These fluffy pumpkin pancakes are loaded with warm spices and pumpkin puree, making them the ultimate cozy breakfast treat.
Okay, let’s just be honest for a second. There’s something about fall that just demands a good pumpkin recipe, right? It’s like, the second the leaves start turning, I’m in the kitchen throwing pumpkin into everything. Pumpkin bread, pumpkin cookies, pumpkin everything. But these fluffy pumpkin pancakes? They’re the kind of comfort food you crave when it’s chilly outside and you’re wearing your coziest sweater.
The first time I made them was for my grandson. He’s got this borderline-obsessive love for anything pumpkin-flavored. We’re talking pumpkin pie, pumpkin muffins, pumpkin lattes—okay, maybe not the lattes, he’s still little. But you get the idea. Anyway, I figured I’d whip these pancakes up one Saturday morning, just to see if they’d pass his picky-kid test. And oh man, did they ever.
Watching him devour these fluffy pumpkin pancakes with syrup all over his face? I mean, come on. It’s like the ultimate grandma-win. Now, he asks for them all the time. And to be honest, I don’t mind making them one bit.
Why You’ll Love This Fluffy Pumpkin Pancakes Recipe?
Let’s be real—pancakes are already pretty great. But these Fluffy Pumpkin Pancakes? They’re on another level. Here’s why:
-
Unapologetically Fluffy: Thanks to a generous amount of baking powder, these pancakes are puffed up and cloud-like. None of that sad, flat pancake nonsense.
-
Pumpkin Perfection: The pumpkin puree gives these pancakes such a rich, moist texture. Plus, it’s loaded with vitamins. So… they’re kinda healthy, right?
-
Warm Spices: Cinnamon and nutmeg do their magic here. It’s like you’re eating a cozy autumn morning. And yeah, I know that sounds dramatic, but it’s true.
-
Easy to Make: No fancy techniques, no special equipment. Just a bowl, a whisk, and a hot griddle.
-
Kid-Approved: Like I said, my grandson devours these. And if a picky eater loves them, you know they’re good.
Ingredient Notes:
Here’s the lowdown on what makes these pancakes so darn good:
-
All-Purpose Flour: The base of the recipe. I haven’t tried gluten-free flour with this, but if you do, let me know how it turns out!
-
White Sugar: Just enough to give these pancakes a hint of sweetness. Feel free to swap it with brown sugar if you want a deeper flavor.
-
Baking Powder: The secret to making these pancakes super fluffy. Just make sure it’s fresh.
-
Ground Cinnamon & Nutmeg: Warm, cozy spices that just scream “fall.” Add a pinch of ginger or allspice if you’re feeling fancy.
-
Milk: Regular milk works just fine, but almond or oat milk is great if you’re going dairy-free.
-
Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. Big difference.
-
Egg: Helps bind everything together. I’ve heard flax eggs work as a substitute if you’re vegan, but I haven’t tried it myself.
-
Vegetable Oil: Keeps the pancakes nice and moist. Butter works, too, if you’re into that rich, buttery flavor.
Pro Tip: Adding a splash of vanilla extract takes these pancakes to a whole new level. Just try it.
How To Make Fluffy Pumpkin Pancakes?
Ready to make some magic? Here’s how:
Want To Save This Recipe?
-
Combine the Dry Ingredients:
In a large bowl, sift together the flour, sugar, baking powder, cinnamon, and nutmeg. I usually skip the sifting part when I’m feeling lazy, but it really does help make the pancakes fluffier. -
Whisk the Wet Ingredients:
In another bowl, whisk together the milk, pumpkin puree, egg, and oil until smooth. It’ll look kind of like pumpkin soup. Don’t worry, you’re on the right track. -
Mix ‘Em Together:
Pour the wet ingredients into the dry ingredients and stir just until combined. Lumps are totally fine. In fact, you want some lumps. It’s what keeps the pancakes fluffy instead of rubbery. -
Cook the Pancakes:
Heat a lightly oiled griddle or non-stick skillet over medium-high heat (around 350°F/175°C). Scoop the batter onto the griddle, about 1/4 cup at a time. When bubbles form on the surface and the edges look dry (about 1 to 3 minutes), flip them over and cook the other side until golden brown. -
Serve and Enjoy:
Serve ‘em up hot with butter, maple syrup, or whatever toppings make you happy. Just try not to eat them all before you get them to the table.
Storage Options:
Made too many pancakes? (Is that even a thing?) Here’s how to store them:
-
Refrigerator: Store leftovers in an airtight container for up to 3 days. Just pop them in the toaster or microwave to reheat.
-
Freezer: Layer pancakes between parchment paper, place them in a freezer bag, and freeze for up to 2 months. They’re perfect for busy mornings.
Variations and Substitutions:
-
Gluten-Free: Swap all-purpose flour with a gluten-free blend.
-
Dairy-Free: Use almond, coconut, or oat milk instead of regular milk.
-
Add-Ins: Chocolate chips, pecans, or even dried cranberries. Go wild!
-
Extra Spice: A pinch of ginger or allspice adds some extra warmth.
What to Serve with Fluffy Pumpkin Pancakes?
These pancakes are awesome on their own, but why not make it a whole feast?
-
Maple Syrup: The classic. Enough said.
-
Whipped Cream: Because life’s too short not to.
-
Fresh Fruit: Bananas, apples, berries—whatever you’ve got.
Frequently Asked Questions:
Can I make the batter ahead of time?
Totally! Just store it in the fridge for up to 24 hours. Give it a good stir before cooking.
Why aren’t my pancakes fluffy?
You probably overmixed the batter or your baking powder is old. Keep it fresh and go easy on the stirring.
Can I freeze these pancakes?
Absolutely! Just layer them with parchment paper and freeze. They’ll keep for about 2 months.
Well, there you have it! Fluffy Pumpkin Pancakes that are basically fall on a plate. Give them a try and let me know if you’re as obsessed as I am. And if you come up with any fun variations, I’m all ears. Happy cooking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Fluffy Pumpkin Pancakes Recipe
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg beaten
- 1 tablespoon vegetable oil
Instructions
Prepare Dry Ingredients:
- In a large mixing bowl, sift together the all-purpose flour, white sugar, baking powder, ground cinnamon, and ground nutmeg. Sifting is recommended to ensure the ingredients are thoroughly combined and the pancakes achieve a light, airy texture.
Combine Wet Ingredients:
- In a separate medium-sized bowl, whisk together the milk, pumpkin puree, beaten egg, and vegetable oil until the mixture is smooth and well-incorporated.
Mix Ingredients Together:
- Gradually pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined. The batter will remain slightly lumpy, which contributes to the fluffiness of the pancakes. Avoid over-mixing.
Preheat and Cook:
- Heat a lightly oiled griddle or non-stick skillet over medium-high heat (approximately 350°F or 175°C). Scoop the batter onto the griddle using approximately ¼ cup per pancake. Cook until bubbles form on the surface and the edges appear dry, which generally takes about 1 to 3 minutes.
Flip and Finish Cooking:
- Flip the pancakes and cook for an additional 1 minute or until the opposite side is golden brown.
Serve and Enjoy:
- Serve warm with butter, maple syrup, or desired toppings. Enjoy immediately for best results.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
