Fluffy Pumpkin Pancakes

There's nothing better than waking up on a fall morning to a stack of warm, fluffy pumpkin pancakes. They're cozy, flavorful, and simple enough to whip up anytime. Once you try them, you'll find yourself making them long past pumpkin season.

Ingredients for Fluffy Pumpkin Pancakes

• 2 cups all-purpose flour (can also use a whole wheat flour or gluten-free flour)
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 ¼ cup milk (dairy or non-dairy)
• 2 eggs
• 6 tablespoons melted butter (or oil)
• 1 teaspoon vanilla extract

Instructions for Fluffy Pumpkin Pancakes

Make the Batter

1. In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt.
2. In another bowl, mix pumpkin purée, milk, egg, melted butter, and vanilla.
3. Pour wet ingredients into the dry and stir gently until just combined (don't overmix-some lumps are fine).

Cook the Pancakes

1. Heat a lightly greased skillet or griddle over medium heat.
2. Pour about ¼ cup batter per pancake onto the skillet.
3. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook another 1-2 minutes until golden brown.

Serve & Enjoy

Stack pancakes high and top with your favorites-maple syrup, butter, whipped cream, chopped nuts, or even a sprinkle of cinnamon sugar. For a fun pumpkin pancake variation, try our Pumpkin Cinnamon Roll Pancakes!

Fluffy Pumpkin Pancakes

There's nothing better than waking up on a fall morning to a stack of warm, fluffy pumpkin pancakes. They're cozy, flavorful, and simple enough to whip up anytime. Once you try them, you'll find yourself making them long past pumpkin season.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Servings 10 pancakes

Equipment

• 1 Mixing Bowl
• Measuring Utensils
• 1 Whisk
• 1 Pancake griddle or frying pan

Ingredients

  

1x2x3x

• 2 cups all-purpose flour can also use a whole wheat flour or gluten-free flour
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup pumpkin purée not pumpkin pie filling
• 1 ¼ cup milk dairy or non-dairy
• 2 eggs
• 6 tablespoons melted butter or oil
• 1 teaspoon vanilla extract

Instructions

 

Make the Batter

• In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt.
• In another bowl, mix pumpkin purée, milk, egg, melted butter, and vanilla.
• Pour wet ingredients into the dry and stir gently until just combined (don't overmix-some lumps are fine).

Cook the Pancakes

• Heat a lightly greased skillet or griddle over medium heat.
• Pour about ¼ cup batter per pancake onto the skillet.
• Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook another 1-2 minutes until golden brown.

Keyword breakfast, pancakes, pumpkin recipes

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