Pumpkin spice fluffy pancakes (Print)

Fluffy pancakes infused with pumpkin puree and warm autumn spices for a comforting breakfast.

# Components:

→ Dry Ingredients

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

→ Wet Ingredients

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

# Method:

01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
02 - In a separate bowl, blend pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet mixture into dry ingredients and stir gently just until combined; some lumps are acceptable to keep batter light.
04 - Heat a nonstick skillet or griddle over medium heat and lightly coat with butter.
05 - Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form and edges set, about 2 to 3 minutes.
06 - Turn pancakes and cook for 1 to 2 minutes more until golden and fully cooked.
07 - Repeat with remaining batter. Serve warm with maple syrup, whipped cream, or chopped pecans as desired.

# Expert Advice:

01 -
  • They're fluffy without being finicky, and the pumpkin keeps them moist even hours later.
  • One batch feeds people generously, and everyone asks for the recipe because it tastes homemade in the best way.
  • The spices are balanced so nothing overpowers—it's comforting, not cloying.
02 -
  • Overmixing the batter is the biggest mistake; a few lumps will cook out and leave you with tender pancakes instead of dense ones.
  • Cold ingredients can make the batter lumpy and hard to work with, so have milk and eggs at room temperature if you can.
  • If your pancakes are burning on the outside but staying pale inside, your heat is too high—turn it down to medium or even medium-low.
03 -
  • Let your skillet or griddle get properly hot before the first pancake touches it—a water droplet should sizzle immediately, not just evaporate slowly.
  • If you're cooking for a group, set a baking sheet in a 200-degree oven and slide finished pancakes onto it to keep them warm without drying them out while you finish the batch.
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