Description
These fluffy pumpkin pancakes are the perfect fall-inspired breakfast treat, combining the warm flavors of pumpkin puree and pumpkin pie spice with a tender, airy pancake texture. Lightly sweetened with brown sugar and spiced with cinnamon, they’re easy to make and delicious served with maple syrup and nuts.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 2 tablespoons brown sugar (double for sweeter pancakes)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups milk
- 1 cup pumpkin puree (fresh, NOT canned)
- 2 large eggs
- 2 tablespoons oil (plus extra for cooking)
Instructions
- Mix dry ingredients. In a large bowl, combine the flour, baking powder, sugar, brown sugar, pumpkin pie spice, cinnamon, and salt. Stir until evenly mixed.
- Whisk wet ingredients. In a medium bowl or measuring jug, whisk together the milk, pumpkin puree, eggs, and oil until smooth and fully incorporated.
- Combine wet and dry. Pour the wet ingredients over the dry ingredients and gently mix with a wooden spoon or spatula just until no dry flour remains. Avoid overmixing by stirring only about 10 to 15 times. This will keep the pancakes fluffy and tender.
- Cook pancakes. Preheat a griddle or skillet over medium-high heat. Lightly brush the surface with oil or use cooking spray. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on top, approximately 3 minutes, then flip and cook for another 2 minutes or until golden brown on the other side.
- Serve and enjoy. Serve the pancakes immediately with maple syrup and optional toppings such as chopped pecans or your favorite extras. They can also be frozen for later use following appropriate freezer instructions.
Notes
- Do not overmix the batter to avoid dense pancakes; gentle mixing is key.
- Use fresh pumpkin puree rather than canned for best texture and flavor.
- Adjust sweetness by increasing brown sugar if desired.
- Cook pancakes on medium-high heat for a nicely browned outside and fluffy inside.
- Leftover pancakes can be frozen and reheated for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin pancakes, fall breakfast, fluffy pancakes, pumpkin puree, pumpkin spice, breakfast recipe
