Fluffy pumpkin pancakes taste like clouds of pumpkin pie! This easy recipe is a must try for a festive seasonal breakfast.
This recipe was originally published September 2016. It was last updated May 2020.
This time of year I feel especially lucky living in New England. I get the full fall experience. Yep, I’m talking pumpkin picking, leaf peeping—the whole shebang. Now I’m not sure this comes with the territory, but either way this New England upbringing has made me a huge fan of pumpkin spice flavored food and drinks.
Enter pumpkin spice pancakes and pumpkin spice coffee. These two items are what I consider the ultimate fall breakfast duo.
Step by step instructions
Pumpkin pancakes could not be easier to make! Gather your ingredients, find your skillet and get ready to serve up some pumpkin spice pancakes in minutes.
- Whisk together dry ingredients— flour, light brown sugar, baking powder, salt and spices (cinnamon, ginger, nutmeg, cloves). Set aside.
- Mix together wet ingredients—milk, pumpkin pureé, butter and egg until combined.
- Fold wet ingredients into dry ingredients and stir until fully incorporated.
- Cook the pancakes. Spray a skillet with nonstick spray and bring to a medium heat. Pour about 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side.
This skillet is the BEST at even heat distribution.
Helpful pancake tips
Here are a few tips to make fluffy pancakes. Just like most baking recipes, avoid over mixing the batter. When batter is mixed too much, pancakes will become tough and contain less air. Let pancake batter sit for 10 to 15 minutes. The wet ingredients will soak into the dry ingredients for better texture. Wait until you see tiny bubbles in the center of the pancake before flipping and only flip the pancakes once!
Frequently asked questions
How to reheat pancakes: There are a few methods to reheating pancakes. When you’re in a rush, heat up pancakes in the microwave for about 1 minute. If you have a bit more time, reheat pancakes in the toaster oven for 2 or 3 minutes. The edges will get slightly crunchy, which I enjoy.
For large crowds, preheat your oven to 350 F. Place pancakes on a baking sheet and cover with aluminum foil (it will help the pancakes stay fluffy). After 10 minutes, check the pancakes to see if they are warm. Serve and enjoy!
What can I use instead of milk? Any liquid will work including almond milk and oat milk. However, I find that nut milk affects the flavor.
Can I add mix ins? Yes! Chocolate chips, nuts and fruit such as apple can be added to pumpkin pancakes.
Can I double this recipe? Absolutely!
Pumpkin breakfast recipes
Do you love pumpkin so much you want to have it for breakfast all the time? I got you covered. Check out these recipes:
- Pumpkin donut holes are made in a muffin tin and coated in cinnamon sugar!
- Mini pumpkin scones are a delightful bite-sized snack anytime of day.
- Pumpkin french toast casserole – Little Spice Jar blog
- Pumpkin cinnamon rolls – Life in the Lofthouse blog
Needless to say these pumpkin spice pancakes were a hit with my family. We were sitting around the kitchen table eating stacks of pancakes and sipping our morning coffee. I’m pretty sure all of us had seconds, which doesn’t usually happen at breakfast, but it did with these pancakes!
So my advice to my other fall fanatics is to wake up in the morning, brew a hot pot of coffee and get some fluffy pumpkin pancakes on the griddle. If you enjoyed this recipe, tag @ifyougiveablondeakitchen on social media!
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Fluffy Pumpkin Pancakes
- 1 1/4 cups (156 g) all-purpose flour
- 2 tablespoons (35 g) light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (250 mL) milk, room temperature
- 1/3 cup (75 g) canned pumpkin purée
- 2 tablespoons melted butter
- 1 large egg, room temperature
- In a large bowl, whisk together flour, light brown sugar, baking powder, salt and spices (cinnamon, ginger, nutmeg, cloves). Set aside.
- In a medium bowl, mix together milk, pumpkin purée, butter and egg until combined. Fold pumpkin mixture into dry ingredients and stir until fully incorporated.
- Spray a skillet with nonstick spray and bring to a medium heat. Pour about 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. The pancakes are ready to flip when the edges start to set and some air bubbles may rise to the surface. Serve immediately with butter and syrup.
- Recipe can be easily doubled (just make sure you use a bigger bowl!)
- Kitchen scale – weighing ingredients is more accurate than measuring them!
- 10-inch Cast Iron Skillet – this pan has the best heat distribution for evenly cooked pancakes! (available on Sur la Table and Amazon)
- Spatula – the bigger the better for flipping pancakes! I love this pancake spatula I found on Amazon.
Photography by Our Salty Kitchen