Introduction

These fluffy pumpkin pancakes are the perfect way to welcome the flavors of fall to your breakfast table. Soft, spiced, and packed with pumpkin puree, they’re easy to make and delicious to eat. Enjoy them with a pat of butter and syrup for a cozy morning treat.

A stack of four thick pumpkin pancakes sits on a white plate, each pancake showing a warm orange-brown color with a soft, slightly rough texture filled with small air pockets. On top of the stack is a small square of butter slowly melting, and golden syrup is being poured from above, flowing down the sides and pooling at the bottom plate. The background is a soft, blurred white marbled texture with some out-of-focus pumpkins, adding a cozy autumn feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 & 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
One pinch cloves
1/4 tsp ginger
1/4 cup brown sugar (not packed)
3/4 cup milk (at room temperature)
1/4 cup butter (melted and cooled)
1 cup pumpkin puree
2 eggs (at room temperature)
1 tsp vanilla extract

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Step 2: In a separate bowl, combine the brown sugar, milk, melted butter, eggs, pumpkin puree, and vanilla extract. Mix until well combined.
Step 3: Pour the wet ingredients over the dry ingredients. Gently stir until just combined, being careful not to overmix; a few lumps are okay.
Step 4: Heat a griddle or non-stick pan over medium heat and lightly butter it. Pour about 1/3 cup of batter onto the griddle for each pancake, spreading slightly if needed.
Step 5: Cook the pancakes for 2 to 4 minutes on each side, until bubbles form and the bottoms are golden brown. Flip carefully and cook the other side until golden.
Step 6: Serve warm with butter and your favorite pancake syrup or maple syrup. Enjoy!

Tips & Variations

For extra fluffiness, don’t overmix the batter; mix just until the flour disappears.
Use pumpkin spice instead of individual spices for a quicker mix.
Try adding chopped pecans or walnuts to the batter for added texture and flavor.
For dairy-free pancakes, substitute the milk with almond or oat milk, and use a dairy-free butter alternative.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. To freeze, place them in a single layer on a baking sheet until firm, then transfer to a sealed container or freezer bag for up to 3 months. Reheat by microwaving for a few seconds or warming in a toaster or oven. Top with butter and syrup before serving.

How to Serve

A thick stack of five golden-brown pancakes sits on a white plate placed on a white marbled surface, each pancake showing a slightly rough and fluffy texture with small air pockets. The top pancake has a small pat of butter melting slowly, while amber maple syrup is being poured down from above, creating a shiny, sticky layer that runs over the sides of the stack. In the blurred background, there are small white and orange pumpkins adding a cozy fall feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly in this recipe and is the most convenient option.

How do I prevent my pancakes from being tough?

Avoid overmixing the batter and cook on medium heat to ensure the pancakes stay light and tender.