Fluffy Pumpkin Spice Pancakes (Print Version)

Light, airy pancakes blended with pumpkin and warm spices, perfect for a cozy autumn breakfast.

# Components:

→ 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

# Directions:

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 milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined. Avoid overmixing to maintain fluffiness.
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 form on the surface and edges are set, about 2 to 3 minutes.
06 - Flip pancakes and cook 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 cook up cloud-light with a tender crumb that soaks up syrup without getting soggy.
  • The pumpkin adds moisture and color without tasting heavy or pie-like.
  • You can mix the batter in under ten minutes using pantry staples.
  • They reheat beautifully, so breakfast is ready even on rushed mornings.
02 -
  • Let the batter rest for five minutes before cooking, the gluten relaxes and the pancakes puff up even higher.
  • Keep your heat at medium, too hot and the outsides burn while the centers stay gummy.
  • Don't press down with the spatula after flipping, it squeezes out all the air you worked to create.
03 -
  • Use a quarter-cup measuring cup to portion the batter, it keeps the pancakes uniform and helps them cook evenly.
  • Wipe the skillet with a paper towel between batches to remove burnt butter bits that can make the next pancakes bitter.
  • If the batter thickens as it sits, thin it with a tablespoon of milk at a time until it pours smoothly again.
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