Dessert

Fluffy Pumpkin Pancakes Recipe

ByMariam Harutyunyan January 15, 2026January 15, 2026

Introduction

Enjoy the cozy flavors of fall with these fluffy pumpkin pancakes. Perfectly spiced and lightly sweetened, they make a comforting breakfast or brunch treat that everyone will love.

A tall stack of seven thick, fluffy brown pancakes sits on a white plate. On top, two small square pats of butter melt slowly, surrounded by scattered toasted pecans. Golden syrup is being poured over the stack from a white small pitcher held above, creating shiny streams that drip down the sides of the pancakes. The plate rests on a wooden table with a white marbled texture background, and some pecan pieces are scattered around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder

1/4 cup sugar
2 tablespoons brown sugar (double for a sweeter taste)

2 teaspoons pumpkin pie spice (or more for a stronger spice flavor)
1 teaspoon cinnamon

1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree (NOT 1 can!)

2 large eggs
2 tablespoons oil (plus extra for cooking)

Instructions

Step 1: In a large bowl, mix together all the dry ingredients: flour, baking powder, sugar, brown sugar, pumpkin pie spice, cinnamon, and salt.

Step 2: In a medium bowl or measuring jug, whisk the milk, pumpkin puree, eggs, and oil until well combined.
Step 3: Pour the wet ingredients over the dry ingredients. Using a wooden spoon or spatula, gently mix just until no dry flour remains. Avoid overmixing; stir no more than 10-15 times to keep the pancakes tender and fluffy.
Step 4: Heat a griddle or skillet over medium-high heat and lightly oil the surface. Pour about 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on the surface, about 3 minutes, then flip and cook the other side until golden brown, about 2 more minutes.

Step 5: Serve warm with maple syrup, chopped pecans, or your favorite toppings.

Tips & Variations

For extra sweetness, increase the brown sugar to 4 tablespoons.
Replace pumpkin pie spice with a mixture of nutmeg, cloves, and ginger if preferred.

Use buttermilk instead of regular milk for a tangier flavor and even fluffier texture.
Add chocolate chips or chopped nuts to the batter for added texture and flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or microwave. These pancakes also freeze well—separate with parchment paper and freeze in a sealed bag for up to 2 months. Reheat from frozen in a toaster or oven.

How to Serve

A stack of five thick, fluffy pumpkin-colored pancakes with a light brown texture is shown on a white plate. The top pancake is adorned with a square of melting butter and a few glossy walnuts covered in syrup. Syrup is drizzling down the sides of the pancakes, highlighting their soft and moist inside. In front of the stack, a piece of pancake with syrup glistening on it is placed, and more walnuts are scattered on the plate and wooden surface, which sits on a white marbled texture. The background is softly blurred with warm tones. 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 instead of fresh?

It’s best to use fresh pumpkin puree to get the right texture and flavor. Canned pumpkin may be too watery or have additives that affect the batter. If using canned, drain excess liquid and measure carefully.

What causes pancakes to become dense instead of fluffy?

Overmixing the batter develops gluten and makes the pancakes tough. Mixing just until combined and leaving a few small lumps ensures a light, fluffy texture.