These easy pumpkin pie spice pancakes made with homemade pumpkin pie spice and pumpkin puree are super delicious and the most comforting fall breakfast. Though eggless these are really fluffy. Quick, easy, and full of warm fall flavors—this recipe is perfect for cozy autumn morning breakfasts!
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If you love comforting fall breakfast recipes, these Easy Pumpkin Pie Spice Pancakes are the kind of simple breakfast recipes that brings warmth to your kitchen and smiles to your table.
Made with my homemade pumpkin pie spice blend and silky pumpkin puree, these pancakes are soft, fluffy, and filled with the flavours of fall. They come together in minutes and don’t require any eggs—making them perfect for those with egg allergies or anyone looking for a plant-friendly recipe.
Check this detailed post on these egg swaps for cooking and baking recipes.
Whether it’s a slow Saturday morning, a cozy brunch, or just a sweet start to a weekday, these pancakes are a delicious way to enjoy the season.
Why You’ll Love These Pumpkin Pie Spice Pancakes
🧡 Quick & Easy – Made in one bowl and ready in 20 minutes.
🍂 Fall-Inspired Flavor – Full of cozy fall spices and pumpkin goodness.
🍴 Eggless & Fluffy – Ideal for egg-free diets without compromising on texture.Check out my detailed post on easy swap for eggs for cooking and baking if you are looking for egg free alternatives.
🌱 Flexible Recipe – This breakfast recipe can be easily made dairy-free or vegan.
🎃 Perfect for Autumn Mornings and delicious everyday breakfast – A comforting way to start your day.
🧾 Ingredients & Easy Substitutes
Here is a quick list of ingredients to make these cozy Pumpkin pie spice pancakes, along with some simple swaps in case you’re missing anything in your pantry:
Dry Ingredients
All-Purpose Flour or Maida – This gives the pancakes a soft, fluffy texture. You can replace this with whole wheat flour for a more wholesome version (though the pancakes will be slightly denser).
A 1:1 gluten-free flour blend can also work if you’re avoiding gluten.
Self raising flour can be used if you have that available. in that case you can avoid adding baking soda as self raising flour already contains it.
Sugar/ Sweetener – Regular white sugar adds mild sweetness and balances the spices in this pancake recipe. I love using brown sugar for a deeper flavor. You can also use organic coconut sugar , or jaggery powder (shakkar) for a more natural option.
Pumpkin Pie Spice Blend – This warming spice mix is the main ingredient of the recipe. Use your homemade blend of pumpkin spice mix for maximum freshness or store bought pumpkin pie spice mix. If nothing is readily available just use cinnamon and a bit of nutmeg for a simplified version.
Baking Powder & Baking Soda – These leavening agents make the pancakes fluffy and light. Make sure both are fresh and active. You can test it by dropping a pinch of baking soda into vinegar—it should fizz.
Kosher Salt/ salt – A pinch of salt helps enhance the sweetness and spice.
Wet Ingredients
Pumpkin Purée – Use canned 100% pumpkin purée or homemade pumpkin purée. Avoid using canned pumpkin pie filling, as it contains added sugar and spices. If you don’t have pumpkin on hand, cooked and mashed sweet potato or butternut squash are great alternatives.
Milk – Regular milk works well, but you can easily substitute it with almond milk, oat milk, or soy milk for a dairy-free or vegan version.
Vinegar or Lemon Juice – This acts as an egg replacer by reacting with baking soda to create light, airy pancakes. Apple cider vinegar works best, but white vinegar or lemon juice will also do the job.
Vanilla Extract – Adds a warm, aromatic depth to the pancakes.
Oil or Melted Butter – Fat keeps the pancakes soft and moist. Use neutral oils like sunflower, or vegetable oil. Olive oil will also do. Melted coconut oil or vegan butter also work well.
Step-by-Step Instructions
In a large bowl whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
Add in the pumpkin puree, milk, egg, vanilla extract, and oil or butter.
Gently mix everything until combined well. Do not overmix—the batter should be thick and slightly lumpy. If you feel the batter is too thick add some more milk to adjust.
