15 Best Pumpkin Spice Pancakes Ever

Get ready to fall in love with breakfast all over again! This guide is your ultimate ticket to making the most amazing pumpkin spice pancakes you’ve ever tasted. We’re talking fluffy, flavorful, and filled with the cozy taste of autumn. Forget the boring breakfast routine; it’s time to whip up a stack of pure happiness that will make your kitchen smell like a dream.

A Taste of Authority

The magic of these pancakes isn’t just in the taste. According to registered dietitian Amber Pankonin, “Pumpkin is a nutrient-dense food that is low in calories but rich in vitamins, minerals, and fiber. The vitamin A content, in particular, is beneficial for vision and immune health” [1]. It’s a delicious way to sneak some goodness into your morning meal.

Here’s a quick look at how different flours can change your pancake game:

Flour Type	Typical Texture	Gluten-Free?	Pro-Tip for Use
All-Purpose	Light & Fluffy	No	The classic choice for traditional pancakes.
Whole Wheat	Dense & Hearty	No	Adds a nutty flavor and extra fiber.
Almond	Moist & Dense	Yes	Great for a low-carb, grain-free option.
Oat	Soft & Chewy	Yes (if certified)	Creates a tender, slightly sweet pancake.

The Ultimate Collection of Pumpkin Spice Pancakes

Ready to find your new favorite recipe? We have gathered 15 incredible variations on this autumn classic. Each one is unique, easy to make, and guaranteed to please a crowd. Let’s get flipping!

1. The Classic Cozy Pumpkin Pancake

This is the recipe that started it all. It’s a no-fuss, straightforward approach to pumpkin spice perfection. If you’re new to making pumpkin pancakes, this is the perfect place to start. The result is a stack of unbelievably fluffy and tender pancakes that are just begging for a drizzle of maple syrup.

The beauty of this recipe is its simplicity. It uses common pantry ingredients to create something truly special. The balance of pumpkin puree and spices is just right—not too overpowering, but warm and comforting. It’s the kind of breakfast that feels like a warm hug on a chilly morning.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons brown sugar, packed
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup milk (any kind works)
• ½ cup pumpkin puree (not pie filling)
• 1 large egg
• 2 tablespoons melted unsalted butter, plus more for the griddle

Instructions:

1. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt. This is your dry mix.
2. In a separate medium bowl, whisk together the milk, pumpkin puree, egg, and melted butter. This is your wet mix.
3. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are perfectly fine! Over-mixing can make the pancakes tough.
4. Let the batter rest for 5 minutes. This allows the baking powder to work its magic and helps make the pancakes extra fluffy.
5. Heat a lightly buttered griddle or non-stick skillet over medium heat. You’ll know it’s ready when a drop of water sizzles and evaporates.
6. Pour about ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set.
7. Flip carefully and cook for another 1-2 minutes on the other side, until golden brown.
8. Serve immediately with your favorite toppings.

Pro-Tip: For the fluffiest pancakes, make sure your baking powder is fresh. It loses its power over time, which can lead to flat pancakes.

2. Vegan Pumpkin Spice Dream Pancakes

Who says you need eggs or dairy to make incredible pancakes? This vegan version is just as fluffy, flavorful, and satisfying as the original. The secret lies in a few smart swaps that create a perfect texture and taste without any animal products.

These pancakes get their richness from plant-based milk and their binding power from the pumpkin puree itself. A little bit of apple cider vinegar reacts with the baking soda to create extra lift, ensuring a light and airy result. They are so good, you’ll be making them for all your friends, vegan or not.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons coconut sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 ¼ cups unsweetened almond milk (or soy, or oat)
• ½ cup pumpkin puree
• 1 teaspoon apple cider vinegar
• 2 tablespoons melted coconut oil, plus more for the griddle

Instructions:

1. In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
2. In a separate bowl, whisk together the almond milk, pumpkin puree, apple cider vinegar, and melted coconut oil.
3. Pour the wet mixture into the dry mixture and stir until just combined. Don’t worry about a few small lumps.
4. Let the batter rest for 5-10 minutes. You might see it get a little bubbly, which is a good sign!
5. Heat a lightly oiled griddle or skillet over medium heat.
6. Pour ¼ cup of batter for each pancake. Cook for about 3 minutes, until bubbles appear on the surface.
7. Flip and cook for another 2 minutes until golden.
8. Serve warm with maple syrup and a sprinkle of cinnamon.

Pro-Tip: For a richer flavor, try using canned full-fat coconut milk instead of almond milk. It adds a wonderful creaminess.

