As an Amazon Associate I earn from qualifying purchases.
These pumpkin spice pancakes are the perfect autumn breakfast!
Love pumpkin spice flavors this time of year? You aren’t alone! These delicious pumpkin-flavored pancakes can be made vegan, gluten-free or just as is. But no matter how you make them, they are delicious every time!
Where Does Pumpkin Spice Come From?
Supposedly, the “…McCormick spice company created the Pumpkin Pie Spice—a blend of cinnamon, ginger, nutmeg, and allspice—in 1934 as a shortcut for flavoring the traditional harvest dessert.” (source)CookingLight.com
What Is Pumpkin Spice Made Of?
“Sugar and spice and everything nice! That’s what pumpkin spice is made of!“
Just kidding. But seriously, it’s just a blend of spices that include ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Although, you’ll find variations on those spices just about anywhere you look. You can find my recipe for pumpkin spice mix here.
Is There Pumpkin In Pumpkin Spice?
Nope! Not a single drop! The spices are simply intended for seasoning this popular, orange squash, typically, in pie form (see my pumpkin pie recipe here). But it also has many other uses such as the ever-popular pumpkin spice latte (find my delicious pumpkin spice latte recipe here!), kettle corn (find my kettle corn recipe here), or even as a spice in this delicious almond butter spread (found here). But where you won’t find any pureed pumpkin is in this recipe! That’s right, I only used the spices here.
The Pancakes Maker
I used this pancake maker to make these pumpkin pancakes. But you can also use a skillet, griddle or even make one big pancake to cut up by baking this in the oven. (Click the image to get to this product on Amazon. – Affiliate link.)
You can ladle the batter onto the griddle, just enought to fill up the pumpkin-shaped well, or you can fill to the outter circles on the waffle maker to make the pancakes round like I did for this recipe. Either way, you get adorable, pumpkin-shaped pancakes!
Topping Ideas For Your Pumpkin Spice Pancakes
- Maple syrup
- Chopped persimmons
- Apple sauce
- Chopped or grated apples
- Melt butter to pour over the top
Whole wheat pastry flour – Or try white whole wheat flour. Either will work.
Unsweetened almond milk – Or any milk other than full-fat coconut milk which is too thick
Pumpkin pie spice – No sugar added (see link above)
Baking Powder – Make sure it’s fresh so it works properly. This is not the same as baking soda. Do not substitute one for the other.
Large egg whites – Or a large egg. For vegan pancakes, you can simply omit them.
Pure vanilla extract – Use the real stuff. Not vanilla flavoring.
Maple syrup – For the topping
Salt – This is optional, but helps bring out the sweetness of any syrup you put over the top of these pancakes.
How To Make Pumpkin Spice Pancakes
Whisk together all the dry ingredients in a large bowl.
Add the wet ingredients to the flour mixture.
Whisk together into a smooth batter.
Using an oil sprayer, spray a pancake maker or nonstick skillet with a very light coat of olive oil.
Ladle on your pancake batter and cook until done. If you are cooking these on a stovetop, cook over medium heat and flip as needed until cooked. If using a baking sheet, bake at 425 F. for 15 to 20 minutes.
Serve a stack of hot pancakes topped with maple syrup and a side of scrambled egg whites.
How To Store Pancakes
Pancakes will last in the fridge for 2 to 3 days if kept in an airtight container.
Can You Freeze Pancakes?
You can! But I highly recommend putting a small piece of parchment between each pancake so you don’t end up with a clump that is stuck together. Thaw overnight in the fridge.
How To Reheat Pancakes
You have a few options.
- Microwave – Undoubtedly the fastest option.
- Toaster oven – Works well, but don’t overcook or your pancakes will get really dry.
- Stovetop – Warm them in a dry skillet (cast iron works best), flipping frequently to avoid burning.
Need Recipe Supplies?
More Healthy Pancake Recipes
Pumpkin Spice Pancakes Recipe Card + Video
Pumpkin Spice Pancakes
CLICK TO WATCH THIS RECIPE IN ACTION!
- 1 cup whole wheat pastry flour
- 1 tbsp. pumpkin pie spice (no sugar added)
- 1 tsp. baking powder
- ¼ tsp. salt (optional)
- 1 ½ cups unsweetened almond milk, (or any milk other than coconut milk which is too thick)
- 2 large eggs (optional)
- 1 tsp. pure vanilla extract
- maple syrup
- chopped nuts
- unsweetened apple sauce
- Whisk together all the dry ingredients in a large bowl.
- Add the wet ingredients to the flour mixture.
- Whisk together into a smooth batter.
- Using an oil sprayer, spray a pancake maker or nonstick skillet with a very light coat of olive oil.
- Ladle on your pancake batter and cook until done. If you are cooking these on a stovetop, cook over medium heat and flip as needed until cooked. If using a baking sheet, bake at 425 F. for 15 to 20 minutes.
- Serve a stack of hot pancakes topped with maple syrup and a side of scrambled egg whites.
Recipe from the Gracious Pantry® archives, originally posted on 10/16/2011.