Fluffy Pumpkin Pancakes Recipe

Course: Breakfast

Cuisine: American

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

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 273kcal

Author: Savannah McGhee

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

Print Recipe

Equipment

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