3. Gluten-Free Pumpkin Oat Pancakes

Going gluten-free doesn’t mean giving up on your pancake dreams. This recipe uses oat flour, which creates a wonderfully soft, slightly chewy texture that pairs beautifully with pumpkin. They are hearty, wholesome, and incredibly delicious.

Making your own oat flour is super easy—just blend rolled oats in a blender until they become a fine powder. These pancakes are packed with fiber, making them a more filling option that will keep you energized all morning long. They have a rustic, comforting quality that is simply irresistible.

Ingredients:

• 2 cups gluten-free rolled oats (or 1 ¾ cups oat flour)
• 2 tablespoons maple syrup
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup milk of your choice
• ½ cup pumpkin puree
• 1 large egg
• 2 tablespoons melted butter or coconut oil

Instructions:

1. If using rolled oats, place them in a high-speed blender and blend until you have a fine flour.
2. In a large bowl, combine the oat flour, baking powder, pumpkin pie spice, and salt.
3. In another bowl, whisk the maple syrup, milk, pumpkin puree, egg, and melted butter.
4. Pour the wet ingredients into the dry and stir until just mixed. The batter will be a bit thicker than traditional pancake batter.
5. Let the batter sit for 10 minutes to thicken up. This step is important for oat flour pancakes.
6. Heat a griddle over medium heat and grease it lightly.
7. Spoon about ¼ cup of batter per pancake and cook for 3-4 minutes per side, until they are golden and cooked through.
8. Serve with a dollop of yogurt and fresh berries.

Pro-Tip: Oat flour batter can be a bit delicate. Flip these pancakes gently and make sure they are fully set on the first side before flipping.

4. Pumpkin Spice Protein Pancakes

Start your day with a powerful punch of protein! This recipe is perfect for fitness enthusiasts or anyone looking to add a little extra staying power to their breakfast. We’ve added protein powder to the mix, which helps keep you full and supports muscle health.

The key is to use a protein powder that you enjoy the taste of, as it will contribute to the overall flavor. Vanilla or unflavored varieties work best here, as they won’t compete with the warm pumpkin spices. These pancakes are surprisingly light and fluffy, proving that healthy can also be incredibly tasty.

Ingredients:

• 1 cup all-purpose flour (or oat flour)
• 1 scoop (about 30g) vanilla or unflavored protein powder
• 1 tablespoon sweetener (like maple syrup or stevia)
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup milk
• ½ cup pumpkin puree
• 1 large egg

Instructions:

1. In a large bowl, whisk together the flour, protein powder, sweetener, baking powder, pumpkin pie spice, and salt.
2. In a separate bowl, whisk the milk, pumpkin puree, and egg.
3. Combine the wet and dry ingredients, stirring until just mixed. The batter might be thick, depending on your protein powder. You can add a splash more milk if it seems too thick.
4. Let the batter rest for a few minutes.
5. Cook on a lightly greased, medium-heat griddle for 2-3 minutes per side.
6. Serve with Greek yogurt and a handful of nuts for an extra protein boost.

Pro-Tip: Some protein powders can make batter dry. If your batter is too thick to pour, add milk one tablespoon at a time until it reaches the right consistency.

5. Pumpkin Chocolate Chip Pancakes

What’s better than pumpkin spice pancakes? Pumpkin spice pancakes loaded with gooey, melted chocolate chips! This combination is a match made in heaven. The warmth of the spices and the sweetness of the chocolate create a decadent breakfast treat that feels incredibly indulgent.

This recipe is a guaranteed hit with kids and adults alike. The little pockets of melted chocolate in each bite are a delightful surprise. Use semi-sweet chocolate chips to balance the sweetness of the pancakes and syrup. It’s the perfect recipe for a special weekend brunch or a celebratory breakfast.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup milk
• ½ cup pumpkin puree
• 1 large egg
• 2 tablespoons melted butter
• ¾ cup semi-sweet chocolate chips

Instructions:

1. Whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
2. In another bowl, whisk the milk, pumpkin puree, egg, and melted butter.
3. Pour the wet mixture into the dry and stir until just combined.
4. Gently fold in the chocolate chips.
5. Let the batter rest for 5 minutes.
6. Heat a griddle over medium heat and grease it. Pour ¼ cup of batter per pancake.
7. Cook for 2-3 minutes, until bubbles form. Flip and cook for another 1-2 minutes.
8. Serve warm, with extra chocolate chips sprinkled on top if you dare!

