These Pumpkin Pancakes are a cozy autumn delight, blending warm spices and creamy pumpkin for a breakfast that feels like a hug. Each fluffy, golden pancake is infused with cinnamon, nutmeg, and a hint of sweetness, creating a perfect balance of flavors. Ready in just 20 minutes, they’re an effortless way to start your day with a touch of seasonal magic.
With a tender, melt-in-your-mouth texture and a rich aroma that fills your kitchen, these pancakes are as comforting as they are delicious. Packed with fiber and vitamin A, they’re a wholesome treat that satisfies without weighing you down. Serve them with a drizzle of maple syrup or a dollop of whipped cream for a breakfast that’s both indulgent and nourishing.
Ingredients for Perfect Pumpkin Pancakes
- 4 Tablespoons (56 g) unsalted butter, melted (let it cool slightly)
- 2 cups (250 g) all-purpose flour
- ⅓ cup (65 g) light brown sugar, firmly packed (break up any clumps)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 ½ cups (355 ml) whole milk (or substitute with almond milk for a dairy-free option)
- 1 cup (225 g) canned pumpkin puree (ensure it’s 100% pumpkin, not pumpkin pie filling)
- 2 large eggs
- 2 teaspoons vanilla extract
- Baking spray, cooking oil, or butter (for greasing the pan)
Step-by-Step Instructions for Fluffy Pumpkin Pancakes
- Melt the butter: Melt 4 Tablespoons of unsalted butter and set it aside to cool slightly.
- Mix dry ingredients: In a large bowl, whisk together 2 cups of flour, ⅓ cup of brown sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 2 teaspoons of cinnamon, ½ teaspoon of ginger, ½ teaspoon of nutmeg, and ½ teaspoon of allspice until well combined.
- Combine wet ingredients: In a separate bowl, whisk together 1 ½ cups of milk, 1 cup of pumpkin puree, 2 eggs, and 2 teaspoons of vanilla extract until smooth.
- Add butter: Drizzle the slightly cooled melted butter into the wet ingredients, whisking to combine.
- Mix batter: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not over-mix to avoid dense pancakes.
- Heat the skillet: Lightly spray a skillet with cooking spray or brush with oil/butter. Heat over medium heat for several minutes until hot (you should feel heat radiating when hovering your hand above the pan).
- Cook the pancakes: Scoop ½ – ⅔ cup of batter onto the skillet. If the batter mounds, gently spread it into an even layer for even cooking. Cook until edges look set and bubbles form and burst on the surface.
- Flip and finish: Carefully flip the pancake and cook the other side until golden brown and cooked through. Use a knife to check the center for doneness.
- Repeat: Re-spray or grease the pan between each pancake and repeat until all batter is used.
- Serve: Enjoy warm with butter, whipped cream, and maple syrup!
Perfect Toppings for Pumpkin Pancakes
Elevate your pumpkin pancakes with these delicious toppings! Try a dollop of whipped cream and a drizzle of maple syrup for a classic touch. For a festive twist, sprinkle with chopped pecans or toasted pumpkin seeds. If you’re feeling indulgent, add a scoop of vanilla ice cream or a sprinkle of cinnamon sugar for extra sweetness.
How to Store and Reheat Leftovers
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or warm them in a skillet over medium heat for 1-2 minutes per side. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in the toaster or microwave.
Quick Tips for Fluffy Pancakes Every Time
To ensure your pancakes are light and fluffy, don’t over-mix the batter—lumps are okay! Let the batter rest for 5 minutes before cooking to allow the baking powder to activate. Use a preheated skillet and cook over medium heat to avoid burning. If the batter thickens while sitting, add a splash of milk to loosen it up.
Fun Variations to Try
Switch things up with these creative twists! Add chocolate chips or chopped walnuts to the batter for extra texture. For a gluten-free option, swap the all-purpose flour with almond flour or a gluten-free blend. If you’re feeling adventurous, try adding a pinch of cardamom or cloves to the spice mix for a unique flavor profile.
Essential Equipment for Pancake Success
Make pancake-making a breeze with the right tools! A non-stick skillet or griddle ensures even cooking and easy flipping. Use a ladle or measuring cup to portion the batter for consistent pancake sizes. A spatula with a thin edge is perfect for flipping without tearing. For extra convenience, keep a pastry brush handy for greasing the pan.
Pumpkin Pancakes
Ingredients
- 4 Tablespoons unsalted butter melted
- 2 cups all-purpose flour
- ⅓ cup light brown sugar firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 ½ cups whole milk
- 1 cup canned pumpkin puree this should be 100% pumpkin puree and not “pumpkin pie filling”
- 2 large eggs
- 2 teaspoons vanilla extract
- Baking spray cooking oil, or butter for greasing the pan
Instructions
- Melt butter first and set aside so it has time to cool.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until well-combined and any clumps from the brown sugar are broken up.
- In a separate bowl, whisk together milk, pumpkin puree, eggs, and vanilla extract until thoroughly combined.
- Drizzle the melted, slightly cooled butter into the milk mixture, whisking to combine.
- Pour the milk mixture into the dry ingredients and use a spatula to gently fold the ingredients together until just combined (don’t over-mix or pancakes will be dense and rubbery).
- Set batter aside and lightly spray a skillet with cooking spray or lightly brush the pan with a bit of canola or vegetable oil (or you may use about half a tablespoon of butter). Turn stovetop heat to medium and allow the skillet to heat for several minutes or until you can feel the heat radiating from the pan when you hover your hand several inches above the surface.
- Scoop pancake batter (I do about ½ -⅔ cup but you can make the pancakes any size you’d like!) into the center of the skillet and, if it’s forming a mound in the center, use a spoon to gently spread the batter so you have an even layer (this helps the pancake to cook evenly, otherwise you’ll have a thick center that will be slightly underbaked).
- Cook until the edges begin to appear cooked through and bubbles that form in the batter begin to burst. Carefully flip the pancake and continue to cook until the other side is golden brown and pancake is cooked through (you can use a knife to check that the center of the pancake is dry).
- Remove to a plate and repeat until all batter is used — Re-spray or brush the pan with oil between each pancake.
- Serve pancakes fresh and warm, topped with butter, whipped cream, and maple syrup!