Name: Pumpkin Spice Pancakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 Cups milk (*just shy, like halfway between the 1¾ line and the 2 cup line. Use almond milk if dairy-free!); 2 Tablespoons vinegar/lemon juice (*enough to get the milk cup up to the 2 cup line); 1¾-2 Cups all-purpose flour; 1½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon allspice; ½ teaspoon ginger; 3 Tablespoons brown sugar; 2 Tablestoons neutral flavored oil; 1 Cup pumpkin puree; 1 teaspoon vanilla; 1 egg

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There is nothing quite like a cool fall morning with colorful trees and warm spices. These Pumpkin Spice Pancakes are the perfect way to celebrate fall with a quick, delicious breakfast that suits the season. They’re so good, they might even help you convince yourself not to hit snooze a million times on your alarm. The flavor of these pancakes gives you all the warm comfort of pumpkin spice paired with the soft fluffiness of a good pancake. The best part? It can be made (and by that I mean your mix can be made and your pancakes cooked) in 30 minutes–no huge time commitment, and no slowly draining your wallet to buy a bite of fall goodness.

This recipe only takes seconds more time, if that, than my original everyday pancakes. While this recipe doesn’t use an entire can of pumpkin puree (a bit of a bummer), pumpkin does freeze well, and the amount leftover is perfect for a half batch or for my pumpkin spice cinnamon rolls. I usually like to make these toward the beginning of the week so that I can use them for a quick grab-and-go breakfast as the week goes on. They are so tasty that they don’t need syrup, although a little syrup certainly pairs well with them.

There’s more good news: you probably already have everything you need to make them! Well, that is, if you have pumpkin puree, you probably already have everything you need. This recipe calls for kitchen staples, so no surprise grocery runs or extra items in your shopping list here. And, as a note for my dairy-free friends, I have actually made these with almond milk. They turn out just as delicious and fluffy as they do with regular old milk, so continue with confidence!

Ingredients

Buttermilk

2 Cups milk *just shy, like halfway between the 1¾ line and the 2 cup line. Use almond milk if dairy-free!
2 Tablespoons vinegar/lemon juice *enough to get the milk cup up to the 2 cup line

Dry Ingredients

1¾-2 Cups all-purpose flour
1½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon ginger
3 Tablespoons brown sugar

Wet Ingredients

2 Tablestoons neutral flavored oil
1 Cup pumpkin puree
1 teaspoon vanilla
1 egg

How to Make It

Make your Buttermilk

In a liquid measuring cup that holds at least 2 cups, pour a little over 1¾ cups of milk. Then, add lemon juice or vinegar up to the 2 cup line. Stir and let rest for 5 minutes.

Make the Batter

First, start heating your griddle, skillet, or whatever you are cooking pancakes in today on medium heat (I usually do about 325℉ if you’re using a griddle).
In a large bowl, add your dry ingredients (1¾ cups of flour, 1½ teaspoons baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon allspice, 1 teaspoon ginger, and 3 tablespoons brown sugar) and whisk to combine.
Add your oil, pumpkin, vanilla, and egg to the dry mixture. At this point, you may need to wait for your milk to finish up, so feel free to start getting plates ready and toppings out to move things along.
Once 5 minutes are up, add the milk and whisk until there are no large clumps.

Cooking the Pancakes

Grease your pan if it is not nonstick using butter or spray. Pour your pancakes into the pan using a measuring cup that holds ½-¼ cup (depending on the size of pancake you like. ¼ cup will give you dollar-sized pancakes).
Once your pancakes are bubbly on one side and don’t seem to be forming new bubbles, flip them. Then cook the other side until golden and serve with your favorite toppings!

Variations

Chocolate Chips, the classic addition.
Go Nuts! Add nuts like pecans or walnuts for some added protein and a fun textural element!
No Milk? No Problem! Use almond milk as a substitute.

Storage

Batter

If you don’t want to cook your pancakes all at once (either for lack of time or desire for freshness), you can store this batter in an airtight container in the fridge for up to 4 days. Just know that your pancakes will lose some fluffiness with time since the baking soda already starts reacting the moment you mix it with the buttermilk.

Pancakes

You can store cooked pancakes in an airtight container in the fridge for up to one week. If you have a large amount of leftover pancakes, you can freeze them by putting wax paper between the pancakes and then placing them in a freezer-safe bag. They can be stored that way for up to 2 months.

Final Thoughts

Even on a weekday, these pumpkin spice pancakes can give you the motivation to get out of bed. Treat yourself to something out of your normal breakfast rotation and get into the fall spirit by making these delectable pumpkin spice pancakes.