Pro-Tip: Sprinkle a few extra chocolate chips on top of the pancake right after you pour the batter on the griddle. This ensures you get that perfect, melty chocolate look on top.

6. Pumpkin Pecan Crunch Pancakes

Add some delightful texture to your stack with these pumpkin pecan crunch pancakes. Toasted pecans are folded into the batter and sprinkled on top, providing a nutty, buttery crunch that perfectly complements the soft, fluffy pancake.

Toasting the pecans before adding them is a crucial step. It deepens their flavor and makes them extra crunchy. This recipe feels sophisticated yet is incredibly simple to make. It’s a wonderful way to elevate the classic pumpkin pancake into something truly special for a crisp autumn morning.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup milk
• ½ cup pumpkin puree
• 1 large egg
• 2 tablespoons melted butter
• ½ cup chopped pecans, toasted

Instructions:

1. To toast the pecans, spread them on a dry skillet over medium heat. Cook, stirring often, for 3-5 minutes until they are fragrant and slightly browned. Set aside to cool.
2. In a large bowl, mix the flour, brown sugar, baking powder, spice, and salt.
3. In a separate bowl, mix the milk, pumpkin puree, egg, and melted butter.
4. Combine the wet and dry ingredients. Stir gently.
5. Fold in ¼ cup of the toasted, chopped pecans.
6. Let the batter rest for 5 minutes.
7. Cook on a medium-heat griddle, pouring ¼ cup of batter for each pancake.
8. Serve hot, topped with maple syrup and the remaining toasted pecans.

Pro-Tip: For an extra layer of flavor, try using browned butter instead of just melted butter in the batter. It adds a wonderful nutty aroma.

7. Cream Cheese Swirl Pumpkin Pancakes

Imagine a slice of pumpkin roll in pancake form. That’s exactly what you get with this incredible recipe. A sweet, tangy cream cheese mixture is swirled into the pumpkin batter right on the griddle, creating a beautiful and delicious marbled effect.

This recipe looks impressive, but it’s surprisingly easy. The cream cheese swirl melts into the pancake as it cooks, creating pockets of creamy goodness. It’s like getting a bite of frosting with every bite of pancake. This is a must-try for any cheesecake or pumpkin roll lover.

Ingredients:

For the Pancakes:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup milk
• ½ cup pumpkin puree
• 1 large egg
• 2 tablespoons melted butter

For the Cream Cheese Swirl:

• 4 oz cream cheese, softened
• 2 tablespoons powdered sugar
• 1 tablespoon milk

Instructions:

1. First, make the cream cheese swirl. In a small bowl, beat the softened cream cheese, powdered sugar, and 1 tablespoon of milk until smooth. Transfer this mixture to a small plastic bag or piping bag.
2. Next, prepare the pancake batter. Whisk the dry ingredients (flour, sugar, baking powder, spice, salt) in a large bowl.
3. Whisk the wet ingredients (milk, pumpkin puree, egg, butter) in a separate bowl.
4. Combine the wet and dry mixtures, stirring until just mixed. Let it rest.
5. Heat and grease your griddle. Pour ¼ cup of pancake batter onto the griddle.
6. Snip a small corner off the bag with the cream cheese mixture. Squeeze a spiral of the mixture onto the pancake batter.
7. Cook for 3-4 minutes, until the edges are set. Flip carefully and cook for another 2 minutes. The cream cheese will get slightly golden.
8. Serve immediately. They are so rich, they hardly need any syrup!

Pro-Tip: Make sure your cream cheese is very soft before mixing. If it’s too cold, the swirl mixture will be lumpy. You can microwave it for 10-15 seconds to soften it up.

8. Sheet Pan Pumpkin Pancakes

Don’t want to stand over a hot stove flipping pancakes one by one? Try making them on a sheet pan! This genius method lets you cook a whole batch at once. The result is a giant, fluffy pancake that you can slice into squares for easy serving.

This is the ultimate breakfast hack for feeding a family or a crowd. You can customize it by sprinkling different toppings on different sections of the pan before baking. It’s less hands-on time and less mess, which is always a win in the kitchen.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 ½ cups milk
• ¾ cup pumpkin puree
• 2 large eggs
• 4 tablespoons melted butter
• Optional toppings: chocolate chips, nuts, cinnamon sugar

Instructions:

1. Preheat your oven to 425°F (220°C). Grease a standard 18×13 inch rimmed baking sheet with butter or non-stick spray.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, spice, and salt.
3. In a medium bowl, whisk together the milk, pumpkin puree, eggs, and melted butter.
4. Pour the wet ingredients into the dry and stir until just combined.
5. Pour the batter into the prepared baking sheet and spread it out into an even layer.
6. If using, sprinkle your desired toppings over the batter.
7. Bake for 10-15 minutes, or until the pancake is puffed up, golden, and a toothpick inserted into the center comes out clean.
8. Let it cool for a few minutes before slicing into squares and serving.

