Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4
- These pumpkin pancakes stay extra fluffy thanks to whipped egg whites
- Ready in just 35 minutes for a quick weekend breakfast
- Perfect balance of pumpkin spice without overwhelming sweetness
- Freezer-friendly for busy weekday mornings
The Quest for Truly Fluffy Pumpkin Pancakes
Ever made pumpkin pancakes that turned out dense and soggy? You’re not alone.
The challenge comes from pumpkin’s high moisture content that weighs down traditional pancake batter.
These fluffy pumpkin pancakes solve that problem with a simple technique: separately whipped egg whites that create an airy, cloud-like texture while keeping all that wonderful pumpkin flavor.
Let’s make pancakes that are worthy of becoming your new fall breakfast tradition!
Nutrition at a Glance
| Nutrient | Amount per Serving |
|---|---|
| Calories | 325 |
| Protein | 8g |
| Carbohydrates | 42g |
| Fat | 14g |
| Fiber | 3g |
| Sugar | 12g |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Measured by spooning into cup and leveling |
| Granulated sugar | 3 tablespoons | |
| Baking powder | 2 teaspoons | Check freshness date |
| Baking soda | 1/2 teaspoon | |
| Salt | 1/2 teaspoon | |
| Cinnamon | 2 teaspoons | |
| Pumpkin pie spice | 1 teaspoon | Or make your own (see variations) |
| Pumpkin puree | 1 cup | 100% pure pumpkin, not pie filling |
| Milk | 1 1/4 cups | Whole milk works best |
| Eggs | 2 large | Separated |
| Unsalted butter | 3 tablespoons | Melted and cooled, plus more for cooking |
| Vanilla extract | 1 teaspoon | |
| White vinegar | 1/2 teaspoon | Helps activate the baking soda |
Equipment
| Tool | Purpose |
|---|---|
| Large mixing bowl | For dry ingredients |
| Medium bowl | For wet ingredients |
| Small bowl | For egg whites |
| Hand mixer or whisk | For whipping egg whites |
| Measuring cups & spoons | For precise measurements |
| Large non-stick skillet or griddle | For cooking pancakes |
| Spatula | For flipping pancakes |
| 1/4 cup measuring cup | For consistent pancake size |
Possible Substitutions
- Flour: Substitute up to half with whole wheat flour for more fiber
- Milk: Almond, oat, or coconut milk work for dairy-free needs
- Butter: Coconut oil or vegetable oil can replace butter
- Sugar: Brown sugar or maple syrup can be used instead
- Eggs: Flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg) but note that the pancakes won’t be as fluffy
Step-by-Step Instructions (Beginner Friendly)
Preparation Phase
- Set up your workspace:
- Clear your counter space so you have room to work
- Read through the entire recipe first so there are no surprises
- Place all ingredients on the counter to ensure you have everything
- Set out all measuring tools and bowls before starting
- Measure your ingredients:
- For flour: Fluff the flour with a spoon first, then spoon it into your measuring cup (don’t scoop directly with the cup), and level off the top with a knife
- For spices: Use proper measuring spoons, not regular silverware
- For pumpkin: Open the can and measure exactly 1 cup (you’ll have some leftover)
- For butter: Cut 3 tablespoons from a stick (most stick butter has tablespoon markings on the wrapper)
- Separate eggs:
- Have three bowls ready: your medium mixing bowl for wet ingredients, a small bowl for whites, and a backup bowl
- Crack an egg on a flat surface (not the bowl edge)
- Open the shell over your backup bowl, transferring the yolk back and forth between shell halves
- Let the white fall into the backup bowl
- Once confirmed no yolk contaminated the white, transfer the white to your small bowl
- Put the yolk in your medium wet ingredient bowl
- Repeat with the second egg
- If you get yolk in your whites, you’ll need to start over with fresh eggs as whites won’t whip properly with yolk present
- Melt butter:
- Cut butter into tablespoon-sized pieces
- Place in a microwave-safe dish
- Cover with a paper towel to prevent splattering
- Microwave in 15-second intervals, checking after each
- Stop when butter is just melted (about 30-45 seconds total)
- Set aside to cool for at least 5 minutes (hot butter will cook the eggs!)
- Preheat cooking surface:
- Place your skillet or griddle on the stove
- Set heat to medium-low (position 3-4 on most stoves)
- Allow to heat gradually while you prepare the batter (about 5 minutes)
- If using an electric griddle, set to 325°F
Making the Batter (Step-by-Step)
- Mix dry ingredients:
- Place your large bowl on the counter
- Add 2 cups flour (remember to spoon and level!)
- Add 3 tablespoons sugar
- Add 2 teaspoons baking powder (check the expiration date!)
