Fluffy Pumpkin Pancakes
These Fluffy Pumpkin Pancakes are a warm hug on a plate, brimming with the best flavors of fall. Unbelievably easy and fast to whip up, they're perfect for cozy mornings or a delightful brunch, guaranteed to be a crowd-pleaser.
Equipment
- Large bowl
- Separate bowl
- Whisk
- Spatula or wooden spoon
- Non-stick Skillet or Griddle
- ¼ cup Measuring Cup
- Baking sheet
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour or gluten-free 1:1 blend
- 2 tbsp granulated sugar or coconut sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
Wet Ingredients
- 1 cup canned pumpkin purée not pie filling
- 1 cup milk dairy, oat, or almond
- 1 large egg
- 2 tbsp melted butter or neutral oil plus extra for greasing griddle
- 1 tsp pure vanilla extract
- 1 tbsp maple syrup optional, for batter
Instructions
- Step 1: Grab your biggest bowl. Sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Then, give them a good whisk until they're all perfectly blended. This ensures all those wonderful leavening agents and spices are evenly distributed, so every pancake is a flavor bomb!
- Step 2: In a separate bowl, it's time to bring in the stars of the show! Whisk together your pumpkin purée, milk, egg, melted butter or oil, and vanilla. If you're adding that optional tablespoon of maple syrup for a touch more sweetness, stir it in now.
- Step 3: Now for the magic moment! Pour the wet ingredients into the dry ingredients. Take a spatula or a wooden spoon and stir, but here's my golden rule: stir just until combined. A few lumps are totally okay, even desirable! Overmixing is the enemy of fluffy pancakes; it develops the gluten too much, making them tough. Trust me on this – gentle is best for that pillowy texture we're after!
- Step 4: Give your batter a little break. Let it sit for about 5 minutes. This short rest allows the flour to fully hydrate and the leavening agents to start doing their job, leading to even fluffier pancakes.
- Step 5: While your batter is resting, place a non-stick skillet or griddle over medium-low heat. It's important to start with medium-low heat to ensure the pancakes cook through without burning. Lightly grease it with a little extra butter or oil. To test if it's ready, flick a drop of water onto the surface; if it sizzles gently and evaporates, you’re good to go!
- Step 6: Using a ¼ cup measuring cup, pour portions of batter onto your preheated griddle. Don't overcrowd the pan! Cook until you see bubbles forming on the surface and the edges start to look set (this usually takes 2–3 minutes). Then, with a gentle flip, cook for another 1–2 minutes until they're beautifully golden brown and cooked through.
- Step 7: As you finish cooking batches, transfer your glorious pancakes to a baking sheet and pop them into a 200°F (95°C) oven to keep them warm while you cook the rest of the batter. That way, everyone gets a hot, fresh stack!
Notes
This recipe is super versatile! Consider adding chocolate chips, toasted nuts (pecans or walnuts), or extra spices like ginger or allspice. For a decadent treat, try a cream cheese swirl. Don't overmix the batter and give it a 5-minute rest for maximum fluffiness. Adjust griddle heat as needed and don't overcrowd the pan. You can prep dry ingredients ahead or store wet ingredients in the fridge for up to 24 hours. Cooked pancakes store in the refrigerator for 2-3 days or freeze for up to 1 month. Reheat from frozen in a toaster, microwave, or skillet.