Fluffy Pumpkin Spice Pancakes with Maple Syrup – Best Fall Breakfast!

Hi, I’m Sarah Jansen, a traveler and food blogger with a deep love for discovering flavors that capture the essence of a season. There’s something undeniably magical about fall—golden leaves, crisp air, cozy mornings, and the comforting aroma of pumpkin spice drifting through the kitchen. That’s why these Fluffy Pumpkin Spice Pancakes are my go-to breakfast when the weather turns cool. They’re soft, warm, and spiced just right, making every bite feel like autumn on a plate.

I first fell in love with these pancakes while traveling through New England during peak foliage. A small café served a stack topped with real maple syrup, and I knew I had to recreate that same cozy experience at home. These pancakes are rich with pumpkin purée, kissed with cinnamon, nutmeg, and cloves, and perfectly balanced with sweet maple drizzle. Whether for a festive brunch or a lazy Sunday morning, this recipe brings a seasonal celebration straight to your table.

Overview of Pumpkin Spice Pancakes

This recipe is all about capturing fall comfort in a stack of pancakes. Unlike ordinary pancakes, these pumpkin spice pancakes are deeply flavorful and naturally moist, thanks to the pumpkin purée. The warm blend of spices—cinnamon, ginger, nutmeg, and cloves—adds depth and aroma that instantly transforms your kitchen into a cozy haven.

What makes this recipe especially wonderful is its simplicity. With just a few pantry staples and a whisk, you’ll have fluffy pancakes ready in under 30 minutes. The batter is thick but airy, ensuring tall, pillowy pancakes with a soft crumb. Pumpkin also enriches the texture, giving a slightly custard-like finish that pairs beautifully with maple syrup.

These pancakes aren’t just delicious—they’re also versatile. You can keep them simple with butter and syrup, or dress them up with whipped cream, candied pecans, or even a drizzle of caramel sauce for a brunch-worthy presentation. Perfect for family gatherings, holiday mornings, or simply treating yourself, this recipe blends practicality with indulgence, making it an essential fall favorite in your breakfast rotation.

Ingredients for Pumpkin Spice Pancakes

Here’s what you’ll need to make the perfect fluffy pumpkin spice pancakes:

• Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 2 tbsp brown sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
• Wet Ingredients
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 cup whole milk (or almond/oat milk)
  • 2 large eggs
  • 3 tbsp melted unsalted butter (plus more for greasing the pan)
  • 1 tsp vanilla extract
• For Serving
  • Pure maple syrup
  • Whipped cream (optional)
  • Chopped pecans or walnuts (optional)

How To Make Pumpkin Spice Pancakes

Making these pancakes is straightforward and requires only one mixing bowl for dry ingredients and another for wet. Start by whisking all the dry ingredients together—this ensures the flour, sugar, baking powder, baking soda, and spices are evenly combined. The spices are what give these pancakes their autumn warmth, so don’t skimp on them.

In a separate bowl, whisk the pumpkin purée, milk, eggs, melted butter, and vanilla extract until smooth. The pumpkin provides not only flavor but also natural moisture, which makes the pancakes wonderfully tender.

Next, gently fold the wet mixture into the dry ingredients. The key here is not to overmix. A few streaks of flour are perfectly fine—overworking the batter will make the pancakes dense rather than fluffy. The batter will be thick, and that’s exactly what you want for tall, soft pancakes.

Heat a non-stick skillet or griddle over medium heat and brush lightly with butter. Drop ¼ cup portions of batter onto the pan, spreading slightly. Cook until bubbles appear on the surface and the edges look set—usually about 2–3 minutes. Flip carefully and cook another 1–2 minutes until golden brown.

Stack the pancakes high, drizzle generously with pure maple syrup, and garnish with whipped cream or nuts if desired. The result is an irresistible breakfast that feels indulgent yet homely, celebrating all the best flavors of fall in one bite.

Instructions:

1. Prepare the dry mix: In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk thoroughly to ensure all spices and leavening agents are evenly distributed.
2. Prepare the wet mix: In another bowl, whisk together pumpkin purée, milk, eggs, melted butter, and vanilla extract until smooth and creamy. The mixture should be vibrant orange and slightly thick.
3. Combine wet and dry: Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold gently until just combined. Avoid overmixing; the batter should remain thick and slightly lumpy, which helps create fluffier pancakes.
4. Heat the griddle/skillet: Place a non-stick pan or griddle on medium heat. Lightly grease with butter or a neutral oil. Test by flicking a drop of water onto the surface—if it sizzles, the pan is ready.
5. Cook the pancakes: Scoop about ¼ cup of batter per pancake and pour onto the heated pan. Gently spread into a round shape. Cook for 2–3 minutes until bubbles form on the surface and edges look dry. Flip carefully using a wide spatula. Cook another 1–2 minutes on the other side until golden brown. Adjust heat if necessary to prevent burning.
6. Keep pancakes warm: Transfer cooked pancakes to a plate and cover loosely with foil or place in a 200°F oven to keep warm while finishing the batch.
7. Serve: Stack pancakes high, drizzle with warm maple syrup, and add toppings like whipped cream, candied pecans, or caramel sauce. Serve immediately for the best flavor and texture.

This process yields fluffy, golden pancakes every time, filling your kitchen with the irresistible aroma of pumpkin spice and creating a breakfast worth savoring.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 (makes about 10–12 pancakes)

Nutrition Information (Per Serving)

• Calories: 290
• Protein: 7g
• Carbohydrates: 42g
• Sugars: 14g
• Fat: 10g
• Saturated Fat: 4g
• Fiber: 3g
• Sodium: 410mg

Serving of Pumpkin Spice Pancakes

These pancakes are delicious on their own, but pairing them with seasonal toppings elevates the experience. The classic drizzle of pure maple syrup highlights the warm spice notes and balances the natural pumpkin sweetness. For added texture, sprinkle toasted pecans or walnuts, which bring a nutty crunch that complements the soft pancake layers. A dollop of whipped cream adds lightness, while a dusting of cinnamon or powdered sugar gives a bakery-style finish.

For a more indulgent presentation, top your stack with caramel sauce, candied ginger, or even a spoonful of vanilla Greek yogurt for a tangy contrast. Pair them with a hot latte, spiced chai, or warm apple cider to complete the cozy autumn vibe.

If serving a crowd, create a pancake bar with different toppings—maple syrup, nut butters, fruit compotes, and whipped cream. This interactive setup allows everyone to build their own perfect fall breakfast. Whether enjoyed simply or dressed up, these pumpkin spice pancakes are always a seasonal hit.

Pro Tips & Variations

• Pro Tips:
  • Don’t overmix batter—lumps are okay.
  • Cook on medium heat to avoid burnt outsides and raw centers.
  • Keep pancakes warm in the oven until ready to serve.
• Variations:
  • Add chocolate chips for a dessert-style pancake.
  • Use oat milk and coconut oil for a dairy-free option.
  • Fold in fresh cranberries or apple chunks for fruity flair.
  • Swap flour with half whole wheat for extra fiber.

Final Thought

These Fluffy Pumpkin Spice Pancakes with Maple Syrup are more than just breakfast—they’re an autumn ritual. Each bite captures the essence of fall, with cozy spices, soft texture, and a sweetness that feels indulgent yet wholesome. Whether enjoyed on a crisp morning at home or served at a festive holiday brunch, they’re sure to become a seasonal tradition you’ll look forward to year after year.