Best 4 Pumpkin Spice Pancakes Recipes

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Indulge in the warm and cozy flavors of autumn with our delectable pumpkin spice pancakes. These fluffy and flavorful pancakes are bursting with the essence of pumpkin and a medley of aromatic spices, creating a delightful symphony of flavors that will tantalize your taste buds. Served with a rich and creamy pumpkin spice sauce, these pancakes are elevated to a new level of indulgence. Dive into a stack of these heavenly pancakes for a perfect start to your day or a special weekend brunch.

In addition to the classic pumpkin spice pancakes, the article also offers variations to cater to different dietary preferences and taste buds. For those seeking a gluten-free option, the gluten-free pumpkin spice pancakes provide a delicious alternative without compromising on flavor or texture. And for those with egg allergies or following a vegan lifestyle, the vegan pumpkin spice pancakes offer a delightful plant-based option that is equally satisfying.

Whether you prefer the classic version, the gluten-free variation, or the vegan alternative, each recipe is carefully crafted to deliver a unique and unforgettable pancake experience. So grab your apron, gather your ingredients, and let's embark on a culinary journey that will warm your soul and make your taste buds dance with joy!

Here are our top 4 tried and tested recipes!

PUMPKIN SPICE PANCAKES



Pumpkin Spice Pancakes image

Provided by Fake Bake

Categories     main-dish

Time 10m

Yield 5 pancakes

Number Of Ingredients 4

1 cup instant buttermilk pancake mix, such as Hungry Jack
1/2 cup pumpkin puree (not pumpkin pie filling)
2 tablespoons pumpkin pie spice
Maple syrup and butter, for serving

Steps:

  • Combine the pancake mix with 3/4 cup cold water in a large mixing bowl and whisk until just combined. Add the pumpkin puree and pie spice and whisk until well incorporated. For each pancake, spoon 2 tablespoons of the batter onto a preheated griddle or nonstick skillet. Cook 2 minutes or until bubbles appear, then turn the pancakes and cook for 2 minutes longer. Transfer the pancakes to a plate and serve with maple syrup and butter (or pumpkin spice compound butter).

FLUFFY PUMPKIN SPICE PANCAKES FROM SCRATCH



Fluffy Pumpkin Spice Pancakes from Scratch image

A friend gave me this recipe. Very fluffy, light and morish! Yoghurt makes this a little different, plus adds to the light texture.

Provided by cookingpompom

Categories     Breakfast

Time 25m

Yield 5 serving(s)

Number Of Ingredients 12

2 cups self raising flour
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon vanilla
3 eggs
1 cup plain yogurt
3/4 cup milk (low fat or full fat, you choose)
1 cup pumpkin puree

Steps:

  • In a large bowl add the flour, spices and baking powder. Use a whisk to airate it and get lots of air inches.
  • In a seperate bowl, beat the eggs with a beater until foamy - about 3 minutes. Add the yoghurt, milk, pumpkin, vanilla, sugar, and brown sugar. Beat to mix well.
  • Pour the egg mix into the flour mix and gently fold to combine.
  • Spoon 1/4 of a cup on to a buttered hot pan and cook over a medium heat.
  • Let each side cook for about 3 minutes.

HEALTHY PUMPKIN SPICE PANCAKES



Healthy Pumpkin Spice Pancakes image

Every year around September I get a HUGE craving for anything and everything pumpkin--especially this year since I'm expecting a little one this winter! This is what I came up with when craving pancakes but wanting something healthy, too. It is a take-off from the Whole Wheat Buttermilk Pancakes in "Recipes from the Old Mill". Enjoy!

Provided by smellyvegetarian

Categories     Breakfast

Time 20m

Yield 19 serving(s)

Number Of Ingredients 13

1 egg
1 egg white
1 cup flour
1/2 cup whole wheat flour
1/2 cup oatmeal
1 3/4 cups fat-free buttermilk (I use powdered)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup canned pumpkin puree

Steps:

  • Beat eggs well until somewhat frothy.
  • Add other ingredients except pumpkin and mix.
  • Add pumpkin and mix again.
  • Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
  • Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.

