Fluffy Pumpkin Spice Pancakes (Printable)

Light airy pancakes infused with pumpkin and warm spices for a cozy autumn start.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)

→ Wet Ingredients

07 - 1 cup whole milk
08 - 3/4 cup canned pumpkin puree
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted (plus additional for cooking)
11 - 1 teaspoon vanilla extract

# Directions:

01 - In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
02 - In a separate bowl, whisk whole milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined without overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup batter per pancake onto the skillet. Cook 2 to 3 minutes until bubbles form on the surface and edges appear set.
06 - Flip pancakes and cook an additional 1 to 2 minutes until golden brown and cooked through.
07 - Serve warm topped with maple syrup, whipped cream, or toasted pecans as desired.

# Expert Tips:

01 -
  • They're genuinely fluffy without being fussy—just don't overmix and you're halfway there.
  • The warm spices feel like comfort in a bite, and you can taste the actual pumpkin instead of just a hint of autumn flavoring.
  • They come together in under 25 minutes, so you can make them on a regular weekday morning without stress.
02 -
  • Overmixing is the enemy here—stir just until the dry ingredients disappear into the wet, and embrace the lumps because they'll cook out and keep your pancakes light.
  • If your griddle or skillet is too hot, the outside will brown before the inside cooks through; medium heat might feel slow, but it's the sweet spot for fluffy centers and golden outsides.
03 -
  • If your pumpkin puree is very thick, thin it slightly with an extra splash of milk before whisking—it mixes more evenly and cooks more uniformly.
  • Make the batter in batches if you're cooking for more than two people; fresh batter cooks better than batter that's been sitting and absorbing liquid for ten minutes while you flip pancakes.
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