Save to Pinterest The first autumn morning I woke up to the smell of these pancakes, my apartment had that golden quality that only exists in October. My roommate had discovered pumpkin puree in the back of our pantry the night before and decided experimentation was better than sleep. The cinnamon hit the air first, then ginger and nutmeg weaving through it like a promise.
That morning we ate them standing up because neither of us could wait long enough to set the table properly. Steam curled off each pancake as we added butter that melted into the little craters, pooling with maple syrup in the most perfect way. My roommate took one bite and said we were never buying pancake mix again, and honestly, she was right.
Ingredients
- All-purpose flour: Forms the tender structure that holds all that pumpkin goodness together without getting heavy or dense
- Brown sugar: Adds a subtle caramel depth that white sugar just cannot replicate in autumn baking
- Baking powder and baking soda: Work together to give these pancakes their signature fluffiness and rise
- Pumpkin puree: The star of the show that brings moisture, color, and that unmistakable fall flavor
- Whole milk: Creates a richer batter than water, though any milk you have will work just fine
- Eggs: Bind everything together while helping the pancakes puff up beautifully on the griddle
- Unsalted butter: Melted into the batter and used for cooking, adding a savory richness that balances the spices
- Vanilla extract: Rounds out all the warm spices and makes the whole combination sing
- Ground cinnamon, ginger, nutmeg, and cloves: This classic spice blend is what transforms ordinary pancakes into something magical
Instructions
- Whisk together your dry ingredients:
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and all those cozy spices until everything is evenly distributed.
- Mix the wet mixture separately:
- In another bowl, whisk the pumpkin puree, milk, eggs, melted butter, and vanilla until you have a smooth, orange speckled liquid.
- Combine gently:
- Pour the wet ingredients into the dry and stir with a spatula or wooden spoon just until combined, leaving some small lumps untouched.
- Heat your cooking surface:
- Warm a nonstick skillet or griddle over medium heat, then brush on a little butter to keep those pancakes from sticking.
- Cook until bubbly:
- Scoop about 1/4 cup of batter per pancake onto the skillet, watching for bubbles to form on the surface and edges to set before flipping.
- Flip and finish:
- Cook the second side for 1 to 2 minutes until golden brown and cooked through, then repeat with the remaining batter.
- Serve immediately:
- Stack them warm on plates and let everyone add their favorite toppings while they are still hot.
Save to Pinterest Last Thanksgiving I made a triple batch for our family brunch, and my grandfather who usually sticks to his standard eggs and toast went back for thirds. That is when I knew these were not just fall pancakes but an anytime celebration kind of recipe.
Making Them Ahead
You can mix the dry and wet ingredients separately the night before and store them in the refrigerator. Just combine them in the morning and add an extra minute of cooking time since cold batter takes longer to set.
Perfect Toppings
Beyond maple syrup, try toasted pecans, a dollop of whipped cream, or even a sprinkle of powdered sugar for a diner style finish. My personal favorite is a little butter and honey instead of syrup.
Freezing Extra Pancakes
Cool any leftover pancakes completely on a wire rack, then layer them between parchment paper in a freezer safe bag. They will reheat beautifully in the toaster or microwave for busy weekday mornings.
- Reheat in the toaster on low setting for crispy edges
- Microwave for 30 to 45 seconds wrapped in a paper towel for softer pancakes
- Let them thaw overnight in the refrigerator for the best texture
Save to Pinterest There is something deeply satisfying about turning a can of pumpkin puree into something that makes your whole family linger around the breakfast table a little longer than usual.
Questions & Answers
- → Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree. Roast or steam peeled pumpkin cubes until tender, then blend until smooth. Note that fresh pumpkin may have more water content, so you might need to reduce the milk slightly.
- → Why are my pancakes dense instead of fluffy?
Overmixing the batter is the most common cause of dense pancakes. Stir gently until just combined—some lumps are perfectly fine. Also ensure your baking powder and soda are fresh for proper rise.
- → Can I make the batter ahead of time?
It's best to cook the pancakes immediately after mixing the batter. If refrigerated, the baking powder loses potency and the flour absorbs too much moisture, resulting in thicker, heavier pancakes.
- → How do I know when to flip the pancakes?
Wait until bubbles form across the surface and the edges appear set and slightly dry. This usually takes 2-3 minutes over medium heat. Gently lift an edge to check for golden-brown color before flipping.
- → What toppings work best with these?
Warm maple syrup is classic, but whipped cream, chopped pecans, or a dusting of powdered sugar all complement the spiced flavor. For extra indulgence, try a drizzle of salted caramel or honey butter.
- → Can I freeze leftover pancakes?
Absolutely. Let them cool completely, then layer between parchment paper in a freezer-safe bag. They'll keep for up to 2 months. Reheat in the toaster or microwave for a quick weekday breakfast.