pumpkin spice pancakes

These Pumpkin Spice Pancakes are a delicious fall breakfast packed with pumpkin!

Pumpkin Spice Pancakes

all purpose flour

brown sugar

tsp baking powder

tsp baking soda

cinnamon

tsp nutmeg

cloves

pumpkin

buttermilk

eggs

vegetable oil

tsp vanilla extract

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves, making sure to break up all the chunks of brown sugar.

To a separate bowl, add the pureed pumpkin, buttermilk, eggs, vegetable oil and vanilla. Whisk these ingredients together until everything is incorporated.

Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, making sure you don't overmix (stop folding when no streaks of flour remain).

Preheat a large non-stick frying pan over medium heat and grease it with a little bit of vegetable oil or cooking spray.

Once the oil has heated for a few seconds, turn the heat down to

medium-low heat and carefully ladle about 1/3 cup of batter into the pan

for each pancake, trying to disturb the batter as little as possible to maintain a fluffy texture.

Once you see the edges beginning to brown slightly and a few bubbles

breaking the surface of the batter, flip the pancakes over.

Repeat this process until all your batter is gone. This recipe yields about 8 medium pancakes, but if you're looking for more than that feel free to double the recipe!

Serve the pancakes hot off the pan with a dollop of fresh whipped cream and a drizzle of caramel sauce!

https://content.jwplatform.com/videos/7v31X6pb.mp4

These Pumpkin Spice Pancakes are the perfect sweet and delicious fall breakfast! Made with real buttermilk, pureed pumpkin, and topped with whipped cream and caramel sauce, you are not going to be able to resist this pumpkin spice breakfast treat!

Delicious and fluffy pumpkin pancakes that are sure to be a hit at breakfast!

Tbsp brown sugar

baking powder

tsp salt

nutmeg

ginger

milk

pumpkin puree

Tbsp vegetable oil or melted butter

In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.

Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.

Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.

Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.

These Fluffy Pumpkin Pancakes are moist &amp; buttery, and perfectly spiced for fall. The ultimate wholesome breakfast treat! Gluten-Free &amp; Oil-Free.

Fluffy Vegan Pumpkin Pancakes

pumpkin pie spice blend*

sea salt

– 1 cup (180-240 ml) non-dairy milk

Dry Ingredients

add the oat flour, baking powder, pumpkin pie spice, and salt together in a large mixing bowl and whisk until everything is uniformly distributed.

Wet Ingredients

form a well in the center of the dry ingredients, then pour in 3/4 cup (180 ml) of the milk, along with the pumpkin puree and maple syrup. Begin by mixing the wet ingredients together in the center of the bowl, then slowly incorporate the surrounding flour into the batter until a very thick batter forms. If your batter is too thick, add more milk in 1 tablespoon increments; keep in mind that thick batter leads to fluffier pancakes.

Cook

warm a large griddle or sauté pan over medium heat. If the pan is nonstick you may not need to spray it; otherwise, it&#8217;s best to give the pan a quick spray of nonstick cooking spray or brush of oil. Carefully use a 3-tablespoon-sized cookie scoop (or scant 1/4 cup) to spoon the batter onto the pan, doing 2-4 pancakes at once if space allows. Use a damp spatula or spoon to flatten the batter and spread it into a larger circle, since it will be thick. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for an additional 1-2 minutes.

Thin it Out

repeat step 3 using the remaining batter; one thing to note is that oat flour absorbs more liquid over time, so your pancake batter will thicken considerably in between batches. To combat this I like to stir in 1 tablespoon of additional milk into the batter in between cooking. This keeps the batter thick enough to make fluffy pancakes, but not so thick that they won&#8217;t spread at all while baking and remain raw in the center.

Serve: 

warm with maple syrup, or as desired. Leftovers will keep in the fridge for up to 3 days, or can be frozen for up to 2 months and reheated as necessary.

I followed your tips and the pancakes turned out great! This will be a staple in our house. Thanks Caitlin!

Your dedication to creating and sharing detailed food recipes has truly inspired great work in the culinary world. Your passion and attention to detail shine through, and your recipes are a source of inspiration for many. Keep up the fantastic work! 🍽️👏


And Thanks ✨

This recipe is FANTASTIC!!!! Just made these as a Sunday morning breakfast with my mom. Didn't quite have the patience for pancakes, so we tried out the recipe with a waffle maker, adding only 3/4 cup milk to keep the batter thick. After about 3.5 minutes they turned out wonderfully fluffy in the center, slightly crispy on the outside and overall delicious!!! We also added some chocolate chips to the batter before closing the lid and the added sweetness and melted chocolate/pumpkin flavor combo was phenomenal!! Thank you SO MUCH for another wonderful recipe!

Love these! I made them this morning and my whole family gobbled them down (I should have doubled the recipe)! They were thick, fluffy, and just enough sweet. I’ll be adding this to our regular breakfast line up. Thanks!!

Great one! Tried them this morning. My bf and I loved them!

Quick, easy and the best vegan pancakes I have ever tried!

This is by far the best oatmeal pancake recipe I've tried and I've made it multiple times as a weekend breakfast since October. Highly recommend!

These really are buttery! Very simple, and because they’re gluten free they stay so tender!

Caitlin! These were INCREDIBLE. I’ve made and loved tons of your recipes so I knew they would be good, but these are the best vegan pancakes I’ve ever made! The texture of the oat flour and pumpkin is just too good. Thank you for sharing this recipe with us!

I don't know what I could have done  wrong, Mine were not at all fluffy.  Batter was so thick I could not get it flat in the pan. I kept low heat and small (thank you those were great tips),  I forgot to keep adding milk between batches, maybe that was it,?   What was suppose to make them fluffy? I would try them again.

They turned out great! Love how simple the ingredients are too.

These are delicious. I added mini dairy free chocolate chips!  Wow, so good.

These pancakes are the best! Absolutely loved them! Thanks for sharing this recipe!

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Top 3 pumpkin spice pancakes recipes from across the web

The most viewed pumpkin spice pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

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The most viewed pumpkin spice pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine