Cozy Pumpkin Spice Pancakes
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Cozy Pumpkin Spice Pancakes
Start your morning with a stack of these Cozy Pumpkin Spice Pancakes—fluffy, golden, and bursting with warm fall flavor. Made with organic pumpkin purée, pumpkin pie spice, and a hint of vanilla, these pancakes are perfectly sweet and spiced for autumn breakfasts. Almond milk and vegetable oil keep them soft and moist, while simple pantry staples like flour, sugar, and eggs bring everything together. Top with whipped cream, maple syrup, toasted pecans, or fresh berries for the ultimate seasonal breakfast or brunch. Dairy-free, Vegan, Gluten-free, + Freezer option.
Whenever I get a chance to whip together pancakes, I'm always excited because they're one of my favorite breakfast foods---Starting your day with this healthy pancakes recipe is like a little daily celebration. Trust me, these Cozy Pumpkin Spice Pancakes take that celebration to a whole new level! I got some inspiration from my Dairy-Free Pumpkin Spice Latte and wanted to create it in pancake form.
Although breakfast isn't the part of my day that gets a ton of love (except for weekends), I really enjoy making easy, elaborate (in flavor) recipes like this one. That's why I create easy breakfast options on Orchids + Sweet Tea for those busy mornings (aka overnight oats my savor Haha), but also these types of dishes that might require a bit more effort or time. It's a balance, right? They're as light and airy as little pillows of joy on your plate, and they're extra special during the cozy fall season, with all those warm, comforting autumn flavors.
Can you believe we're almost at the end of the year? I've been hard at work, creating a ton of delicious seasonal fall + holiday recipes. Don't forget to explore my 30 Best Warm + Cozy Fall Recipes for even more inspiration! AND you can always visit my breakfast archives for more food inspiration as well. Whether you’re making them for a weekend treat, Thanksgiving morning, or a cozy weekday pick-me-up, these pumpkin spice pancakes are comfort food at its best.
Jump to:
- Why You’ll Love These Pumpkin Spice Pancakes
- What Does Pumpkin Pie Spice Taste Like?
- How To Make Cozy Pumpkin Spice Pancakes
- Ingredients
- What Makes Pumpkin Spice Pancakes So Special?
- Tips for the Fluffiest Pumpkin Spice Pancakes
- Best Toppings for Pumpkin Spice Pancakes
- How to Make Your Own Pumpkin Puree
- How To Serve Cozy Pumpkin Spice Pancakes
- Can I Use Another Plant-Based Milk In This Healthy Pancakes Recipe?
- Common Q + A's for Cozy Pumpkin Spice Pancakes
- More Delicious Breakfast + Brunch Recipes
- MADE OUR RECIPE(S)?
- Cozy Pumpkin Spice Pancakes
Why You’ll Love These Pumpkin Spice Pancakes
- Fluffy + tender. Perfectly soft pancakes thanks to pumpkin purée and just the right amount of baking powder.
- Bursting with fall flavor. Pumpkin pie spice and vanilla make every bite cozy and aromatic.
- Easy to make. Simple pantry staples and one bowl bring this recipe together quickly.
- Family-friendly. A seasonal breakfast everyone will love, from kids to adults.
- Customizable. Delicious with maple syrup, whipped cream, berries, nuts, or chocolate chips.
- Dairy-free adaptable. Easily made with almond milk or your favorite plant-based milk.
- Perfect for special mornings. Great for Thanksgiving breakfast, weekend brunch, or any fall-inspired gathering.
What Does Pumpkin Pie Spice Taste Like?
Pumpkin pie spice is the flavor of fall in a jar. It’s a warm, aromatic blend of spices—typically cinnamon, nutmeg, ginger, allspice, and cloves—that creates the cozy taste we associate with pumpkin desserts and seasonal drinks.
- Cinnamon adds sweetness and warmth.
- Nutmeg brings earthy depth with a hint of nuttiness.
- Ginger gives a subtle zing and spice that balances the sweetness.
- Allspice offers a peppery, clove-like complexity.
- Cloves deepen the flavor with an intense, slightly sweet pungency.
The result is sweet, spicy, and comforting, with just enough kick to enhance pumpkin’s natural sweetness. Pumpkin pie spice is what transforms simple pumpkin purée into the nostalgic, crave-worthy flavor we all know from pies, lattes, muffins, and of course—pancakes.
If you don’t have pumpkin pie spice, you can easily make your own blend at home using these spices in equal parts, adjusting to taste.
How To Make Cozy Pumpkin Spice Pancakes
Don't stress about a healthy pancakes recipe – I get it; many folks are a tad nervous to dive into pancake-making, fearing they won't turn out perfectly. But fear not! These pancakes are a breeze to whip up.
