Pumpkin Spice Pancakes: Your Fall Breakfast Delight!

Ingredients

• 125 g (1 cup)plain flour
• 25 g (2 tablespoons)sugar
• 12 g (1 tablespoon)baking powder
• 2 g (1 teaspoon)pumpkin pie spice
• 3 g (1/2 teaspoon)salt
• 240 ml (1 cup)milk
• 120 g (1/2 cup)pumpkin purée
• 1 largeegg
• 28 g (2 tablespoons)butter, melted

Instructions

1. 1

   Mix the dry ingredients

   In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt.

2. 2

   Mix the wet ingredients

   In a separate bowl, combine the milk, pumpkin purée, egg and melted butter.

3. 3

   Combine the mixtures

   Pour the wet mixture into the dry ingredients and stir just until combined.

4. 4

   Heat the skillet

   Warm a non-stick skillet over medium heat. Pour in 60 ml (1/4 cup) of batter for each pancake.

5. 5

   Cook the pancakes

   Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.

6. 6

   Serve them warm

   Serve warm with maple syrup or your favourite toppings.

What are pumpkin spice pancakes?

These are American-style breakfast pancakes flavoured with pumpkin purée and pumpkin pie spice. Pumpkin and warming spices are familiar autumn flavours in the United States, and here they turn a simple pancake batter into a seasonal breakfast.

The purée gives the pancakes their pumpkin flavour and colour, while baking powder helps them rise. Mixing the wet and dry ingredients separately makes it easier to combine them without overworking the batter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 3g protein, 22g carbs, 5g fat.

The flour and sugar provide most of the carbohydrate, while the milk and egg contribute protein. Butter and egg account for much of the fat. Serve with fruit or yoghurt alongside for a more balanced plate.

Choosing the ingredients

Pumpkin purée: use plain pumpkin purée rather than pumpkin pie filling, which may already contain sugar and spices.

Pumpkin pie spice: this ready-made blend seasons the batter in one go. If yours is strongly flavoured, measure it carefully so it does not overwhelm the pumpkin.

Milk and egg: these bring moisture and help bind the batter. Melt the butter before mixing it in, and let it cool slightly so it is not piping hot.

Mixing the batter gently

Dry ingredients: whisk the flour, sugar, baking powder, spice and salt so they are evenly distributed.

Wet ingredients: stir the milk, pumpkin, egg and melted butter together before adding them to the flour mixture.

Final mix: stop stirring as soon as there are no large pockets of dry flour. A few small lumps are fine; a completely smooth batter can become tough if overmixed.

Getting the pan temperature right

Medium heat gives the pancakes time to cook through without scorching their outsides. Let the non-stick skillet warm before adding the first portion of batter.

If the pan is too hot, the pancakes may brown before the centres are cooked. If they take a long time to colour, raise the heat slightly.

Knowing when to flip

Surface bubbles: wait until bubbles form on top before turning each pancake. This is the cue given in the recipe for flipping.

Golden colour: cook the second side until golden brown. Keep an eye on the first pancake as it gives you a useful indication of how quickly your skillet is cooking.

Serving and timing

Each pancake uses about 60 ml (1/4 cup) of batter, which helps keep their size fairly consistent. Cook them in batches if needed, adjusting the heat between batches if the pan becomes too hot.

Serve the pancakes warm with maple syrup or another topping you enjoy. Fresh fruit or yoghurt also makes a simple accompaniment.

Recipe notes & tips

• Measure each pancake with 60 ml (1/4 cup) of batter for more even cooking.
• Let the melted butter cool slightly before mixing it with the other wet ingredients.
• Stir the batter only until the dry ingredients are incorporated.
• Wait for bubbles to form on the surface before flipping.
• Serve the pancakes warm, with maple syrup or your preferred toppings.

Variations

• Add chopped pecans: fold them gently into the batter for a nutty crunch.
• Use cinnamon: add a little extra cinnamon if you want a more pronounced warm-spice flavour.
• Try another milk: use a plain alternative milk in place of dairy milk.
• Top with fruit: serve with sliced banana or berries for a fresh contrast.
• Add chocolate chips: scatter a few over each pancake after pouring the batter into the skillet.

Common mistakes to avoid

• Overmixing the batter: stop when it is just combined to avoid dense pancakes.
• Flipping too soon: wait for bubbles to form on the surface before turning.
• Using high heat: lower the temperature if the outsides brown before the centres cook.
• Using pie filling: choose plain pumpkin purée so the batter's sweetness and spice stay balanced.
• Making uneven portions: measure 60 ml (1/4 cup) of batter for each pancake.

How to store

Cool leftover pancakes and store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.

Frequently asked questions