Fluffy Pumpkin Pancakes Recipe for Fall
It’s starting to feel like pumpkin spice everything season. You can already see the first pumpkin-flavored treats arriving at restaurants and coffee shops, and I, for one,e am here for it. Pumpkin is my absolute favorite flavor. My mom used to make me pumpkin pie for every holiday, so the taste always feels nostalgic and cozy. I try to be patient and wait until fall, but once the season begins, I indulge right up until gingerbread takes over in December.
This homemade pumpkin pancake recipe is one of my favorite recipes for Fall. This is a large recipe to use when feeding my family on the weekend. Now I make them and freeze some ahead for lazy fall meals, including quick dinners. They’re soft, fluffy, and filled with those warm pumpkin spices, like a slice of pumpkin pie, but in pancake form.
They whip up in just 20 minutes, making them perfect for busy families.
What you’ll love about this recipe:
Pumpkin Spice Pancake Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin spice
- 1 cup milk
- 1/2 cup brown sugar
- 2 large eggs
- 4 tbsp melted butter (1/4 cup)
- 1 tsp vanilla extract
- Cooking spray or butter for frying
Pumpkin Pancake Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin spice, and brown sugar. Whisk well to distribute the baking powder and soda equally throughhout. Set aside.
In a second, smaller bowl, mix together the pumpkin puree, milk, eggs, vanilla, and melted butter until well combined.
Make a well in the center of your dry ingredients. Pour in the wet ingredients and mix until just combined. Do not overmix. If your pancake mix is too thick, add a couple more tablespoons of milk. (Pumpkin puree can vary in the natural juice content)
If adding chocolate chips, add them next, stir to incorporate.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Using a cookie scoop or small ladle, pour batter onto the skillet to form small, 3–4-inch pancakes.
Cook for 2–3 minutes on each side, or until golden brown and little bubbles show through as shown. Flip and cook the other side until golden brown.
Serve warm with maple syrup, whipped cream, and chopped walnuts.
Other Pumpkin Treats to Try
Pumpkin Scones with Cinnamon Swirl
Pumpkin and cinnamon flavors blend so well in this Pumpkin Scone recipe. Moist pumpkin scone batter is rolled with cinnamon sugar for an extra special Fall morning treat.
Pumpkin Bread Pudding
A tried and true classic gets an upgrade for Fall in this Pumpkin Bread Pudding recipe. It’s a great way to serve a crowd, especially on weekend mornings. Easy to customize this recipe to feed 2 or 20.