Fluffy Pumpkin Spice Pancakes (Printable Version)

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

# What You'll Need:

→ Dry Ingredients

01 - 1½ cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves)

→ Wet Ingredients

07 - 1 cup whole milk
08 - ¾ 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 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
02 - In a separate bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the 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 ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2–3 minutes.
06 - Flip and cook for an additional 1–2 minutes until golden brown and cooked through.
07 - Serve pancakes warm with maple syrup, whipped cream, or toasted pecans as desired.

# Expert Tips:

01 -
  • They're genuinely fluffy—not dense or gummy—which is harder to achieve with pumpkin than you'd think.
  • The spice balance hits that sweet spot where it feels autumnal without tasting like a scented candle.
  • You probably have everything in your pantry right now, no specialty ingredients required.
02 -
  • Overmixing the batter is the number one culprit behind dense pancakes—resist the urge to make it perfectly smooth.
  • If your pancakes turn out flat, your leavening agents are probably expired; baking powder and baking soda lose potency over time, so keep them fresh.
  • Resting the batter genuinely does make a difference, and the five minutes is worth every second.
03 -
  • Use a kitchen thermometer to hit the perfect griddle temperature—around 375°F is ideal, and it ensures consistent cooking across batches.
  • If you're cooking for more than two people, keep finished pancakes warm in a 200°F oven on a baking sheet rather than stacking them, which creates steam and makes them soggy.
  • Melted butter in the batter is non-negotiable; oil is not a substitute because it won't contribute to the structure and flavor the way butter does.
Go Back