Pin One Saturday in late October, I woke up craving something warmer than my usual toast. The kitchen smelled like coffee and rain was tapping the window. I opened the pantry, spotted a half-used can of pumpkin puree, and decided to fold it into pancake batter without a plan. What came off the griddle was golden, pillowy, and tasted exactly like the season I wanted to live in.
I made these for my sister the morning she came to visit with her kids. They were skeptical at first, poking at the orange-flecked batter, but after the first bite they went quiet in that good way. My nephew asked if we could have them every weekend. I didnt promise, but I wrote the recipe down that afternoon.
Ingredients
- All-purpose flour: The structure that holds everything together, sifting it once makes the pancakes even lighter.
- Brown sugar: Adds a hint of molasses warmth that white sugar just cant match.
- Baking powder and baking soda: The duo responsible for all that rise, dont skip either one.
- Pumpkin pie spice: If you mix your own, toast the spices in a dry pan for thirty seconds to wake them up.
- Whole milk: The fat keeps the pancakes tender, but buttermilk works beautifully if you want a little tang.
- Canned pumpkin puree: Make sure its pure pumpkin, not pie filling, or youll end up with pancakes that taste like dessert in a confusing way.
- Eggs: They bind and add richness, bring them to room temperature so they blend smoothly.
- Unsalted butter: Melted and cooled slightly, it folds into the batter without scrambling the eggs.
- Vanilla extract: A teaspoon disappears into the background but rounds out every other flavor.
Instructions
- Combine the dry ingredients:
- Whisk the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl until evenly distributed. This step matters more than it seems, clumps of spice can turn a bite bitter.
- Mix the wet ingredients:
- In a separate bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla until smooth and no streaks of pumpkin remain. The color should be even and warm, like terracotta.
- Fold wet into dry:
- Pour the wet mixture into the dry and stir gently with a spatula just until combined. A few lumps are fine, overmixing will make the pancakes dense and chewy instead of fluffy.
- Heat the skillet:
- Set a nonstick skillet or griddle over medium heat and add a small pat of butter. When it melts and barely sizzles, youre ready to cook.
- Cook the pancakes:
- Pour a quarter cup of batter per pancake onto the skillet, leaving space between each one. Wait until bubbles form on the surface and the edges look dry, about two to three minutes, then flip and cook for another minute or two until golden underneath.
- Serve warm:
- Stack them on a plate and top with maple syrup, a dollop of whipped cream, or toasted pecans if you have them around. They taste best when theyre still steaming.
Pin The best batch I ever made was the morning after the first frost. I stood at the stove flipping pancakes while my partner read the news out loud and the dog slept in a patch of sun. It wasnt a special occasion, but it felt like one. Thats what these pancakes do, they turn ordinary mornings into something worth remembering.
How to Store and Reheat
Stack cooled pancakes between squares of parchment paper and seal them in a zip-top bag. They keep in the fridge for three days or the freezer for up to two months. Reheat them in a toaster or a low oven, the microwave works in a pinch but they lose some of their fluff.
Flavor Variations Worth Trying
Fold in a handful of mini chocolate chips for something that feels indulgent, or stir in chopped toasted pecans for crunch. Swap half the milk for buttermilk if you want a slight tang that balances the sweetness. Once I added a pinch of cardamom and it turned into something entirely new in the best way.
What to Serve Alongside
These pancakes love warm maple syrup, but theyve also great with apple butter, a drizzle of honey, or even a smear of cream cheese. I like to serve them with crispy bacon or sausage links for contrast, and a mug of spiced chai or hot apple cider to match the mood.
- Make a double batch and freeze half for busy mornings when you need comfort without the effort.
- Use a quarter-cup measuring cup to portion the batter so all the pancakes cook evenly.
- Keep finished pancakes warm in a 200-degree oven while you finish the rest of the batch.
Pin These pancakes have become my answer to grey mornings and slow weekends alike. I hope they find a place in your kitchen the way they have in mine.