Fluffy Pumpkin Spice Pancakes (Printable)

Fluffy pancakes with pumpkin puree and warm spices like cinnamon, ginger, and nutmeg for cozy autumn breakfasts.

# Ingredient list:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 2 tbsp brown sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 tsp ground cinnamon
07 - 1/2 tsp ground ginger
08 - 1/4 tsp ground nutmeg
09 - 1/8 tsp ground cloves

→ Wet Ingredients

10 - 3/4 cup pumpkin puree
11 - 1 cup whole milk
12 - 2 large eggs
13 - 2 tbsp unsalted butter, melted (plus more for cooking)
14 - 1 tsp vanilla extract

# How to Make It:

01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl until evenly combined.
02 - Combine pumpkin puree, milk, eggs, melted butter, and vanilla extract in a separate bowl. Whisk until completely smooth and incorporated.
03 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; some small lumps should remain. Do not overmix.
04 - Heat nonstick skillet or griddle over medium heat. Lightly grease with butter, wiping excess with paper towel.
05 - Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form across surface and edges appear set, approximately 2–3 minutes.
06 - Flip pancakes carefully. Cook second side 1–2 minutes until golden brown and cooked through. Transfer to warm plate.
07 - Repeat with remaining batter, adjusting heat as needed. Serve immediately with maple syrup, whipped cream, or chopped pecans.

# Expert Suggestions:

01 -
  • The pumpkin keeps these pancakes impossibly moist even if you get distracted between flips like I always do.
  • That moment when the spices hit the hot butter creates a scent so intoxicating your family will materialize in the kitchen before you can call them.
02 -
  • Letting the batter rest for 5 minutes allows the baking powder to activate fully, creating pancakes with better rise.
  • The skillet temperature is crucial – too hot and youll burn the outside while the inside stays raw, too cool and youll get pale, soggy discs.
03 -
  • Keep finished pancakes warm in a 200°F oven while you cook the remaining batches – this prevents the first pancakes from getting cold while maintaining their texture.
  • If your batter thickens too much as it sits (the flour continues to absorb moisture), thin it with a tablespoon or two of milk rather than overmixing.
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