Fluffy Pumpkin Pancakes Recipe
These easy pumpkin pancakes are soft, fluffy, and filled with warm pumpkin pie spices. Made with real pumpkin purée, brown sugar, cinnamon, and pantry staples, they are the perfect cozy breakfast for fall mornings.
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup 100% pumpkin purée
- 1 cup milk
- 1 large egg
- 3 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter or neutral oil for greasing the skillet
- Maple syrup butter, whipped cream, or chopped pecans, for serving
Instructions
- In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In a medium bowl, whisk the pumpkin purée, milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes.
- Heat a lightly buttered nonstick skillet or griddle over medium heat.
- Pour about ¼ cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes, until bubbles appear and the edges look set.
- Flip once and cook for another 1 to 2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup, butter, whipped cream, chopped pecans, or your preferred toppings.
Notes
- Use 100% pumpkin purée, not pumpkin pie filling.
- Do not overmix the batter; this keeps the pancakes light and tender.
- If the batter becomes too thick, add milk 1 tablespoon at a time.
- To freeze, cool the pancakes completely, freeze in a single layer, then store in a freezer-safe bag for up to 2 months.
- Reheat pancakes in a toaster or oven for the best texture.