Craving the cozy flavors of pumpkin spice without the actual pumpkin? These Fluffy Pumpkin Spice Pancakes capture all the Fall vibes with warm spices like cinnamon and nutmeg, while delivering a delicious breakfast that's perfect for any morning, any day of the year.
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I am an enigma wrapped in a Pumpkin Spice Pancake. I love the flavors of pumpkin pie spice, but I cannot abide even the thought of eating pumpkin. This is not a pumpkin pancake recipe. It is a super fluffy, delightful pancake recipe that has all the warm spices of Fall, without any of the devil's gourd - 🚫 no pumpkin.
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Ingredients
There are two sets of simple ingredients to this recipe, the pumpkin spice and the pancake batter (no pumpkin!). Combine the two and you have the perfect Fall breakfast.
Pumpkin spice
- Note on nutmeg: I highly recommend purchasing a bottle of whole nutmegs, which look like little acorns without their hats, and grating it yourself. The flavor is unmatched by pre-ground nutmeg and it's also more affordable. I can buy a small bag of Badia whole nutmegs, containing about 5 to 6 nutmeg seeds, for around $2.
- Other uses for pumpkin spice - I like to add pumpkin pie spice to my Hawaiian Bread French Toast, it's delicious in my French Toast Latte, and it elevates my simple Creme Anglaise to the next level!
Pancakes
Just a few quick notes:
- Pumpkin spice - I didn't add this to the picture because... well, I forgot, but it's there. Trust me. If you don't want to make your own pumpkin spice you can use store bought or even substitute with apple pie spice or chai spice, which has a similar warming flavor.
- Flour - I prefer the texture of all-purpose flour in all my pancake recipes, but you can substitute half of it with whole wheat flour if you like.
- Buttermilk - I used my all time favorite baking liquid, buttermilk, because buttermilk pancakes rule. You can also use almond milk, oat milk, coconut milk, or any alternative milk. If you choose to use whole milk, or any alternative milk, simply leave out the baking soda and add ½ teaspoon more baking powder.
- Baking soda - Baking soda, which is alkaline, reacts with acidic liquids, like buttermilk, to give you ultra fluffy pancakes and waffles, and all the delicious baked goods, but if you choose to use regular milk, or any alternative milk, you don't need to use the baking soda, just baking powder.
- Brown sugar - I opted for brown sugar in these, either light or dark will do, because I wanted to really feel the cozy vibes, but you can substitute with white sugar.
- Butter - I use 4 tablespoons (56 grams) of unsalted butter that has been melted and cooled, but you can use oil or any other plant based fat you prefer.
See recipe card below for exact measurements.
Variations
Just because you're using pumpkin spice doesn't mean you have to use pumpkin, although I can help you out there too, I suppose. If I must.
- Apple - Why not add some apples on top of your pancakes? Use the apple filling from my Maple Apple Turnovers and you won't be sorry!
- Chocolate - Adding chocolate chips to your pancake batter is a no brainer. Adding whipped cream to the top and shaving some more chocolate over it - now that's a party!
- Okay, fine. Pumpkin - If you insist on having pumpkin in your pumpkin spice pancakes, replace ½ cup of buttermilk with ½ cup of pumpkin puree (not pumpkin pie filling). Bless your heart, but could you eat them in the other room?
Equipment
When making any kind of pancake recipes, getting the temperature of the pan just right is vital. It ensures that the outside of the pancake is done to perfection at the same time that the inside is fully cooked and fluffy. I have successfully used my favorite nonstick pan on medium heat for pancakes for years, but I am also a recent convert to the electric griddle world of pancakery.
Most griddles have a temperature dial that allows you to select an exact temp, some have a low-medium-high scale, while still others have a 0 to 10 scale. With my Black and Decker electric griddle, 325 degrees F gets me perfect pancakes every time, but you can go up to 350°F if that works better for you. You'll need to find the temperature sweet spot for your individual griddle, but once you do, you may never look back!
Instructions
Make pumpkin spice
- Whisk together the cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl until well combined. Store in a small jar or container for up to 6 months, unless you use it all making a homemade pumpkin spice latte!
Make optional pumpkin spice sugar
- Add 1 teaspoon of your pumpkin spice to ¼ cup of granulated sugar. Place in an empty spice jar with a shaker lid.
Make optional whipped cream
Step 1: Whisk heavy cream, powdered sugar, and vanilla in a chilled glass or metal bowl with a hand mixer for about 4 to 5 minutes, or until soft peaks form.
When you lift your beaters the cream should have soft shapes or peaks that are just firm enough to hold briefly, then fall back into the cream.
Step 2: For firmer peaks that you can pipe onto your pancakes, mix for another 2 to 3 minutes, or when you take your beaters out of the cream, the peaks hold firmly but have slightly softened tips.
Make pancakes
- Melt 4 tablespoons of butter and set aside to cool.
Step 1: Whisk the all-purpose flour, brown sugar, pumpkin spice, baking powder, baking soda, and salt together in a large mixing bowl. In a large measuring cup, whisk the buttermilk and eggs.
Step 2: Pour the wet ingredients into the flour mixture and fold together until almost combined, but some streaks of flour are still visible.
Step 3: Drizzle in the cooled, melted butter and mix until just combined. some lumps are normal. Set the batter aside to rest for 10 minutes.
Step 4: Heat a large skillet over medium heat, or an electric griddle to 325°F. When warm, add a pat of butter, or a teaspoon of vegetable oil, and spread across the surface of the pan or griddle.
