Pumpkin Spice Pancakes without Pumpkin Puree

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Lighty and fluffy pumpkin spice pancakes made without pumpkin puree. These pancakes are simple to make and they are the best breakfast to enjoy the fall season! They are delicious served with a drizzle of maple syrup, butter, and nuts!

It’s pumpkin spice season, so these pumpkin spice pancakes are very fitting! This recipe is made without pumpkin puree, but they are loaded with lots of pumpkin spice flavors, rich vanilla, and sweet caramel brown sugar!

Stack of pumpkin pie spice pancakes on a plate with butter and maple syrup.

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.

I can’t think of anything more comforting to eat for breakfast on a cool and crisp fall morning than a batch of homemade pancakes. Homemade pumpkin spice pancakes are filled with classic autumn flavors and spices, like ground cinnamon, nutmeg, and cloves.

I love that these autumn-inspired pumpkin spice pancakes are incredibly easy to make from scratch and as they’re cooking these pancakes will make your home smell like fall. #givemeallthecozyfallvibes

Served topped with butter, lots of maple syrup, chopped walnuts or pecans with a side of scrambled eggs or bacon this pancake breakfast is one that your family will thoroughly enjoy all autumn long!

Recipe Ingredients

pumpkin spice pancakes

Homemade pancakes are really easy to make at home. With only a few ingredients you can have a batch of light and fluffy homemade pancakes that is way better than a boxed pancake mix and one that your family will absolutely love. 

All purpose flour, baking powder, baking soda, and salt – Use to give these pancakes a nice lift and fluffy texture.

Pumpkin spice mix – You can’t have pumpkin spice pancakes without it! It has your favorite blend of pumpkin pie spices – ground cinnamon, cloves, nutmeg, and ginger.

Brown sugar – to give your pancakes a nice sweetness.

Vanilla extract – use pure vanilla extract or vanilla bean paste for a richer vanilla flavor.

Melted butter – use unsalted so your pancakes don’t turn out too salty.

Egg – 1 large egg to bind all the ingredients together.

Milk – I love to use whole milk because it helps the pancakes brown better on the outside and they turn out super light and fluffy. 

Nuts (optional) – serve with chopped pecans or walnuts to give the pancakes a nice crunch and even more autumn flavor and nice crunch.

How to Make pumpkin spice pancakes without pumpkin puree

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Step one. In a large mixing bowl combine all the dry ingredients, whisking to combine.

Step two. To the same bowl add the wet ingredients, and stir with a spoon until there aren’t any more flour streaks, the batter will be a bit thick with lumps in it. 

easy pumpkin spice pancakes

Step three. Preheat a large cast iron skillet on medium heat with vegetable oil. Once hot add in ¼ cup of the pancake batter to the hot skillet. I usually can fit 2- 3 pancakes inside of the skillet at a time. 

Step four. Cook the pancakes until you start to see little bubbles forming on the surface, this usually takes 2 – 3 minutes, then carefully flip. Adding more oil to the pan as needed. Continue to cook the other side for about 2 – 3 minutes or until they are golden brown.

pumpkin spice pancakes without pumpkin puree

Step five. Transfer pancakes to a plate then top with butter. Cook remaining pancakes.

Step six. Serve warm with more butter, a drizzle of maple syrup and chopped pecans. Enjoy!

Variations

Add pumpkin puree or canned pumpkin to the batter If you want to increase the pumpkin flavor of these pancakes. Only add in 2 tablespoons of pumpkin puree, otherwise, your pancakes will be too wet in the middle and they won’t cook evenly. 

Pumpkin spice pancakes with butter on top

Recommended Tools

Large cast-iron skillet

Or large stainless steel skillet

Large mixing bowl

Cup measuring spoons, I like to use them because it’s easier to get even pancakes

Spatula

pumpkin pie spice pancakes

As the warm summer weather is starting to come to a close and the leaves are starting to fall, I hope you enjoy the first signs of fall with these homemade pumpkin spice pancakes.

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Stack of pumpkin pie spice pancakes on a plate with butter and maple syrup.

Pumpkin Spice Pancakes without Pumpkin Puree

Lighty and fluffy pumpkin spice pancakes made without pumpkin puree. These pancakes are simple to make and they are the best breakfast to enjoy the fall season! They are delicious served with a drizzle of maple syrup, butter, and nuts!
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 pancakes
Calories: 239kcal
Cost: $5

Equipment

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoon pumpkin pie spice
  • 2 tablespoon brown sugar
  • ¾ cup + 2 tablespoons whole milk
  • 1 egg beaten
  • 2 tablespoon unsalted butter melted
  • 1 ½ teaspoon pure vanilla extract
  • 4 tablespoon vegetable oil for cooking

Instructions 

  • In a large mixing bowl, mix together the dry ingredients - all-purpose flour, baking powder, salt, pumpkin pie spice mix, and sugar. 1 cup all-purpose flour 2 teaspoon baking powder ½ teaspoon salt 1 1/2 teaspoon pumpkin pie spice 2 tablespoon brown sugar
  • Next add in the wet ingredients - whole milk, beaten egg, melted butter and vanilla extract. Mix until everything is combined, you will have a thick pancake batter(if it's too thick add a splash of milk). ¾ cup + 2 tablespoons whole milk 1 egg 2 tablespoon unsalted butter 1 1/2 teaspoon pure vanilla extract
  • Heat a large cast iron skillet on medium heat with homemade ghee or vegetable oil. When the skillet is hot, add in ¼ cup of batter to the hot skillet. I usually can fit 2 - 3 pancakes in my skillet. 4 tablespoon vegetable oil for cooking
  • Cook the pancakes until little bubbles form on the surface of the pancakes 2 - 4 minutes, then flip. You can add another tablespoon or two of ghee to the skillet to get crispy edges. Cook for another 2 - 3 minutes, until they are golden brown. Stack the pancakes on a plate with butter. Cook remaining pancakes.
  • Serve your Pumpkin Spice pancakes with more butter, maple syrup and a side of scrambled eggs. Enjoy!

Notes

Pumpkin spice pancakes can last for a week in the refrigerator or several weeks in the freezer. 
Pancakes can be made in advance and eaten for snacks or breakfasts throughout the week. 

Nutrition

Calories: 239kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 360mg | Potassium: 90mg | Fiber: 1g | Sugar: 6g | Vitamin A: 207IU | Vitamin C: 0.1mg | Calcium: 131mg | Iron: 1mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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