Pumpkin Spice Pancakes with Maple Syrup

I make these pumpkin spice pancakes when the house smells like cinnamon and everyone mysteriously shows up in the kitchen. They’re fluffy, a little tender in the middle, full of pumpkin flavor without being sickly sweet, and they love a sticky ribbon of real maple on top. If you want cozy breakfast vibes with minimal drama (but maximum crumbs), this is your weekend vibe.

My husband calls these “autumn pancakes” like it’s a fancy thing and proceeds to drizzle so much maple syrup I regret my choice of shirt. The kids leapfrog over cereal for them, and one time I tried to be healthy and used applesauce instead of butter — he noticed and staged a comeback the next weekend with bacon. These pancakes have become our slow-Sunday staple: easy enough to make after one cup of coffee, special enough for guests.

Kitchen Talk

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These pancakes are kind of forgiving—meaning I’ve burned a few, flipped too early, and still ended up with something singable about. I like to whisk the dry stuff in one bowl and the wet stuff in another, then fold together just until combined; overmixing makes them tough. One time I forgot the leavener and had dense puck pancakes that my husband heroically called “rustic.” Lesson learned. Also: brown butter in the batter once and you’ll whisper sweet nothings to yourself. Not essential, just delicious.

Shopping Tips

– Baking Basics: Use all-purpose flour unless you’re gluten-free—fresh baking powder is the real MVP here, check the date.
– Canned Goods: Canned pumpkin puree (not pie filling) is what you want; unsweetened, please.
– Dairy: Buttermilk or milk both work; buttermilk gives tang and fluff, whole milk gives creaminess—pick based on how indulgent you’re feeling.
– Eggs: One or two eggs add structure—farm-fresh eggs make the batter taste sunnier, but any grocery eggs are fine.
– Spices: Pumpkin spice blends are fine in a pinch; if you buy single spices, make sure your cinnamon isn’t bitter or old.
– Sweeteners: Pure maple syrup for serving elevates the whole thing—look for Grade A or the new “Golden” varieties if you want a lighter flavor.

Prep Ahead Ideas

– Whisk dry ingredients the night before and store in an airtight jar so morning is just mixing wet into dry.
– Mix the wet ingredients (pumpkin, milk, eggs) in a sealed container and refrigerate; give it a shake in the morning.
– Pre-toast any nuts or seeds and keep them in a small container for sprinkling.
– Store the batter in the fridge for a few hours if you need to; bring it out 10 minutes before cooking so it’s not fridge-cold.

✔Time-Saving Tricks

– Use a 1/4-cup measure or small ladle for even pancakes and faster flipping.
– Keep pancakes warm on a sheet pan in a low oven while you finish the batch.
– If you’re short on time, store-bought pancake mix + pumpkin swirl works in a pinch.
– Don’t rush the heat: medium heat lets them rise and caramelize without burning.

✔Common Mistakes

– Cooking on too-high heat so the outside burns before the middle cooks—turn it down and be patient.
– Overmixing the batter; I once made rubbery pancakes after trying to get every last lump out—gently fold.
– Using pumpkin pie filling instead of plain puree—too sweet and spiced already; it throws everything off.
– Trying to flip too early; wait for bubbles to pop and the edges to look set.

What to Serve It With

– Crispy maple-glazed bacon or thick-cut breakfast sausage.
– A dollop of Greek yogurt or crème fraîche and a scattering of toasted pecans.
– Simple green salad dressed with lemon if you want to weirdly balance breakfast.
– Warm apple compote or a smear of nut butter.

✔Tips & Mistakes

– Heat: medium to medium-low is your friend—high heat = burnt outsides, raw centers.
– Pan size: a nonstick or well-seasoned griddle makes flipping painless.
– Salt timing: a pinch in the batter brightens flavors; don’t skip it.
– If pancakes are gummy, next batch—less mixing and slightly lower heat.

✔Storage Tips

Leftover pancakes keep well in the fridge for a couple of days in an airtight container. Reheat in a toaster or oven for the best texture—microwaving is fine but makes them a little soggy. Cold pancakes are secretly fine for sandwiches with nut butter or as a quick snack; no judgment here.

✔Variations and Substitutions

I’ve swapped in mashed banana when out of pumpkin (tastes different but works). Sweet potato puree is a lovely stand-in for pumpkin. Use yogurt instead of buttermilk if that’s what’s in the fridge; it keeps things tender. For gluten-free, a 1:1 GF flour blend is your friend—texture will vary. Want nutty? Fold in chopped walnuts or pecans. Tried syrup alternatives: honey or date syrup work, but maple is the mood.

Frequently Asked Questions

Pumpkin Spice Pancakes with Maple Syrup

Fluffy, warmly spiced pumpkin pancakes topped with real maple syrup. A cozy fall breakfast that comes together fast.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour
• ▢ 1.5 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 2 tsp pumpkin pie spice
• ▢ 2 tbsp light brown sugar packed
• ▢ 1.25 cup milk whole or 2%
• ▢ 1 cup pumpkin puree not pie filling
• ▢ 2 eggs large
• ▢ 1.25 tsp vanilla extract
• ▢ 3 tbsp unsalted butter, melted slightly cooled
• ▢ 1 tbsp butter or neutral oil for the skillet
• ▢ 0.5 cup maple syrup warmed, for serving

Instructions

Preparation Steps

• Whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar in a large bowl.
• Whisk milk, pumpkin puree, eggs, and vanilla in a second bowl. Stream in melted butter while whisking.
• Fold wet ingredients into dry until just combined; a few small lumps are fine. Let batter rest 5 minutes.
• Heat a nonstick skillet or griddle over medium. Lightly grease with butter or oil.
• Scoop about 1/4 cup batter per pancake. Cook until bubbles form and edges look set, 2–3 minutes.
• Flip and cook until golden and cooked through, 1–2 minutes more. Adjust heat as needed.
• Serve warm pancakes with maple syrup. Keep finished pancakes in a 200°F oven while cooking the rest.

Notes

For extra texture, fold in a small handful of chopped pecans or chocolate chips. Leftovers reheat well in a toaster; freeze in a single layer, then store in a zip-top bag for up to 2 months.

This recipe is an original creation inspired by classic Pumpkin Spice Pancakes with Maple Syrup flavors. All ingredient ratios and instructions are independently developed.