Name: Pumpkin Pancakes with Warm Spices Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cups whole milk; 1 cup pumpkin puree; 2 large eggs; 6 tablespoons unsalted butter, melted; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ cup granulated sugar; 1 teaspoon sea salt; 1½ teaspoon ground allspice; 1 tablespoon ground cinnamon; 1 teaspoon ground ginger; 4 tablespoons salted butter, plus more for serving; Maple syrup, for serving

If you’re craving something cozy and absolutely delicious, you’re going to want to try my Pumpkin Pancakes with Warm Spices Recipe. These pancakes are everything I adore about fall in breakfast form—soft, fluffy, and bursting with that perfect blend of cinnamon, ginger, and allspice. Trust me, once you make these, your weekends will have a whole new level of comfort and joy.

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Why You’ll Love This Recipe

Rich Pumpkin Flavor: The pumpkin puree adds moisture and a subtly sweet pumpkin punch without overpowering.
Perfect Warm Spices: A careful blend of cinnamon, ginger, and allspice makes these pancakes feel like a warm hug.
Fluffy Yet Hearty: These aren’t your thin crepes—expect fluffy stacks that hold up beautifully under syrup and butter.
Simple To Make: The recipe is straightforward, so even if pancakes aren’t your usual jam, you’ll nail it with ease.

A stack of five thick, golden-brown pancakes sits in the center of a white plate. The pancakes have a slightly rough texture with small air holes visible on the edges. On top of the stack is a melting square of pale yellow butter, with amber syrup slowly dripping down over the sides of the pancakes, pooling slightly on the plate below. The plate rests on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pancakes with Warm Spices, pumpkin spiced pancakes, fall breakfast recipes, fluffy pumpkin pancakes, cozy morning breakfast

Ingredients You’ll Need

The ingredients for this Pumpkin Pancakes with Warm Spices Recipe are pretty much staples if you love baking or pumpkin everything. Pumpkin puree adds a great texture and moisture, while the mix of warm spices creates that signature cozy flavor you want to wake up to. Grab fresh spices if you can—they make all the difference!

Flat lay of bright orange pumpkin puree dollops, smooth whole milk in a small glass jar, two fresh brown eggs, a stick of unsalted butter partially melted, a wooden spoon heap of golden brown granulated sugar, warm brown cinnamon sticks, a small pile of ground allspice powder, and a scattering of ground ginger powder artfully arranged with a few maple syrup drizzles nearby, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pancakes with Warm Spices, pumpkin spiced pancakes, fall breakfast recipes, fluffy pumpkin pancakes, cozy morning breakfast

Whole milk: Provides tenderness and richness to the batter; full-fat works best for creamy pancakes.
Pumpkin puree: Use canned or homemade—just make sure it’s pure pumpkin, not pumpkin pie filling.
Large eggs: Helps bind ingredients and adds structure to keep pancakes fluffy.
Unsalted butter (melted): Melt before mixing for smooth batter and that buttery flavor in every bite.
Vanilla extract: Just a splash amps up the sweetness and rounds out the flavors beautifully.
All-purpose flour: The base of the pancakes; measure accurately for the perfect texture.
Baking powder: Your leavening agent to make those pancakes rise fluffy and light.
Baking soda: Works with acidic elements like pumpkin to lighten the batter.
Granulated sugar: Adds just a touch of sweetness without overwhelming.
Sea salt: Balances the sweet and spicy flavors for a perfect taste profile.
Ground allspice: One of those warming spices that gives pumpkin dishes their depth.
Ground cinnamon: No fall recipe is complete without it—adds warmth and sweetness.
Ground ginger: Adds a gentle spicy kick that livens up the stack.
Salted butter (for cooking and serving): Helps the pancakes brown nicely and tastes amazing melted on top.
Maple syrup: The classic pancake partner that you won’t want to miss.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile pumpkin pancakes can be, and this Pumpkin Pancakes with Warm Spices Recipe invites all kinds of tweaks. Sometimes I throw in a handful of chopped pecans or walnuts for a little crunch. Other times, I swap out the milk for a plant-based option to keep it dairy-free. Don’t hesitate to make it your own!

Nutty Twist: Adding toasted pecans inside the batter gives a lovely texture contrast and deepens the flavor.
Dairy-Free Version: Use almond or oat milk and coconut oil instead of butter; it works surprisingly well!
Spice It Up: If you like a bit more heat, a tiny pinch of freshly grated nutmeg or cloves can elevate the warm spices.
Sweet Add-Ins: Chocolate chips or dried cranberries folded into the batter turn these pancakes into a real treat.

How to Make Pumpkin Pancakes with Warm Spices Recipe

Step 1: Mix the Wet Ingredients

Start by whisking together the milk, pumpkin puree, eggs, melted unsalted butter, and vanilla extract in a large bowl. I like to do this part first because it helps the pumpkin blend beautifully with the liquids and creates a smooth base for the dry ingredients. Make sure your melted butter isn’t too hot, or it might scramble the eggs—lukewarm is perfect.

