Pumpkin Spice Pancakes

With a super fluffy texture, custardy center and ready in just 25 minutes, this easy Pumpkin Pancakes recipe is the perfect recipe for breakfast during fall. Made with warm spices and a homemade mix, you’ll want them every fall morning!

Recipe Essentials

The list looks a little long, but most of these pumpkin pancake ingredients are simple and pantry staples. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Pumpkin puree – Make sure you do not use pumpkin pie filling. Libby’s brand pumpkin is the most popular and this is because it is so concentrated in color and tightly packed without excess water, leaving it thick and rich. Or try making your own pumpkin puree.

Make it A Meal

Serve this recipe with store bought or freshly made vanilla whipped cream or icing. Warm a pat of butter and serve on top of the pumpkin pancakes with pumpkin spice syrup, maple syrup, Dutch honey, gingerbread syrup or apple cider syrup.

Pair these pumpkin spice pancakes with egg muffins, scrambled eggs, or crispy bacon. If you want to stick with the pumpkin theme, try adding some pumpkin muffins, Pumpkin Spice Waffles or pumpkin cinnamon rolls into the mix. And don’t forget to add pumpkin spice creamer to your coffee!

Tips for Fluffy Pancakes

These pumpkin pancakes aren’t very complicated, but follow these simple tips to ensure you get the fluffiest pancakes.

• Only flip pancakes once. Each time a pancake is flipped the bubbles are burst and it becomes less fluffy. You know it is time to flip when you see those air bubbles rising to the top.
• Make sure you don’t mix the batter fully. It is okay to leave some lumps in your homemade pancake batter. The lumps allow more bubbles and air pockets to form. The more your stir, the more gluten gets activated and then it gets dense. Less is more with pancake batter, so skip the stand mixer and go straight for the arm workout.
• Let sit. Let the prepared pancake batter sit for at least 10 minutes before cooking. This allows the gluten in the flour time to rest and will result in fluffier pancakes.

Fluffy Pumpkin Pancakes Recipe

4.95 from 19 votes

These fluffy, easy Pumpkin Pancakes make the perfect breakfast for fall! With warm spices and homemade mix, you just can't beat them!

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

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Servings: 8

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Equipment

• Electric Griddle
• Whisk

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice
• 1 tablespoon ground cinnamon
• ½ teaspoon fine sea salt
• 2 ½ cups milk
• 1 ⅓ cups pumpkin puree
• 1 egg
• 2 tablespoons neutral oil

Instructions

• In a medium bowl, whisk together the 2 cups all-purpose flour, 3 tablespoons sugar, 1 teaspoon baking soda 1 teaspoon baking powder, 1 tablespoon pumpkin pie spice, 1 tablespoon ground cinnamon and ½ teaspoon fine sea salt. Set aside.
• In a medium bowl, stir together the 2 ½ cups milk, 1 ⅓ cups pumpkin puree, 1 egg, and 2 tablespoons neutral oil until fully combined. Make sure there are no lumps present and be sure to scrape down the sides.
• Combine the the wet ingredients with the dry ingredients into one bowl. Mix the pancake batter until smooth, but do not overmix. Mix just until most of the lumps are gone–some lumps are okay.
• For fluffier pancakes, allow your pancake batter to rest for five to ten minutes.
• Preheat an electric griddle or nonstick skillet over medium-high (350°F), then reduce the heat to low (325°F). Prepare the pan or griddle with a tablespoon of butter or oil.
• Scoop 1/3 cup of the batter onto the preheated skillet or griddle. Cook the pancake until small bubbles start to appear on the surface, about three minutes. Flip the pancake.
• Cook the second side of the pancake until golden and light brown, about two to three minutes. Keep an eye on the pancake.
• Remove the pancake from the heat. Repeat with the rest of the batter. Turn the heat off.
• Serve with whipped cream, pecans, fruit, maple syrup, or butter.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Notes

Storage: Place in an airtight container and reheat in the microwave, toaster oven or for a quick sear in a skillet for fall flavor every morning!

Freezing: Yes, you can freeze pumpkin pancakes. Flash freeze them on a baking sheet, then transfer them to an airtight freezer bag, getting out all of the excess air possible. Freeze for up to three months. Reheat in the toaster, in the microwave, or in the oven from a frozen state.

Nutrition

Calories: 273 kcal, Carbohydrates: 49 g, Protein: 9 g, Fat: 5 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 37 mg, Sodium: 435 mg, Potassium: 314 mg, Fiber: 4 g, Sugar: 13 g, Vitamin A: 8684 IU, Vitamin C: 3 mg, Calcium: 160 mg, Iron: 3 mg

Author: Savannah McGhee

Calories: 273

Course: Breakfast

Cuisine: American

Keyword: fluffy buttermilk pancakes, fluffy pumpkin pancakes, pumpkin pancakes, pumpkin spice pancakes

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