Ingredients
- All-purpose flour. The base of these pancakes, giving them a fluffy yet tender texture. For a healthier option, use whole wheat pastry flour or spelt flour. For gluten-free pancakes, swap with a 1:1 gluten-free baking blend.
- Pumpkin purée. Adds natural sweetness, moisture, and that cozy pumpkin flavor. Be sure to use pure pumpkin purée, not pumpkin pie filling. Sweet potato purée or butternut squash purée make excellent substitutes.
- Cane sugar. Lightly sweetens the pancakes while letting the pumpkin and spices shine. Substitute with coconut sugar, maple sugar, or brown sugar for a deeper flavor.
- Baking powder. Essential for lift and fluffiness. Ensure yours is fresh for the best results.
- Pumpkin pie spice. A warm mix of cinnamon, nutmeg, ginger, and cloves that makes these pancakes taste like fall. You can use homemade pumpkin pie spice or chai spice as a substitute.
- Sea salt. Balances the sweetness and enhances all the flavors. Kosher salt or Himalayan pink salt also work well.
- Eggs. Help bind the batter and create structure. For a vegan option, replace with flax eggs, chia eggs, or unsweetened applesauce.
- Vanilla extract. Adds depth and a sweet, aromatic note. Almond extract can be used for a unique flavor twist.
- Vegetable oil. Keeps the pancakes moist and tender. Swap with melted coconut oil, avocado oil, or even olive oil for a heartier flavor. Unsweetened applesauce works for a lighter, oil-free option.
- Almond milk. Makes the batter smooth and keeps the recipe dairy-free. Any plant-based milk such as oat, soy, or cashew milk works well. Whole milk can be used if you’re not keeping it vegan.
- Unsalted butter (for cooking). Helps crisp the edges and adds richness. You can also cook the pancakes in coconut oil, avocado oil, or vegan butter for a dairy-free alternative.
- Optional toppings. Maple syrup, whipped cream, fresh berries, cranberries, or toasted nuts like pecans and walnuts all elevate the cozy fall flavors.
What Makes Pumpkin Spice Pancakes So Special?
Pumpkin Spice Pancakes aren’t just another breakfast—they’re the definition of cozy comfort food. Here’s why they stand out from regular pancakes:
- Pumpkin Purée Magic: Pumpkin adds natural sweetness, moisture, and a soft, pillowy texture you just can’t get from plain pancakes.
- Warm Fall Spices: A blend of cinnamon, nutmeg, ginger, and cloves infuses each bite with that signature pumpkin spice flavor everyone craves during autumn.
- Seasonal Comfort: These pancakes taste like fall in every forkful—perfect for crisp mornings, holiday brunches, and cozy weekends.
- Versatility: They can lean sweet or savory depending on toppings—maple syrup and whipped cream for indulgence, or nuts and fruit for a lighter touch.
- Family Favorite: Loved by both kids and adults, they turn an ordinary breakfast into something festive and memorable.
- Instagram-Worthy: With their golden-orange hue and fluffy stack topped with whipped cream or syrup, they’re as beautiful as they are delicious.
Pumpkin Spice Pancakes take the best parts of fall—pumpkin, spice, and comfort—and bring them to your breakfast table in the fluffiest way possible.
Tips for the Fluffiest Pumpkin Spice Pancakes
- Don’t over-mix the batter. Stir just until the wet and dry ingredients are combined. A few lumps are fine! Over-mixing will make the pancakes dense and chewy.
- Use pure pumpkin purée. Be sure to grab pumpkin purée, not pumpkin pie filling, which has added sugar and spices that will throw off the recipe.
- Check your baking powder. Fresh baking powder is key to light, fluffy pancakes. If it’s expired, your pancakes may turn out flat.
- Let the batter rest. Allow the batter to sit for 5–10 minutes before cooking. This hydrates the flour and helps the pancakes rise better.
- Cook low and slow. Medium-low heat ensures the pancakes cook through without burning on the outside. Pumpkin adds moisture, so they need a bit more time.
- Grease the pan lightly. Too much butter or oil can cause uneven browning. A thin layer gives you golden, crisp edges.
- Use a measuring cup for even sizes. Scoop the batter with a ¼ cup or ladle for uniform pancakes that stack beautifully.
- Add mix-ins wisely. Fold in chocolate chips, nuts, or cranberries at the end to avoid over-mixing and sinking.
- Keep pancakes warm. Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve. This keeps them fluffy instead of soggy.
- Top them generously. Maple syrup, whipped cream, toasted nuts, or even a drizzle of pumpkin spice glaze make these pancakes irresistible.
