Pumpkin Spice Pancakes without Pumpkin Puree
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This fluffy and soft Pumpkin Spice Pancakes without Pumpkin Puree Recipe delivers the cozy, inviting flavors of fall! These pancakes blend oil and milk to ensure a light and airy texture, while the classic pumpkin pie spices infuse each bite with warm, autumnal notes. A perfect choice for a comforting fall breakfast, all without the need for pumpkin puree!
Good Morning Fall.
Fluffy, spiced, and full of cozy warmth, these pancakes capture the essence of fall in every bite. Simple to make, beautifully soft, and perfect with maple syrup and a sprinkle of pecans. Sam x
Fluffy & Light – soft, tender pancakes with a melt-in-your-mouth texture
Warmly Spiced – cinnamon, nutmeg, and cloves bring that classic fall flavour
No Pumpkin Needed – all the autumn comfort without purée or fuss
Best recipes without pumpkin puree
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Pumpkin Spice Pancakes without Pumpkin Puree
Ingredients
Method
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, pumpkin pie spice, and salt.
- Combine Wet Ingredients: In a separate medium-sized mixing bowl, whisk together the milk, oil, and eggs until well combined.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry mixture and whisk until just combined, ensuring no lumps remain. Be careful not to over-mix.
- Rest the Batter: Let the batter sit for 15 minutes.
- Heat the Skillet: Place a large-sized skillet over low-medium heat and melt one tablespoon of butter over the base of the skillet.
- Cook the Pancakes: Increase the heat to medium-high and pour a 1/4 cup of batter into the skillet and gently spread out with a spatula into a circle or your desired size. Cook 2-3 pancakes at a time or as many as you can fit.
- Flip and Finish Cooking: Cook for 1 minute, then flip and cook for a further 45 seconds or until golden and cooked through. Remove from the skillet and repeat the process with the remaining batter, adding more butter if needed before pouring in your next pancake.
- Serve: Serve pancakes warm with a slice of butter, a drizzle of maple syrup, and chopped pecans. Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!How to store pumpkin spice pancakes
Store: Place cooled pancakes in an airtight container and refrigerate for up to 3 days.
Freeze: For longer storage, arrange the pancakes in a single layer inside a freezer-safe bag or an airtight container. Use multiple bags/containers if needed to avoid stacking. Freeze for up to 1 month.
Thaw: Thaw in the fridge overnight or at room temperature for a few hours. You can also reheat directly from frozen in the microwave, warm skillet or toaster.
What can I use if I don’t have pumpkin pie spice?
If you don’t have store-bought pumpkin pie spice, you can use homemade pumpkin pie spice for the same delicious flavor. This blend is perfect for bringing out the classic autumn aroma and taste in your recipes.
What is the secret of making fluffy pancakes?
The secret to making fluffy pancakes is to not over-mix the batter, which keeps it light, and allowing the batter to rest for 15 minutes before cooking. Additionally, using a good leavening agent like baking powder helps the pancakes rise. Cooking them on a preheated, medium-heat skillet also ensures they cook evenly without becoming dense. The combination of these techniques results in light, airy, and fluffy pancakes.
Thank you this recipe was so useful it. Agen thank you
Great to hear Robinson, thank you 🙂