The Best Pumpkin Spice Pancakes Recipe You’ll Ever Try!

Who doesn’t love the warm, comforting flavors of autumn, especially when they’re served up fresh on a Saturday morning? This recipe for fluffy, spiced pumpkin pancakes is the ultimate seasonal treat. Perfectly spiced and topped with fresh bananas and crunchy walnuts, this stack will make your kitchen smell amazing and start your day off right.

Why This Recipe Works

Packed with Pumpkin: We use a generous amount of real pumpkin puree for maximum flavor and moisture.
Warm Autumn Spices: A custom blend of cinnamon, nutmeg, and cloves gives these pancakes their cozy, signature taste.
Incredibly Fluffy: Using buttermilk and a touch of vinegar creates a chemical reaction with the baking soda, resulting in incredibly light and airy pancakes.
Perfect Toppings: The combination of creamy banana and toasted walnuts complements the spiced pumpkin base perfectly.

Ingredients

This recipe yields about 12-16 pancakes, serving 4-6 people.

For the Pancakes:

Flour: 2 cups all-purpose flour (for a gluten-free option, use a 1-to-1 gluten-free baking blend)
Sugar: 1/4 cup brown sugar, packed (light or dark work fine)
Leavening: 1 tablespoon baking powder
Salt: 1 teaspoon salt
Spices:
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger (optional, for extra warmth)
Wet Ingredients:
- 1 cup pumpkin puree (make sure it’s 100% pumpkin, not pumpkin pie filling)
- 1 ¾ cups buttermilk (or make your own: 1 ¾ cup milk + 2 tablespoons white vinegar or lemon juice, let sit for 5 mins)
- 2 large eggs, lightly beaten
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract

For Serving:

Ripe bananas, sliced
Walnuts, roughly chopped and lightly toasted
Pure maple syrup
Optional: Whipped cream or a sprinkle of cinnamon sugar

Instructions

Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, buttermilk, beaten eggs, melted butter, and vanilla extract until smooth.
Make the Batter: Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to fold the mixture together gently just until combined. Crucial Tip: Do not overmix. A few lumps are perfectly fine and will result in fluffier pancakes. Overmixing leads to tough, dense pancakes. Let the batter rest for 10-15 minutes while your griddle heats up.
Heat the Griddle: Heat a non-stick electric griddle to 350°F (175°C), or heat a large skillet or griddle pan over medium heat on the stovetop. Lightly brush the surface with butter or vegetable oil.
Cook the Pancakes: Pour the batter onto the hot griddle using a 1/4-cup measure to ensure uniform pancakes. Cook for 3-4 minutes per side. You’ll know it’s time to flip when the edges look set and bubbles begin to appear and pop on the surface of the pancake.
Flip and Finish: Carefully flip the pancakes and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.
Keep Warm: Transfer the cooked pancakes to a baking sheet lined with a wire rack and keep them warm in a low oven (200°F / 95°C) while you cook the remaining batter.
Serve: Stack 3-4 pancakes onto each plate. Top generously with sliced bananas and toasted walnuts. Drizzle with warm maple syrup and serve immediately.

Pro-Tips for Success

How to Toast Walnuts: Place chopped walnuts in a dry skillet over medium-low heat. Stir frequently for 3-5 minutes until they become fragrant and slightly darker. Watch them closely so they don’t burn!
Make-Ahead Batter: You can make the pancake batter the night before! Store it in an airtight container in the refrigerator. In the morning, you may need to add a splash of milk to thin it out slightly, as the baking powder will have been working overnight.
For a Lighter Texture: For an even airier pancake, you can separate the eggs. Beat the egg whites until stiff peaks form, then fold them into the batter gently at the very end of step 3.
Adjust Spices: Feel free to adjust the spice blend to your personal preference. If you have a favorite pumpkin pie spice blend, you can substitute the cinnamon, nutmeg, and cloves with 2 ½ teaspoons of that blend.

Storage and Reheating

Refrigerator: Let leftover pancakes cool completely. Stack them with parchment paper between each pancake to prevent sticking, then place them in an airtight container or zip-top bag. They will keep in the refrigerator for up to 4 days.
Freezer: Flash-freeze the cooled pancakes in a single layer on a baking sheet for one hour. Once frozen, transfer them to a freezer-safe bag or container, layering with parchment paper. They can be frozen for up to 2 months.
Reheating:
- Toaster: This is the best method for a slightly crispy edge. Place individual pancakes in the toaster on a low setting and heat until warm.
- Oven: Arrange pancakes in a single layer on a baking sheet, cover with foil, and heat at 350°F (175°C) for about 5-7 minutes until heated through.
- Microwave: Place 1-2 pancakes on a microwave-safe plate and heat on high for 20-30 seconds until warm. Be careful not to overheat, or they will become tough.

Serving Suggestions

While these pumpkin pancakes are delicious with banana and walnuts, they are versatile! Try serving them with:

A dollop of homemade whipped cream infused with a little maple syrup.
A drizzle of salted caramel sauce.
Alongside crispy potato latkes or sausage links for a sweet and savory breakfast.
A side of fresh fruit, like sliced apples or pears.

Conclusion

This pumpkin pancake recipe is more than just a breakfast dish—it’s an experience. With their vibrant color, warming spices, and delicious toppings, they are the perfect way to celebrate the flavors of fall. Gather your family, brew a pot of coffee, and enjoy the ultimate autumn breakfast.

Enjoy!