Best Toppings for Pumpkin Spice Pancakes
Pumpkin Spice Pancakes are already cozy and flavorful on their own, but the right toppings can take them from simple to show-stopping. Whether you like them sweet, nutty, fruity, or decadent, here are the best ways to top your stack:
Classic Sweet Toppings
- Maple syrup: A must-have! Its rich, caramel-like sweetness pairs perfectly with warm pumpkin spice.
- Honey or agave nectar: Great alternatives if you don’t have maple syrup or want a lighter option.
- Powdered sugar: A simple dusting adds sweetness and makes your pancakes look bakery-style.
Fresh + Fruity Toppings
- Berries: Strawberries, blackberries, raspberries, and blueberries balance the spices with tart freshness.
- Cranberries: Fresh or dried cranberries add a festive holiday twist.
- Sautéed apples or pears: Cooked with cinnamon and a touch of maple syrup for a warm, caramelized topping.
- Banana slices: A naturally sweet, creamy topping that complements pumpkin.
Nutty + Crunchy Toppings
- Toasted pecans: Their buttery crunch is a classic fall pairing with pumpkin.
- Walnuts: Add earthy richness and extra texture.
- Almonds or hazelnuts: Provide a lighter crunch and a nutty depth.
- Granola: Adds crunch and pairs beautifully with whipped cream or yogurt.
Decadent Toppings
- Whipped cream: Light, fluffy, and perfect for making your stack extra indulgent. Try a dairy-free whipped cream for a vegan option.
- Cream cheese glaze: A drizzle of cream cheese icing gives a pumpkin cheesecake vibe.
- Chocolate chips or drizzle: Dark, milk, or white chocolate makes the pancakes dessert-worthy.
- Caramel sauce: A drizzle of homemade or store-bought caramel takes these pancakes over the top.
Healthier Toppings
- Nut butter: Almond butter, peanut butter, or cashew butter add protein and richness.
- Coconut yogurt: A creamy, dairy-free option with probiotics.
- Chia jam: A naturally sweet, fiber-packed alternative to sugary jams.
Mix and match! Try topping your pancakes with maple syrup + toasted pecans + whipped cream for the ultimate fall-inspired stack.
How to Make Your Own Pumpkin Puree
If you're thinking about making your own pumpkin puree instead of using a store-bought canned version, then you'll be happy to know that it is rather simple:
- Step 1: Cut your pumpkins in half and scoop out the seeds. Be sure to save the seeds for another time because you can definitely use those!
- Step 2: Feel free to cube the pumpkins into medium-large chunks and then place them unto a baking sheet lined with parchment paper. NOTE: ensure that the skin of pumpkin are peeled off at this point.
- Step 3: Always season your pumpkin pieces (pinch of salt and cinnamon in this case for the recipe) and lightly grease with olive oil until coated.
- Step 4: Roast in the oven at 375 degrees Fahrenheit for about 40-45 minutes or until the edges are golden and they become super tender once tested with a fork or knife.
- Step 5: Using a food processor or blender, puree your pumpkin along with water or veggie stock, until smooth. You can either use this immediately in whatever pumpkin recipe you'd like, store it in the freezer for later use.
How To Serve Cozy Pumpkin Spice Pancakes
Warm + fresh: Enjoy your pumpkin pancake recipe while it's still warm. You can savor it as is or add a pat of vegan butter or a drizzle of maple syrup for extra indulgence.
Pair with a beverage: Pumpkin Spice pancakes pair beautifully with a hot or iced coffee like this Pumpkin pie iced latte or a breakfast smoothie like this Immune-Boosting Strawberry Banana Poppyseed Smoothie or this Cashew Date Morning Smoothie
With Ice Cream: Feeling extra indulgent? Scoop your favorite ice cream like this Caramel Ice Cream or Butter Pecan Ice Cream on top and enjoy the extra sweetness!
Breakfast or brunch spread: Serve your pumpkin spice pancake recipe as part of a breakfast or brunch spread. Pair it with fresh fruits, yogurt, or a variety of spreads like vegan cream cheese, nut butter, or jam.
Can I Use Another Plant-Based Milk In This Healthy Pancakes Recipe?
Yes, you can use any dairy-free milk you like to make these delicious pumpkin pancakes recipe. Here are some easy recipes to make your own milk that’s cheaper and so easy!
- Quinoa Milk
- Coconut Milk
- Easy Homemade Creamy Cashew Milk
- How to Make Potato Milk
- Ultra Creamy Homemade Oat Milk
- Cauliflower Milk
Common Q + A's for Cozy Pumpkin Spice Pancakes
Allow the pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet, oven, or toaster for best texture.
