Pumpkin Spice Pancakes (Print out)

Light, fluffy autumn-spiced pancakes with pumpkin puree and warming spices ready in 25 minutes.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

10 - 3/4 cup pumpkin puree
11 - 1 cup whole milk
12 - 2 large eggs
13 - 2 tbsp unsalted butter, melted
14 - 1 tsp vanilla extract

# How to Make It:

01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl until evenly distributed.
02 - Combine pumpkin puree, milk, eggs, melted butter, and vanilla extract in a separate bowl. Whisk until smooth and fully incorporated.
03 - Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to overmix. Small lumps in the batter are acceptable and will result in fluffier pancakes.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter to prevent sticking.
05 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges appear set.
06 - Carefully flip pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, adjusting heat as needed. Serve warm with maple syrup, whipped cream, or chopped pecans if desired.

# Expert Advice:

01 -
  • These pancakes capture everything comforting about fall breakfast in one fluffy bite
  • The pumpkin keeps them incredibly moist while the spices make your whole kitchen smell like a bakery
  • They reheat beautifully so you can make a batch Sunday and eat like royalty all week
02 -
  • Overmixing the batter will make your pancakes tough and chewy instead of tender and fluffy
  • Letting the batter rest for 5 minutes before cooking helps the flour hydrate and creates better texture
  • Medium heat is crucial because too hot will burn the outside before the inside cooks through
03 -
  • Use real pumpkin puree not pumpkin pie filling which has added sugar and spices
  • If the batter seems too thick add a tablespoon of milk at a time until it reaches a pourable consistency
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