Celebrate fall mornings with these pumpkin spice pancakes that are both fluffy and packed with cozy autumn flavors.
Made with pumpkin puree and warming spices, they’re naturally fiber-rich and provide a protein boost from eggs and milk.
Quick to prepare and low in saturated fat, this wholesome breakfast is perfect for busy weekdays, weekend brunches, or easy meal prep.
30-Minute Fluffy Pumpkin Spice Pancakes
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- Whisk
- Measuring Cups and Spoons
- Griddle or skillet
- spatula
Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Dash ground ginger
- Dash ground cloves
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
Instructions
- Prepare the Dry Mixture: In a large mixing bowl, combine all the dry ingredients. Start by measuring 1 ¼ cups of all-purpose flour and adding it to the bowl. Sprinkle in 2 tablespoons of brown sugar for a hint of natural sweetness, then add 2 teaspoons of baking powder to help the pancakes rise perfectly. Include ¼ teaspoon of salt to balance the flavors, and then mix in the warming spices 1 teaspoon cinnamon, ¼ teaspoon nutmeg, a dash of ginger, and a dash of cloves. Use a whisk to gently stir everything together until well blended. Set the dry mixture aside while you prepare the wet ingredients.
- Mix the Wet Ingredients: Take a medium-sized bowl and combine the wet components. Pour in 1 cup of milk as the base, then scoop ½ cup of pumpkin puree for natural sweetness, moisture, and fiber. Crack 1 large egg into the mixture, which adds protein and structure. Finally, drizzle in 2 tablespoons of vegetable oil or melted butter to keep the pancakes tender and rich. Whisk everything together until smooth and evenly combined, creating a slightly thick, creamy batter.
- Combine Wet and Dry Ingredients: Slowly add the wet mixture into the bowl containing the dry ingredients. Use a whisk or spatula to fold the batter together gently. It is important to mix just until combined; the batter should remain slightly lumpy. Overmixing can result in dense pancakes instead of light and fluffy ones. Scrape the sides of the bowl to ensure no pockets of flour remain.
- Preheat and Prepare the Cooking Surface: Place a griddle or large skillet over medium heat and allow it to warm up fully. Lightly grease the surface with butter or a small amount of oil to prevent sticking. To test if the griddle is hot enough, sprinkle a few drops of water on the surface — if they sizzle immediately, it’s ready for cooking. Maintaining the correct heat ensures golden-brown pancakes that are cooked through.
- Cook the Pancakes: Scoop approximately ¼ cup of batter per pancake and carefully pour it onto the preheated griddle. Leave enough space between pancakes to allow them to spread slightly while cooking. Watch closely for small bubbles forming on the surface of the batter — this is your signal that the pancake is ready to flip. Using a spatula, gently lift and flip each pancake to cook the opposite side until it achieves a golden-brown color and is cooked through.
- Keep Pancakes Warm (Optional): If cooking multiple batches, transfer cooked pancakes to a plate and cover them loosely with foil to keep them warm. Avoid stacking them immediately to prevent sogginess; instead, let each pancake rest for a minute or two while you cook the remaining batter.
- Serve and Enjoy: Place the pancakes on a serving plate and enhance the experience with toppings of your choice. Maple syrup, a dusting of cinnamon sugar, or a dollop of whipped cream are classic fall accompaniments that complement the warm spices beautifully. Serve immediately while hot for the best flavor and texture.
Notes
- Use freshly measured ingredients for best results, especially flour and spices, to ensure the pancakes rise properly and have a vibrant flavor.
- For extra fluffiness, avoid overmixing the batter; small lumps are perfectly fine and help maintain light texture.
- Adjust the spices to taste — increase cinnamon or nutmeg for a more robust fall flavor.
- Choose pumpkin puree that is smooth and unsweetened for consistent texture and natural sweetness.
- Non-stick pans or lightly greased griddles are ideal; too much oil can make pancakes greasy.
Chef’s Secrets: Enhancing Pumpkin Pancakes Flavor
The secret to irresistibly soft pumpkin pancakes lies in balancing moisture and spice.
Using a combination of milk and pumpkin puree provides a tender, rich texture, while a touch of brown sugar adds depth without overpowering the pumpkin flavor.
Warming spices like cinnamon, nutmeg, ginger, and cloves elevate the taste and create a comforting aroma.
For an extra hint of indulgence, lightly toast the spices before adding them to the dry mix — this releases their natural oils and intensifies the flavor.
Serving Suggestions: Perfect Fall Breakfast Ideas
Serve these pancakes warm, stacked high with maple syrup dripping down the sides for a classic breakfast experience.
Top with a dusting of cinnamon sugar or a dollop of lightly whipped cream for added indulgence.
For a healthier twist, add fresh fruit like sliced apples, pears, or pomegranate seeds.
Pairing with a cup of coffee, chai, or hot apple cider makes these pancakes a cozy, satisfying start to any morning.
Storage Tips: Keep Pancakes Fresh Longer
Cooked pancakes can be stored in an airtight container in the refrigerator for up to three days.
To maintain softness, separate layers with parchment paper to prevent sticking.
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to one month.
Reheat gently in a toaster, oven, or microwave to preserve texture without drying them out.
Avoid leaving cooked pancakes at room temperature for more than two hours to prevent spoilage.
Frequently Asked Questions
1. Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly. Make sure it’s plain pumpkin and not pumpkin pie filling, which contains added sugars and spices.
2. Can I make these pancakes gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend, and add ¼ teaspoon xanthan gum if the blend does not already contain it. The texture may be slightly denser but still delicious.
3. How can I make pancakes fluffier?
Separate the egg and whip the white to soft peaks before folding into the batter. This incorporates air and results in extra fluffy pancakes. Avoid overmixing once combined.
4. Can I prepare the batter ahead of time?
Yes, you can prepare the batter up to 12 hours in advance. Store in an airtight container in the refrigerator and gently stir before cooking. The pancakes may be slightly thicker due to resting.
5. What are some healthy topping options?
Try fresh fruits, Greek yogurt, nut butter, or a drizzle of pure maple syrup. These options add natural sweetness, protein, and good fats without overpowering the warm pumpkin spice flavor.