Pro-Tip: Don’t overbake! The sheet pan pancake can go from perfect to dry quickly. Keep an eye on it and pull it out as soon as it’s cooked through.

9. Sourdough Pumpkin Spice Pancakes

Have some sourdough starter discard you need to use up? This is the perfect recipe for it! The sourdough starter adds a wonderful, subtle tang that beautifully balances the sweetness of the pumpkin and spices. It also makes for an incredibly tender and light pancake.

This recipe requires a little bit of planning, as you’ll mix some of the ingredients the night before. This overnight ferment helps to break down the flour, making the pancakes easier to digest and giving them a more complex flavor. The result is truly unique and delicious.

Ingredients:

Overnight Sponge:

• 1 cup sourdough starter (unfed/discard)
• 1 cup all-purpose flour
• ½ cup pumpkin puree
• 1 cup milk

In the Morning:

• 1 large egg
• 2 tablespoons melted butter
• 2 tablespoons maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions:

1. The night before, in a large bowl, mix together the sourdough starter, flour, pumpkin puree, and milk. Cover the bowl and let it sit on the counter overnight (or for 8-12 hours).
2. In the morning, the mixture will be bubbly. Add the egg, melted butter, maple syrup, pumpkin pie spice, baking soda, and salt. Stir gently to combine.
3. The batter will puff up as the baking soda reacts with the acidic starter.
4. Heat a griddle over medium heat. Cook the pancakes for 2-3 minutes per side.
5. Serve warm with butter and syrup.

Pro-Tip: Your sourdough starter doesn’t need to be super active for this recipe, which is why it’s great for using up discard. The tang is the star here!

10. Two-Ingredient Pumpkin Pancakes

It doesn’t get any simpler than this! These two-ingredient pancakes are a quick and healthy option for when you’re short on time. They are naturally gluten-free, dairy-free, and have no added sugar, making them a fantastic choice for a clean-eating breakfast.

The magic comes from the combination of pumpkin puree and eggs. The eggs provide the structure and protein, while the pumpkin provides the flavor, moisture, and binding. They are more delicate than traditional pancakes, almost like a crepe, but they are surprisingly satisfying.

Ingredients:

• ½ cup pumpkin puree
• 2 large eggs
• Optional: ½ teaspoon pumpkin pie spice for flavor

Instructions:

1. In a small bowl, whisk together the pumpkin puree and eggs until completely smooth. If using, whisk in the pumpkin pie spice.
2. The batter will be very thin.
3. Heat a non-stick skillet over medium-low heat and grease it well with coconut oil or butter. This is important to prevent sticking.
4. Pour about 2-3 tablespoons of batter to form small, silver-dollar-sized pancakes. Don’t make them too big, as they are hard to flip.
5. Cook for 2-3 minutes, until the edges are set and you can easily slide a spatula underneath.
6. Flip very carefully and cook for another minute on the other side.
7. Serve immediately with toppings like yogurt, fruit, or a small drizzle of maple syrup.

Pro-Tip: Low and slow is the key to success with these pancakes. If the heat is too high, they will burn before they are set enough to flip.

11. Pumpkin Spice Dutch Baby Pancake

A Dutch baby, also known as a German pancake, is a dramatic and delicious breakfast treat. It’s baked in a hot skillet in the oven and puffs up into a beautiful, golden bowl with a custardy center and crispy edges. This pumpkin spice version is a showstopper.

Unlike regular pancakes, the batter for a Dutch baby is thin and eggy, more like a popover batter. You preheat the skillet in the oven, which gives the pancake its signature puff. It’s a fun and impressive dish to serve for a special brunch, and it requires no flipping!

