Fluffy Pumpkin Pancakes: A Weekend Morning Treat (Print Version)

Make delightful Fluffy Pumpkin Pancakes from scratch! My personal recipe for light, spiced breakfast bliss, perfect for cozy mornings.

# 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:

→ Pancake Base

01 - 1 ½ cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tbsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp salt

→ Flavor & Moisture

06 - 1 ½ tsp pumpkin pie spice
07 - 1 cup canned pumpkin puree (100% pumpkin, not pie filling)
08 - 1 cup milk (whole milk for richness)
09 - 1 large egg
10 - 2 tbsp vegetable oil or melted butter
11 - 1 tsp vanilla extract

→ Optional Add-ins

12 - ½ cup chocolate chips
13 - ¼ cup chopped pecans or walnuts

→ Serving Suggestions

14 - Maple syrup
15 - Whipped cream
16 - Extra pumpkin pie spice for dusting

# Instructions:

01 - First things first, grab a big bowl. Into it goes your flour, sugar, baking powder, baking soda, salt, and that glorious pumpkin pie spice. Give it a good whisk, like you’re whipping up a tiny dust storm of deliciousness. You want everything super well combined here; this ensures your <strong>Fluffy Pumpkin Pancakes</strong> will rise evenly and taste amazing. I always take a deep sniff at this stage—the spices are just heavenly!
02 - In a separate, slightly smaller bowl, whisk together your pumpkin puree, milk, egg, vegetable oil (or melted butter), and vanilla extract. This is where the liquid gold for your <strong>Fluffy Pumpkin Pancakes</strong> truly comes alive. Make sure the egg is fully incorporated; you don’t want any rogue streaks of yolk. I often find myself adding an extra tiny splash of vanilla here, purely for the aroma, honestly.
03 - Now for the fun part: pour the wet ingredients into the dry ingredients. Grab your whisk again, or a sturdy spatula, and mix just until combined. This is critical for truly <strong>Fluffy Pumpkin Pancakes</strong>! Lumps are your friend here, really. Overmixing develops the gluten, and that means tough pancakes, not fluffy ones. I learned that the hard way, resulting in some rather chewy breakfast experiences.
04 - Heat a lightly greased griddle or large non-stick pan over medium-low heat. You want it warm enough that a drop of water sizzles, but not so hot it smokes. This is key for getting that beautiful golden-brown color without burning your precious <strong>Fluffy Pumpkin Pancakes</strong>. I usually test with a tiny bit of batter first; it's my little quality control step.
05 - Pour about 1/4 cup of batter per pancake onto the hot griddle. Let them cook for about 2-3 minutes per side, or until you see bubbles forming on the surface and the edges look set. When you flip them, they should be golden brown and smell absolutely incredible. Don't rush it; patience makes for better <strong>Fluffy Pumpkin Pancakes</strong>, I promise.
06 - Once cooked, transfer your beautiful <strong>Fluffy Pumpkin Pancakes</strong> to a plate. Keep them warm in a low oven (around 200°F) while you finish the rest, or just serve them straight away. I love stacking them up, watching the steam rise, knowing I’ve created something truly delicious. They should be light, airy, and a delightful shade of orange. Garnish as you please!

# Notes:

01 - Always, always, *always* avoid overmixing the batter; lumps are okay for truly fluffy pancakes.
02 - Let cooked pancakes cool completely before storing to prevent sogginess.
03 - For a dairy-free version, almond or oat milk works pretty well, though the richness might differ slightly.
04 - Serve these beauties with a generous drizzle of real maple syrup and a dollop of whipped cream for pure bliss.

# Equipment Needed:

01 - Large mixing bowls
02 - whisk
03 - griddle or large non-stick pan
04 - spatula
05 - measuring cups and spoons.

# Nutrition (Per Serving):

Calories: 350
Total Fat: 12g
Total Carbohydrate: 48g
Protein: 8g

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