Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon store-bought or homemade pumpkin pie spice

1 and 1/4 cups (285g) pumpkin puree (canned or fresh)

1/3 cup (67g) packed light or dark brown sugar

1 large egg

3 Tablespoons (45ml) canola or vegetable oil

1 and 1/2 cups (360ml) whole milk

Optional: 1 cup (180g) semi-sweet chocolate chips

For cooking: butter or nonstick spray

Instructions

Step 1: In a large bowl, preferably with a pour spout, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.

Step 2: Add the pumpkin puree, brown sugar, egg, oil, and whole milk to a blender and blend on high for about 45 seconds until smooth. If you don’t have a blender, whisk these wet ingredients by hand or with a hand mixer until combined.

Step 3: Pour the wet mixture into the dry ingredients. Whisk gently until just combined, ensuring no dry flour remains at the bottom. The batter will be thick and slightly lumpy, which is fine. Fold in the chocolate chips if using.

Step 4: Heat a griddle or large flat skillet over medium heat (electric griddle at 375°F / 190°C). Grease generously with butter or nonstick spray. Pour a heaping 1/4 cup of batter onto the griddle. Cook until edges look set and small holes form around the edges, about 2–3 minutes. Flip and cook the other side for 1–2 minutes until fully cooked. Re-grease the griddle as needed for each batch.

Step 5: Keep cooked pancakes warm in a preheated oven at 200°F (93°C) until all are done. Serve immediately with butter, pure maple syrup, or your favorite toppings.

Tips & Variations

Using a blender creates an incredibly smooth batter and helps break down fresh pumpkin, but whisking by hand works well too.

Try folding in chopped pecans or walnuts for extra texture and flavor.

Swap whole milk for buttermilk for a tangier, fluffier pancake.

For a dairy-free version, substitute the milk with almond or oat milk, and use oil instead of butter for cooking.

Storage

Store leftover pancakes covered in the refrigerator for up to 5 days. To reheat, warm them gently in a skillet over low heat or microwave for 20–30 seconds until heated through. You can also freeze pancakes by stacking them with parchment paper in between, then reheating from frozen in a toaster or oven.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, fresh pumpkin can be used. Roast and puree it until smooth before measuring. Using a blender to mix the batter helps break down fresh pumpkin for a smoother texture.