- Add 1/2 teaspoon baking soda
- Add 1/2 teaspoon salt
- Add 2 teaspoons cinnamon
- Add 1 teaspoon pumpkin pie spice
- Whisk everything together for a full 30 seconds, being sure to reach the bottom of the bowl
- Look for a uniform color with no streaks of spices
- Break up any clumps you see by pressing them against the side of the bowl with your whisk or spoon
- Combine wet ingredients:
- Take your medium bowl with the egg yolks
- Add 1 cup pumpkin puree (use a silicone spatula to get it all out of the measuring cup)
- Add 1 1/4 cups milk
- Add cooled melted butter (if it’s still hot, wait another minute)
- Add 1 teaspoon vanilla extract
- Add 1/2 teaspoon white vinegar
- Whisk together until completely smooth, about 1 minute
- The mixture should be uniform orange-brown with no streaks
- Make sure to scrape the bottom and sides of the bowl to incorporate all ingredients
- Whip egg whites (critical step!):
- Take your small bowl with egg whites
- Make sure your beaters are clean and dry (any fat will prevent whites from whipping)
- Start mixer on low speed until the whites become foamy (about 30 seconds)
- Increase speed to medium-high
- Continue beating until you see stiff peaks form (about 2-3 minutes total)
- Test for stiff peaks: turn off the mixer, lift the beaters straight up – the peaks should stand up straight without flopping over
- If peaks fold over at the tips, they’re not ready – keep beating
- Be careful not to over-beat or they’ll become dry and grainy
- Combine wet and dry ingredients:
- Pour all wet ingredients (everything except the whipped egg whites) into the bowl with the dry ingredients
- Use a rubber spatula (not a whisk) for mixing from this point on
- Gently stir using a figure-8 motion
- Mix only until just combined – about 10-15 strokes
- Stop when you no longer see dry flour, even if there are a few small lumps
- The batter will be fairly thick
- IMPORTANT: Do not overmix! This develops gluten and makes tough pancakes
- Fold in egg whites (most important technique):
- Add all the whipped egg whites to your batter
- Using your rubber spatula, cut down through the center of the batter to the bottom of the bowl
- Gently scoop under the batter and fold it over the whites
- Give the bowl a quarter turn
- Repeat the cut-and-fold motion
- Continue folding with about 10-15 gentle strokes, turning the bowl between strokes
- Stop when whites are just incorporated – a few small streaks of white are fine
- The batter should look light and airy
- CAUTION: Be very gentle! Rough handling will deflate the air bubbles that make fluffy pancakes
Cooking the Pancakes (Detailed Guide)
- Test if the pan is ready:
- Place your palm about 3 inches above the pan – you should feel steady, moderate heat
- Flick a few drops of water onto the cooking surface
- If drops sizzle gently and dance around before evaporating, your pan is the right temperature
- If water disappears instantly with aggressive sizzling, the pan is too hot – lower heat and wait 2 minutes
- If water sits without sizzling, the pan is too cool – increase heat slightly and wait
- Prepare your pancake station:
- Have a clean plate ready for finished pancakes
- Set out your 1/4 cup measuring cup for scooping batter
- Have a spatula ready for flipping
- Keep butter nearby for greasing between batches
- Set a timer or watch the clock to avoid over-cooking
- Grease the cooking surface:
- Add 1/2 tablespoon of butter to the preheated pan
- Tilt the pan to spread the butter evenly
- If butter browns immediately, your pan is too hot
- Wipe away excess butter with a paper towel if needed
- Pour the first batch:
- Stir the batter once gently before beginning
- Scoop exactly 1/4 cup of batter for each pancake
- Pour from a low height (1-2 inches above surface) for round pancakes
- Pour batter in a steady stream, letting it spread naturally
- Leave at least 2 inches between pancakes
- For a standard 10-inch skillet, cook only 2 pancakes at a time
- Note the time you started cooking
- Watch for cooking signs:
- Resist the urge to touch the pancakes for the first 2 minutes
- Look for bubbles forming across the surface – these will start after about 1.5-2 minutes
- Wait until many bubbles have formed and those near the edges have popped and left holes
- The edges should look set and slightly dry
- If pancakes are browning too quickly before bubbles form, lower the heat immediately
- Perfect your flip technique:
- When bubbles have formed and edges look set (about 2-3 minutes), it’s time to flip
- Slide a thin, wide spatula completely under the pancake
- Lift it slightly to ensure it’s not sticking
- In one confident motion, flip the pancake over (don’t hesitate!)
