Fluffy Pumpkin Pancakes Recipe

Fluffy pumpkin pancakes stacked with maple syrup and butter

Fluffy Pumpkin Pancakes Recipe

These fluffy pumpkin pancakes are the ultimate cozy fall breakfast. Light, tender, and packed with warm pumpkin spice flavor, they’re easy to make and perfect for weekend mornings or festive brunches.

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Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10

Cook Time: 15

Resting Time: 5

Total Time: 30

Servings: servings

Calories: 285kcal

Cost: $6

Equipment

Mixing bowl For dry ingredients
Medium bowl For wet ingredients
Whisk To blend ingredients
Spatula For folding batter
Non-stick skillet or griddle To cook pancakes evenly
Measuring cup For portioning batter
Wide spatula For flipping pancakes

Ingredients

Main Ingredients

1 ½ cups all-purpose flour or gluten-free blend
2 tablespoon brown sugar packed
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup buttermilk or milk + 1 tablespoon lemon juice
¾ cup pumpkin puree not pie filling
2 large eggs
3 tablespoon butter melted
1 teaspoon vanilla extract

Optional Toppings

Maple syrup
Whipped cream
Pecans
Cinnamon butter

Instructions

Whisk dry ingredients in a large bowl until combined.
In a separate bowl, combine buttermilk, pumpkin puree, eggs, butter, and vanilla.
Gently fold wet and dry mixtures together; rest 5 minutes.
Heat griddle over medium heat and lightly butter surface.
Pour ¼ cup batter for each pancake; cook until bubbles form.
Flip once and cook until golden brown.
Serve warm with maple syrup or whipped cream.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition