I am so in love with these Pumpkin Spice Pancakes that I could literally eat them every day! Come fall I am pretty pumpkin obsessed, and these fit the bill every Sunday! While I share a few variations of pancakes on my blog, these will always hold the most special place in my heart!
There is nothing better than a crisp fall day and taking the time to wake up slow and enjoy these hotcakes. It makes me want to put on Jack Johnson's song "Banana Pancakes" and change the words to Pumpkin Pancakes. The icing on the cake, and what makes these really stand out is the addition of my top-rate Pumpkin Seed Granola to the pancake mix.
Ingredients
If you know me, you know that my favorite color is orange and that leads to my LOVE for all things pumpkin. While I don't have a huge love for pumpkin pie, I do love experimenting with and creating fantastically delectable alternatives.
The supplies needed for making these Pumpkin Spice Pancakes are fairly obvious. The few things that make them a little extra special is using my Homemade Pumpkin Pie Spice and freshly made Pumpkin Puree. Of course, you can use storebought in a pinch.
One other fun ingredient that just makes these feel even MORE fall, is the use of Maple Sugar. It just feels like I am jumping in a pile of leaves in New England! More on this great ingredient below.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Ingridents needed:
- Milk
- Butter
- Eggs
- Pumpkin Puree
- Flour
- Maple Sugar
- Baking Powder
- Baking Soda
- Pumpkin Seed Granola
- Maple Syrup
I really love the addition of maple sugar in this recipe. It gives them just a little something extra and it's just fun! Mohawk Valley Trading Company makes a really great variety of maple products and their Maple Sugar is superb.
Maple sugar is made from boiled tree sap, heating and mechanical straining are the only forms of processing it goes through. It contains more trace minerals (including manganese, zinc, and copper) and antioxidants than cane sugar. Click here for more information on how Maple Sugar is made.
Notes & Tips
I typically fold some of the pumpkin seed granola into the pancake batter. You can also simply sprinkle some on the pancakes just after you put the batter on the griddle for some added crunch.
When you melt your butter, either on the stove or in the microwave, after it is melted, add the milk to the pan and warm it just enough to take the chill off of it. This keeps the butter from re-solidifying in the batter as you mix it.
If you use a well-seasoned cast-iron skillet or griddle to cook your pancakes, there is no reason to grease it. There is enough fat in the pancakes that they will easily release naturally when they are done cooking. It also gives you those picture-perfect pancakes of your dreams!
Keep cooked pancakes warm in a 200˚F oven on a sheet pan. Pancakes can be made 30-45 minutes before serving and kept warm in the oven.
Substitutions
To make these Pumpkin Spice Pancakes dairy-free, use coconut oil in place of the butter, and your favorite nut milk in place of the whole milk.
Yes, I know eggs are technically dairy. Replace the eggs with a Flax Egg.
To go gluten-free with these pancakes, I suggest using King Arthur's Gluten-Free Flour Substitute.
If you don't have maple sugar, you can use regular granulated sugar. But you can get a really great high-quality Maple Sugar from Mowhawk Trading Company.
Of course, as I mentioned earlier, I live using my Homemade Pumpkin Pie Spice to make these pancakes, you can use storebought if needed.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Pumpkin Spice Pancakes
These pancakes really are the BEST, I threw them together on a whim one day and they will forever live in my repertoire. My golden retriever is just as obsessed as I am with pumpkin and they are approved by him too!
Ingredients
- ½ cup Unsalted Butter, melted
- 2 cups Milk
- 1 cup Pumpkin Puree, not pie mix
- 2 cups AP Flour
- ¼ cup Maple Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1 tablespoon Pumpkin Pie Spice
- 2 lg Eggs, lightly beaten
- 1 ½ cups Pumpkin Seed Granola, optional
- Maple Syrup, for serving
Instructions
- First, in a small saucepan over medium-low heat, melt the butter. When the butter is melted, add the milk to the pan and warm it just until you no longer see any butter solids floating in the milk. Let cool for 5 minutes.
- In a larger bowl, whisk together the cooled butter/milk mixture and pumpkin puree.
- Add in the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Begin mixing, but when streaks of flour still remain, add in the eggs and mix until well combined. Be careful not to overwork the mixture so the pancakes don’t come out tough! Some lumps may remain.
- Let the mixture sit for 10 minutes to allow the mixture to become super light and fluffy.
- Heat a skillet or griddle over medium heat until warm. If using a well-seasoned cast iron griddle there is no need to grease the skillet with butter, the pancakes have enough fat content to release naturally.
- Using a ¼ cup measuring cup, pour the batter onto the hot skillet or griddle, making sure the cakes don’t touch.
- Cook until lightly browned on the bottom and the top bubbles have begun to pop 60-90 seconds. Flip and cook until lightly browned on the other side, about 30-45 more seconds.
- Transfer to a platter and continue cooking until all the batter is made.
- Serve hot with a generous topping of Pumpkin Seed Granola and warm maple syrup.
Notes
Notes & Tips
I typically fold some of the pumpkin seed granola into the pancake batter. You can also simply sprinkle some on the pancakes just after you put the batter on the griddle for some added crunch.
When you melt your butter, either on the stove or in the microwave, after it is melted, add the milk to the pan and warm it just enough to take the chill off of it. This keeps the butter from re-solidifying in the batter as you mix it.
If you use a well-seasoned cast-iron skillet or griddle to cook your pancakes, there is no reason to grease it. There is enough fat in the pancakes that they will easily release naturally when they are done cooking. It also gives you those picture-perfect pancakes of your dreams!
Keep cooked pancakes warm in a 200˚F oven on a sheet pan. Pancakes can be made 30-45 minutes before serving and kept warm in the oven.
Substitutions
To make these Pumpkin Spice Pancakes dairy-free, use coconut oil in place of the butter, and your favorite nut milk in place of the whole milk.
Yes, I know eggs are technically dairy. Replace the eggs with a Flax Egg.
To go gluten-free with these pancakes, I suggest using King Arthur's Gluten-Free Flour Substitute.
If you don't have maple sugar, you can use regular granulated sugar. But you can get a really great high-quality Maple Sugar from Mowhawk Trading Company.
Of course, as I mentioned earlier, I live using my Homemade Pumpkin Pie Spice to make these pancakes, you can use storebought if needed.
Nutrition Information:
Yield:
8Serving Size:
1 gramsAmount Per Serving: Calories: 457Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 82mgSodium: 746mgCarbohydrates: 70gFiber: 3gSugar: 33gProtein: 8g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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