Fluffy Pumpkin Pancakes

Close-up of a tall stack of pumpkin pancakes with butter and maple syrup dripping down the sides

These fluffy pumpkin pancakes are soft, tender, and full of warm pumpkin spice. Ready in about 30 minutes, they're perfect for cozy weekend mornings and freeze beautifully for busy weekdays.

Course Breakfast, Brunch

Cuisine American

Keyword fluffy pumpkin pancakes, pumpkin pancakes, pumpkin spice pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 151.6kcal

Equipment

2 mixing bowls
Whisk
Rubber spatula
Nonstick skillet or griddle
¼-cup measuring cup
Pancake turner

Ingredients

2 cups all-purpose flour spooned and leveled
2½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon salt
1½ cups whole milk at room temperature
¾ cup pumpkin puree not pumpkin pie filling
2 large eggs at room temperature
3 tablespoons light brown sugar packed
3 tablespoons unsalted butter melted, plus more for the pan
2 teaspoons vanilla extract
maple syrup for serving

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a medium bowl, whisk the milk, pumpkin puree, eggs, brown sugar, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter will be thick, and a few lumps are fine. Let it rest for 5 minutes.
Heat a nonstick skillet or griddle over medium-low heat and brush it lightly with butter.
Pour about ¼ cup of batter per pancake and spread it gently. Cook for 2 to 3 minutes, until bubbles form and the edges look set. Flip and cook for 1 to 2 minutes more, until golden and cooked through. Adjust the heat as needed.
Transfer the cooked pancakes to a baking sheet in a 200°F (95°C) oven while you cook the rest of the batter.
Serve warm with butter, maple syrup, and toasted pecans.

Notes

Use pure canned pumpkin, not pumpkin pie filling.
No pumpkin pie spice? Use 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon ground cloves.
If the batter is very thick, stir in 1 to 2 tablespoons of milk.
Keep the heat at medium-low. Pumpkin pancakes brown quickly.
For buttermilk pumpkin pancakes, swap the milk for buttermilk.
Store in the fridge for up to 3 days, or freeze with parchment between the pancakes for up to 3 months. Reheat in the microwave for 30 to 45 seconds or in the toaster.
To prep ahead, mix the wet and dry ingredients separately the night before. Combine them just before cooking.

Nutrition