Pumpkin Spice Pancakes Recipe

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These pumpkin spice pancakes are the perfect autumn breakfast!

Mini Chef was bugging me for pancakes the other morning. Normally, these are a Saturday morning affair around here. But he wanted them NOW. And I caved. Good thing too, because these were scrumptious!

Clean Eating Pumpkin Spice Pancakes Recipe

I have to tell you that this will be the first of two recipes. I was in a hurry when I made these, so I simply used pumpkin spice for flavor. But I’m also working on a batch of pancakes that will have actual pumpkin in them. So stay tuned for that!

In the meantime, these should keep you (and any Mini Chef in your home), quite happy for the time being. Scrumptious. Just….. scrumptious.

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 cinnamon, nutmeg, ginger, and cloves. Although, you’ll find variations on those spices just about anywhere you look. You can find my recipe for pumpkin spice mix here.

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)


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).

Ingredient Checklist

(You can print the recipe in the recipe card below)

1 cup whole wheat pastry flour – Or try white whole wheat flour. Either will work.

1 ½ cups unsweetened almond milk – Or any milk other than full-fat coconut milk which is too thick

1 tbsp. pumpkin pie spice – no sugar added (see link above)

2 large egg whites – Or 1 large egg

½ tsp. pure vanilla extract – Use the real stuff. Not vanilla flavoring.

Maple syrup – for topping

How To Make Pumpkin Spice Pancakes

Whisk together all ingredients (except maple syrup) in a medium mixing bowl.

Using an oil sprayer, spray a non-stick pan with a very light coat of olive oil. Pour on your pancakes and cook until done.

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 over cook or your pancakes will get really dry.
  • Stovetop – Warm them in a dry skillet (cast iron works best), flipping frequently to avoid burning.

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Pumpkin Spice Pancakes Recipe

Copyright Information For The Gracious Pantry

A stack of Pumpkin Spice Pancakes on a white plate

Pumpkin Spice Pancakes

Enjoy the flavor of the season in these delicious pancakes this morning!
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 pancakes
Calories: 69kcal
Author: The Gracious Pantry


  • 1 cup whole wheat pastry flour (affiliate link)
  • 1 ½ cups unsweetened almond milk, or any milk other than coconut milk which is too thick
  • 1 tbsp. pumpkin pie spice, no sugar added (see link above)
  • 2 large egg whites (or 1 large egg)
  • ½ tsp. pure vanilla extract
  • maple syrup for topping


  • Whisk together all ingredients (except maple syrup) in a medium mixing bowl.
  • Using an oil sprayer, spray a non-stick pan with a very light coat of olive oil. Pour on your pancakes and cook until done.
  • Serve a stack of hot pancakes topped with maple syrup and a side of scrambled egg whites.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1pancake | Calories: 69kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Sodium: 75mg | Potassium: 80mg | Fiber: 2g | Vitamin C: 0.4mg | Calcium: 74mg | Iron: 0.9mg
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  1. Anonymous says:

    Jodi – As I mentioned in my post, I’m working on 2 recipes. The first is this one, and the second will have the actual pumpkin in it. That will be posted in the coming weeks. Still trying to work out the wet/dry ratio on the ones with pumpkin. They don’t cook quite the same.

  2. Anonymous says:

    Becca – I buy mine at Trader Joe’s. I love their pumpkin spice! But you can make your own as well. There are a ton of recipes on the web. I highly recommend TJ’s though. Great stuff!

  3. Anonymous says:

    Morganfamily – Did you cook it? Or was this a drink of sorts?

    1. Morganfamilyvt says:

      Sorry, yes. They were pancakes!

  4. Anonymous says:

    Heather – I’m guessing on the size here…. I had about 12 pancakes that were about 3-4 inches in diameter. Hope that helps.

  5. what about trying protein powder, stevia, organic pumpkin, vanilla, and idk what else “) Ill work on this pancake recipe. that way there is no flour. just an idea. love what you do! Suz

    1. Anonymous says:

      Soochula – Interesting idea! Let me know how it turns out!

