No doubt about it, when Fall comes around, it’s time for some delicious pumpkin spice pancakes! These tasty and slightly spicy pancakes are bound to make everyone happy. They’re not just infused with the warm and comforting taste of pumpkin spice, but the toasted pecans also add a satisfying crispy texture.

And hey, while you’re whipping up a batch of these beauties for the weekend, why not go ahead and make a double portion? These pancakes are so good and easy to reheat that they’ll make the perfect quick breakfasts during the busy weekdays. Trust me, you won’t regret having some extra on hand.

But here’s a little heads-up: don’t be surprised if these pancakes vanish faster than you expect. Once your family gets a taste, it’s likely that these treats will disappear quicker than you can imagine! So get ready for a breakfast that’s not only delicious but also sure to make your loved ones smile.

Because these pumpkin spice pancakes are so addictive, be sure to stock up on extra maple syrup. Without a doubt, you will be smothering these pancakes with warm maple syrup. Growing up, my mother always warmed our syrup, because warm syrup and hot pancakes is so much better than cold syrup and hot pancakes! If you want good old regular pancakes, check out our Best Ever Buttermilk Ultimate Pancakes Recipe!

Ingredients for these Pumpkin Spice Pancakes:

Buttermilk: Adds a tangy flavor and helps make the pancakes tender and fluffy.
Pumpkin puree: Provides moisture and a rich pumpkin flavor.
Eggs: Help bind the ingredients together and add richness.
Unsalted butter: Adds a buttery taste and helps with the texture.
Pure vanilla extract: Enhances the overall flavor with a sweet and aromatic touch.
All-purpose flour: Forms the base structure of the pancakes.
Brown sugar: Adds sweetness and a hint of molasses flavor.
Baking powder: Helps the pancakes rise and become fluffy.
Baking soda: Works with the buttermilk to help the pancakes rise.
Cinnamon: Adds warmth and spice to the flavor profile.
Salt: Enhances the flavors of the other ingredients.
Ground ginger: Adds a spicy, slightly sweet flavor.
Ground nutmeg: Provides a warm, nutty flavor.
Ground cloves: Adds a deep, aromatic spice.
Pecan halves: Add a crunchy texture and a nutty flavor.
Spray oil: Used to coat the cooking surface, preventing the pancakes from sticking.

Can I use Almond Milk instead of Buttermilk in this recipe?

Absolutely, you can use almond milk as a substitute for buttermilk in your pumpkin spice pancake recipe. Almond milk is a popular dairy-free alternative that works well in many recipes, including pancakes.

To make the substitution, keep in mind that buttermilk has a slightly tangy flavor and a thicker consistency compared to almond milk. To mimic the tanginess of buttermilk, you can add a tablespoon of vinegar or lemon juice to a cup of almond milk and let it sit for a few minutes before using it in your pancake batter. This will help create a similar chemical reaction that contributes to the fluffiness of pancakes.

Here’s a simple guideline for making the substitution: Mix 1 tablespoon vinegar or lemon juice with almond milk. Allow to sit for about 5 minutes to thicken and develop a tangy flavor. Proceed with recipe as usual. Keep in mind that the taste and texture of the pancakes may be slightly different from using buttermilk, but they should still turn out delicious and fluffy. Enjoy your pumpkin spice pancakes with almond milk!

Can I make up in advance and freeze these pumpkin spice pancakes?

Yes! these freeze perfectly. First, allow to cool. Next, place between parchment or wax paper sheets in a freezer bag. Finally, remove air, and seal. Because of this, a single pancake can be pulled out during the week and re-heated in microwave on half power for a soft pancake, or in a toaster for a crispy pancake. By the same token, you can send them to school or work for lunch!

Here are a few more recipes to try!

Pumpkin Pecan Waffles

Best Ever Buttermilk Ultimate Pancakes Recipe