Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stack of pumpkin pie spice pancakes on a plate with butter and maple syrup.

Pumpkin Spice Pancakes without Pumpkin Puree

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Tonya | The Midwest Kitchen Blog
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 pancakes 1x
  • Category: Breakfast
  • Method: stove top
  • Cuisine: American

Description

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!


Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 tablespoon brown sugar
  • 3/4 cup + 2 tablespoons whole milk
  • 1 egg, beaten
  • 2 tablespoon unsalted butter, melted
  • 1 1/2 teaspoon pure vanilla extract
  • 4 tablespoon homemade ghee or vegetable oil for cooking

Instructions

  1. In a large mixing bowl, mix together the dry ingredients - all purpose flour, baking powder, salt, pumpkin pie spice mix, and sugar.
  2. 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).
  3. 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. 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.
  5. Stack the pancakes on a plate with butter. Cook remaining pancakes.
  6. Serve your Pumpkin Spice pancakes with 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. 

Recipe Card powered byTasty Recipes
Skip to content