Welcome to the world of cozy and comforting pumpkin spice pancakes with a drizzle of sweet maple syrup! These fluffy, golden pancakes are the perfect way to start your day or indulge in a delightful weekend brunch. Bursting with the flavors of fall and topped with a lush, velvety maple drizzle, this recipe is sure to become a new family favorite.
Why You’ll Love This Pumpkin Spice Pancakes with Maple Drizzle
Indulge in the ultimate comfort food with these pumpkin spice pancakes. The warm, zesty spices and the rich pumpkin puree create a delectable and cozy flavor that will transport you straight to a crisp autumn morning. The maple drizzle adds a touch of sweetness, perfectly complementing the pumpkin and creating a truly indulgent and satisfying dish. These pancakes are easy to prepare, making them a great option for a quick weekday breakfast or a leisurely weekend brunch with family and friends.
Ingredients
Bring the flavors of fall to your kitchen with this simple list of ingredients. You’ll need pumpkin puree, milk, eggs, flour, brown sugar, baking powder, pumpkin pie spice, and a pinch of salt. The maple drizzle is made with just two ingredients: pure maple syrup and a touch of butter.
- 1 cup (240 ml) – Pumpkin puree
- 1 cup (240 ml) – Milk
- 2 – Eggs
- 1 1/2 cups (180 g) – All-purpose flour
- 2 tablespoons (25 g) – Brown sugar
- 2 teaspoons (10 ml) – Baking powder
- 1 1/2 teaspoons (7.5 ml) – Pumpkin pie spice
- 1/4 teaspoon (1.25 ml) – Salt
Ingredient Substitutions
- Milk: Plant-based milk (almond, oat, or soy) can be used for a dairy-free version.
- Pumpkin pie spice: Make your own by combining ground cinnamon, ginger, nutmeg, and cloves.
How to Make Pumpkin Spice Pancakes with Maple Drizzle
Prepare for a cozy and delicious breakfast or brunch with these easy-to-follow steps.
Step 1: Prep Work
Begin by mixing the dry ingredients – flour, brown sugar, baking powder, pumpkin pie spice, and salt – in a large bowl. In a separate bowl, whisk together the wet ingredients – pumpkin puree, milk, and eggs.
Step 2: Main Cooking Process
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. The batter should have a few lumps remaining. Heat a lightly oiled non-stick skillet or griddle over medium heat. Scoop the batter onto the hot surface, 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 3: Final Steps/Assembly
While the pancakes are cooking, prepare the maple drizzle. In a small saucepan, combine the maple syrup and butter. Heat over low, stirring occasionally, until the butter is melted and the mixture is warm and smooth.
Step 4: Finishing Touches
Serve the pumpkin spice pancakes hot, drizzled with the warm maple syrup mixture. Garnish with a sprinkle of extra pumpkin pie spice or a dusting of powdered sugar, if desired. Enjoy the cozy, comforting flavors of fall in every bite!
Recipe Variations & Tips
- Add-ins: For an extra indulgent twist, try adding chopped pecans or walnuts to the batter. You can also fold in chocolate chips or top the pancakes with a dollop of whipped cream.
- Pumpkin Flavor: To achieve the perfect pumpkin flavor, be sure to use pure pumpkin puree, not pumpkin pie filling.
- Batter Consistency: If the batter seems too thick, you can thin it out with a splash of extra milk.
- Fluffier Texture: For a lighter, fluffier texture, separate the eggs and fold in the whipped egg whites at the end.
Serving & Storage
Serve with: a cup of hot coffee or a glass of fresh-squeezed orange juice.
Storage: Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the microwave or a toaster oven before serving.
Make-Ahead: The pancake batter can be prepared up to 2 days in advance and stored in the refrigerator until ready to cook.
Nutrition Information
These pumpkin spice pancakes are a cozy and indulgent breakfast option, but they can also be part of a balanced diet. Each serving provides a good source of complex carbohydrates, protein, and various vitamins and minerals. The maple drizzle adds a touch of sweetness, but you can control the amount to suit your dietary needs.
- Serving Size: 2 pancakes
- Calories: 341 kcal
- Protein: 10 g
- Carbs: 52 g
- Fat: 11 g
- Sodium: 485 mg
Frequently Asked Questions
Can I make the pancake batter in advance?
Yes, you can prepare the pumpkin spice pancake batter up to 2 days in advance. Simply store it in an airtight container in the refrigerator until ready to cook.
Can I freeze the leftover pancakes?
Absolutely! Cooked pumpkin spice pancakes can be frozen for up to 3 months. To reheat, simply place them in the toaster or oven until warmed through.
Can I use canned pumpkin pie filling instead of pumpkin puree?
While you can use canned pumpkin pie filling, it’s best to stick with pure pumpkin puree. Pumpkin pie filling has additional spices and sweeteners that can alter the flavor and texture of the pancakes.
Do I have to use maple syrup for the drizzle?
No, the maple drizzle is optional. You can simply serve the pumpkin spice pancakes without the drizzle, or try substituting it with honey, agave, or even a dusting of powdered sugar.
Can I make these pancakes gluten-free?
Absolutely! You can easily make these pancakes gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend.
Try These Next
- Pumpkin Spice Pancakes With Maple Cream
- Savory Pumpkin Pancakes With Maple Drizzle
- Maple Bacon Pumpkin Spice Waffles
Fluffy Pumpkin Spice Pancakes with Maple Drizzle
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Description
These fluffy Pumpkin Spice Pancakes are perfect for a cozy breakfast! Topped with a sweet maple drizzle, they capture the essence of fall in every bite.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup pumpkin puree
– 2 tablespoons brown sugar
– 1 tablespoon baking powder
– 1 teaspoon pumpkin spice
– 1/2 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Maple syrup for drizzling
Instructions
1.
2. 1. In a large bowl, combine flour, brown sugar, baking powder, pumpkin spice, and salt.
3. 2. In another bowl, whisk together milk, pumpkin puree, egg, and melted butter.
4. 3. Pour the wet ingredients into the dry ingredients and stir until just combined (lumps are okay).
5. 4. Heat a non-stick skillet over medium heat and lightly grease it.
6. 5. Pour 1/4 cup of batter onto the skillet for each pancake.
7. 6. Cook until bubbles form on the surface, then flip and cook until golden brown.
8. 7. Serve warm with maple syrup drizzled on top.
Notes
– For extra flavor, add chopped nuts or chocolate chips to the batter.
– These pancakes can be made ahead and reheated in a toaster for a quick breakfast.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pancakes, pumpkin, breakfast, fall