Save Pin I threw these together one chilly Saturday when the house smelled like old coffee and rain was tapping the windows. I had half a can of pumpkin left from pie experiments, and instead of letting it go sad in the fridge, I stirred it into pancake batter on a whim. The kitchen filled with cinnamon and nutmeg, and suddenly the whole morning felt different. My sister wandered in, still in pajamas, drawn by the smell alone. We ended up eating them right off the griddle, no plates, just forks and laughter.
The first time I made these for friends, I doubled the batch and still ran out. Someone kept sneaking back to the stove, claiming they were just checking if the last one was done, but really they were snagging another off the stack. Now whenever fall rolls around, I get texts asking if its pumpkin pancake season yet. It became our unofficial tradition without anyone officially deciding it.
Ingredients
- All-purpose flour: The backbone of the batter, giving structure without weighing them down if you dont overmix.
- Brown sugar: Adds a hint of molasses depth that white sugar just cant match, and it plays so well with the spices.
- Baking powder and baking soda: The dream team for fluffiness, they work together to create those airy pockets inside.
- Pumpkin pie spice: You can buy the blend or mix your own, I usually eyeball it and add extra cinnamon because I like the warmth.
- Whole milk: Keeps the batter tender and rich, though buttermilk works beautifully if you want a little tang.
- Canned pumpkin puree: Make sure its pure pumpkin, not pie filling, or youll end up with sweet mush instead of pancakes.
- Eggs: They bind everything and add lift, I always crack mine into a separate bowl first to avoid shell surprises.
- Melted butter: Adds flavor and keeps the pancakes from sticking, plus a little extra for the pan makes them golden and crisp at the edges.
- Vanilla extract: Just a teaspoon, but it rounds out the spices and makes the whole kitchen smell like a hug.
Instructions
- Whisk the dry ingredients:
- Combine flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a big bowl. I like to really whisk it well so the spices distribute evenly and you dont get a cinnamon surprise bite.
- Mix the wet ingredients:
- In another bowl, whisk together milk, pumpkin puree, eggs, melted butter, and vanilla until its smooth and unified. The pumpkin can be a little stubborn, so take your time getting it silky.
- Combine gently:
- Pour the wet mixture into the dry and stir just until you dont see dry flour anymore. Lumps are your friend here, overmixing turns them dense and sad.
- Heat the skillet:
- Warm a nonstick skillet or griddle over medium heat and add a small pat of butter. Let it melt and coat the surface, but dont let it brown or smoke.
- Cook the pancakes:
- Pour about a quarter cup of batter per pancake and watch for bubbles to form on top and the edges to look dry, usually two to three minutes. Flip carefully and cook another minute or two until golden.
- Serve warm:
- Stack them high and serve immediately with maple syrup, whipped cream, or toasted pecans. They taste best straight from the pan, still steaming.
Save Pin One autumn morning my nephew asked if we could make the orange pancakes again, and I realized hed never actually called them by name, just by color and feeling. He ate four of them, drowned in syrup, and then fell asleep on the couch with a little smear of pumpkin on his cheek. I took a picture, and now every time I make these I think of that sticky, sleepy grin.
How to Know When Theyre Ready to Flip
You want to see bubbles popping on the surface and staying open, not closing back up. The edges should look set and matte, not wet and shiny. I used to flip too early and end up with a mess, but patience here really pays off in perfect golden circles.
What to Do with Leftovers
If you somehow have extras, let them cool completely and stack them with parchment between each one before freezing. Pop them in the toaster straight from frozen on a busy morning, and theyll taste almost as good as fresh. I keep a stash in the freezer for emergency breakfast cravings.
Ways to Switch It Up
Sometimes I fold in a handful of mini chocolate chips or chopped toasted pecans right before cooking. A swirl of cream cheese glaze on top turns them into something almost decadent. You can also swap the pumpkin for mashed sweet potato if thats what you have, the texture stays just as lovely.
- Try a drizzle of brown butter instead of regular melted butter for a nutty depth.
- Add a pinch of cardamom to the spice mix for something a little unexpected and cozy.
- Serve with warm spiced apple compote or a dollop of Greek yogurt if you want to feel fancy.
Save Pin These pancakes have become my fall comfort ritual, the thing I make when I want the morning to slow down just a little. I hope they bring you the same kind of warmth and easy joy they bring me.
Recipe FAQs
- → What spices are used for the pumpkin flavor?
Pumpkin pie spice, which typically includes cinnamon, ginger, nutmeg, and cloves, imparts the warm, autumnal flavor.
- → How can I make the pancakes extra fluffy?
Allow the batter to rest for 5 minutes before cooking, which helps create a lighter texture.
- → Can I substitute buttermilk in this preparation?
Yes, using buttermilk instead of milk adds a tangier flavor and tenderizes the pancakes.
- → What cooking tools are recommended?
A nonstick skillet or griddle, along with mixing bowls, a whisk, measuring cups, and a spatula, simplify the process.
- → How do I know when to flip the pancakes?
Flip when bubbles form on the surface and the edges appear set, usually after 2–3 minutes.