Nutrition Facts : Calories 51.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 11.1, Sodium 176.9, Carbohydrate 9.7, Fiber 1.1, Sugar 0.4, Protein 2.1

PUMPKIN SPICE SHEET PAN PANCAKES



Pumpkin Spice Sheet Pan Pancakes image

Pumpkin spice, meet your new friends -- apple, cranberries, carrots and cream cheese. Together, these flavors play nice in this hands-off oven-baked pancake that's perfect for a brunch party or holiday crowd.

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings

Number Of Ingredients 20

4 large eggs, beaten
5 cups buttermilk
1 tablespoon vanilla extract
2 teaspoons kosher salt
1/2 cup plus 2 tablespoon granulated sugar
10 tablespoons unsalted butter (1 1/4 sticks), melted
2 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 tablespoon baking soda
2 tablespoons plus 2 teaspoons pumpkin pie spice
1 small apple, cored and thinly sliced
2 tablespoons caramel sauce
1 tablespoon light brown sugar
1 large carrot, peeled and grated (about 1 cup)
2 tablespoons raisins
1 cup frozen cranberries, thawed
1 teaspoon orange zest plus 1 tablespoon orange juice
2 tablespoons cream cheese, at room temperature
1/4 cup confectioners' sugar
Whipped cream and maple syrup, for serving

Steps:

  • Position an oven rack in the center of the oven and preheat to 500 degrees F.
  • Whisk the eggs, buttermilk, vanilla, salt and 1/2 cup of the granulated sugar in a large bowl until well combined. Drizzle in 6 tablespoons of the butter and stir to combine.
  • Whisk the flour, baking powder, baking soda and 4 teaspoons of the pumpkin pie spice in a second large bowl until well combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of the batter in small bowl and set aside.
  • Brush a 13 1/2-by-18 1/2-inch rimmed baking sheet with 2 tablespoons of the butter. Pour in the batter, using the spatula to smooth out the top. Tap the tray on the counter a few times to settle the batter.
  • Heat the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the apples and cook until slightly softened, about 2 minutes. Remove from the heat. Add the caramel, stir until well coated and set aside.
  • Add the brown sugar and 1 tablespoon of the pumpkin pie spice to the reserved batter and stir to combine. Set aside.
  • In separate small bowl, mix together the carrots, raisins, 1 tablespoon of the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside.
  • In another small bowl, stir together the cranberries, orange zest and juice and remaining 1 tablespoon granulated sugar. Set aside.
  • Arrange the baking sheet with a long side facing you. Visualize the pan divided into 4 equal quadrants. Each quadrant will hold a different pancake topping. Arrange the apples over the surface of the upper left quadrant. Next to it on the right, dollop the brown sugar-pumpkin pie mixture, about 1 teaspoon at a time. (You want to see a lot of brown dots sitting on top of the batter.) Using a toothpick or small skewer, swirl the mixture into the batter, making a marbled pattern.
  • Sprinkle the carrot mixture over the lower left quadrant under the apples. Use a butter knife or offset spatula to gently mix the carrots into the batter. Sprinkle the cranberry mixture in the lower right quadrant, discarding any extra liquid.
  • Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating halfway through, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 20 to 25 minutes.
  • Spread the cream cheese over the carrot section using a butter knife or offset spatula. Sprinkle with 1 tablespoon of the confectioners' sugar, followed by the remaining 1/2 teaspoon pumpkin pie spice.
  • Stir together the remaining 3 tablespoons confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the swirled pumpkin spice section.
  • Serve the pancakes with maple syrup and whipped cream.

Tips:

  • Use fresh pumpkin puree: Fresh pumpkin puree provides the best flavor and texture for pumpkin spice pancakes. To make your own puree, simply roast a pumpkin, scoop out the flesh, and puree it in a blender or food processor.
  • Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
  • Cook the pancakes over medium heat: Medium heat will help the pancakes cook evenly without burning.
  • Serve the pancakes with your favorite toppings: Pumpkin spice pancakes are delicious with butter, syrup, whipped cream, or fruit.

Conclusion:

Pumpkin spice pancakes are a delicious and easy-to-make breakfast or brunch recipe. With their warm and inviting spices, these pancakes are perfect for fall mornings. Follow the tips above to make the best pumpkin spice pancakes possible.

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