Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

By Kate

These pancakes are fluffy, buttery, and absolutely delicious - exactly what you need on a weekend morning!  We decided to eat them for dinner tonight, they are that good. The pumpkin is surprisingly subtle but provides such amazing depth of flavor, especially with the fall spices - cinnamon, nutmeg and just a hint of ginger.  

Pumpkin Spice Pancakes with butter

I roasted a pumpkin and made fresh pumpkin purée to use all week for fall baking but canned pumpkin works well, too!

A tall stack of Pumpkin Spice Pancakes from House of Inverness

Real life moment: I thought I ordered a small, sweet pumpkin perfect for baking. When I picked up my curbside grocery order, I realized I purchased a pumpkin that was definitely sized for front porch decor. Turns out you can bake those just fine! Have you had any grocery order surprises, too?

Pumpkin Spice Pancakes

When the pumpkin gets mixed in with the milk, melted butter, vanilla and maple syrup, I recommend a taste test before you add the eggs…so good!

Pumpkin Spice Pancakes

The batter will be quite thick compared to traditional pancake recipes, but they cook quickly and turn out extra fluffy!


Pumpkin Spice Pancakes


1 ½ cups all purpose flour

½ cup whole wheat flour

1 tablespoon baking powder

½ teaspoon baking soda

1 ½ teaspoon cinnamon

⅛ teaspoon nutmeg

⅛ teaspoon ginger

½ teaspoon salt

¾ cup pumpkin purée

1 ½ cup milk (or buttermilk)

3 tablespoons maple syrup plus more for serving

3 tablespoons melted butter

1 tablespoon vanilla

2 eggs


  1. Preheat the oven to 200 degrees F and line a baking sheet with parchment. This will keep the pancakes warm while you make the rest of the batter. Grease a skillet or griddle with butter and turn to medium high heat.
  2. In a large bowl, mix all purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Set aside.
  3. In a medium glass bowl, heat butter until just melted. Add in pumpkin, buttermilk, maple syrup and vanilla. Whisk together.
  4. Add eggs, one at a time. Whisking after each egg. 
  5. Pour wet ingredients into dry ingredients. Stir to combine, be careful not to overmix. It is okay if the batter has some lumps.
  6. Pour ¼ cup of the batter into the skillet and cook until bubbles appear in the batter.
  7. Flip over, gently. Cook for another 30 seconds to 1 minute or until it is golden in color.
  8. Remove the pancake and place on the baking sheet in the oven to keep warm.
  9. Repeat with the remaining batter.
  10. Best served warm with extra butter and a drizzle of maple syrup. 

*Tip: These are also wonderful when sprinkled with chopped pecans for some crunch. 

Let me know what you think! I hope you enjoy these as much as my family did. Be sure to tag @houseofinverness on Instagram and Facebook so we can see your version!

Looking for another fall inspired recipe? Try my Cinnamon Apple Scones!

pumpkin spice pancakes

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