Fluffy Pumpkin Spice Pancakes (Printable)

Light, airy pancakes with pumpkin and warm spices for a cozy autumn breakfast.

# What You’ll Need:

→ Dry Ingredients

01 - 1½ cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves)

→ Wet Ingredients

07 - 1 cup whole milk
08 - ¾ cup canned pumpkin puree
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted (plus extra for cooking)
11 - 1 teaspoon vanilla extract

# How To Make It:

01 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
02 - In a separate bowl, whisk together milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, approximately 2 to 3 minutes.
06 - Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
07 - Serve warm with maple syrup, whipped cream, or toasted pecans as desired.

# Expert Advice:

01 -
  • They actually turn out fluffy and light, not dense or gluey like homemade pumpkin pancakes often do.
  • The spice blend is perfectly balanced—warm and cozy without ever tasting medicinal or over-powering.
  • You probably have everything in your kitchen already, and the whole thing takes less time than a shower.
02 -
  • Overmixing the batter is the enemy—lumps in the batter mean fluffy pancakes, and a smooth batter means dense ones.
  • The five-minute rest isn't optional if you want real fluffiness; it actually changes the texture completely.
  • Medium heat matters more than you think; too hot burns the edges while the inside stays raw, and too low makes them pale and heavy.
03 -
  • If you don't have pumpkin pie spice, you can absolutely blend your own—just remember that one teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves is the formula.
  • A cast iron skillet or griddle holds heat more evenly than nonstick, which means more consistent browning if you're cooking a big batch for a crowd.
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