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Fluffy Pumpkin Pancakes

Fluffy, spiced pumpkin pancakes are a comforting breakfast treat, easy to make in under 30 minutes. Perfect for cozy fall mornings, they fill your home with wonderful aromas and bring pure happiness to your plate.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 1 cup canned pumpkin purée not pumpkin pie filling
  • 1 cup milk any milk (whole, 2%, or non-dairy)
  • 1 large egg
  • 2 tbsp melted butter or neutral oil plus extra for the griddle
  • 1 tsp pure vanilla extract
  • 1 tbsp maple syrup optional, for extra sweetness in batter

Equipment

  • Large bowl
  • Separate Bowl (or Large Measuring Cup)
  • Whisk
  • Spatula or wooden spoon
  • Non-stick Skillet or Griddle
  • Baking Sheet

Method
 

  1. Step 1: Whisk Dry Ingredients: In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk until super combined for even flavor and lift.
  2. Step 2: Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk together pumpkin purée, milk, egg, melted butter (or oil), and vanilla extract. Stir in optional maple syrup if using.
  3. Step 3: Combine Gently: Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. A few lumps are fine and preferred for tender, fluffy pancakes; avoid overmixing.
  4. Step 4: Rest the Batter: Let the batter sit for about 5 minutes. This helps the flour hydrate and leavening agents activate, resulting in extra fluffy pancakes.
  5. Step 5: Preheat & Grease: While the batter rests, heat a non-stick skillet or griddle over medium-low heat. Lightly grease it with a little extra butter or oil.
  6. Step 6: Cook Pancakes: Pour about ¼ cup portions of batter onto the hot griddle. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
  7. Step 7: Keep Warm: Transfer cooked pancakes to a baking sheet and keep them warm in a 200°F (95°C) oven until ready to serve.

Notes

Substitutions & Additions: For dairy-free, use plant-based milk and neutral oil. A 1:1 gluten-free flour blend can be used. Enhance spices with a pinch of ground ginger or allspice. Add chocolate chips, chopped nuts, or dried cranberries to the batter on the griddle. Serve with maple syrup, whipped cream, powdered sugar, or caramel sauce.
Tips for Success: Do not overmix the batter; lumps are okay. Maintain a medium-low griddle temperature to prevent burning. Rest the batter for 5 minutes for fluffiness. Cook a small test pancake first to adjust temperature or consistency. Dry ingredients can be whisked and stored ahead of time.
Storage & Reheating: Store cooked and cooled pancakes in an airtight container in the refrigerator for 2-3 days, or freeze for up to 2 months (separated by parchment paper). Reheat refrigerated pancakes in a microwave (30-60 seconds), toaster oven, or skillet. Reheat frozen pancakes directly from the freezer in a toaster, microwave, or oven.
FAQs: Fresh pumpkin can be used if puréed smoothly and drained to match canned consistency. For the fluffiest results, avoid mixing wet and dry ingredients the night before; combine just before cooking. Overmixing, old leavening agents, or incorrect griddle temperature are common reasons for pancakes not being fluffy.