30-Minute Fluffy Pumpkin Spice Pancakes
Fluffy, spiced pumpkin pancakes that are quick to make and perfect for fall breakfasts. Naturally high in fiber and protein, these pancakes pair perfectly with maple syrup, cinnamon sugar, or a dollop of whipped cream for a satisfying, cozy start to your day.
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.
