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Pumpkin Spice Pancakes with Maple Syrup

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
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients
 

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.