Stack of fluffy pumpkin pancakes topped with syrup and cinnamon

Fluffy Pumpkin Pancakes

by

Why Make This Recipe

Fluffy Pumpkin Pancakes are a perfect treat for breakfast or brunch. They combine the warm flavors of pumpkin and spices, making each bite comforting and delicious. These pancakes are light, airy, and great for anyone who loves fall flavors. Plus, they are simple to make and will impress your family and friends. Whether you’re looking for a cozy meal on a chilly morning or a delightful dessert, these pancakes will hit the spot!

How to Make Fluffy Pumpkin Pancakes

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup pumpkin puree
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Directions

  1. In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  2. In another bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until combined.
  3. Combine the wet and dry ingredients gently until just mixed. Do not overmix.
  4. Heat a non-stick skillet over medium heat.
  5. Pour 1/4 cup of batter onto the skillet for each pancake.
  6. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
  7. Serve warm.

How to Serve Fluffy Pumpkin Pancakes

Serve these fluffy pancakes warm with your favorite toppings. Maple syrup, whipped cream, and chopped nuts pair beautifully with the pumpkin flavor. You can also add fresh fruits like bananas or berries for extra sweetness and color.

How to Store Fluffy Pumpkin Pancakes

To store leftovers, allow the pancakes to cool completely. Place them in an airtight container. You can refrigerate them for about 2-3 days. For longer storage, put them in the freezer with parchment paper in between each pancake. They will last up to a month in the freezer.

Tips to Make Fluffy Pumpkin Pancakes

  • Make sure not to overmix the batter; a few lumps are okay for fluffy pancakes.
  • Use fresh pumpkin puree for the best flavor. Canned pumpkin is also fine, but check that it is 100% pumpkin with no additives.
  • Adjust the spices to suit your taste. If you like a stronger flavor, add a little more cinnamon or nutmeg.

Variation

You can add chocolate chips or walnuts to the batter for extra flavor and texture. For a healthier option, you can substitute half the all-purpose flour with whole wheat flour.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices. It is best to stick with pure pumpkin puree for this recipe.

Can I make these pancakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend works well for pancakes.

How do I know when the pancakes are ready to flip?
Look for bubbles forming on the surface of the pancakes. When they start to pop and the edges look set, it’s time to flip!

Enjoy making and sharing these fluffy pumpkin pancakes! They are sure to be a hit!

Print
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fluffy pumpkin pancakes 2025 10 21 195654 150x150 1

Fluffy Pumpkin Pancakes

  • Author: nonnasdishes_admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Light and airy pancakes infused with the warm flavors of pumpkin and spices, perfect for breakfast or brunch.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup pumpkin puree
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Instructions

  1. In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  2. In another bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until combined.
  3. Combine the wet and dry ingredients gently until just mixed. Do not overmix.
  4. Heat a non-stick skillet over medium heat.
  5. Pour 1/4 cup of batter onto the skillet for each pancake.
  6. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
  7. Serve warm.

Notes

Serve with maple syrup, whipped cream, and fresh fruits for added sweetness and flavor. Store leftovers in an airtight container for 2-3 days in the refrigerator or freeze for up to a month.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Griddling
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 290
  • Sugar: 10g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 40mg

Keywords: pumpkin pancakes, breakfast, fall recipe, fluffy pancakes, brunch

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Lucia Bianchi
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