As the weather turns crisp and the leaves start to fall, the craving for cozy, comforting flavors sets in. Enter these fluffy, pumpkin spice-infused pancakes, drizzled with a sweet maple glaze. It’s a breakfast that will transport you to a cozy autumn morning, complete with the aroma of spices and the satisfaction of a hearty, indulgent meal. Let’s dive in and uncover the story behind these delectable pumpkin spice pancakes.
Why You’ll Love This Fluffy Pumpkin Spice Pancakes with Maple Drizzle
These pumpkin spice pancakes are a true autumn delight, blending the warmth of pumpkin and cozy spices with the sweet, comforting flavor of maple syrup. The fluffy texture and golden-brown exterior make for a truly craveable breakfast experience. Whether you’re hosting a brunch or simply treating yourself, these pancakes are sure to become a new seasonal favorite.
Ingredients
This recipe calls for a simple list of ingredients that come together to create a flavor-packed pumpkin spice pancake. You’ll need all-purpose flour, baking powder, baking soda, salt, pumpkin puree, brown sugar, milk, eggs, unsalted butter, and a blend of warm spices like cinnamon, ginger, nutmeg, and cloves.
- 2 cups (250g) – All-purpose flour
- 2 teaspoons (10g) – Baking powder
- 1 teaspoon (5g) – Baking soda
- 1/2 teaspoon (2.5g) – Salt
- 1 cup (240g) – Pumpkin puree
- 1/4 cup (50g) – Brown sugar
- 1 cup (240ml) – Milk
- 2 – Eggs
- 4 tablespoons (56g) – Unsalted butter, melted
- 1 teaspoon (5g) – Ground cinnamon
- 1/2 teaspoon (2.5g) – Ground ginger
- 1/4 teaspoon (1.25g) – Ground nutmeg
- 1/4 teaspoon (1.25g) – Ground cloves
Ingredient Substitutions
- Dairy-free milk: Almond or oat milk (for a dairy-free version)
- Unsalted butter: Vegan butter or coconut oil (for a dairy-free swap)
How to Make Fluffy Pumpkin Spice Pancakes with Maple Drizzle
Begin by gathering all your ingredients and preheating your griddle or nonstick skillet over medium heat. In a large mixing bowl, whisk together the dry ingredients – the flour, baking powder, baking soda, salt, and the pumpkin spice blend. In a separate bowl, combine the wet ingredients – the pumpkin puree, brown sugar, milk, eggs, and melted butter.
Step 1: Prep Work
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. The batter should have a few small lumps remaining. Scoop the batter onto the preheated griddle or skillet, using about 1/4 cup per pancake. Cook for 2-3 minutes per side, or until the pancakes are golden brown and cooked through.
Step 2: Main Cooking Process
As the pancakes are cooking, prepare the maple drizzle by warming the maple syrup in a small saucepan over low heat. Once the pancakes are done, stack them on a plate and drizzle the warm maple syrup generously over the top.
Step 3: Final Steps/Assembly
Recipe Variations & Tips
- Add Crunch: Fold in chopped pecans or walnuts to the batter for an added crunch.
- Spice it Up: Experiment with different spice blends, such as adding a touch of cardamom or allspice.
- Fluffiest Pancakes: Be sure not to overmix the batter and let it rest for a few minutes before cooking.
- Serve with Toppings: Serve these pumpkin spice pancakes with a dollop of whipped cream or a sprinkle of toasted coconut flakes.
Serving & Storage
Serve with: These pumpkin spice pancakes are best enjoyed immediately, hot off the griddle.
Storage: Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat: Leftover pancakes can be reheated in the microwave or on the stovetop when ready to enjoy.
Make-Ahead: You can make the batter a day in advance and store it covered in the refrigerator. Just be sure to give it a quick stir before cooking, as the baking powder may cause the batter to thicken slightly.
Nutrition Information
Each serving of these fluffy pumpkin spice pancakes with maple drizzle contains approximately 320 calories, 12 grams of fat, 45 grams of carbohydrates, and 8 grams of protein. They provide a good source of vitamins and minerals, including vitamin A from the pumpkin puree and a touch of calcium from the milk.
- Serving Size: 2 pancakes
- Calories: 320 kcal
- Protein: 8 g
- Carbs: 45 g
- Fat: 12 g
- Sodium: 460 mg
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can make the batter a day in advance and store it covered in the refrigerator. Just be sure to give it a quick stir before cooking, as the baking powder may cause the batter to thicken slightly.
Can I use canned pumpkin instead of pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly fine in this recipe. Just be sure to use pure pumpkin puree, not pumpkin pie filling, which contains additional sweeteners and spices.
Can I freeze the cooked pancakes?
Yes, you can freeze the cooked pancakes for up to 3 months. Simply place them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once frozen. Reheat the frozen pancakes in the microwave or toaster oven when ready to enjoy.
Do I have to use maple syrup for the drizzle?
No, you don’t have to use maple syrup. You can also try a honey or caramel drizzle, or even a simple powdered sugar dusting for a lighter touch.
Can I make these pancakes gluten-free?
To make these pancakes gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. This will ensure the pancakes maintain their fluffy texture without the gluten.
Try These Next
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- savory pumpkin spice cheeseballs with maple drizzle
Fluffy Pumpkin Spice Pancakes with Maple Drizzle
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Description
These fluffy pumpkin spice pancakes are perfect for a cozy breakfast. Topped with a sweet maple drizzle, they’re a seasonal favorite!
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin spice
1/2 teaspoon salt
1 tablespoon brown sugar
1 cup milk
1/2 cup canned pumpkin puree
1 large egg
2 tablespoons melted butter
Maple syrup for drizzling
Instructions
1.
2. In a large bowl, whisk together the flour, baking powder, pumpkin spice, salt, and brown sugar.
3. In another bowl, combine the milk, pumpkin puree, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
7. Flip and cook for another 2-3 minutes until golden brown.
8. Serve warm with maple syrup drizzled on top.
9.
Notes
For extra flavor, add chopped nuts or chocolate chips to the batter before cooking.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin pancakes, breakfast, fall recipes