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fluffy Pumpkin Pancakes

These fluffy Pumpkin Pancakes are made with pumpkin puree, cinnamon, nutmeg, and ginger for a cozy fall-inspired breakfast. Easy to prepare and lightly sweet, they are delicious with maple syrup, butter, fresh fruit, or Greek yogurt and can easily be adapted for a healthier breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 tablespoon brown sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 ¼ cups milk
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • For Serving:
  • Maple syrup
  • Butter
  • Fresh berries or sliced banana
  • Greek yogurt
  • Chopped pecans or walnuts

Method
 

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar.
  2. In a separate bowl, whisk together the pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few small lumps are fine.
  4. If the batter is too thick, add 1–2 tablespoons of milk to reach a thick but pourable consistency.
  5. Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter.
  6. Pour about ¼ cup of batter onto the hot skillet for each pancake.
  7. Cook for 2–3 minutes, until bubbles appear on the surface and the edges look set.
  8. Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
  9. Repeat with the remaining batter, lightly greasing the skillet as needed.
  10. Serve warm with your favorite toppings.

Notes

Use pure pumpkin puree rather than pumpkin pie filling.
Avoid overmixing the batter to keep the pancakes light and fluffy.
Pumpkin pancakes can brown quickly, so medium heat works best.
For pumpkin spice pancakes, replace the individual spices with about 2 teaspoons of pumpkin pie spice.
For a healthier option, replace some of the all-purpose flour with whole wheat flour and reduce the brown sugar.