Pumpkin Spice Pancakes (Print Version)

Fluffy pancakes infused with pumpkin puree and warm autumn spices for a cozy morning treat.

# 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 (plus additional for cooking)
14 - 1 teaspoon vanilla extract

# Directions:

01 - Whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
02 - In a separate bowl, blend the pumpkin puree, whole milk, eggs, melted butter, and vanilla extract until smooth.
03 - Gently fold the wet ingredients into the dry mixture until just combined, leaving a few lumps for optimal texture. Avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
06 - Flip pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter. Serve warm with maple syrup, whipped cream, or chopped pecans as desired.

# Expert Advice:

01 -
  • They're fluffy enough to cut with a fork but substantial enough that you actually feel satisfied, not like you're eating clouds.
  • The spice balance tastes homemade and intentional, nothing like those mass-produced pumpkin things that taste like perfume.
  • You can have them on the table in under 30 minutes, which means you can make them on a regular weekday morning without stress.
02 -
  • Don't overmix the batter no matter how tempting it is to make it perfectly smooth; that's how you end up with dense, tough pancakes instead of fluffy ones.
  • The pumpkin puree is quite thick, so whisking it thoroughly into the wet ingredients before combining with dry is non-negotiable.
  • Medium heat is everything—rushing with high heat gives you a burnt outside and a raw inside, which is disappointing in a way that's hard to recover from.
03 -
  • Let your batter rest for about five minutes before cooking; it hydrates the flour and actually makes the pancakes fluffier and more tender.
  • Don't be tempted to cook more than two pancakes at once unless your skillet is genuinely huge; crowding them means uneven cooking and regret.
  • If you have leftover pumpkin puree, these pancakes freeze beautifully—stack them with parchment between layers and reheat from frozen in a toaster oven.
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