Pumpkin Spice Pancakes (Printable Version)

Fluffy pancakes with pumpkin puree and autumn spices, perfect for a cozy morning meal.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground cloves

→ Wet Ingredients

10 - 3/4 cup pumpkin puree
11 - 1 cup whole milk
12 - 2 large eggs
13 - 2 tablespoons unsalted butter, melted
14 - 1 teaspoon vanilla extract

# Step-by-Step Guide:

01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
02 - In a separate bowl, blend pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet mixture into dry ingredients and stir gently until just combined; some lumps should remain to avoid overmixing.
04 - Heat 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 for 2 to 3 minutes until bubbles appear on the surface and edges set.
06 - Flip pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter. Serve warm with maple syrup, whipped cream, or chopped pecans as desired.

# Additional Tips::

01 -
  • They're tender and fluffy without being heavy, which means you can actually eat more than one without feeling stuffed.
  • The spice blend tastes like autumn captured on a plate, but in a way that feels sophisticated, not overdone.
  • Your kitchen will smell so good while they cook that your family will wake up wondering what's happening.
02 -
  • Don't skip the resting time between mixing and cooking—it lets the baking powder and soda activate slightly, giving you better rise.
  • If your pumpkin puree is watery, the batter will be loose and you'll end up with thin, crepe-like pancakes rather than fluffy ones.
  • Medium heat is non-negotiable; high heat will burn the outside before the inside cooks through.
03 -
  • If your first pancake comes out weird or wrong, that's just you calibrating the heat—don't get discouraged, they get better from there.
  • A tiny splash of extra milk in the batter if it seems thick is better than fighting with dense pancakes all morning.
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