These Pumpkin Spice Pancakes are fluffy, soft and the perfect breakfast item to whip up on a fall morning. If a stack of pancakes at breakfast wasn’t good enough, pancakes full of pumpkin spice and brown sugar will definitely do the trick.

• Pumpkin puree: This recipe calls for pure canned pumpkin puree. Also ensure that you’re using pure pumpkin puree and not pumpkin pie filling! Alternatively, you can make your own pumpkin puree at home.
• Milk: Whole-milk creates better texture, but any percentage of milk or plant-based milk options work.
• Eggs: Use a large, room-temperature egg. You can substitute the egg with either applesauce or flax egg.
• Vanilla: Totally optional, but a splash of vanilla just creates more flavour.
• Oil: Choose a neutral oil like canola or vegetable oil. Since we’re using pumpkin puree, the oil will help create really tender and soft pancakes.
• Butter: Melted unsalted butter is the key to moist pancakes. For a vegan alternative, use plant-based butter or margarine.
• Flour: I use all-purpose flour, and while I haven’t tested it out, I’m quite confident that gluten-free flour will work just fine.
• Brown sugar: Adds a nice molasses flavour and sweetness.
• Pumpkin pie spice: I love pairing pumpkin puree with pumpkin pie spice, but you can omit the pumpkin spice and just use cinnamon.
• Baking powder: Helps create extra light and fluffy pancakes.

• Avoid over-mixing the batter or else the pancakes will not fluff up. Don’t worry if streaks of flour or clumps remain in the batter.
• Weigh out all ingredients on a kitchen scale for accurate measurement. Too much flour can create thick and dense pancakes.
• To ensure that pancakes are cooked thoroughly, it is recommended to use a cast-iron pan or griddle and to set the heat to medium-low. This will help prevent the center of the pancake from remaining undercooked, which can be unappetizing.

Step 1. First, combine all your dry ingredients by adding all-purpose flour, brown sugar, salt, pumpkin pie spice, baking powder and salt to a large bowl. Stir together while ensuring there are no clumps of flour and brown sugar. Set aside.

Step 2: In a separate bowl whisk together pumpkin puree, eggs, milk, oil, butter and vanilla. (Note: test the temperature of the melted butter before placing it into the mixture, or else the eggs may curdle. Ideally, the melted butter should be slightly warm or approximately room temperature.)

Step 3: Pour the wet ingredients into the flour mixture and gently fold them together using a spatula. Be careful not to overmix the batter; it’s okay if there are clumps or streaks of flour.

Step 4: To make pancakes, preheat a cast iron pan or griddle over medium heat. Once the pan is heated, spray some oil or add some butter. Then, scoop approximately 1/4 cup of pancake mix onto the pan. Wait until bubbles start to form on the surface of the pancake, which indicates that it’s time to flip it over. Cook for approximately 2 to 3 minutes on each side.

*For crispier pancakes, heat the pan on medium-high, pour the batter, and then lower the heat to low once bubbles form and flip. Allow the pancake to fully cook.

Step 4: Once the pumpkin pancakes are ready, serve them immediately with some maple syrup, whipped pumpkin butter or pumpkin spice whipped cream. Hope you enjoy these delicious pumpkin spice pancakes!

Cool the pancakes to room temperature, then wrap them with plastic wrap. Place the wrapped pancakes in a Ziplock bag or container and place into the freezer. To reheat, add them to the microwave, toaster, or air fryer on low. The pancakes will last up to 3 months frozen. Alternatively, you can place them in an airtight container or bag and refrigerate them for up to 3 days.