Description

These Fluffy Pumpkin Pancakes are a delightful autumn treat, packed with warm spices and real pumpkin puree. Light, airy, and lightly sweetened, they are perfect for a cozy breakfast or brunch. Made with a combination of all-purpose flour, pumpkin pie spice, and cinnamon, these pancakes deliver a comforting fall flavor. Easy to make with simple ingredients and cooked on the stovetop, they’re great served with maple syrup and chopped nuts.

Ingredients

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Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
2 tablespoons brown sugar (adjust to taste for sweetness)
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)

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Instructions

Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, sugar, brown sugar, pumpkin pie spice, cinnamon, and salt. Stir to evenly distribute all dry components.
Whisk Wet Ingredients: In a separate medium bowl or measuring jug, whisk together the milk, pumpkin puree, eggs, and oil until smooth and well combined.
Combine Batter: Pour the wet ingredients over the dry ingredients. Using a wooden spoon or spatula, gently mix until just combined. Be careful not to overmix—stir only about 10-15 times until no dry flour remains to avoid dense, gummy pancakes.
Heat and Cook: 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 the top, approximately 3 minutes. Flip and cook for an additional 2 minutes until the bottom is golden brown.
Serve: Serve pancakes immediately with maple syrup, chopped pecans, or your favorite toppings. For later use, pancakes can be frozen following your preferred freezer instructions.

Notes

Use fresh pumpkin puree, not canned, for the best texture and flavor.
Do not overmix the batter; minimal stirring helps keep pancakes fluffy.
Adjust brown sugar quantity for desired sweetness; doubling it makes sweeter pancakes.
Cook pancakes over medium-high heat to ensure crispy edges and a soft interior.
These pancakes freeze well—cool completely before freezing, and reheat gently.