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My Fluffy Pumpkin Pancakes Recipe is from scratch, easy to make, and is done in un no time at all. These are a one bowl pancake recipe that are moist, perfectly pumpkin spiced, and delicious with maple syrup. It’s the perfect fall breakfast and you can even make these ahead and freeze them!
It took me several tries to get this pumpkin pancake recipe just right. Adding pumpkin puree to things changes their texture and chemistry which means you have to adjust other ratios to get the pumpkin flavor just right. I took one for the team and tasted so many batches of pancakes but once I tasted this one I knew I had a winner! They have the perfect pumpkin spices and result in a thick fluffy pancake that we loved for breakfast…or even dessert. They sure do bring the fall vibes!
How to make Fluffy Pumpkin Pancakes
- I like to start by whisking all my dry ingredients in a medium bowl. Make sure to measure your flour correctly!
- The baking powder makes these rise super high!
- Don’t use pumpkin pie mix, use pumpkin puree.
- Any kind of milk works (dairy milk, almond milk or any nondairy milk).
- I love my own pumpkin pie spice blend but you can also use store bought.
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Dorothy’s Tips
- I always use a bit of vegetable oil in my pancakes. They don’t need much a but a little keeps them moist and helps them not stick. You can also use melted butter.
- You know pancakes are ready to flip when bubbles have formed in the center on the first side – once they start to pop it’s time to flip.
- Sometimes we add chocolate chips to the pancakes as they’re cooking…chocolate goes so well with pumpkin.
Pumpkin Pancakes Recipe
Ingredients
- 1 ½ cups (186g) all-purpose flour
- ¼ cup (50g) brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 6 tablespoons (65g) pumpkin puree
- 2 large eggs
- 1 tablespoon (15ml) vegetable oil
- 1 teaspoon vanilla
- 1 cup (237ml) milk (any kind or nondairy)
Instructions
- Preheat griddle to approximately 350°F. If using a pan, preheat over medium heat only once batter is mixed.
- Add flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice to a medium or large mixing bowl. Whisk to combine.
- Add eggs, pumpkin puree, milk, oil, and vanilla. Whisk to combine, batter may be slightly lumpy.
- Spray cooking surface with nonstick cooking spray or rub with butter for more flavor. Add approximately 3 tablespoons of batter to prepared pan and spread. Cook until bubbles in the center of the pancake start to pop and flip, cooking until the bottom is golden brown and cooked through.
- Serve warm with syrup.
- Store in an airtight container in the fridge. Freeze cooled pancakes between layers of paper towels in an airtight container; reheat in toaster, microwave, or air fryer.
Recipe Nutrition
Step by Step Photos
- Whisk all-purpose flour with baking powder, salt, pumpkin pie spice, and brown sugar, and cinnamon.
- Add pumpkin puree, eggs, vanilla, oil, and milk.
- The batter may be slightly lumpy.
- Scoop pancake batter onto a griddle or pan over medium heat.
- Cook until golden brown on one side then flip and cook until cooked through.
