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.
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.
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.
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.