These Pumpkin Spice Pancakes are the perfect autumnal breakfast treat! These little golden discs are super fluffy and packed with spices like cinnamon and ginger. This is a UK recipe with UK measurements for this American breakfast favourite. They're very easy to make, and leftovers can easily be frozen (if there are any!) Whip up of a batch of these on a cold morning and you'll suddenly become very popular!
Ingredient Tips & Equipment Information
- You can use any kind of milk for this recipe. I've used both cow's milk and dairy free milks with success.
- I used light brown soft sugar to sweeten the pancakes, but caster sugar will work well too.
- Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento, and ground ginger. If you can't get hold of it where you're based, you can use a Pumpkin Spice mix instead or add more of the other spices.
- I used tinned pumpkin puree for this recipe, you can also make it from scratch. There is full instructions on how to do this further down in this post.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Pumpkin Spice Pancakes
In a large mixing bowl, stir together the plain flour, light brown soft sugar, baking powder, salt, cinnamon, mixed spice, ground ginger and nutmeg. In a large jug, whisk together the pumpkin puree, egg, milk and vanilla extract. Pour the pumpkin mixture into the flour mixture and whisk to combine.
Add the batter to a hot pan with some melted butter, cook for a couple of minutes, then flip over and cook the other side.
Where can you buy pumpkin puree in the UK?
I've found tins of pumpkin puree in the American food section of large supermarkets like Tesco and Sainsburys (the two brands I know of are Libbys and Baking Buddy). I have also heard that Waitrose stock it. It's sometimes available all year round, or sometimes only from mid-August until December. It really does depend on the supermarket with this. Keep asking your local store, you may just bug them enough to get them to stock it! You can also buy it online, I have purchased it from Amazon before, and Sous Chef also sell it. It will be a little bit more pricey, but I've found good deals by buying several cans at once (and the best before dates are usually at least one year long).
Can you make pumpkin puree from scratch?
Yes! If you can’t get hold of the canned version, then you can make pumpkin puree from scratch. A 2kg pumpkin will give you roughly 675g pumpkin puree. The good news is, if you have too much you can freeze pumpkin puree. What you need to do is carefully slice up the pumpkin, deseed it and scoop out the stringy bits. Then you can either roast or steam chunks of the pumpkin until soft – it will take 20-30 minutes depending on the size of the pieces, use a knife to check tenderness. Allow the pumpkin to cool fully. Remove the flesh from the skin using a spoon, and then use a blender to puree the flesh. You now have pumpkin puree! It’s also great stirred into risottos or curries if you have leftovers. If it's not the time of year for pumpkins but you really want to make pumpkin pancakes, then you can use butternut squash too!
Can these pancakes be made in advance?
Yes, you can make a batch and let them cool down fully. Then put them in a ziploc bag or airtight contianer and store in the fridge for 2-3 days. When you're ready to eat them, you can have them cold, or reheat in the microwave for 30-60 seconds, or pop them in a warm oven for 5 minutes.
Can the pancakes be frozen?
Yes, place the fully cooled pancakes into a ziploc bag or an airtight container. I like to put squares of baking paper between each pancake so they don't stick together. Then freeze for up to 3 months.
Can this recipe be made gluten free?
Yes, to make gluten free pumpkin pancakes, replace the plain flour with a gluten free plain flour blend. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
Yes, to make dairy free pumpkin pancakes, use a dairy free milk for the batter. You will also need to use dairy free butter for greasing the pan. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
What can you serve the pancakes with?
- Maple syrup
- Whipped cream
- Chopped pecans
- Caramel sauce
- Chocolate sauce
- Ice cream
- Fresh fruit
- Nutella, Biscoff, or any other sweet spread
- Jam and peanut butter
More tips for making the Pumpkin Spice Pancakes:
- It's much easier to pour the wet ingredients into the dry ones, this will also help prevent a lumpy batter
- The batter must be used immediately once it's been made, the longer it is left unused, the less fluffy and risen the pancakes will be
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Measuring spoons
- Pancake frying pan
- Cooling rack
- Kitchen scales
- Whisk
- Maple syrup
- Pumpkin puree
- Mixed spice
- Pumpkin spice
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More pumpkin recipes...
Pumpkin Spice Pancakes
Ingredients
For the pancakes
- 175 g Plain flour
- 3 tbsp Light brown soft sugar
- 2 ½ tsp Baking powder
- ¼ tsp Salt
- 1 ½ tsp Cinnamon
- 1 tsp Mixed spice
- ¼ tsp Ground ginger
- ¼ tsp Nutmeg
- 200 g Pumpkin puree
- 1 Egg large
- 200 ml Milk any kind
- 1 tsp Vanilla extract
- 15 g Butter for greasing the pan
For serving
- Whipped cream
- Mape syrup
Instructions
- Put a large frying pan on the hob to heat up, aim for a medium heat
- In a large mixing bowl, stir together the plain flour, light brown soft sugar, baking powder, salt, cinnamon, mixed spice, ground ginger and nutmeg
- In another mixing bowl, or a large jug, whisk together the pumpkin puree, egg, milk and vanilla extract
- Pour the pumpkin mixture into the flour mixture, and whisk together until just combined
- Add some butter to the pan and tip the pan to help the butter spread around as it melts
- Add spoonsfuls of the pancake batter to the pan and allow to cook for 2-3 minutes. Check the underside is looking golden by using a spatula to gently lift one of the pancakes at the edge
- If they look cooked, flip them over and let the other side cook for 1-2 minutes
- Remove from the pan and repeat this process until all of the batter is used up
- Serve immediately, or allow to cool completely, then store in the fridge or freezer
Notes
- Make sure that your eggs are at room temperature before your start baking.
- You can use any kind of milk for this recipe. I've used both cow's milk and dairy free milks with success.
- I used light brown soft sugar to sweeten the pancakes, but caster sugar will work well too.
- Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento, and ground ginger. If you can't get hold of it where you're based, you can use a Pumpkin Spice mix instead or add more of the other spices.
- I used tinned pumpkin puree for this recipe, you can also make it from scratch. There is full instructions on how to do this further down in this post.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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