Turn Your Favorite PSL into the Coziest Breakfast Ever!
Crisp mornings, golden leaves crunching underfoot, and that first sip of pumpkin spice latte… now imagine all of that stacked high on your plate.
These Fall Pumpkin Spice Latte Pancakes are fluffy, warmly spiced, and kissed with real espresso for that authentic coffee-shop latte flavor. Pumpkin puree keeps them incredibly moist, while a hint of maple and cozy spices make every bite taste like autumn in the best possible way.
Ready in under 30 minutes and made with pantry staples — perfect for slow weekend brunches, Thanksgiving mornings, or whenever you need a little fall magic to start the day.
Fall Flavors: Discover Huckle Bee Farms’ Honey Recipes
Why You’ll Love This Recipe
- Tastes exactly like your favorite PSL in pancake form
- Tall, fluffy, and never dense
- Make-ahead friendly for busy fall mornings
- Endless topping possibilities (hello, Instagram-worthy stacks!)
- Kid-friendly yet sophisticated enough for guests
Ingredients (Makes 8-10 Pancakes)
Dry
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice (or mix your own: ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch cloves)
- 1½ tsp espresso powder or instant coffee (the secret “latte” ingredient!)
- ¼ tsp salt
- ¼ cup brown sugar
Wet
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 cup buttermilk (or milk + 1 Tbsp lemon juice/vinegar)
- 2 large eggs
- 3 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 Tbsp pure maple syrup (optional but so good)
Pumpkin Spice Scones with Vanilla Glaze – Cook What You Love
Step-by-Step Instructions
- Mix Dry Ingredients In a large bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, espresso powder, salt, and brown sugar until evenly combined.
- Whisk Wet Ingredients In a separate bowl, whisk together pumpkin puree, buttermilk, eggs, melted butter, vanilla, and maple syrup until smooth and creamy.
- Combine Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — a few lumps are perfect! Let the batter rest for 5 minutes (this is the fluff secret).
- Cook Heat a griddle or nonstick skillet over medium heat (about 350°F). Lightly butter or oil the surface. Scoop ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form on top and edges look set, then flip and cook 1–2 more minutes until golden.
- Keep Warm Place finished pancakes on a wire rack in a 200°F oven while you cook the rest.
Serving Suggestions (Pure Fall Goals!)
- Classic PSL vibe: Big swirl of whipped cream + caramel sauce drizzle + extra pumpkin pie spice
- Fresh & bright: Fresh berries or pomegranate arils for color pop
- Crunchy contrast: Toasted pecans, walnuts, or candied pumpkin seeds
- Over-the-top cozy: Warm maple syrup + a side of hot coffee or chai
- Mini version: Make silver-dollar pancakes for a brunch board
Pro Tips for Pancake Perfection
- Espresso powder is non-negotiable for that true latte flavor — don’t skip it!
- Room-temperature ingredients mix better and give taller pancakes.
- Don’t overmix — gentle folding keeps them light and fluffy.
- Make ahead: Batter stays fresh in the fridge up to 24 hours. Cooked pancakes freeze beautifully (reheat in toaster!).
- Gluten-free swap: Use a 1:1 gluten-free flour blend.
- Stronger coffee kick: Add 1 Tbsp brewed espresso to the wet ingredients.
There you have it — the ultimate Fall Pumpkin Spice Latte Pancakes that taste like your favorite seasonal drink in the most comforting breakfast form possible!
Who else is obsessed with all things pumpkin spice right now? Save this recipe, make a stack this weekend, and tag someone who needs fall breakfast goals in their life!
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