If you’re searching for an ideal fall breakfast, these fluffy pumpkin pancakes fit the bill. They’re scented with cinnamon and vanilla, lightly sweetened with brown sugar, and filled with pumpkin for cozy autumn flavor.
This fall I fell hard for pumpkin recipes. What started as a few batches of treats quickly turned into a full-on pumpkin obsession. I kept experimenting—cookies, cupcakes, cheesecake bars, and cake—so making pumpkin pancakes was the natural next step.
These pancakes are warmly spiced with pumpkin pie spice, have a pleasant brown sugar caramel note, and cook up incredibly fluffy—perfect for stacking and dousing in maple syrup.
To prepare them, whisk the dry ingredients first: all-purpose flour, baking powder, baking soda, and pumpkin pie spice. If you don’t have a premixed pumpkin spice, a combination of cinnamon, nutmeg, and a pinch of cloves works well.
Next, whisk the wet ingredients: pumpkin puree, egg, milk, vanilla, melted butter, and packed brown sugar. Be sure to use 100% pumpkin puree—not pumpkin pie filling. For the best texture, bring ingredients to room temperature when possible and mix gently; overmixing pancake batter reduces fluffiness.
Fold the dry ingredients into the wet mixture until just combined, then cook on a lightly greased medium hot griddle or frying pan. Ladle about 1/4 cup of batter per pancake. When small bubbles appear on the surface, flip and cook the other side until golden. Repeat until all batter is used.
These pumpkin pancakes make a delightful fall breakfast: stack them high, top with whipped cream and warm maple syrup. They also work beautifully as a dessert topped with ice cream and salted caramel sauce. Pair with coffee for an at-home pumpkin-spice-latte moment—however you stack them, they’re comforting and delicious even if you’re only mildly into pumpkin.
For more pumpkin breakfast ideas, try other seasonal favorites such as pumpkin coffee cake, pumpkin chocolate chip muffins, or pumpkin bread with cream cheese glaze.
Fluffy Pumpkin Pancakes
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Ingredients
- 1 cup all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbs butter, melted & cooled
- 1 large egg
- 1 tsp vanilla extract
- 3 tbs packed brown sugar
- 1 cup milk
- 1 cup pumpkin puree, (not pumpkin pie filling)
Instructions
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Heat a frying pan or electric griddle to medium heat.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
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In a separate large bowl, whisk together the melted butter, egg, brown sugar, vanilla, milk, and pumpkin puree.
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Gently fold the dry ingredients into the wet ingredients until just combined.
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Lightly grease the griddle or frying pan.
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Pour about 1/4 cup of batter per pancake onto the hot surface. Cook 2–3 minutes until small bubbles appear, flip, and cook another 2–3 minutes until golden.
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Repeat with remaining batter and serve warm.
Nutrition
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