Cook the Pancakes
Heat a non-stick pan or griddle over medium heat. Lightly grease with oil or butter. Scoop ¼ cup of batter per pancake and cook for 2–3 minutes, or until bubbles form on top. Flip and cook another 1–2 minutes on the other side until golden brown.
Serving Pumpkin pie spice pancakes
Serve these pancakes warm topped with butter and maple syrup, or your favorite fall toppings like stewed apples or toasted pecans.
Check below some of my favourite toppings for these fall inspired delicious pumpkin pie spice pancakes.
Recipe for pumpkin pancakes
Easy Pumpkin pie spice pancakes (Eggless recipe)
Equipment
- 1 Griddle/ pan
- spatula
Ingredients
- 2 cups all-purpose flour
- 2 tbsp Brown sugar / sugar
- 2 tsp pumpkin pie spice blend
- 1 tsp baking soda (sodium bicarbonate)
- 1 tsp baking powder
- a pinch of kosher salt / salt
- 1 cup pumpkin puree fresh or canned
- 1 cup Milk (whole or skimmed) Alternatively use plant-based milk for vegan option
- 1 tsp vinegar or lemon juice
- 1 tsp Vanilla extract
- 1/2 cup oil/ unsalted softened butter
Instructions
- In a large bowl whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- Add in the pumpkin puree, milk, egg, vanilla extract, and oil or butter .
- Gently mix everything until combined well. Do not overmix—the batter should be thick and slightly lumpy.
- Heat a non-stick pan or griddle over medium heat.
- Lightly grease with oil or butter.
- Scoop ¼ cup of batter per pancake and cook for 2–3 minutes, or until bubbles form on top. Flip and cook another 1–2 minutes on the other side until golden brown.
- Serve these pancakes warm topped with butter and maple syrup, or your favorite fall toppings like stewed apples or toasted pecans.
Notes
Fall inspired topping ideas for these pancakes
Warm sautéed apples – Stew some thinly sliced apples with cinnamon. Or cook some thinly sliced apples in a little butter, cinnamon, and maple syrup until soft and golden.
Caramelised bananas – Slice bananas and pan-fry them with a touch of butter and brown sugar for a naturally sweet topping.
Toasted pecans or walnuts – Add a buttery crunch with toasted nuts. It pairs beautifully with pumpkin and spice.
Maple syrup with a sprinkle of cinnamon powder – The classic combo gets a seasonal upgrade with a pinch of pumpkin pie spice or cinnamon.
Cranberry compote – Tart and sweet, this adds a lovely pop of color and festive flavour.
How to store & reheat the pumpkin spice pancakes
To Store:
These pancakes can be refrigerated in a foil or in an airtight container for up to 3-4 days.
Freezing the pancakes
Layer pancakes between sheets of parchment and store in a freezer-safe bag or container for up to 2 months.
To Reheat:
Warm the pancakes in a toaster, microwave, or skillet until heated through.
FAQs – Eggless Pumpkin Pie Spice Pancakes
It’s best to make the batter just before cooking the pancakes. However if needed, store the wet and dry ingredients separately and combine when ready to cook.
Make sure your baking powder and baking soda are fresh and not expired. Also, avoid over mixing the batter.
Yes, you can use half whole wheat and half all-purpose. The texture will be slightly denser but still delicious.Also you might need some more milk to get the right consistency.
These pumpkin pie spice pancakes can easily be turned into protein pumpkin pancakes by adding a scoop of your favorite unflavored or vanilla plant-based or whey protein powder to the batter. You may need to add an extra splash of milk to maintain the right consistency.
More Fall Recipes on the Blog
Roasting Garlic three ways – Oven , Pan and AirFryer Roasted Garlic.
Homemade Pumpkin Pie Spice Mix: The Perfect spice Blend for fall
Rose and cardamom infused hot chocolate recipe
Pumpkin halwa/ pudding recipe (Kaddu ka halwa)
Butternut squash and walnuts soup recipe
Pumpkin Parantha/Kaddu Parantha(Shallow fried Indian Flat bread) recipe
Pumpkin Raita / Kaddu Ka Raita recipe
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