Indulge in fall flavors with this easy pumpkin spice pancakes recipe. A delightful twist on classic breakfast, perfect for crisp mornings.

I’ll be the first to admit that I’m not a big breakfast person. When I finally waddle out of bed in the morning, and rub the crusties out of my eyes, I’m looking for coffee.

I try to eat breakfast, but sometimes it’s hard for me to get it together. And I know how important it is! You can’t just dump bean water into your system every day. You have to energize your body and brain.

It’s a bit easier when autumn rolls around because 1) it feels so cozy and 2) I absolutely love pumpkin recipes and pumpkin spice!

If you’re a fall enthusiast, and like me – you don’t always eat breakfast – let me try to talk to you into these pumpkin spice pancakes.

I’m sure you’ve had your fair share of pumpkin spice lattes and pies, but you may not have had pumpkin pancakes. And in that case, you need to change that right now.

Today needs to be a treat-yourself kind of day. And this breakfast recipe is a genius combo of your favorite pie and fluffy pancakes. It’s like autumn happiness on a plate!

And speaking of happiness, you should add our pumpkin smoothie and bagels to your spread.

Are you now imaging an entire autumn gourd themed breakfast display with all these goodies? Me too. And it’s such a pleasant vision.

If you don’t cook much, never fear. Pancakes are forgiving and still tasty even if they’re not picture-perfect. Enjoy the process of creating a delicious breakfast!

Here’s what you’re going to need for these pumpkin pancakes.

Ingredients

2 cups all purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 Tablespoons vegetable or canola oil
2 Tablespoons white vinegar
1 teaspoon vanilla extract

These pancakes will last 5-7 days in the fridge. You need to keep them sealed in an airtight container or plastic bag to keep them fresh. You will want to store them without toppings.

Pancakes can last in the freezer for up to three months. Use a freezer safe bag and squeeze all the air out.

When you want to eat them, let them thaw by placing them in the fridge. Then reheat in the oven or toaster oven to make them crispy again.

Get the printable recipe for these pancakes below:

Pumpkin Spice Pancakes

If you've never had pumpkin pancakes, you need to try this recipe! They are perfectly fluffy and filled with fall flavors.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Ingredients

2 cups all purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups milk
1 cup pure pumpkin puree
1 egg(s)
2 Tablespoons vegetable or canola oil
2 Tablespoons white vinegar
1 teaspoon pure vanilla extract
Nonstick cooking spray or butter for the pan or griddle

Instructions

In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a different bowl, whisk together the wet ingredients: milk, pumpkin, egg, oil, vinegar, and vanilla until well blended.
Pour the wet ingredients into the bowl with the dry ingredients and whisk or stir until mixed. Small lumps are acceptable, but all large lumps should be gone.
Heat a skillet or griddle to approximately 300 degrees. Prepare the skillet or griddle with nonstick cooking spray or butter.
Scoop the pancake batter onto the prepared cooking surface leaving room for the pancakes to spread slightly.
Cook for about 3 minutes or until bubbles pop to the top. Flip the pancakes and continue cooking for an additional 2 to 3 minutes or until the pancakes are cooked through.
Serve the pancakes hot with maple syrup or your choice of toppings.