Fluffy Pumpkin Spice Pancakes (Print out)

Light and fluffy pancakes infused with pumpkin and warm spices for a cozy autumn start.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)

→ Wet Ingredients

07 - 1 cup whole milk
08 - 3/4 cup canned pumpkin puree
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted (plus more for cooking)
11 - 1 teaspoon vanilla extract

# How to Make It:

01 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
02 - In a separate bowl, whisk whole milk, pumpkin puree, eggs, melted butter, and vanilla extract until thoroughly combined.
03 - Pour the wet ingredients into the dry ingredients and gently stir until just combined, avoiding overmixing to retain fluffiness.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges set, about 2 to 3 minutes.
06 - Flip pancakes carefully and cook for an additional 1 to 2 minutes until golden brown and cooked through.
07 - Serve warm with maple syrup, whipped cream, or toasted pecans as desired.

# Expert Advice:

01 -
  • They cook up so fluffy you can see the steam rise when you tear one open, and the pumpkin keeps them soft without feeling heavy.
  • The spices bloom in the heat and fill your kitchen with the kind of smell that makes everyone wander in asking whats for breakfast.
  • You can have the batter mixed and the first batch on the griddle in under fifteen minutes, even on a sleepy Sunday.
02 -
  • Letting the batter rest for five minutes after mixing makes a noticeable difference in fluffiness, the leavening agents activate and the flour hydrates fully.
  • If your first pancake comes out too dark or too pale, adjust the heat slightly, medium is the sweet spot but every stove is different.
  • Pumpkin puree can vary in moisture, if your batter feels too thick, add a tablespoon of milk at a time until it pours easily.
03 -
  • Keep your finished pancakes warm in a 200-degree oven on a baking sheet while you cook the rest, so everyone eats hot pancakes at the same time.
  • If the batter thickens as it sits, stir in a splash of milk to loosen it back up, pumpkin can absorb liquid as it rests.
  • Use a light hand when flipping, pressing down with the spatula squeezes out the air and makes them dense instead of fluffy.
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