Few flavors signal the start of cozy season quite like pumpkin spice. This single, easy recipe allows you to choose your perfect morning treat: light and fluffy pumpkin spice pancakes or golden and crispy pumpkin spice waffles. Loaded with real pumpkin purée and a generous mix of warming spices, this batter is the perfect way to infuse your breakfast with all the comforting tastes and aromas of autumn.
This dual-purpose recipe is a secret weapon for busy home cooks and brunch hosts alike. It’s incredibly fast to whisk together, and whether you prefer the pillowy softness of a pancake or the satisfying crunch of a waffle, the rich, savory-sweet flavor is guaranteed. It’s the perfect comforting breakfast for a cool morning, and it freezes beautifully for easy meals all season long.
Why You’ll Love This Recipe
- Dual-Purpose Batter: Use the exact same base to create two different breakfast classics, depending on your craving or mood.
- Intense Fall Flavor: Packed with real pumpkin and a generous blend of spices for a deep, authentic autumn taste.
- Fluffy or Crispy: The recipe details ensure the pancakes are light and tender while the waffles achieve a perfect golden crunch.
- Freezer-Friendly: Both the finished pancakes and waffles freeze well, making them an excellent choice for easy meal prep.
- Easy to Customize: Add your favorite fall mix-ins, like pecans or chocolate chips, to the batter before cooking.
Ingredients
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (25 g) light brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
Wet Ingredients
- 1 1/2 cups (360 ml) buttermilk or milk
- 1 cup (240 g) canned pumpkin purée (NOT pie filling)
- 2 large eggs
- 1/4 cup (60 g) unsalted butter, melted (or vegetable oil)
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Griddle or non-stick skillet (for pancakes)
- Waffle iron (for waffles)
Step-by-Step Instructions
1. Prepare the Batter
- Combine Dry: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Whisk for about 30 seconds to ensure the leaveners and spices are evenly distributed.
- Combine Wet: In a separate medium bowl, whisk together the buttermilk (or milk), canned pumpkin purée, and eggs until completely smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Gently fold the batter together with a spatula or wooden spoon until just combined. There should still be a few lumps of flour remaining. Do not overmix, as this will make your pancakes tough.
- Add Fat: Pour the melted butter (or oil) into the batter and fold it in until just incorporated.
2. Cooking Instructions (Choose Your Adventure)
A. For Fluffy Pancakes
- Heat Griddle: Heat a griddle or non-stick skillet over medium heat. Lightly grease the surface with butter or oil. The surface is ready when a drop of water sizzles instantly and evaporates.
- Cook: Pour the batter onto the hot surface in 1/4-cup portions. Cook for 2–3 minutes per side. Flip the pancake when bubbles start to appear on the surface and the edges look set.
- Finish: Cook for another 1–2 minutes on the second side until golden brown. Serve immediately.
B. For Crispy Waffles
- Heat Waffle Iron: Preheat your waffle iron according to the manufacturer’s directions. Lightly grease the iron if necessary.
- Cook: Pour or ladle the batter onto the hot iron, filling the grid about two-thirds full. Close the lid and cook for 4–6 minutes, or until the iron stops steaming and the waffle is a deep golden brown and crisp.
- Finish: Carefully remove the waffle and repeat with the remaining batter. Serve immediately.
Substitutions and Variations
- Buttermilk Substitute: If you don’t have buttermilk, you can substitute it by measuring 1 1/2 cups of regular milk and stirring in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
- Vegan Option: Substitute the eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, resting 5 mins) and the buttermilk/milk with a plant-based alternative. Substitute the melted butter with vegetable oil.
- Mix-Ins: Fold in 1/2 cup (85 g) of white chocolate chips, chopped pecans, or walnuts into the batter before cooking.
Pro Tips and Common Mistakes to Avoid
- Don’t Overmix the Batter: This is the most crucial step for light, fluffy pancakes and tender waffles. Mix only until the wet and dry ingredients are just combined. A few lumps are fine! Overmixing develops the gluten and makes them tough and chewy.
