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–+ servings
A tall stack of fluffy Pumpkin Spice Pancakes topped with melting butter and drizzled with maple syrup.

Pumpkin Spice Pancakes with Cozy Flavor

Make these simple pumpkin spice pancakes for a comforting breakfast. This recipe uses whole wheat flour and comes together quickly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 9 pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancakes
  • 1 cup whole wheat flour or all-purpose
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk dairy or almond
  • 1/2 cup pumpkin puree
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil or butter
  • 1/4 cup chopped pecans optional

Equipment

  • Large bowl
  • Separate bowl
  • Whisk
  • Nonstick skillet or griddle

Method
 

  1. Preheat nonstick skillet or griddle over medium heat.
  2. In large bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt.
  3. In separate bowl, whisk egg, milk, pumpkin puree, maple syrup, vanilla, and melted coconut oil.
  4. Pour wet ingredients into dry ingredients and stir until just mixed; do not overmix. Fold in pecans if using.
  5. Lightly grease skillet, pour 1/4 cup batter for each pancake. Cook until bubbles appear and edges look dry, then flip and cook another 1-2 minutes.
  6. Stack pancakes on plate and serve warm with maple syrup, extra cinnamon, and pecans.
  7. Stack pancakes with wax paper between them, store in zip bag, freeze up to 2 months. Reheat in microwave or toaster.

Nutrition

Calories: 120kcal

Notes

You can freeze these pancakes for later use. Reheat them in the microwave or toaster when you want a quick meal.

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