Why You’ll Love This Recipe

Fluffy Pumpkin Pancakes are everything you crave in a fall breakfast: warm, comforting, and full of seasonal flavor. The combination of spices like cinnamon, ginger, nutmeg, and cloves perfectly complements the rich pumpkin puree, making each bite a cozy, flavorful experience. These pancakes are soft, light, and easy to make, with minimal prep time. They’re great for a weekend breakfast or even for holiday brunch, and can be topped with syrup, whipped cream, or your favorite fall toppings.

Ingredients

2 cups (260g) all-purpose flour
1/4 cup (54g) packed light brown sugar
1/4 cup (52g) sugar
3 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 1/2 cups milk
4 tablespoons unsalted butter
1 1/4 cups (291g) canned pumpkin puree (not pie filling)
2 large eggs
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Ingredients: In a medium bowl, whisk together the flour, light brown sugar, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, pumpkin puree, eggs, and vanilla extract until smooth.
Mix Dry and Wet Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the pancakes dense. It’s okay if there are a few lumps.
Heat the Griddle: Preheat a large skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of butter.
Cook the Pancakes: Pour about 1/4 cup of the pancake batter onto the hot griddle for each pancake. Cook until small bubbles form on the surface of the pancake, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
Serve: Serve the pancakes warm with maple syrup, whipped cream, or any of your favorite toppings.

Servings and Timing

Servings: 4-6 servings (about 10-12 pancakes)
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20 minutes

Variations

Add Chocolate Chips: For a sweeter twist, fold in some mini chocolate chips to the batter before cooking.
Vegan Option: Substitute the eggs with flax eggs and use a plant-based milk like almond or oat milk for a dairy-free version of these pancakes.
Spiced Pecans or Walnuts: Top the pancakes with chopped toasted pecans or walnuts for extra crunch and flavor.
Cinnamon Swirl: Add a cinnamon-sugar swirl to the batter before cooking for an extra burst of cinnamon goodness.

Storage/Reheating

Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat pancakes in a toaster, toaster oven, or on a skillet over medium heat for a few minutes until warm. You can also microwave them for about 20-30 seconds per pancake.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added spices and sugar. Use pure canned pumpkin puree for the best results.

Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. Give it a quick stir before cooking the pancakes the next day.

Can I add nuts to the batter?

Absolutely! You can stir in some chopped pecans or walnuts into the batter for added texture and flavor.

Can I make these pancakes without eggs?

Yes, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) or another egg replacer of your choice.

How do I know when the pancakes are done?

The pancakes are done when they are golden brown on both sides and cooked through. You can check by lightly pressing on the center of the pancake—it should spring back, and a toothpick inserted into the center should come out clean.

Can I freeze these pancakes?

Yes, you can freeze pancakes! Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. To reheat, just microwave or toast them.

How can I make these pancakes fluffier?

Be sure not to overmix the batter, as this can make the pancakes dense. Also, make sure the griddle is at the right temperature so the pancakes cook evenly and puff up.

Can I make these pancakes in a larger batch?

Yes, simply double or triple the ingredients to make a larger batch of pancakes for a crowd or for meal prepping.

How do I store the leftovers?

Store leftover pancakes in an airtight container or resealable bag in the refrigerator for up to 3 days. Reheat them as needed.

Conclusion

Fluffy Pumpkin Pancakes are the ultimate fall breakfast, offering the perfect combination of rich pumpkin flavor and warm spices in every bite. They’re soft, fluffy, and easy to make, making them an ideal choice for any autumn morning. Whether you’re making them for a family breakfast or a holiday brunch, these pancakes are sure to become a favorite. Top them with maple syrup or whipped cream and enjoy the comfort of fall in every bite!

Fluffy Pumpkin Pancakes

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Author: Julia
Total Time: 20 minutes
Yield: 4-6 servings
Diet: Vegetarian

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Description

Fluffy Pumpkin Pancakes are a cozy, comforting breakfast filled with the rich flavors of pumpkin, cinnamon, and other warm spices. Soft, light, and easy to make, these pancakes are perfect for fall mornings or holiday brunches. Topped with maple syrup, whipped cream, or your favorite fall toppings, these pancakes will quickly become a family favorite!

Instructions

Prepare the Ingredients: In a medium bowl, whisk together flour, light brown sugar, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, pumpkin puree, eggs, and vanilla extract until smooth.
Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is a little lumpy, don’t overmix.
Heat the Griddle: Preheat a large skillet or griddle over medium heat and lightly grease with cooking spray or butter.
Cook the Pancakes: Pour about 1/4 cup of the batter onto the griddle for each pancake. Cook for 2-3 minutes, until small bubbles form on the surface. Flip and cook another 1-2 minutes, until golden brown.
Serve: Serve warm with maple syrup, whipped cream, or your favorite toppings.

Notes

Variations: Add chocolate chips or nuts to the batter for a twist. Make a vegan version using flax eggs and plant-based milk.
Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by microwaving or toasting.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Griddle Cooking
Cuisine: American