Fluffy Pumpkin Spice Pancakes (Printable)

Light and fluffy pancakes with pumpkin and warm spices, ideal for cozy autumn mornings.

# Ingredient list:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)

→ Wet Ingredients

07 - 1 cup whole milk
08 - 3/4 cup canned pumpkin puree
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted (plus more for cooking)
11 - 1 teaspoon vanilla extract

# Step-by-Step Guide:

01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
02 - In a separate bowl, whisk milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined, taking care not to overmix.
04 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
06 - Flip pancakes and cook an additional 1 to 2 minutes until golden brown and cooked through.
07 - Serve warm with maple syrup, whipped cream, or toasted pecans as preferred.

# Expert Advice:

01 -
  • They cook up so light and pillowy you barely need syrup, though you will want it anyway.
  • The pumpkin keeps them moist without tasting like dessert, just warm and gently spiced.
  • You can have the batter ready in under ten minutes, even before your coffee finishes brewing.
  • Theyre the kind of breakfast that makes people linger at the table instead of rushing out the door.
02 -
  • Let the batter rest for five minutes before cooking, it gives the leavening agents time to wake up and makes them noticeably fluffier.
  • Dont crank the heat too high or the outside will burn before the inside cooks through, medium heat is the sweet spot.
  • If the first pancake looks weird, dont panic, its just the tester that helps you calibrate the temperature.
03 -
  • Use a quarter-cup measuring cup as a ladle so every pancake comes out the same size and cooks evenly.
  • Keep finished pancakes warm in a low oven on a baking sheet while you finish the batch, it keeps them from getting cold and sad.
  • If the batter thickens as it sits, whisk in a tablespoon of milk at a time until it loosens back up.
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