- Use Pumpkin Purée ONLY: Do not use pumpkin pie filling. Pie filling has added sugar and spices and will make the batter too wet, resulting in flat, dense pancakes or waffles.
- Let the Batter Rest: Letting the finished batter rest for 5–10 minutes allows the baking powder to activate, which results in extra fluffy pancakes and waffles.
- Keep Them Warm: To serve a batch all at once, place the finished pancakes or waffles on a wire rack set over a baking sheet and keep them warm in a 200°F (95°C) oven.
Storage, Freezing, and Reheating
- Make-Ahead (Dry Mix): You can whisk together all the dry ingredients and store them in an airtight container for up to 3 months. When ready to cook, just add the wet ingredients.
- Batter Storage: The finished batter can be stored in an airtight container in the refrigerator for up to 1 day. You may need to add a splash of milk and gently stir before cooking, as it will thicken slightly.
- Freezing: Cooked pancakes and waffles freeze exceptionally well! Let them cool completely, then stack them with parchment paper in between. Place the stack in a freezer-safe bag or container and freeze for up to 3 months.
- Reheating: Reheat frozen items directly in a toaster oven, a conventional oven (350°F / 175°C for 5-10 minutes), or a wide-slotted toaster. Reheating quickly helps restore their crispness.
Serving Suggestions
Serve your pumpkin spice pancakes or waffles hot off the griddle with a generous drizzle of warm maple syrup and a pat of butter. A dusting of powdered sugar, a spoonful of whipped cream, or a sprinkle of chopped pecans complete this festive breakfast.
Approximate Nutrition
- Yields: 12 medium pancakes or 6 waffles
- Serving Size: 3 pancakes or 1.5 waffles
- Calories: 320 kcal
- Protein: 8 g
- Fat: 10 g
- Carbohydrates: 50 g
Note: These are approximations and can vary based on the exact thickness of the batter and the type of milk/fat used.
FAQs
Q: Why are my pancakes flat?
A: Pancakes are often flat because the batter was overmixed, or the leavening agents (baking powder/soda) were old. Ensure you mix the batter gently, and check the expiration dates on your baking powder and baking soda.
Q: Can I use oil instead of melted butter?
A: Yes, you can use an equal amount of vegetable oil or coconut oil instead of melted butter. The flavor will be slightly different, but the texture will remain great.
Q: How do I know when the pancakes are ready to flip?
A: Wait for bubbles to appear across the surface of the pancake and for the edges to look set and slightly dry. This signals that the bottom is perfectly cooked and ready to be flipped.
Q: What is the best way to keep a batch warm?
A: Place a wire rack on a baking sheet and arrange the cooked pancakes or waffles in a single layer on the rack. Keep them in a low oven (around 200°F / 95°C) until you are ready to serve the entire batch.
Q: Can I add the spices to the flour mix and make a large batch for later?
A: Yes, absolutely! Combine all the dry ingredients and store them in an airtight container. When you are ready to cook, just measure out the desired amount of the mix and add the wet ingredients.
Pumpkin Spice Pancakes or Waffles
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- griddle or non-stick skillet for pancakes
- waffle iron for waffles
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (25 g) light brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/2 cups (360 ml) buttermilk or milk
- 1 cup (240 g) canned pumpkin purée (not pie filling)
- 2 large eggs
- 1/4 cup (60 g) unsalted butter, melted (or vegetable oil)
Instructions
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, pumpkin pie spice, and salt until combined.
- In a medium bowl, whisk buttermilk, pumpkin purée, and eggs until smooth.
- Pour wet into dry and fold gently until just combined. Add melted butter or oil and fold in lightly. Do not overmix.
- For pancakes: Heat griddle over medium, grease lightly. Pour 1/4 cup batter per pancake, cook 2–3 minutes until bubbles form, flip, and cook another 1–2 minutes.
- For waffles: Preheat waffle iron, grease if needed. Pour batter to fill two-thirds, cook 4–6 minutes until golden and crisp.
- Serve hot with maple syrup, butter, whipped cream, powdered sugar, or pecans.
