Pumpkin Spice Pancakes (Print View)

Fluffy pancakes blended with pumpkin puree and warm autumn spices, perfect for a comforting morning meal.

# Components:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour (160 g)
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 (180 ml)
11 - 1 cup whole milk (240 ml)
12 - 2 large eggs
13 - 2 tablespoons unsalted butter, melted (plus more for cooking)
14 - 1 teaspoon vanilla extract

# Method:

01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
02 - In a separate bowl, whisk pumpkin puree, whole milk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined, leaving some lumps.
04 - Heat a nonstick skillet or griddle over medium and lightly grease with butter.
05 - Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form and edges set, about 2 to 3 minutes.
06 - Flip pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter. Serve warm with maple syrup, whipped cream, or chopped pecans as desired.

# Expert Advice:

01 -
  • They taste like fall captured on a plate, but come together in less time than you'd spend scrolling through your phone.
  • The pumpkin keeps them impossibly fluffy while the spices do all the heavy lifting flavor-wise—no fancy ingredients needed.
  • They freeze beautifully, so you can make a double batch and toast them on rushed mornings when you need comfort food fast.
02 -
  • Don't overmix the batter—it's the most common mistake and it will turn your fluffy pancakes dense and rubbery; a few lumps dissolve during cooking anyway.
  • Check your baking powder and soda for freshness; expired leavening agents are why pancakes sometimes come out flat and disappointing.
  • If your pumpkin puree is watery, drain it in a fine-mesh strainer for a few minutes before mixing; excess moisture can make the batter too loose.
03 -
  • Use a cookie scoop or small measuring cup to pour batter—it ensures even-sized pancakes that cook at the same rate and look beautiful on the plate.
  • Resist the urge to flip pancakes repeatedly; one flip is all they need, and flipping too often prevents proper browning and keeps the insides from cooking through.
  • If you have whole nutmeg and cloves, grind them fresh from the spice berries—the flavor difference is remarkable and worth the two minutes of effort.
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