Fluffy Pumpkin Spice Pancakes (Printable)

Light, airy pancakes with pumpkin puree and warm autumn spices, ideal for a cozy breakfast.

# 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 additional for cooking)
11 - 1 teaspoon vanilla extract

# How-To:

01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
02 - In a separate bowl, whisk whole milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear on top 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 - Serve warm with maple syrup, whipped cream, or toasted pecans as desired.

# Expert Advice:

01 -
  • They're light and airy without tasting like you've added a cloud to your plate.
  • The spice balance is subtle enough not to overwhelm, but present enough to make you feel like you're eating autumn.
  • Ready in 25 minutes total, which means you can actually make them on a weekday morning.
  • Naturally vegetarian and endlessly customizable depending on what's in your pantry.
02 -
  • Medium heat is non-negotiable—too high and the outside burns while the inside stays raw, too low and they cook through but never get that golden edge.
  • Resting the batter before cooking is a total game-changer if you want truly fluffy pancakes; I learned this the hard way after three disappointing batches.
  • Measuring flour by volume rather than weight is why some homemade pancakes turn out dense—if you have a kitchen scale, use it.
03 -
  • If your pumpkin puree is watery, the batter will be thinner and your pancakes won't be as fluffy—drain it in a fine mesh strainer for 10 minutes before mixing.
  • Butter the pan fresh between every batch or two, and wipe out any brown bits so they don't scorch and add a bitter flavor.
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