Fluffy Pumpkin Spice Pancakes (Printable)

Fluffy pancakes with pumpkin puree and warm autumn spices, ready in 25 minutes for a cozy morning meal.

# What You'll 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
14 - 1 tsp vanilla extract

# Directions:

01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl until evenly distributed.
02 - In a separate bowl, combine pumpkin puree, milk, eggs, melted butter, and vanilla extract. Whisk until smooth and fully incorporated.
03 - Pour wet ingredients into dry ingredients. Stir gently with a spatula or whisk until just combined; do not overmix as small lumps are acceptable and ensure tender pancakes.
04 - Preheat a nonstick skillet or griddle over medium heat. Lightly grease with additional butter or oil.
05 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on surface and edges appear set, about 2-3 minutes.
06 - Carefully flip pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, adjusting heat as needed. Serve warm with maple syrup, whipped cream, or chopped pecans.

# Expert Tips:

01 -
  • The pancakes develop a slightly crisp edge while staying impossibly fluffy inside – a texture contrast that will make you close your eyes with each bite.
  • You can mix the dry ingredients the night before, making this doable even on sleepy mornings when coffee hasnt kicked in yet.
02 -
  • The batter will be thicker than regular pancake batter due to the pumpkin puree – this is exactly what you want for that perfect texture.
  • The first pancake is almost always a sacrificial one while you dial in your heat level – too hot and youll get a burnt exterior with raw middle, too cool and they wont develop that lovely caramelized surface.
03 -
  • Let your batter rest for 5-10 minutes before cooking – this allows the gluten to relax and the leavening agents to activate, resulting in fluffier, more tender pancakes.
  • Use a 1/4 cup measure or ice cream scoop for portioning to ensure all pancakes cook at the same rate and look uniform on the plate.
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