- If you’re nervous, you can turn the heat off briefly while flipping
- If the pancake folds during flipping, quickly unfold it with your spatula
- Don’t press down on the pancake after flipping – this squeezes out air
- Cook the second side:
- The second side will cook faster than the first, about 1-2 minutes
- You won’t see bubbles on this side, so use time and color as your guide
- Gently lift the edge to check if it’s golden brown
- Test for doneness by lightly pressing the center with your spatula – it should spring back
- If you’re unsure, it’s better to flip once more to check than serve undercooked pancakes
- Transfer to serving plate:
- Slide your spatula completely under the pancake
- Lift carefully and transfer to your serving plate
- For a stack, place them slightly offset so they’re easier to separate
- If not serving immediately, place in a 200°F oven on an oven-safe plate
- Cover with a clean kitchen towel to retain moisture
- Adjust for subsequent batches:
- Wipe the pan clean with a paper towel if there are any burnt bits
- Add fresh butter before each new batch
- Stir the batter gently before scooping (it may have separated slightly)
- If batter has thickened too much, add 1 tablespoon of milk and gently stir
- You may need to adjust heat slightly lower for later batches as the pan retains more heat
- Serve immediately:
- Pancakes are best enjoyed hot off the griddle
- Serve with warm maple syrup, butter, or toppings of your choice
- For a beautiful presentation, dust with powdered sugar and add a cinnamon stick
Serving Suggestions
Serve your fluffy pumpkin pancakes with:
- Maple syrup (warm it first for extra luxury)
- Whipped cream with a sprinkle of cinnamon
- Chopped pecans or walnuts
- Sliced bananas
- A dollop of Greek yogurt
- Butter and a sprinkle of powdered sugar
Looking for more creative pancake ideas? Check out our collection of inspired pancake recipes for year-round breakfast inspiration.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Pancakes are flat | Egg whites not whipped enough or overmixed batter | Whip whites until stiff peaks form and fold very gently |
| Pancakes are raw inside | Cooking temperature too high or not cooking long enough | Lower heat and cook longer on each side |
| Batter is too thick | Too much flour or not enough liquid | Add milk, 1 tablespoon at a time |
| Batter is too runny | Too much liquid or not enough flour | Add flour, 1 tablespoon at a time |
| Pancakes are burning | Heat too high | Lower heat to medium-low |
| First pancake always fails | Pan not properly preheated | Let pan heat fully before starting |
| Batter won’t spread | Too thick or pan not hot enough | Add 1 Tbsp milk or increase heat slightly |
| Pancakes stick to pan | Pan not greased enough or too hot | Add more butter or lower heat |
| Can’t flip without breaking | Trying to flip too early | Wait until edges are set and bubbles pop |
| Pancakes too brown but not cooked inside | Heat too high | Lower heat and cook longer at gentler temperature |
Variations & Substitutions
Chocolate Chip Pumpkin Pancakes
Fold in 1/2 cup chocolate chips after adding the egg whites for a sweet twist.
Gluten-Free Option
Replace all-purpose flour with a 1:1 gluten-free baking blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
Vegan Pumpkin Pancakes
Use plant-based milk, flax eggs, and vegan butter. Note that these won’t be quite as fluffy but still tasty.
Make Your Own Pumpkin Pie Spice
Mix 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice, and a pinch of cloves.
Whole Grain Version
Replace half the all-purpose flour with whole wheat flour for added nutrition.
If you love these pancakes, you might also enjoy making mini pancake cereal for a fun weekend breakfast project with the kids!
Storage & Reheating
Refrigerating
Store cooled pancakes in an airtight container with parchment paper between layers. Refrigerate for up to 3 days.
Freezing
- Cool pancakes completely
- Place in a single layer on a baking sheet and freeze for 1 hour
- Transfer to a freezer bag with parchment between layers
- Freeze for up to 2 months
- Label the bag with the date and contents
Reheating
- Microwave: 20-30 seconds for refrigerated, 60 seconds for frozen
- Toaster: Pop frozen pancakes directly in the toaster on a low setting
- Oven: Wrap in foil and heat at 350°F for 5-10 minutes
- Skillet: Warm over low heat for 1-2 minutes per side
Safety Notes & Tips
- Always cook pancakes until they reach 165°F in the center
- Refrigerate leftover batter within 2 hours
- Use pasteurized eggs if serving to pregnant women, elderly, or immunocompromised people
- Don’t taste raw batter as it contains uncooked eggs
Pro Tips for Success
- Don’t skip the egg separation step – it’s what makes these pancakes truly fluffy
- Let the batter rest for 5 minutes before cooking for even better texture
- A good non-stick pan or well-seasoned cast iron makes flipping easier
- Keep finished pancakes warm in a 200°F oven while cooking the remaining batches
- For extra pumpkin flavor, reduce the pumpkin puree on the stovetop for 5 minutes before using
- Make a double batch and freeze extras for quick weekday breakfasts
