Go Back
Fluffy Homemade Pumpkin Pancakes Recipe

Fluffy Homemade Pumpkin Pancakes

These fluffy pumpkin pancakes are warmly spiced, tender, and lightly sweet, with pure pumpkin purée in every bite. The recipe makes about 12 to 14 medium pancakes and is ideal for a fall breakfast or weekend brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
Wet Ingredients
  • 1 cup (about 225-227 g) Pure pumpkin purée
  • 1/3 cup (67 g) Packed light brown sugar
  • 1 Large egg
  • 3 tablespoons (43 g) Unsalted butter, melted and slightly cooled
  • 1 1/4 cups (300 ml) Milk
  • 1 teaspoon Pure vanilla extract
For Cooking and Serving
  • As needed Butter or neutral oil, for greasing the griddle
  • As desired Butter, maple syrup, or toasted pecans

Method
 

Step-by-Step
  1. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl.
  2. In a separate bowl, whisk the pumpkin purée, brown sugar, egg, melted butter, milk, and vanilla until blended.
  3. Pour the wet mixture into the dry ingredients and stir just until combined. A few small lumps are preferable, so avoid overmixing.
  4. Let the batter rest for about 5 to 10 minutes while the lightly greased skillet or griddle heats over medium heat.
  5. Pour approximately 1/4 cup of batter onto the hot cooking surface for each pancake. Because the pumpkin batter is thick, gently spread it with the back of a spoon if needed.
  6. Cook for about 2 to 3 minutes, until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1 to 2 minutes, until the pancakes are cooked through.
  7. Serve the pancakes hot with butter, maple syrup, or toasted pecans. Continue cooking in batches, lightly greasing the surface as needed.

Notes

Use pure pumpkin purée, not pumpkin pie filling. Keep the heat at medium because pumpkin and brown sugar can make the outsides brown before the centers finish. Store cooled pancakes covered in the refrigerator and reheat gently in a skillet, toaster, or microwave.