Easy Pumpkin Pancakes Recipe | Fluffy, Spiced & Perfect for Fall

Pumpkin pancakes are the ultimate fall breakfast treat! These fluffy, spiced pancakes are made with real pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, giving them a cozy, autumnal flavor. Perfect for weekend brunches, holiday mornings, or anytime you’re craving a taste of fall, this recipe is easy to make and sure to become a family favorite. Top them with maple syrup, whipped cream, or pecans for an extra-special touch. Let’s get started!

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Recipe Preparation Equipment

To make these pancakes, you’ll need the following equipment:

• Large mixing bowl
• Whisk or spatula
• Griddle or non-stick skillet
• Measuring cups and spoons
• Ladle or measuring cup (for pouring batter)

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Ingredients

Here’s what you’ll need to make this delicious recipe:

For the Pancakes:

• 1 1/2 cups (190g) all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup (240ml) milk
• 1/2 cup (120g) pumpkin puree
• 1 large egg
• 2 tbsp melted butter or vegetable oil
• 1 tsp vanilla extract

For Serving (Optional):

• Maple syrup
• Whipped cream
• Chopped pecans or walnuts
• Butter

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How to Make Easy Pumpkin Pancakes

Step 1: Mix Dry Ingredients

1. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Step 2: Mix Wet Ingredients

1. In a separate bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract.

Step 3: Combine Wet and Dry Ingredients

1. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy—don’t overmix!

Step 4: Cook the Pancakes

1. Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
2. Pour 1/4 cup of batter onto the griddle for each pancake.
3. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip the pancakes and cook for another 1-2 minutes, or until golden brown.

Step 5: Serve

1. Stack the pancakes on a plate and serve warm with your favorite toppings, such as maple syrup, whipped cream, or chopped nuts.

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Variations

• Gluten-Free Option: Use gluten-free flour instead of all-purpose flour.
• Vegan Version: Substitute the milk with almond milk, the egg with a flax egg, and the butter with coconut oil.
• Extra Spice: Add a pinch of cardamom or allspice for an extra layer of flavor.
• Chocolate Chip Pancakes: Stir in 1/2 cup chocolate chips into the batter for a sweet twist.

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Cooking Notes

• Use pure pumpkin puree, not pumpkin pie filling, for the best results.
• Don’t overmix the batter—this can make the pancakes dense instead of fluffy.
• Keep the cooked pancakes warm in a 200°F (95°C) oven while you finish the batch.

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Serving Suggestions

• Serve with a drizzle of maple syrup and a dollop of whipped cream.
• Top with toasted pecans or walnuts for added crunch.
• Pair with a hot cup of coffee, tea, or apple cider for a cozy fall breakfast.

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Helpful Tips

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster.
• To freeze, place the pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat in the toaster or oven.
• For extra-fluffy pancakes, let the batter rest for 5-10 minutes before cooking.

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Tips for the Best Pumpkin Pancakes

1. Use fresh spices for the best flavor—old spices can taste dull.
2. Adjust the sweetness to your liking by adding more or less brown sugar.
3. Cook the pancakes on medium heat to prevent burning and ensure even cooking.

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Prep Time, Cooking Time, Total Time

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

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Nutritional Information

(Serves 4, makes about 8 pancakes)

• Calories: 250 kcal
• Protein: 6g
• Sodium: 400mg

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FAQs

1. Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling.

2. Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the fridge. Stir gently before cooking.

3. What can I use instead of milk?

You can use any milk alternative, such as almond milk, oat milk, or soy milk.

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Conclusion

Pumpkin pancakes are a delicious way to celebrate the flavors of fall. With their warm spices, fluffy texture, and cozy pumpkin flavor, they’re perfect for breakfast, brunch, or even dessert. Whether you’re serving them for a special occasion or a lazy weekend morning, this recipe is sure to impress. Try it today and enjoy the taste of autumn in every bite!

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