Pin There's something about the smell of pumpkin and cinnamon hitting the skillet at seven in the morning that just shifts the whole day into focus. I discovered these pancakes by accident, honestly—I'd bought way too much pumpkin puree one October and started experimenting to use it up before it went bad. The first batch came out dense and heavy, nothing like what I wanted, but then I remembered a trick about not overmixing and letting the batter rest. That small change transformed everything into these impossibly fluffy clouds that soaked up syrup like little sponges. Now they're my favorite way to settle into autumn.
I made these for my partner on a random Tuesday in late September, before anyone else had even started talking about fall, and they actually asked me to make them again the very next morning. That's when I knew I'd stumbled onto something worth keeping in the regular rotation.
Ingredients
- All-purpose flour (1½ cups): Use the spoon-and-level method if you have a scale—scooping directly from the bag compacts it and you'll end up with too much.
- Brown sugar (2 tbsp): Adds a subtle molasses depth that white sugar just can't deliver.
- Baking powder and baking soda (2 tsp and ½ tsp): They work together to create lift and prevent the pancakes from becoming a pancake brick.
- Pumpkin pie spice (2 tsp): If you're blending your own, measure carefully—cloves especially can take over a dish if you're not paying attention.
- Whole milk (1 cup): The fat content matters here; skim milk makes them thinner and less rich.
- Canned pumpkin puree (¾ cup): Not pie filling—I learned that the hard way once with a can of sweetened pumpkin and slightly too-sweet pancakes.
- Eggs (2 large): They're your binder and also your fluffy agent, so don't skip them or reduce them.
- Melted butter (2 tbsp): Adds richness and helps with browning; vegetable oil works but tastes less interesting.
- Vanilla extract (1 tsp): A small amount that rounds out the flavor and keeps it from tasting one-dimensional.
Instructions
- Whisk the dry ingredients:
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Make sure the baking soda gets fully incorporated—clumps of it taste bitter.
- Combine the wet ingredients:
- In a separate bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla until it's smooth and completely blended. This is the moment you'll notice how orange everything gets.
- Bring it together gently:
- Pour the wet mixture into the dry ingredients and stir until just barely combined—you want some small lumps still visible in the batter. This is where most people overmix and ruin the fluffiness, so show some restraint.
- Let it rest:
- Give the batter five minutes to sit while you prepare your skillet. This resting period is when the baking powder starts doing its job and the flour fully hydrates.
- Heat and grease your cooking surface:
- Set a nonstick skillet or griddle over medium heat and add a small pat of butter, letting it melt and coat the surface evenly. Medium heat is key—too high and the outside burns before the inside cooks through.
- Pour and watch:
- Ladle about ¼ cup of batter onto the skillet for each pancake, leaving space between them so they don't touch. You'll know they're ready to flip when you see bubbles popping on the surface and the edges start to look slightly set and matte.
- Flip with confidence:
- Flip each pancake carefully and cook the second side for another 1–2 minutes until it's golden brown and feels just slightly firm when you tap it. Don't flip them more than once or you'll deflate all that air you worked for.
- Serve immediately:
- Stack them on a warm plate and top with maple syrup, whipped cream, toasted pecans, or whatever sounds good in that moment. They're best eaten right off the griddle when they still have some warmth to them.
Pin There's something unexpectedly comforting about feeding someone a stack of these pancakes on a quiet morning and watching their expression shift from half-asleep to genuinely pleased. It's one of those dishes that bridges the gap between weekday breakfast and feeling like you actually took time to care.
Flavor Customization
The beauty of this base recipe is how flexible it is once you understand the ratio. I've added chocolate chips, which melt slightly and create little pockets of sweetness, and I've also mixed chopped toasted pecans right into the batter. Some mornings I've sharpened the spice profile by adding a tiny pinch of cardamom, which sounds strange until you taste it. The point is that this recipe doesn't demand perfection or strict adherence—it actually rewards experimentation.
Pairing Suggestions
These pancakes pair beautifully with spiced chai or hot apple cider, which I learned one October when I wanted the whole experience to feel connected. Maple syrup is the obvious choice, but I've also tried them with a simple maple-butter sauce or even a thin drizzle of honey mixed with cinnamon. The slight sweetness of the pancakes themselves means they're balanced enough to eat with just butter and a sprinkle of sea salt if you're not in the mood for sweetness.
Make Ahead and Storage
The batter can be made the night before and stored in the refrigerator in an airtight container, though I've noticed it loses a tiny bit of its rise by morning—so if you can, make it fresh. Cooked pancakes freeze beautifully in a freezer-safe container with parchment between the layers, and you can reheat them in the toaster for a quick weekday breakfast when you don't have the energy to cook from scratch.
- Freeze leftover cooked pancakes with parchment between layers so they don't stick together.
- The batter will stay fresh in the fridge for up to 24 hours, though it's best used the same day.
- Reheated pancakes taste almost as good as fresh if you use medium toast setting instead of high.
Pin These pancakes have become my quiet anchor to autumn, the thing I make when I want the kitchen to smell like the season and I want breakfast to feel intentional. They're proof that simple and good beats complicated and perfect every time.
Recipe Q&A
- → What gives these pancakes their fluffy texture?
The combination of baking powder, baking soda, and careful mixing creates a light, airy batter that rises well during cooking.
- → Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, fresh pumpkin can be cooked and pureed until smooth before using as a substitute for canned puree.
- → How do the spices enhance the flavor?
Pumpkin pie spice blends cinnamon, ginger, nutmeg, and cloves to add warmth and depth, complementing the pumpkin's natural sweetness.
- → What is the best cooking method for these pancakes?
Cooking on a lightly buttered nonstick skillet over medium heat ensures even cooking and a golden-brown surface.
- → Can I prepare the batter ahead of time?
For best fluffiness, let the batter rest about 5 minutes before cooking. Making it just prior to cooking is recommended.