  6. I couldn’t find my pumpkin pie spice, (and I was out of the ingredients to make my own! Geez!) so I used apple pie spice this morning…DELICIOUS! How easy! The whole family loved them too!

    1. Anonymous says:

      Kara – Fantastic! I really must find some of that spice. People keep mentioning it and I’ve never seen it before!

  7. Sounds great! I have just found out that I have an egg allergy 🙁 Any thoughts on how to make these without egg? I love anything with pumpkin flavor!

    1. Anonymous says:

      Emily – I believe there is a non-egg, egg replacer, but I don’t know anything about it. The egg is what binds everything, so I’m not sure. I’ll do a little research on it.

    2. Brittany Anne Long says:

      You can get ground chia and make an egg replacer with it :).

  8. Teenylittlesuperchef says:

    Wow these sound so yummy and so simple to prepare. I’m curious as to how they would change texture-wise if I added in some pumpkin puree. Do you have any suggestions as to how much to use?

    1. Anonymous says:

      Teeny – That’s what I’ve been playing around with for the second recipe. They don’t seem to cook well so far. I’ll keep you posted.

  9. naomi(onefitfoodie) says:

    ohh looks so incredibly delicious!

    1. Anonymous says:

      Naomi – They were!

  10. Hilliary Wolfe says:

    These look delicious! I want to make these for Saturday Brunch!

    1. Anonymous says:

      Hillary – You won’t be disappointed!

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  12. Kelli, Kelli, Kelli says:

    Tiff – would this work as a waffle?

    1. Anonymous says:

      Kelli – It should!

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  15. Anonymous says:

    Elena – That’s wonderful! Glad you enjoyed them!

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  18. graciouspantry says:

    Heather – Ya, the texture takes some getting used to if you are used to the fluffy, cake-like pancakes you get in a restaurant. You can certainly try baking powder. You might also try making waffles with this batter instead. Same flavor, but a more “palatable” texture for those who struggle with it.

  19. Stephanie says:

    We just made them with a few raisins and 1/2 tsp of Chia seed added. Awesome freezing the rest for a quick breakfast for my 2 year old.

    1. graciouspantry says:

      Stephanie – Let me know how well they freeze. I’ve never tried!

  20. graciouspantry says:

    Uh ya. Something went wrong there. I’m not sure what, but these are about as far from gelatinous as you can get. They do have a different texture than using white flour, if that’s what he’s used to. But they are not gelatinous at all. Sorry they didn’t work out for you!

  21. Elizabeth says:

    Hi everyone! Im planning on making these on Saturday with my family. If you add baking soda for extra fluffiness – how much do you recommend?

    1. The Gracious Pantry says:

      Maybe 1 teaspoon.

  22. Brooke Lane says:

    Is there a certain reason you don’t use the egg yolks? Just curious. 🙂 I follow recipes that call for whites only all the time.. but just wondering why it makes a difference. Thanks so much for filling me in!

    1. The Gracious Pantry says:

      I did it to cut down on fat. But you can certainly use them. I use 2 egg whites for every whole egg.

  23. Hi! I am looking through all of your Clean Eating Thanksgiving meal recipes and a lot of them list “whole wheat pastry flour” as an ingredient. Can you tell me the specific brand of pastry flour you use and where I could find it? Also, I only have King Arthur’s unbleached organic white whole wheat flour in my pantry. Could I use this flour as a substitute for the whole wheat pastry flour in your recipes? Thank you!

    1. The Gracious Pantry says:

      Esther – I get mine in the bulk section at Whole Foods. But I believe Bob’s Redmill has it in packages. You can find it online or at a local health food store. You can use the flour you mentioned, but the resulting texture will be just slightly more coarse and dense. But it’s the next best thing if you can’t find the pastry variety.

    1. The Gracious Pantry says:

      Esther – My pleasure! 🙂

  24. Lori Runkle says:

    Made these this morning,so easy and so yummy!! Thanks!

    1. The Gracious Pantry says:

      Lori – My pleasure! 😀

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