Step 5: Drop about ¼ cup of batter onto your hot griddle or pan. It will spread out just a bit while cooking. After 2-3 minutes, bubbles will start to form on the edges and surface of the pancake.
Step 6: When the bubbles on the edges look dry and airy, use a thin pancake spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 ½ minutes, or until the bottom of the pancake is golden brown.
Step 7: Place cooked pancakes in a pancake or tortilla warmer, or on a plate with a large bowl turned upside down over the top, to keep them warm while you make the rest of the pancakes.
Serve with a drizzle of maple syrup. Add a bit of whipped cream and a sprinkle of pumpkin spice sugar, if desired.
Pancake tips
Making pancakes is simpler than you think. As a matter of fact, overthinking can be the downfall of your fluffy pancakes. Follow my tips for success:
- Don't over mix - Stir the batter only until the wet and dry ingredients are incorporated; overbeating will make pancakes tough and chewy instead of fluffy.
- Know when to flip - Look for these indicators: Bubbles start to form and burst on the pancake surface. The top of the pancake stops looking shiny and edges of the pancakes begin to look slightly dry.
- Don't flip out - Avoid the temptation to flip the pancakes more than once. Flipping too often can result in dense, tough pancakes
Recipe FAQs
Resting the batter gives the flour time to fully hydrate in the wet ingredients, helping to dissolve those lumps. It also allow just enough time for the leavening agents to start doing their job of making your pancakes fluffy.
I would not recommend that. Unlike simple crepes, which do not have a leavening agent, the baking powder in the pancake batter will no longer do its job of fluffing if you make it too far in advance. If you want to get ahead of the morning chaos, you can mix all you wet ingredients and then mix your dry ingredients. Store them separately until morning, then mix and start cooking!
Allow the pancakes to cool completely, then store in a zip top bag, or another airtight container for up to 4 days. For longer storage, separate pancakes with pieces of parchment paper or wax paper pancakes and place in a zip top bag in the freezer for up to 3 months.
The easiest way to reheat pancakes is by using your toaster! Just a minute or two will give you crispy outsides and fluffy insides. You can also reheat for a crowd, or your family, by placing them on a sheet pan covered with aluminum foil, in a 350°F oven for about 5 to 7 minutes. Both methods may need longer if reheating from frozen.
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I appreciate you!
-Cynthia
📖 Recipe
Fluffy Pumpkin Spice Pancakes (without pumpkin)
Equipment
- Hand mixer if making whipped cream
- Nonstick pan ~OR~
Ingredients
Pumpkin Spice
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 ½ teaspoons ground allspice
- 1 ½ teaspoons ground cloves
Whipped cream (optional)
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Pancakes
- 1 ½ cup all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons pumpkin spice
- 2 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups buttermilk room temperature
- 2 large eggs room temperature
- 4 tablespoons unsalted butter melted and cooled
Instructions
Make optional whipped cream
- Whisk heavy cream, powdered sugar, and vanilla in a chilled glass or metal bowl with a hand mixer for about 4 to 5 minutes, or until soft peaks form. When you lift your beaters the cream should have soft shapes or peaks that are just firm enough to hold briefly, then fall back into the cream.
- For firmer peaks that you can pipe onto your pancakes, mix for another 2 to 3 minutes, or when you take your beaters out of the cream, the peaks hold firmly but have slightly softened tips. Cover the bowl with plastic wrap, or transfer to a piping bag, then refrigerate until needed, up to one day.
Make pumpkin spice
- Whisk together the cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl until well combined. Store in a small jar or container for up to 6 months.
Optional Pumpkin Spice Sugar
- Add 1 teaspoon of your pumpkin spice to ¼ cup of granulated sugar. Place in an empty spice jar with a shaker lid.
Make pancakes
- Melt 4 tablespoons of butter and set aside to cool.
- Whisk the flour, brown sugar, pumpkin spice, baking powder, baking soda, and salt together in a large bowl. In a large measuring cup or bowl, whisk the buttermilk and eggs.
- Pour the wet ingredients into the flour mixture and fold together until almost combined, but some streaks of flour are still visible.
- Drizzle in the cooled, melted butter and mix until just combined. some lumps are normal. Set the batter aside to rest for 10 minutes.
- Heat a large nonstick skillet over medium-low heat, or an electric griddle to 300°F. When warm, add a teaspoon or so of butter or oil and spread across the surface of the pan or griddle.
- Drop ¼ cup scoops of pancake batter into pan. It will spread out just a bit. After 2-3 minutes, bubbles will start to form on the edges and surface of the pancake.
- When the bubbles on the edges look dry and airy, use a thin pancake spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 ½ minutes, or until the bottom of the pancake is golden brown.
- Place cooked pancakes in a pancake or tortilla warmer, or on a plate with a large bowl turned upside down over the top, to keep them warm while you make the rest of the pancakes.
- Serve with warm maple syrup. Add a bit of whipped cream and a sprinkle of pumpkin spice sugar, if desired.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Notes
Nutrition
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.
Susan Becker says
Just whipped up a batch of your pumpkin pancakes-wow did they make a hit with myself and my pancake aficionado husband. Trying to get him to eat pancakes other than white flour buttermilk is hard. Such subtle pumpkin pie spice with no heavy gross canned pumpkin is brilliant. Thank you Cynthia.
Cynthia Christensen says
That’s awesome to hear! Thank you 😊