Absolutely! Place cooled pancakes in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Reheat straight from frozen in a toaster, oven, or skillet.
Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or chia eggs. Use almond milk or any plant-based milk, and cook with vegan butter or coconut oil.
They can be! This recipe already uses almond milk, but you can also swap in oat, soy, or cashew milk. Use vegan butter or coconut oil for cooking instead of dairy butter.
Warm pancakes in a skillet over medium heat or wrap in foil and place in a 300°F oven for 5–10 minutes. Avoid microwaving for too long, as it can make them rubbery.
For the fluffiest pancakes, it’s best to cook the batter right after mixing. If needed, you can prep the dry and wet ingredients separately and combine just before cooking.
Yup! Chocolate chips, toasted pecans, walnuts, or even cranberries pair beautifully with pumpkin spice.
Absolutely. Replace the all-purpose flour with a 1:1 gluten-free flour blend (look for one with xanthan gum for structure). You can also try oat flour for a nuttier, wholesome flavor. The pancakes will still turn out fluffy and delicious.
More Delicious Breakfast + Brunch Recipes
If you love this Pumpkin Spice Pancake Recipe then try these delicious breakfast recipes next!
- Homemade Pumpkin Chai Cinnamon Rolls
- Comforting Pumpkin Chai Latte Bread
- Mind-blowing Avocado Toast
- Chocolate Chip Oatmeal Pancakes
- Perfect Strawberry Oatmeal Scones
- Blueberry French Toast Casserole
- Chicken and Maple Banana Waffles
- Vegan Chia Seed Maple Banana Bread
- Vegan Carrot Cake Pancakes
- 17+ Cinnamon Roll Recipes
- Flourless Vegan Sweet Potato Waffles
MADE OUR RECIPE(S)?
If you tried my Cozy Pumpkin Spice Pancake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Cozy Pumpkin Spice Pancakes
Ingredients
PANCAKES:
- 2 cups organic all-purpose flour
- 1 cup organic pumpkin puree (NOT Pie filling!)
- ¼ cup organic cane sugar
- 2 tsps baking powder
- 2 tsps pumpkin pie spice
- ½ teaspoon sea salt
- 2 large organic eggs, at room temp.
- 1 teaspoon vanilla extract
- 3 Tbsps vegetable oil (See Notes for best substitutes)
- 1 cup Almond milk (You can use whole milk or your fave plant-based milk)
- unsalted butter, for cooking
OPTIONAL TOPPINGS:
- Whipped cream (You can make your own using my Homemade Whipped Cream recipe)
- Fresh berries (Like strawberries, blackberries, etc.)
- Cranberries
- Maple syrup
- Toasted nuts (Like pecans, walnuts, etc.)
Instructions
TO MAKE THE BATTER:
- In a large bowl, add the flour, sugar, baking powder, pumpkin pie spice, and salt together and whisk until combined.
- Make a small well in the middle of the dry ingredients and add in the milk, eggs, vanilla, oil, and pumpkin puree, stirring gently (using a spatula) until just combined. DO NOT OVER-MIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
COOK THE PANCAKES:
- Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
- Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
- To serve, stack pancakes onto one another and top with whipped cream, fresh strawberries, blackberries, cranberries, and/or your fave nuts (toasted), and lightly drizzle with maple syrup, if desired.
- Bon Appetit!
Tips & Tricks
- FREEZE OPTION: If you’d like to make these pumpkin spice pancakes ahead of time, you can freeze them for up to 2 months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.
- SWEETENER: If you choose to opt out of cane sugar, you can always substitute with maple syrup, date syrup, coconut sugar, brown sugar, etc.
- OIL: Instead of vegetable oil, you can always use coconut oil or melted vegan butter, if preferred.
- DAIRY-FREE, VEGAN, + OTHER OPTIONS: See FAQ section!
Nutrition
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Pancakes with pumpkin AND quinoa?!?! Now this is a must try - they look perfect!!
Thanks so much, Lauren! Yes, I know. Pumpkin and Quinoa sounds crazy BUT they work! Dynamite, trust me!
this looks amazing and I love that its vegan!! these pancakes have my heart!
Thanks so much, Camila! These pancakes are amazing! I do hope that you get a chance to try them!
I'm so glad it's turning to fall and all things pumpkin are back!! I'm making these this weekend!
Yes, I'm super excited for the fall flavors as well. I do hope that you enjoy these as much as I did, Demeter!
I've never tried making pancakes with quinoa, so this is definitely something I'd love to try sometime. It does sound and look perfect for fall!
It really is perfect for the Fall season, Shinta! Not to worry--the quinoa doesn't add a graininess or seediness to the pancakes. They blend right in! 🙂