Fluffy Pumpkin Pancakes
These fluffy pumpkin pancakes are perfect for cozy school mornings, combining warm spices and pumpkin puree for a comforting and delicious breakfast.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons brown sugar (light or dark)
- 1 cup (245g) pure canned pumpkin puree
- 2 large eggs, room temperature
- 1 cup (240ml) milk (whole or 2%, or almond milk for dairy-free)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus extra for the pan
- Optional toppings: maple syrup, chopped pecans or walnuts, whipped cream or Greek yogurt, fresh sliced apples or pears
Instructions
- Mix Dry Ingredients (5 minutes): In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar until evenly combined.
- Combine Wet Ingredients (5 minutes): In a separate bowl, beat eggs with milk and pumpkin puree until smooth. Stir in vanilla extract and melted butter.
- Combine Wet and Dry (2 minutes): Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Batter should be lumpy but without dry flour pockets. Do not overmix.
- Heat the Pan (3 minutes): Preheat skillet or griddle over medium heat. Add a small pat of butter or light spray of non-stick oil. The pan is ready when a drop of water sizzles and dances.
- Cook the Pancakes (15 minutes): Pour ¼ cup batter per pancake onto the pan. Cook undisturbed until bubbles form and edges look set, about 2-3 minutes. Flip carefully and cook the other side for 2 minutes or until golden brown. Adjust heat as needed.
- Keep Warm: Transfer cooked pancakes to a warm plate or oven set at 200°F (90°C) while finishing the batch.
- Serve: Stack pancakes, add favorite toppings, and enjoy.
Notes
Do not overmix the batter to keep pancakes tender. Let batter rest 5-10 minutes before cooking to hydrate flour and develop spice flavor. Use medium heat to avoid burning. Flip pancakes only once when bubbles appear and edges are set. If batter is too thick, add a splash of milk; if too runny, add a tablespoon of flour.
Nutrition
- Serving Size: About 2 pancakes
- Calories: 280
- Fat: 7
- Carbohydrates: 40
- Fiber: 3
- Protein: 7
Keywords: pumpkin pancakes, fluffy pancakes, fall breakfast, cozy mornings, easy pancake recipe, pumpkin spice, school morning breakfast