Introduction

These fluffy pumpkin pancakes are a perfect fall breakfast treat, combining warm spices with the natural sweetness of pumpkin. Soft and tender, they make a cozy start to any morning.

A tall stack of seven thick, fluffy pumpkin-colored pancakes sits on a white plate, each pancake evenly layered with a soft, spongy texture. On top of the stack, a square pat of pale yellow butter slowly melts, surrounded by scattered toasted pecan halves with a rich brown hue. Golden syrup is being poured over the butter, cascading down the sides of the pancakes in thick, glossy streams, pooling slightly on the plate below. There are extra pecans resting on and around the bottom of the stack. The dish rests on a wooden surface with a soft focus pumpkin in the background, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup pumpkin puree
1 1/4 cups milk
2 large eggs
2 tablespoons melted butter (plus extra for cooking)
1 teaspoon vanilla extract

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 2: In another bowl, combine the pumpkin puree, milk, eggs, melted butter, and vanilla extract. Mix until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 4: Heat a non-stick skillet or griddle over medium heat and lightly coat with butter.
Step 5: Pour about 1/4 cup of batter onto the skillet for each pancake.
Step 6: Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
Step 7: Serve the pumpkin pancakes warm with maple syrup, whipped cream, or a sprinkle of cinnamon.

Tips & Variations

For extra fluffiness, separate the eggs and beat the whites until stiff peaks form, then fold them into the batter.
Try using almond or oat milk for a dairy-free version.
Add chopped nuts or chocolate chips to the batter for added texture and flavor.
If you prefer less spice, reduce the cinnamon and nutmeg by half.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or on a skillet over low heat until heated through.

How to Serve

A tall stack of seven thick, golden-brown pancakes sits on a white plate with smooth edges, placed on a white marbled surface. The pancakes appear light and fluffy with small air holes visible on the sides. At the very top, there is a square pat of creamy butter melting slightly, surrounded by scattered pieces of toasted pecans. Warm, amber syrup is being poured over the stack, running down the sides in glossy streams and pooling around the bottom pancake. Extra pecans are placed both on top and around the base of the stack, adding texture. The soft background shows a blurred orange pumpkin and other light-colored shapes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is convenient when fresh pumpkin is not available.

How do I prevent my pancakes from being dense?

Be careful not to overmix the batter; stirring until just combined keeps the pancakes light and fluffy. Also, make sure your baking powder and baking soda are fresh for proper leavening.

Fluffy Pumpkin Pancakes Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

Fluffy Pumpkin Pancakes are a delightful autumn-inspired breakfast treat that combine the warm spices of cinnamon, nutmeg, and ginger with smooth pumpkin puree for a moist, flavorful pancake. Made with basic pantry ingredients and cooked on the stovetop, these pancakes are perfect for cozy weekend mornings and pair beautifully with maple syrup or whipped cream.

Author: Marco
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8–10 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

Wet Ingredients

1 cup pumpkin puree
1 1/4 cups milk
2 large eggs
2 tablespoons melted butter (plus extra for cooking)
1 teaspoon vanilla extract

Instructions

Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined. In a separate bowl, mix the pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and gently stir just until combined, leaving some lumps to keep the pancakes tender. Avoid overmixing.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly butter the surface. For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook for 2–3 minutes or until bubbles form on the surface and the edges begin to look set. Flip the pancakes carefully and cook for an additional 1–2 minutes until the other side is golden brown and the pancake is cooked through.
Serve and Enjoy: Serve the fluffy pumpkin pancakes warm. They go wonderfully with maple syrup, a dollop of whipped cream, or a sprinkle of cinnamon to enhance the cozy flavors. Enjoy immediately for the best taste and texture.

Notes

Do not overmix the batter to avoid tough pancakes; a few lumps are fine.
Use a non-stick skillet or griddle to prevent sticking and ensure even cooking.
Adjust the heat as needed to avoid burning the pancakes.
Leftover pancakes can be stored in the refrigerator and reheated in a skillet or microwave.
For vegan variations, substitute eggs with flax eggs and milk with plant-based milk.

Keywords: pumpkin pancakes, fluffy pancakes, autumn breakfast, pumpkin puree, cinnamon pancakes, pumpkin spice pancakes