Why You’ll Love This Recipe
These pumpkin spice pancakes are the ultimate cozy breakfast — soft, fluffy, and filled with the warm flavours of autumn. Each bite is lightly sweetened with maple syrup and infused with a comforting blend of cinnamon, nutmeg, and ginger. They’re simple to make yet feel indulgent, with real pumpkin purée adding a rich texture and a boost of nutrients. Whether you’re cooking for your family on a slow weekend morning or meal-prepping breakfasts for the week ahead, these pancakes will bring that comforting, café-style feeling right to your kitchen.
Favourite Tools & Pantry Staples I Us
Having the right tools makes cooking so much easier (and more fun!). For this recipe, I recommend:
Nutrition & Wellness Benefits
Pumpkin Purée → Rich in vitamin A, fiber, and antioxidants that support healthy skin and immunity.
Maple Syrup → A natural sweetener with minerals like manganese and zinc.
Whole Milk → Adds protein and calcium for bone health and satiety.
Eggs → Excellent source of high-quality protein and essential nutrients like choline.
Spices (Cinnamon, Nutmeg, Ginger) → Naturally anti-inflammatory and known to support digestion and balance blood sugar.
These pancakes are a comfort-food classic with a healthy twist — keeping you nourished, balanced, and satisfied all morning.
Ingredients
- 130 g all-purpose flour
- 1 tbsp. baking powder
- 1½ tsp. pumpkin spice blend
- 240 ml whole milk
- 80 g pumpkin purée (bonus recipe or store-bought)
- 1 large egg
- 2 tbsp. maple syrup
- 2 tbsp. unsalted butter melted, plus more for cooking
- ½ tsp. vanilla extract
Instructions
- In a medium bowl, mix flour, baking powder, pumpkin spice, and ¼ tsp salt.
- In a large bowl, whisk together milk, pumpkin purée, egg, maple syrup, melted butter, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Heat a nonstick pan over medium-low heat. Lightly grease with butter.
- Pour 6 tbsp batter per pancake onto the pan. Cook for 2-3 minutes until bubbles form and edges look firm. Flip and cook for 1-2 minutes until cooked through.
- Serve immediately.
Notes
Nutrition
Tips and variations
Use fresh pumpkin purée – If you’ve made your own, drain any excess water to keep your pancakes perfectly fluffy.
Adjust the spice blend – Love extra warmth? Add an extra pinch of cinnamon or a dash of nutmeg for that autumn hug-in-a-bite.
Make it dairy-free – Substitute the milk for oat or almond milk and use coconut oil instead of butter for a lighter, plant-based version.
Add texture – Sprinkle chopped pecans, walnuts, or dark chocolate chips into the batter before cooking for extra crunch and flavour.
Batch and freeze – These pancakes freeze beautifully! Layer them with parchment paper, freeze in a zip bag, and reheat in the toaster for a quick, cozy breakfast any day.
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