Fluffy Pumpkin Pancakes: A Fall Morning Delight (Print Version)
Fluffy Pumpkin Pancakes bring warm autumn spices and a light, airy texture to your breakfast. Discover my easy recipe for a comforting start to any fall day.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
1 tablespoon baking powder
04 -
1 teaspoon baking soda
05 -
1 ½ teaspoons pumpkin pie spice
06 -
½ teaspoon salt
→ Wet Ingredients
07 -
1 cup pumpkin puree (100% pure pumpkin, not pie filling)
08 -
1 large egg
09 -
1 ¼ cups milk (whole or 2%)
10 -
1 teaspoon vanilla extract
11 -
3 tablespoons unsalted butter, melted and slightly cooled
→ Optional Toppings
12 -
Maple syrup
13 -
Whipped cream
14 -
Chocolate chips
15 -
Toasted pecans
16 -
Cinnamon sugar butter
# Instructions:
01 -
First things first, grab a big bowl and whisk together your flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. I always give it a good, enthusiastic whisk for about 30 seconds to make sure everything is super well combined. This step is key for evenly distributed fluffiness, and honestly, it makes a difference in how your Fluffy Pumpkin Pancakes rise. You want to see no lumps, just a uniform, spiced flour mixture. It’s like setting the stage for something amazing, you know?
02 -
In a separate, medium-sized bowl, combine your pumpkin puree, egg, milk, vanilla extract, and melted butter. Whisk these together until everything is smooth and totally incorporated. This is where the gorgeous orange color really starts to pop! I sometimes get a little impatient here and add the butter when it's still too hot, which can scramble the egg a bit – oops! Just make sure your butter has cooled down a smidge before it joins the party.
03 -
Now, pour the wet ingredients into the dry ingredients. This is the moment for gentle hands! Stir just until *just* combined. Seriously, resist the urge to overmix. Lumps are totally okay, even desirable, for Fluffy Pumpkin Pancakes. Overmixing develops the gluten too much, and we'll end up with tough, chewy pancakes instead of light, airy ones. I usually stop as soon as I don't see any streaks of dry flour, even if there are still a few small lumps. It’s a delicate balance!
04 -
Place a non-stick griddle or a large skillet over medium-low heat. I find medium-low is the sweet spot for these Fluffy Pumpkin Pancakes; it gives them time to cook through without burning the outside. If it's too hot, they'll brown too quickly and stay raw in the middle – a common pancake disaster, I've had many! Lightly grease it with butter or oil. You'll know it's ready when a drop of water sizzles and evaporates quickly.
05 -
Pour about 1/4 cup of batter per pancake onto the hot griddle. You’ll know they’re ready to flip when you see little bubbles forming on the surface and the edges look set and a bit dry. This usually takes about 2-3 minutes per side. Don’t rush it! I used to flip too early, resulting in messy, half-cooked pancakes. Wait for those bubbles, it’s your pancake signal! The smell of cinnamon and pumpkin filling the kitchen at this point is just everything.
06 -
Once cooked through and beautifully golden brown, transfer your Fluffy Pumpkin Pancakes to a plate. You can keep them warm in a low oven (around 200°F) while you finish the rest of the batch. Pile them high and serve immediately with your favorite toppings. I love seeing that stack of golden-orange pancakes, ready for a drizzle of syrup. Honestly, they disappear so fast!
# Notes:
01 -
Always measure your flour correctly - spoon it into the measuring cup, then level it off. Don't scoop directly, it compacts the flour and makes your pancakes dense.
02 -
Don't overmix the batter! A few lumps are good; overmixing means tough pancakes, and we're aiming for light and airy, remember?
03 -
Cook on medium-low heat. Patience is a virtue here; it ensures your pancakes cook through without burning.
04 -
For extra fluffy Fluffy Pumpkin Pancakes, let your batter rest for 10-15 minutes before cooking. It gives the leavening agents a head start!
# Equipment Needed:
01 -
Large mixing bowls
02 -
whisk
03 -
measuring cups & spoons
04 -
non-stick griddle or large skillet
05 -
spatula
# Nutrition (Per Serving):
Calories: 280
Total Fat: 10g
Total Carbohydrate: 40g
Protein: 8g