When the leaves start to turn and there is a chill in the morning air, nothing brings comfort like a stack of Fluffy Pumpkin Pancakes. These aren’t just your standard pancakes with a hint of orange; they are a celebration of fall, infused with real pumpkin purée and a warm blend of cinnamon, nutmeg, and ginger. Designed to be incredibly airy and thick, these pancakes turn a simple breakfast into a festive seasonal event. Whether it’s a slow Saturday morning or a holiday brunch, these pancakes are the gold standard for autumn comfort food.
Why This Recipe Works
- Real Pumpkin Purée: Using actual pumpkin provides moisture and a rich, earthy flavor that “pumpkin spice” alone can’t replicate.
- The Fluff Factor: A specific ratio of leavening agents combined with the thick pumpkin batter ensures these pancakes rise high and stay light.
- Warm Spice Profile: A custom blend of autumn spices creates that nostalgic “pumpkin pie” aroma that fills your entire home as they cook.
- Golden-Brown Finish: The natural sugars in the pumpkin caramelize beautifully on the griddle, giving you a perfect, slightly crisp exterior.
Recipe Details
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 Minutes
- Yield: 8–10 Pancakes
- Difficulty: Easy
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 Tbsp Brown Sugar (packed)
- 1 Tbsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1 cup Milk (whole or 2%)
- 1/2 cup Pumpkin Purée (not pumpkin pie filling)
- 1 Large Egg
- 2 Tbsp Unsalted Butter, melted and cooled
- 1 tsp Vanilla Extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the milk, pumpkin purée, egg, melted butter, and vanilla until smooth.
- Combine: Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined. Pro Tip: Don’t overmix! A few small lumps are perfectly fine and help keep the pancakes fluffy.
- Heat the Griddle: Lightly grease a non-stick skillet or griddle with butter or oil and heat over medium-low.
- Pour: Use a 1/4 cup measuring cup to scoop the batter onto the griddle.
- The Flip: Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip carefully and cook for another 2 minutes until golden brown and cooked through.
- Serve: Serve hot with a pat of butter, a drizzle of pure maple syrup, and a sprinkle of toasted pecans.
Conclusion
These Fluffy Pumpkin Pancakes are the quintessential breakfast for pumpkin lovers. They manage to be filling and hearty while maintaining a cloud-like texture that melts in your mouth. By combining the natural sweetness of pumpkin with the warmth of traditional spices, you create a meal that feels like a hug in a stack. Skip the coffee shop pumpkin bread and make these instead—your kitchen will smell better, and your breakfast will be much more satisfying!
(FAQ)
Q: Can I use Pumpkin Pie Filling instead of Purée?
A: No. Pumpkin pie filling contains added sugars and spices that will throw off the chemistry and flavor of this recipe. Stick to 100% pure pumpkin purée.
Q: My pancakes are flat. What happened?
A: Your baking powder might be expired, or you may have overmixed the batter. Overmixing develops gluten, which makes pancakes tough and thin rather than fluffy.
Q: Can I make these dairy-free?
A: Yes! Simply swap the cow’s milk for almond or oat milk and use melted coconut oil instead of butter.
