Pumpkin Spice Peanut Butter Pancakes

Pumpkin spice peanut butter pancakes deliver everything you want in a fall breakfast hearty texture cozy spices and that amazing combo of creamy peanut butter with sweet pumpkin. These never last long in my house and make even chilly mornings feel extra special

I first made these on a crisp autumn Sunday to warm up the family and now they are a request every weekend until spring. The peanut butter and pumpkin make them irresistible

Ingredients

• All purpose flour: gives pancakes their fluffy structure choose unbleached for best results
• Sugar: brings a touch of sweetness to balance the spices
• Baking powder and baking soda: work together for maximum rise and lightness check freshness for best lift
• Salt: enhances every flavor in the mix
• Pumpkin pie spice: offers that signature warmth use a quality blend or make your own with cinnamon nutmeg ginger and cloves
• Pumpkin purée: adds moisture golden color and keeps pancakes tender go for pure unsweetened pumpkin for best flavor
• Large eggs: bind the batter and add richness opt for pasture raised when possible
• Milk: makes the batter pourable choose dairy or unsweetened plant milk as you like
• Creamy peanut butter: gives nutty flavor and protein stick to natural unsweetened for pure taste
• Melted butter or coconut oil: keeps each bite moist use real butter for classic flavor or coconut oil if dairy free
• Vanilla extract: rounds out the spice and nutty notes pure vanilla is ideal here
• Butter or oil: ensures pancakes release easily from the pan
• Maple syrup, chopped roasted peanuts, or whipped cream: are delightful serving options go with pure maple syrup for best taste

Step-by-Step Instructions

Mix the Dry Ingredients:

Whisk together the flour sugar baking powder baking soda salt and pumpkin pie spice in a large bowl making sure there are no clumps so the batter is even

Blend the Wet Ingredients:

Combine pumpkin purée eggs milk peanut butter melted butter and vanilla extract in a separate bowl whisking until it becomes a smooth creamy mixture

Combine Wet and Dry:

Pour the wet mixture into the dry ingredients gently stir with a spatula until just combined a few small lumps are good and keep pancakes tender overmixing creates dense pancakes

Preheat the Skillet:

Place a nonstick skillet or griddle over medium heat let it warm up for a minute then lightly grease with butter or oil so pancakes get a beautifully golden underside

Cook the Pancakes:

Scoop about one quarter cup of batter for each pancake onto the hot skillet let them cook undisturbed until bubbles form on the surface and the edges start looking a bit dry about two or three minutes

Flip and Finish:

Carefully flip each pancake with a spatula cook for another one to two minutes until golden brown and cooked through check that the middle puffs up and springs back when touched

Serve Warm:

Pile the pancakes onto plates serve with warm maple syrup sprinkle chopped peanuts or top with a cloud of whipped cream if desired

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My favorite part is swirling the peanut butter into the batter it perfumes the kitchen and makes each pancake rich and nutty. One cold morning last year my youngest stacked six pancakes tall and covered them in chopped peanuts declaring it the best breakfast of his life

Storage Tips

Let extra pancakes cool completely before storing stack them with parchment between each and keep in an airtight container in the fridge for up to three days. Reheat gently in a toaster or warm skillet to bring back their fluffiness. They freeze well just pop cooled pancakes into a freezer bag and thaw in the toaster

Ingredient Substitutions

Try almond butter or cashew butter for a twist on flavor. To make gluten free use a one to one gluten free flour blend. Any unsweetened non dairy milk works just as well as cow milk so use your favorite

Serving Suggestions

These work well for brunch piled high with sliced bananas or roasted apples. Top with extra peanut butter and crunchy granola for a filling weekday breakfast. If serving a crowd lay out toppings like yogurt dried fruit or chocolate chips so everyone can create their own stack

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A Touch of History

Pumpkin and spice breakfast recipes are classic American comfort food rooted in cozy autumn celebrations. Pancakes with peanut butter twist on traditional flavors adding extra nutrition and indulgence

Recipe FAQs

→ How do I get fluffy pancakes?

Gently mix the batter until just combined; avoid overmixing for light and airy pancakes.

→ Can I make these dairy-free?

Yes, substitute plant-based milk and use coconut oil instead of butter for cooking and mixing.

→ What can I use instead of peanut butter?

Try almond or cashew butter for a different nutty flavor that pairs well with pumpkin and spices.

→ Can I use gluten-free flour?

Replace regular flour with a certified gluten-free blend for best results. Adjust consistency as needed.

→ How should pancakes be served?

Serve warm with maple syrup, additional chopped peanuts, or a dollop of whipped cream if desired.