These fluffy pumpkin pancakes bring the warm spices of autumn straight to your breakfast table. Made with real pumpkin puree and a blend of cinnamon, nutmeg, and vanilla, these pumpkin pancakes create the perfect weekend morning treat that captures all the cozy flavors of fall in every bite.
SERVES: 4 | PREP: 10 MIN | COOK: 15 MIN | TOTAL: 25 MIN
Ingredients
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Brown sugar | 3 tablespoons |
| Baking powder | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Pumpkin puree | 3/4 cup |
| Whole milk | 1 1/4 cups |
| Large eggs | 2 |
| Melted butter | 3 tablespoons |
| Vanilla extract | 1 teaspoon |
For Cooking
| Ingredient | Amount |
|---|---|
| Butter or oil | For greasing pan |
Step-by-Step Instructions
Phase 1: Preparing Your Batter (5 minutes)
Step 1: Heat your griddle or large skillet over medium heat while you prepare the batter. This ensures even cooking temperature when you’re ready to start making your pumpkin pancakes.
Step 2: In a large mixing bowl, whisk together all dry ingredients until completely combined. Make sure no lumps remain – this prevents dense spots in your finished pancakes.
Step 3: Create a well in the center of your dry ingredients by pushing the flour mixture toward the sides of the bowl. This traditional technique helps prevent overmixing.
Step 4: In a separate medium bowl, whisk the pumpkin puree until smooth. Why this matters: Lumpy pumpkin creates uneven texture in your pancakes.
Step 5: Add milk to the pumpkin puree gradually while whisking. This prevents the mixture from becoming too thick or separating.
Step 6: Beat in eggs one at a time, then add melted butter and vanilla extract. Safety tip: Let melted butter cool for 2 minutes before adding to prevent cooking the eggs.
Step 7: Pour the wet mixture into the well you created in the dry ingredients. Critical technique: Stir just until ingredients are barely combined – some lumps are actually good!
Phase 2: Cooking Your Pancakes (15 minutes)
Step 8: Test your griddle temperature by sprinkling a few drops of water on the surface. Perfect temperature indicator: Water should sizzle and evaporate within 2-3 seconds.
Step 9: Lightly grease your cooking surface with butter or oil. Pro tip: Use a paper towel to spread it evenly and remove excess.
Step 10: Pour 1/4 cup of batter for each pancake, spacing them 2 inches apart. Why this spacing matters: Prevents pancakes from running together and allows for easy flipping.
Step 11: Cook for 2-3 minutes until bubbles form on the surface and edges look set. Visual cue: You should see about 6-8 bubbles that don’t immediately pop back.
Step 12: Flip carefully using a wide spatula and cook for another 1-2 minutes until golden brown. Perfect doneness test: Pancake should spring back when lightly touched in the center.
Step 13: Keep finished pancakes warm on a baking sheet in a 200°F oven while cooking remaining batches. Prevents cooling: Cover loosely with foil to maintain moisture.
Step 14: Repeat cooking process with remaining batter, adjusting heat if pancakes brown too quickly or cook too slowly.
Chef’s Notes
Pumpkin Selection: Use pure pumpkin puree, not pumpkin pie filling. The difference creates the perfect texture in your pumpkin pancakes without added spices that can overpower the delicate balance.
Batter Consistency: Your batter should be pourable but not too thin. If it seems thick, add milk one tablespoon at a time until you reach the right consistency.
Temperature Control: Medium heat is crucial – too hot creates burnt outsides with raw centers, while too cool makes dense, tough pancakes.
Make-Ahead Secret: Mix dry ingredients the night before and store in an airtight container for quicker morning preparation.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 8g
- Carbohydrates: 48g
- Fat: 7g
- Fiber: 3g
- Sugar: 12g
Delicious Variations
Chocolate Chip Pumpkin Pancakes: Fold 1/2 cup mini chocolate chips into the batter just before cooking for an indulgent twist.
Pecan Praline Style: Add 1/3 cup chopped pecans and an extra tablespoon of brown sugar to create a nutty, sweet variation.
Protein-Packed Version: Similar to our hearty rice paper pancakes approach, substitute 1/2 cup flour with protein powder for a more filling breakfast.
Festive Pink Twist: Create colorful layers by making half the batch with our pink pancake technique and alternating with pumpkin batter.
Storage & Reheating
Refrigerator Storage: Store leftover pumpkin pancakes in the refrigerator for up to 3 days in an airtight container with parchment paper between layers.
Freezer Method: Freeze individual pancakes on a baking sheet, then transfer to freezer bags for up to 2 months.
Reheating Options: Toast frozen pancakes directly in the toaster for best texture, or microwave for 30-45 seconds until heated through.
Make-Ahead Tip: Prepare batter the night before and store covered in the refrigerator – just stir gently before cooking.
Troubleshooting Common Problems
Problem 1: Dense, Heavy Pancakes
Solution: You likely overmixed the batter. Next time, stir just until ingredients are barely combined – lumps are perfectly fine.
Problem 2: Pancakes Spreading Too Much
Solution: Your batter is too thin. Add flour one tablespoon at a time until batter holds its shape when poured.
Problem 3: Burnt Outside, Raw Inside
Solution: Heat is too high. Reduce to medium-low and cook longer for even cooking throughout.
Problem 4: Pancakes Won’t Flip Properly
Solution: Wait longer before flipping – edges should look set and bubbles should stay popped on the surface.
Problem 5: Dry, Tough Texture
Solution: Don’t overmix, and check that your baking powder is fresh – it should bubble when mixed with hot water.
Equipment Essentials
- Large mixing bowl for combining ingredients
- Medium bowl for wet ingredients
- Wire whisk for smooth mixing
- Measuring cups and spoons for accuracy
- Large griddle or skillet for even cooking
- Wide spatula for easy flipping
- 1/4 cup measuring cup for consistent portion sizes
Shopping List
Dairy Section
- Whole milk
- Large eggs
- Butter
Pantry Aisle
- All-purpose flour
- Brown sugar
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Salt
- Vanilla extract
Canned Goods
- Pure pumpkin puree (not pie filling)
Success Secrets
1. Room temperature ingredients mix more easily – take eggs and milk out 30 minutes before cooking your pumpkin pancakes.
2. Don’t press down on pancakes while cooking – this creates dense, flat results instead of fluffy texture.
3. The first pancake is always a test – adjust heat and timing based on how it turns out.
4. Fresh spices make a noticeable difference in flavor – replace ground spices every 6 months for best results.
5. Serve immediately for best texture, or keep warm in a low oven until ready to serve the whole batch together.
