumpkin seed granola.
There’s nothing better than a crisp fall morning, lingering over hot pancakes and enjoying the scent of pumpkin and spices. What really elevates this recipe is adding pumpkin seed granola into or on top of the batter for texture and nutty flavor.
Ingredients
I’m a bit pumpkin-obsessed—orange is my favorite color, and I love turning pumpkin into creative breakfasts and treats. While pumpkin pie isn’t always my thing, I enjoy using pumpkin puree and homemade pumpkin pie spice to create flavorful alternatives like these pancakes.
The ingredient list is straightforward, but a few choices make a difference. I prefer using homemade pumpkin pie spice and roasted pumpkin puree when possible. Maple sugar is another special ingredient that adds a warm, autumnal depth—if you don’t have it, granulated sugar works too.
Maple sugar is simply concentrated maple sap and contributes trace minerals and antioxidants compared with regular cane sugar. It pairs beautifully with pumpkin and warm spices.
Use the JUMP TO RECIPE button at the top or scroll to the recipe card below for the full ingredient measurements and instructions.
Ingredients needed:
- Milk
- Butter
- Eggs
- Pumpkin Puree
- Flour
- Maple Sugar (or granulated sugar)
- Baking Powder
- Baking Soda
- Pumpkin Seed Granola
- Maple Syrup, for serving
I love maple sugar for its rich, toffee-like notes. If you don’t have it, regular sugar is an acceptable substitute. Maple sugar brings an extra layer of fall flavor that complements pumpkin and warm spices perfectly.
Notes & Tips
I often fold some pumpkin seed granola into the batter for pockets of crunch, or sprinkle granola on the pancakes right after pouring the batter on the griddle.
When melting butter, add the milk to the warm pan to dissipate the butter solids—this prevents the butter from re-solidifying when mixed and helps create a smooth batter.
If you cook on a well-seasoned cast-iron skillet or griddle, you usually don’t need extra grease. The batter has enough fat to release cleanly and produce evenly browned pancakes.
Keep cooked pancakes warm on a sheet pan in a 200°F oven for 30–45 minutes while you finish the batch.
Substitutions
To make these dairy-free, swap butter for coconut oil and use your preferred plant milk. Replace eggs with a flax egg if needed. For a gluten-free version, use a high-quality gluten-free flour blend. If you don’t have maple sugar, use granulated sugar—these pancakes will still be delicious.
More pumpkin & pancake favorites
Gingerbread Pancakes, Pumpkin Spice Hot Chocolate, Pumpkin Chocolate Swirl Bread, and other seasonal recipes make great companions to these pancakes.
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📖 Recipe
Pumpkin Spice Pancakes
10 minutes
20 minutes
30 minutes
These pancakes were created on a whim and quickly became a staple. They’re tender, warmly spiced, and a favorite in my household.
Ingredients
- ½ cup Unsalted Butter, melted
- 2 cups Milk
- 1 cup Pumpkin Puree, not pie mix
- 2 cups All-Purpose Flour
- ¼ cup Maple Sugar (or granulated sugar)
- 1 tablespoon Baking Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Kosher Salt
- 1 tablespoon Pumpkin Pie Spice
- 2 large Eggs, lightly beaten
- 1½ cups Pumpkin Seed Granola, optional
- Maple Syrup, for serving
Instructions
- In a small saucepan over medium-low heat, melt the butter. Add the milk to the pan and warm until the butter solids are no longer floating. Remove from heat and let cool for 5 minutes.
- In a large bowl, whisk together the cooled butter/milk mixture and pumpkin puree.
- Add the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Start mixing, and when streaks of flour remain, add the eggs and combine gently. Avoid overmixing; a few lumps are okay.
- Let the batter rest for 10 minutes to become light and airy.
- Heat a skillet or griddle over medium heat. If using a well-seasoned cast-iron griddle, you typically don’t need to grease it.
- Using a ¼-cup measure, pour batter onto the hot griddle, spacing the pancakes so they don’t touch. Sprinkle a bit of pumpkin seed granola on each pancake if desired.
- Cook until the bottoms are lightly browned and bubbles appear on top, about 60–90 seconds. Flip and cook another 30–45 seconds until golden.
- Transfer cooked pancakes to a platter and continue with the remaining batter.
- Serve hot topped with pumpkin seed granola and warm maple syrup.
Notes
Notes & Tips
Fold some pumpkin seed granola into the batter for texture, or sprinkle it on right after pouring the batter on the griddle for crunchy pockets.
Warming the milk with the melted butter prevents the butter from re-solidifying in the batter and helps create a smooth mixture.
Cooked pancakes can be held in a 200°F oven for 30–45 minutes so everyone can eat together.
Substitutions
For dairy-free pancakes, use coconut oil instead of butter and plant-based milk. Replace eggs with a flax egg to make this vegan-friendly, and use a gluten-free flour blend if you need a gluten-free version.
Nutrition Information:
Yield:
8
Serving Size:
1 pancake
Amount Per Serving:
Calories: 457Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 82mgSodium: 746mgCarbohydrates: 70gFiber: 3gSugar: 33gProtein: 8g
This is an estimated caloric value; actual numbers may vary with ingredients used.
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