Fluffy Pumpkin Pancakes From Scratch Recipe
Fluffy pumpkin pancakes made from scratch with pumpkin puree, warm spices, and a tender homemade batter. Perfect for a cozy fall breakfast served with butter and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings, about 10-12 medium pancakes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Brown sugar
- Pumpkin puree
- Eggs
- Milk
- Melted butter
- Vanilla extract
- Butter or oil for cooking
Instructions
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar together in a large mixing bowl.
- In a separate bowl, whisk the pumpkin puree, eggs, milk, melted butter, and vanilla extract until smooth and evenly combined.
- Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine; avoid overmixing.
- Heat a large nonstick skillet or griddle over medium to medium-low heat and lightly grease with butter or oil.
- Scoop about 1/4 cup of batter onto the hot surface for each pancake.
- Cook for 2 to 3 minutes, until bubbles appear on top and the edges look set.
- Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, adjusting the heat as necessary to prevent the pancakes from browning before the centers cook through.
- Serve warm with butter, maple syrup, chopped pecans, or an extra sprinkle of cinnamon.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling for better control over the sweetness and spices.
- Fresh baking powder and baking soda help produce light, fluffy pancakes.
- Do not overmix the batter; a few small lumps are perfectly fine.
- For pumpkin chocolate chip pancakes, fold semisweet or dark chocolate chips into the batter before cooking.
- Chopped pecans or walnuts can be mixed into the batter or sprinkled over each pancake before flipping.
- Pumpkin pie spice can replace the individual cinnamon, nutmeg, and ginger.
- Store cooled pancakes in an airtight container in the refrigerator for up to 4 days.
- Freeze pancakes for up to 2 months. Reheat frozen pancakes in a toaster or toaster oven for the best texture.
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 330 kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 105 mg
