Autumn’s Surprise: Pumpkin Spice Pancakes with a Twist

As the air crisps and the leaves crunch underfoot, I crave something that captures the season’s cozy spirit. These pumpkin spice pancakes aren’t just comforting; they’re a playful nod to autumn’s rich aromas and flavors. The secret ingredient? A dash of cardamom that adds a warm, slightly floral dimension I never knew pancakes needed.

Whipping up these pancakes feels like a ritual—pouring batter onto the sizzling skillet, the smell of cinnamon and nutmeg swirling through the kitchen. It’s a ritual that brings back childhood mornings but with a sophisticated twist. I love how they turn breakfast into a celebration of fall’s bounty, even on a busy weekend.

This recipe is all about reimagining a familiar favorite. The fluffy texture, the aromatic spices—it’s a delightful way to start the day. Whether you top them with whipped cream or a drizzle of caramel, these pancakes make every bite memorable.

Pumpkin Spice Pancakes with Cardamom

These pumpkin spice pancakes are fluffy and aromatic, made with a batter that includes pumpkin puree, warming spices like cinnamon, nutmeg, and a touch of cardamom. They develop a golden-brown exterior with a tender, moist interior, offering a cozy autumnal breakfast experience.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 ½ cups all-purpose flour sifted
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom adds a floral warmth
• ½ teaspoon salt
• 1 cup pumpkin puree unsweetened
• 2 large eggs
• ¾ cup buttermilk
• 3 tablespoons unsalted butter melted

Equipment

• Mixing bowls
• Whisk
• Non-stick skillet or griddle
• Spatula

Method

 

1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt until evenly combined.
2. In a separate bowl, beat the eggs, then whisk in the pumpkin puree, buttermilk, and melted butter until smooth.
3. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; some lumps are okay.
4. Preheat a non-stick skillet or griddle over medium heat until hot. Lightly grease if needed.
5. Using a ladle or measuring cup, pour ¼ cup portions of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully with a spatula and cook for another 2 minutes or until golden brown and cooked through.
7. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
8. Transfer the cooked pancakes to a warm plate or oven to keep warm as you finish cooking the rest.
9. Serve the pancakes warm, optionally topped with whipped cream, caramel drizzle, or additional spices for extra flavor.

These pumpkin spice pancakes remind me that fall mornings are best enjoyed slowly, with a warm plate in hand. The spices seem to echo the crisp air outside, while the fluffy texture makes each bite a small celebration of the season’s richness.

They’re perfect for when you want breakfast to feel special without much fuss. A simple stack can bring a bit of autumn’s magic to even the busiest mornings. Just a little spice, a lot of love — that’s what makes them worth making again and again.