Pumpkin Spice Pancakes (Printable)

Fluffy pancakes infused with pumpkin puree and warm autumn spices, perfect for cozy breakfasts.

# 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 (plus more for cooking)
14 - 1 teaspoon vanilla extract

# How-To:

01 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
02 - In a separate bowl, combine pumpkin puree, milk, eggs, melted butter, and vanilla extract; whisk until smooth.
03 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix (a few lumps are okay).
04 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
06 - Flip and cook another 1–2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter. Serve warm with maple syrup, whipped cream, or chopped pecans if desired.

# Expert Hints:

01 -
  • They come together in under half an hour, so you can sleep in and still serve something that feels special.
  • The pumpkin keeps them moist for hours, no dry, sad leftovers here.
  • Every forkful brings that cozy spice blend without tasting like a candle.
  • They reheat beautifully, which means breakfast is sorted for days.
02 -
  • Don't crank the heat thinking it'll speed things up, medium is key or the outsides burn while the centers stay gooey.
  • Let the batter rest for a minute or two after mixing. It gives the leavening agents time to activate and makes the pancakes even fluffier.
  • If your first pancake looks weird, that's normal. The pan needs to find its rhythm, and the second one is always better.
03 -
  • Add a tablespoon of sour cream to the wet ingredients for extra tang and tenderness.
  • If you want them even fluffier, separate the eggs and whip the whites to soft peaks before folding them in last.
  • Keep finished pancakes warm in a 200-degree oven on a baking sheet while you cook the rest.
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