Ingredients:

• 3 large eggs
• ⅔ cup milk
• ⅔ cup all-purpose flour
• ⅓ cup pumpkin puree
• 2 tablespoons sugar
• 1 teaspoon pumpkin pie spice
• Pinch of salt
• 3 tablespoons unsalted butter

Instructions:

1. Place a 10-inch cast-iron or other oven-safe skillet in the oven and preheat the oven to 425°F (220°C).
2. While the oven heats, make the batter. In a blender, combine the eggs, milk, flour, pumpkin puree, sugar, pumpkin pie spice, and salt. Blend for about 30 seconds until completely smooth. You can also do this with a whisk in a bowl.
3. Once the oven is preheated, carefully remove the hot skillet. Add the butter to the skillet and swirl it around until it’s melted and bubbly.
4. Immediately pour the batter into the hot, buttery skillet.
5. Return the skillet to the oven and bake for 15-20 minutes. Do not open the oven door while it’s baking!
6. The Dutch baby is done when it’s puffed up high and deeply golden brown. It will start to deflate soon after you remove it from the oven.
7. Serve immediately, right from the skillet. Dust with powdered sugar and a squeeze of lemon juice, or top with maple syrup.

Pro-Tip: Having all your ingredients at room temperature, especially the eggs and milk, will help your Dutch baby puff up to its maximum potential.

12. Whole Wheat Pumpkin Spice Pancakes

For a heartier, healthier, and more wholesome breakfast, try this recipe using whole wheat flour. The nutty, robust flavor of whole wheat flour is a perfect match for the earthy sweetness of pumpkin and the warmth of the spices.

These pancakes are denser than their all-purpose flour counterparts, but they are incredibly satisfying and packed with fiber and nutrients. They will keep you feeling full and happy all morning. A touch of brown sugar and cinnamon complements the whole wheat flavor beautifully.

Ingredients:

• 1 ½ cups whole wheat flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 ¼ cups milk
• ½ cup pumpkin puree
• 1 large egg
• 2 tablespoons melted butter

Instructions:

1. In a large bowl, whisk together the whole wheat flour, brown sugar, baking powder, spices, and salt.
2. In a separate bowl, whisk together the milk, pumpkin puree, egg, and melted butter.
3. Pour the wet ingredients into the dry. Stir until just combined. The batter will be thick.
4. Let the batter rest for at least 10 minutes. This helps to soften the whole wheat flour and improves the texture.
5. Heat a griddle over medium heat and grease it.
6. Pour ¼ cup of batter per pancake. Because the batter is thick, you may need to spread it out a bit with the back of a spoon.
7. Cook for 3-4 minutes per side, until golden brown and cooked through.
8. Serve warm with sliced bananas and a drizzle of honey or maple syrup.

Pro-Tip: To make these pancakes a bit lighter, you can use half whole wheat flour and half all-purpose flour. This gives you some of the health benefits while keeping a fluffier texture.

13. Pumpkin Spice Silver Dollar Pancakes

Everything is more fun when it’s miniature! Silver dollar pancakes are small, two-bite wonders that are perfect for kids, parties, or for creating a big, beautiful platter for brunch. This pumpkin spice version packs all the flavor of their larger cousins into a tiny, adorable package.

Because they are small, they cook very quickly. You can fit several on a griddle at once, making them easy to cook in large batches. They are perfect for dipping, so set out bowls of maple syrup, chocolate sauce, and whipped cream for a fun, interactive breakfast experience.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup milk
• ½ cup pumpkin puree
• 1 large egg
• 2 tablespoons melted butter

Instructions:

1. Prepare the pancake batter by whisking the dry ingredients in one bowl and the wet ingredients in another.
2. Combine the wet and dry mixtures and stir until just mixed. Let the batter rest for 5 minutes.
3. Heat and grease a griddle over medium heat.
4. Drop the batter by the tablespoonful onto the hot griddle to create small pancakes, about 2-3 inches in diameter.
5. Cook for 1-2 minutes per side. They cook fast, so keep a close eye on them!
6. Flip when you see bubbles and the edges are set. Cook for another minute on the other side.
7. Serve as a big pile, ready for sharing and dipping.

Pro-Tip: Use a tablespoon-sized cookie scoop to portion the batter. This will give you perfectly uniform silver dollar pancakes every time.

14. Pumpkin Caramel Crunch Pancakes

Take your pumpkin pancakes to a whole new level of decadence with a rich caramel sauce and a crunchy topping. This recipe is an unforgettable treat that is perfect for a special occasion or when you just feel like spoiling yourself.

The warmth of the pumpkin and spices is perfectly complemented by the sweet, buttery flavor of homemade caramel. A sprinkle of a simple oat-and-nut crumble adds a fantastic crunchy texture that makes every bite interesting. This is more than just breakfast; it’s a dessert you can eat in the morning.

Ingredients:

For the Pancakes:

• Use the recipe for #1, The Classic Cozy Pumpkin Pancake.

