Fluffy Pumpkin Spice Pancakes (Printable Version)

Fluffy pancakes with pumpkin puree and warm cinnamon, ginger, nutmeg and cloves. Ready in just 25 minutes for a cozy breakfast.

# What You Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground cloves

→ Wet Ingredients

10 - 3/4 cup pumpkin puree
11 - 1 cup whole milk
12 - 2 large eggs
13 - 2 tablespoons unsalted butter, melted
14 - 1 teaspoon vanilla extract
15 - Unsalted butter for cooking griddle

# Step-by-Step:

01 - In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
02 - In a separate bowl, whisk together pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
03 - Pour wet ingredient mixture into dry ingredient mixture. Gently stir until just combined; do not overmix as lumps are acceptable and result in fluffier pancakes.
04 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup batter per pancake onto the preheated griddle. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
06 - Flip pancakes carefully and cook for an additional 1 to 2 minutes until golden brown and cooked through.
07 - Repeat cooking process with remaining batter. Serve pancakes warm with desired toppings such as maple syrup, whipped cream, or chopped pecans.

# Expert Advice:

01 -
  • They come together in one bowl with no fancy equipment, perfect for lazy weekend mornings.
  • The pumpkin keeps them incredibly moist without feeling heavy or dense.
  • The spice blend is warm but not overwhelming, so even picky eaters ask for seconds.
  • Leftovers reheat beautifully in the toaster for quick weekday breakfasts.
02 -
  • Don't overmix the batter, stirring until you can't see dry flour is enough, or the pancakes will turn out dense.
  • Make sure your skillet isn't too hot, medium heat is key or the outside burns before the inside cooks through.
  • Let the batter rest for a minute or two before cooking, it gives the leavening agents time to activate for fluffier results.
03 -
  • Use a 1/4 cup measuring cup to pour the batter so every pancake cooks evenly and looks uniform.
  • If the batter feels too thick, add a tablespoon of milk at a time until it pours easily but still holds its shape.
  • Wipe the skillet with a paper towel between batches to prevent burnt butter bits from sticking to the next round.
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