Pumpkin Spice Pancakes (Printable)

Fluffy pancakes with pumpkin puree and warm autumn spices. A cozy, easy breakfast perfect for fall mornings.

# What You’ll Need:

→ 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 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
02 - In a separate bowl, combine pumpkin puree, milk, eggs, melted butter, and vanilla extract; whisk until smooth.
03 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix (a few lumps are okay).
04 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
06 - Flip and cook another 1–2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter. Serve warm with maple syrup, whipped cream, or chopped pecans if desired.

# Expert Advice:

01 -
  • They taste like autumn wrapped in a blanket, cozy and comforting without being overly sweet.
  • The batter comes together in one bowl with no fancy equipment or hard to find ingredients.
  • These pancakes stay fluffy and tender even when you reheat them the next day.
  • The spices are warming but not overpowering, so even picky eaters will go back for seconds.
02 -
  • Don't crank the heat too high or the outside will burn before the inside cooks through, medium heat is your friend.
  • Let the batter rest for a minute or two before cooking, it helps the leavening agents activate and makes fluffier pancakes.
  • If your pancakes are spreading too thin, the batter might be too loose, add a tablespoon of flour at a time until it thickens slightly.
03 -
  • Use a quarter cup measuring cup as a scoop for perfectly uniform pancakes every time.
  • If the batter thickens as it sits, stir in a tablespoon of milk to loosen it back up.
  • Wipe the skillet with a paper towel between batches to remove any burnt butter bits that can make the next pancakes taste bitter.
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