Fluffy Pumpkin Spice Pancakes (without pumpkin)

A stack of pumpkin spice pancakes topped with whipped cream.

5 from 1 vote

Fluffy Pumpkin Spice Pancakes (without pumpkin)

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.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Calories: 329kcal

Author: Cynthia Christensen

Equipment

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.

Notes

If using milk, in place of buttermilk, leave out the baking soda and add ½ teaspoon more baking powder.

This is a thicker batter, making taller, fluffier pancakes. If you prefer a thinner batter, add a couple more tablespoons of buttermilk, up to ¼ cup, until you get the consistency you prefer.

Storage: 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.

Reheating: 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.

Nutrition