For the Caramel Sauce:

• 1 cup packed brown sugar
• ½ cup heavy cream
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

For the Crunch Topping:

• ½ cup rolled oats
• ¼ cup chopped pecans or walnuts
• 2 tablespoons brown sugar
• 2 tablespoons melted butter

Instructions:

1. First, make the crunch topping. Preheat oven to 350°F (175°C). Mix the oats, nuts, brown sugar, and melted butter. Spread on a small baking sheet and bake for 8-10 minutes until golden and crisp. Set aside.
2. Next, make the caramel sauce. In a small saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until it thickens. Remove from heat and stir in the vanilla and salt.
3. Prepare and cook the classic pumpkin pancakes as directed in recipe #1.
4. To serve, create a stack of pancakes. Drizzle generously with the warm caramel sauce and sprinkle with the crunch topping.

Pro-Tip: The caramel sauce will thicken as it cools. You can make it ahead of time and gently reheat it on the stove or in the microwave before serving.

15. Savory Pumpkin Pancakes with Herbs

Pancakes don’t always have to be sweet! This savory version is a unique and delicious twist on the classic. We’ve swapped the sugar and sweet spices for fresh herbs like sage and thyme, which pair beautifully with the earthy flavor of pumpkin.

These pancakes are fantastic for a savory brunch or even a light dinner. They are wonderful served with a fried egg on top, or alongside some roasted vegetables. A dollop of sour cream or plain Greek yogurt adds the perfect tangy finish. It’s an unexpected and delightful way to enjoy pumpkin.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh thyme
• 1 cup milk
• ½ cup pumpkin puree
• 1 large egg
• 2 tablespoons melted butter

Instructions:

1. In a large bowl, whisk together the flour, baking powder, salt, pepper, sage, and thyme.
2. In a separate bowl, whisk the milk, pumpkin puree, egg, and melted butter.
3. Combine the wet and dry ingredients and stir until just mixed.
4. Let the batter rest for 5-10 minutes.
5. Cook on a lightly greased, medium-heat griddle for 2-3 minutes per side.
6. Serve warm. They are delicious topped with a dollop of sour cream and some extra fresh herbs.

Pro-Tip: Try adding a ¼ cup of grated Parmesan or Gruyère cheese to the batter for an extra savory, cheesy kick.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned? Yes, you absolutely can! You’ll need to cook and puree it first. Just be aware that fresh pumpkin puree often has a higher water content than canned. You may need to blot it with a paper towel or reduce the amount of milk in the recipe slightly to get the right batter consistency.

2. My pancakes are coming out flat. What am I doing wrong? There are a few common culprits for flat pancakes. First, check the expiration date on your baking powder and baking soda, as old leavening agents won’t work well. Second, be careful not to over-mix the batter. A few lumps are good! Finally, let the batter rest for at least 5 minutes before cooking to give the leavening agents time to activate.

3. How do I store and reheat leftover pancakes? Leftover pancakes store beautifully! Let them cool completely, then stack them with a small piece of parchment paper between each one. Store them in an airtight container or zip-top bag in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, you can pop them in the toaster, microwave, or a warm oven until heated through.

4. Can I make the batter ahead of time? It’s best not to make the full batter too far in advance, as the baking powder will lose its effectiveness over time. However, you can mix all the dry ingredients in one container and all the wet ingredients (except the egg) in another. Store them in the fridge overnight. In the morning, just whisk in the egg and combine the two mixtures for a super-fast breakfast.

5. What is pumpkin pie spice made of? Pumpkin pie spice is typically a blend of warm spices. The most common ingredients are cinnamon, nutmeg, ginger, and either allspice or cloves. If you don’t have any on hand, you can make your own by mixing 1 tablespoon of ground cinnamon, ¾ teaspoon of ground ginger, ¾ teaspoon of ground nutmeg, and ½ teaspoon of ground allspice or cloves.

Conclusion

As you can see, the world of pumpkin spice pancakes is vast and full of delicious possibilities. It’s more than just a breakfast; it’s a celebration of autumn flavors and a way to create warm memories in the kitchen. Beyond the recipes we’ve shared, don’t be afraid to experiment further. Try adding a swirl of apple butter to the batter, a handful of dried cranberries for a tangy surprise, or a dash of cardamom for an exotic twist. The simple act of making and sharing a warm stack of pancakes can brighten any day, filling your home with an irresistible aroma and bringing smiles to the faces of your loved ones. So go ahead, pick a recipe, and get ready to flip your way to breakfast bliss.