These Fluffy Pumpkin Spice Pancakes are the ultimate fall breakfast, guaranteed to make any morning feel cozy and special. This easy recipe creates the most incredibly light, airy, and tender pancakes, perfectly spiced with cinnamon, ginger, and nutmeg, and packed with real pumpkin flavor. They are a delicious way to celebrate the season and will fill your kitchen with the warm, comforting aroma of autumn.
Forget dense, heavy pumpkin pancakes; the secret to the perfect fluffiness in this recipe is a combination of baking powder and a touch of vinegar in the milk to create a quick “buttermilk” effect. Ready in under 30 minutes, these pancakes are a simple, from-scratch treat that the whole family will love.
Why You’ll Love This Recipe
- Incredibly Light & Fluffy: The perfect airy texture that melts in your mouth.
- Packed with Real Pumpkin Flavor: Made with real pumpkin purée and warm autumn spices.
- Quick & Easy: A straightforward, from-scratch recipe that’s ready in minutes.
- The Perfect Fall Breakfast: The ultimate cozy and comforting weekend treat for the autumn season.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 3 tablespoons Brown Sugar, packed
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- 1 1/4 cups Milk
- 1 tablespoon White Vinegar or Lemon Juice
- 1 cup Pumpkin Purée
- 1 large Egg
- 2 tablespoons Unsalted Butter, melted, plus more for the griddle
Step-by-Step Instructions
- Make “Buttermilk”: In a liquid measuring cup, combine the milk and the white vinegar. Let it sit for 5 minutes to curdle slightly.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, egg, and melted butter. Whisk in the milk and vinegar mixture.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are okay. Let the batter rest for 5 minutes.
- Cook the Pancakes: Heat a lightly buttered griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges are set, then flip and cook until golden brown.
- Serve: Serve the pancakes hot with your favorite toppings.
Tips & Variations
- Pro Tip: Do not overmix the pancake batter. Overmixing develops the gluten in the flour and will result in tough, dense pancakes instead of light and fluffy ones.
- Don’t Press Down: After flipping the pancakes, resist the urge to press them down with your spatula. This will press out all the air and make them less fluffy.
- Add-Ins: Fold 1/2 cup of mini chocolate chips or chopped pecans into the batter for extra flavor and texture.
- Pumpkin Spice: If you have pumpkin pie spice on hand, you can use 2 teaspoons of it in place of the individual spices.
Frequently Asked Questions (FAQ)
- Can I use canned pumpkin pie filling?
- No, be sure to use 100% pure pumpkin purée, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will throw off the recipe’s balance.
- How do I store and reheat leftover pancakes?
- Let the pancakes cool completely, then store them in an airtight container or zip-top bag in the refrigerator for up to 3 days. Reheat in the toaster, oven, or microwave.
- Can I freeze these pancakes?
- Yes, they freeze beautifully. Let them cool, then stack them with a small piece of parchment paper between each one. Place the stack in a freezer-safe bag for up to 3 months.
Serving Suggestions
- These pumpkin spice pancakes are classic and delicious served hot with a pat of butter and a generous drizzle of warm maple syrup. They are also fantastic topped with a dollop of whipped cream, a sprinkle of toasted pecans, and an extra dash of cinnamon.
Light and Fluffy Pumpkin Spice Pancakes
Fluffy fall-inspired pancakes made with real pumpkin puree and warm pumpkin spices. These soft and flavorful pancakes are perfect for breakfast or brunch and taste amazing with just a little butter—no syrup required!
Equipment
- Measuring cups and spoons
- Large bowl
- Whisk
- Large skillet
- Spatula
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated white sugar (or brown sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 pinch ground cloves
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup canned pumpkin puree (not pie filling)
- 2 tablespoons butter, melted
- 1 large egg, lightly beaten
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the milk, pumpkin puree, melted butter, and egg until smooth.
- Fold the wet mixture into the dry ingredients until just combined. Do not overmix; a few lumps are fine.
- Melt a little butter in a skillet over medium heat. Pour 1/4 cup of batter per pancake and cook for about 3 minutes per side, until golden brown and fluffy.
- Serve warm with butter, syrup, or your favorite toppings.
Notes
Don’t overmix the batter—it’s okay if it’s slightly lumpy. Be sure to use canned pumpkin puree, not pumpkin pie mix. For a richer flavor, try substituting brown sugar for white sugar. Serve warm with butter, syrup, or even a dollop of whipped cream for a festive touch.
