Fluffy Pumpkin Pancakes
These pumpkin pancakes are ultra fluffy, warmly spiced, and perfect for cozy mornings. Serve hot with butter and maple syrup.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 2 tbsp light brown sugar, packed
- 2.25 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 1.5 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 1.25 cup milk room temperature
- 1 cup pumpkin puree
- 1 large egg room temperature
- 1.25 tsp vanilla extract
- 3 tbsp unsalted butter, melted slightly cooled
- 1 tbsp neutral oil or butter, for the pan
Instructions
Preparation Steps
- Whisk flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a large bowl.
- In a separate bowl, whisk milk, pumpkin puree, egg, and vanilla until smooth. Stream in melted butter while whisking.
- Pour wet ingredients into the dry. Stir gently until just combined; a few small lumps are fine. Rest 5 minutes.
- Heat a lightly oiled griddle or skillet over medium. When a drop of water sizzles, it’s ready.
- Scoop about 1/4 cup batter per pancake. Cook until bubbles set around edges, 2–3 minutes.
- Flip and cook until golden and cooked through, 1–2 minutes more. Repeat with remaining batter.
Notes
Try swapping milk with buttermilk for extra tang and lift, or fold in a handful of chocolate chips or chopped pecans. Keep pancakes warm on a 200°F oven rack while you finish the batch, or refrigerate leftovers for 3 days and reheat in a toaster.
This recipe is an original creation inspired by classic Fluffy Pumpkin Pancakes flavors. All ingredient ratios and instructions are independently developed.