Step 2: Whisk the Dry Ingredients Separately

In another medium bowl, combine the flour, baking powder, baking soda, sugar, salt, allspice, cinnamon, and ground ginger. I like to whisk these together first to distribute the spices evenly. This step is key because you don’t want pockets of baking powder or sugar sneaking through the batter—this keeps every bite consistent.

Step 3: Combine Wet and Dry

Slowly add the dry ingredients to the wet mixture and gently whisk until just combined. Don’t overmix here – it’s tempting to stir until perfectly smooth, but a few lumps are okay and actually help keep your pancakes tender and fluffy. Overworking the batter leads to tough pancakes, and trust me, I learned that the hard way!

Step 4: Cook the Pancakes

Heat a griddle or large nonstick skillet over medium heat and add 1 tablespoon of salted butter. Once it’s melted and slightly foamy, use a ¼ cup measuring cup to scoop the batter onto the griddle, leaving about 3 inches between pancakes so they don’t merge. You’ll see small bubbles forming on the surface after around 2–3 minutes—that’s your cue to flip them gently. Cook the other side for about 2 minutes until golden brown. Keep the heat moderate to avoid burning—I’ve found medium heat is just right for cooking through without charring.

Step 5: Serve Warm and Enjoy

Once your stacks are cooked, serve immediately with a pat of butter and plenty of real maple syrup. I can’t stress enough how the warm spices and buttery melt create that perfect balance with the syrup. If you’re making a big batch, keep pancakes warm in a single layer on a baking sheet in a low 200°F oven while you finish up the rest.

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Pro Tips for Making Pumpkin Pancakes with Warm Spices Recipe

Use Room Temperature Eggs: They mix more smoothly with other wet ingredients, preventing clumps.
Don’t Overmix the Batter: Stir until just combined to maintain fluffy texture; lumps are totally okay.
Control Your Heat: Medium heat works best; too hot burns the outside while leaving the inside underdone.
Keep Pancakes Warm: Use a low oven to hold cooked pancakes without drying them out or making them soggy.

How to Serve Pumpkin Pancakes with Warm Spices Recipe

Pumpkin Pancakes with Warm Spices Recipe - Serving

Garnishes

I always pile my pancakes high with a pat or two of salted butter so it melts right over the warm stack. A drizzle of good-quality maple syrup is a must, but I also love sprinkling chopped toasted pecans or a few fresh cranberries on top for extra texture and a pop of color. Sometimes a dollop of whipped cream or a spoonful of Greek yogurt feels indulgent, especially on chilly mornings.

Side Dishes

These pancakes pair beautifully with crispy bacon or sausage if you enjoy something savory alongside. I also like a side of roasted spiced apples or a simple fresh fruit salad to balance the warm spices with some brightness. For an extra cozy meal, a cup of chai tea or rich coffee rounds everything out perfectly.

Creative Ways to Present

For special occasions, I’ve made mini pumpkin pancakes stacked with layers of mascarpone and drizzled with caramel sauce. They’re perfect for brunch guests and look picture-perfect on a wooden board with cinnamon sticks for garnish. Another fun idea is to serve them skewered on sticks dipped in melted chocolate—it’s playful and delightful for kids and adults alike!

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin pancakes can be stored in an airtight container in the fridge for about 2 days. I like to separate each pancake with parchment paper to prevent sticking. When you’re ready to eat, they’re just as comforting as fresh once reheated.

Freezing

Freezing is a lifesaver! Lay cooled pancakes in a single layer on a baking sheet and freeze for an hour, then transfer to a resealable freezer bag. They keep great up to a month. When you want a quick breakfast, just pop a few in the toaster or microwave, and you’re good to go.

Reheating

Reheating in a toaster oven or skillet works best to restore crisp edges and warm the pancakes evenly. Avoid microwaving straight from frozen to keep texture; if you do microwave, cover loosely and heat in short bursts, flipping halfway through for the best results.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! You’ll want to roast fresh pumpkin chunks until tender, then puree them until smooth. Keep in mind homemade puree is usually a bit thicker and may require slightly adjusting liquid amounts in the recipe. I recommend sourcing sugar pumpkins for the best flavor.
How can I make these pancakes gluten-free?

Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Some blends work better than others—look for one with xanthan gum included for the best texture. You might need to add a teaspoon more baking powder for fluffiness.
Can I prepare the batter the night before?

You sure can! Store the batter covered in the fridge overnight. When ready, stir gently (it may thicken a bit) and cook straight from the fridge. This is a great way to save morning time without sacrificing flavor or texture.
What else can I serve with these pumpkin pancakes?

Besides classic maple syrup and butter, try powdered sugar dusting, whipped cream, nuts, or fresh fruits like sliced bananas or berries. For savory sides, breakfast sausage or bacon complements the spices wonderfully.

Final Thoughts

I absolutely love how this Pumpkin Pancakes with Warm Spices Recipe fills my kitchen with those comforting scents that make you smile first thing in the morning. It’s a recipe that feels special yet is straightforward enough to whip up any day of the week. If you’re looking to treat yourself or impress family with a cozy breakfast, these pancakes will not disappoint. Give them a try—I promise your taste buds will thank you!