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Pumpkin Pie Spice Pancakes

Pumpkin pie spice pancakes with tender, fluffy centers made by whisking dry and wet mixtures, then resting batter before griddle cooking. Warm amber-gold pancakes are cooked until bubbly and set at the edges, then finished with whipped cream and extra pumpkin pie spice dusting.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1.5 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves
  • 0.25 tsp allspice
Wet ingredients & batter
  • 0.75 cup pumpkin puree
  • 1.25 cup buttermilk
  • 2 eggs
  • 3 tbsp melted butter
  • 1 tsp vanilla
Serving
  • Whipped cream
  • extra pumpkin pie spice

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Mix the dry and wet
  1. Whisk all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice together until evenly combined.
  2. Whisk pumpkin puree, buttermilk, eggs, melted butter, and vanilla in a separate bowl until smooth.
  3. Fold the wet mixture into the dry mixture just until combined, then rest the batter for 5 minutes.
Cook the pancakes
  1. Heat a greased griddle or cast iron skillet over medium heat until ready to sizzle lightly.
  2. Pour 1/4 cup batter per pancake and cook 2-3 minutes, until bubbles form on the surface and the edges look set.
  3. Flip the pancakes and cook 1-2 minutes more, until cooked through and lightly golden.
Serve
  1. Serve the pancakes topped with whipped cream and a generous dusting of extra pumpkin pie spice.

Notes

For the fluffiest texture, fold until just combined—small lumps are fine. Keep leftovers refrigerated in an airtight container up to 3 days; reheat on a hot griddle or in a skillet. Freezing works well up to 2 months; thaw overnight and rewarm. For a dairy-free option, use plant-based buttermilk (or make it with unsweetened plant milk plus vinegar) and use a dairy-free butter substitute.