Introduction

Fluffy pumpkin pancakes are a delightful way to celebrate the flavors of fall any time of year. These soft, spiced pancakes bring warmth and comfort to your breakfast table with every bite.

A tall stack of nine golden brown pancakes sits on a white plate with light ridges. The pancakes have a slightly uneven, soft texture with small air holes visible on the sides. Syrup glistens as it drips down the sides and pools around the base on the white marbled surface. On top of the stack, a generous dollop of white whipped cream is dusted with light brown cinnamon powder. The background is simple and out of focus with warm beige tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup pumpkin puree
1 1/4 cups milk
2 large eggs
2 tablespoons melted butter (plus extra for cooking)
1 teaspoon vanilla extract

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 2: In another bowl, combine the pumpkin puree, milk, eggs, melted butter, and vanilla extract. Mix until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 4: Heat a non-stick skillet or griddle over medium heat and lightly coat with butter.
Step 5: Pour about 1/4 cup of batter onto the skillet for each pancake.
Step 6: Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
Step 7: Serve the pumpkin pancakes warm with maple syrup, whipped cream, or a sprinkle of cinnamon.

Tips & Variations

For extra fluffiness, separate the eggs and beat the whites until stiff peaks form, then fold them into the batter just before cooking.
Try adding chopped pecans or chocolate chips to the batter for added texture and flavor.
Substitute buttermilk for regular milk to enhance the tenderness and tanginess of the pancakes.
If you like a stronger pumpkin flavor, add an extra 1/4 cup of pumpkin puree and adjust the liquid slightly.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or skillet to keep them fluffy. You can also freeze pancakes in a single layer with parchment paper between them, then place in a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven.

How to Serve

A tall stack of ten golden brown pancakes sits centered on a white plate. The pancakes show a fluffy texture with slight air bubbles and edges that vary from light to darker brown. Maple syrup drips down the sides and pools slightly on the plate around the base. On top of the stack, there is a generous dollop of white whipped cream sprinkled lightly with a dusting of cinnamon. The plate rests on a white marbled surface, giving the whole scene a clean, bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option. Just make sure it’s 100% pumpkin and not pumpkin pie filling which contains added spices and sugar.

What if I don’t have all the spices listed?

You can simplify the spice mix by using just cinnamon, or a pumpkin pie spice blend if you have that on hand. The pancakes will still be delicious with fewer spices.