Pumpkin Pie Spice Pancakes

5 from 1 vote

These pancakes are full of delicious fall spices. Enjoy with a dollop of whipped cream and your morning coffee, tea, or cocoa.

Course Breakfast, Breakfast for Dinner, Breakfast/Brunch, Brunch

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 132kcal

In a large bowl, whisk together the dry ingredients: flour, light brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the wet ingredients: buttermilk, pumpkin puree, egg, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring together just until well combined. Be careful not to overmix the batter.
Spray a large non-stick skillet or griddle pan with cooking spray and heat the pan over medium-high heat.
Pour about ⅓ cup of batter onto the sprayed pan in a circle shape. Allow to cook. Once bubbles form on top of the batter, flip the pancake over gently with a spatula. Cook just until both sides are golden, about 2-3 minutes each side.
Optional: top with chopped pecans or walnuts and serve with maple syrup and/or whipped cream.

Makes approximately 8-10 pancakes, depending on how thick you make yours.

Storage: store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Freeze: you can freeze pancakes stored in a freezer bag in the freezer for up to 2 months.