Fluffy Pumpkin Spice Pancakes (Printable)

Fluffy pancakes blended with pumpkin puree and autumn spices. An easy, vegetarian breakfast ready in just 25 minutes.

# What You Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 2 tbsp brown sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 tsp ground cinnamon
07 - 1/2 tsp ground ginger
08 - 1/4 tsp ground nutmeg
09 - 1/8 tsp ground cloves

→ Wet Ingredients

10 - 3/4 cup pumpkin puree
11 - 1 cup whole milk
12 - 2 large eggs
13 - 2 tbsp unsalted butter, melted (plus more for cooking)
14 - 1 tsp vanilla extract

# Step-by-Step Guide:

01 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
02 - In a separate bowl, combine pumpkin puree, milk, eggs, melted butter, and vanilla extract; whisk until smooth.
03 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix (a few lumps are okay).
04 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
06 - Flip and cook another 1–2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter. Serve warm with maple syrup, whipped cream, or chopped pecans if desired.

# Expert Advice:

01 -
  • They're fluffy enough to stack high but sturdy enough that they won't collapse under a generous pour of syrup.
  • The spice blend is bold without being overwhelming, hitting that cozy autumn note without tasting like a candle.
  • You can have them ready in under 30 minutes, which means lazy weekend breakfasts are actually achievable.
02 -
  • Don't use pumpkin pie filling instead of pure pumpkin puree; it has added spices and sugar that will throw off the whole balance and make them sickeningly sweet.
  • If your spices are older than a year, they've lost their punch, and these pancakes depend on fresh, aromatic spices to taste the way they should.
  • Overmixing the batter is the quickest way to turn fluffy pancakes into dense hockey pucks, so resist the urge to stir until everything looks perfectly smooth.
03 -
  • Use a 1/4 cup measuring cup to pour your batter; it ensures consistent sizes and even cooking, plus it's so much easier than eyeballing.
  • Let your batter rest for five minutes after mixing to allow the leavening agents to fully activate, which leads to noticeably fluffier pancakes.
  • If your first pancake always turns out weird, that's normal; it's teaching your skillet the right temperature, so just consider it a tasting pancake and move on.
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