Pumpkin Pancakes
Fluffy pumpkin pancakes with warm pumpkin-pie spice, golden edges, and a tender, cake-like crumb—ready in about 20 minutes for an easy fall breakfast.
Equipment
- Large mixing bowl
- medium mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
- Ladle or 1/4-cup measure
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup milk any kind
- 3/4 cup pumpkin puree plain canned pumpkin (not pie filling)
- 2 large eggs
- 3 tbsp butter melted (plus more for the pan)
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
- In a medium bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently just until combined; a few small lumps are okay. Do not overmix.
- Let the batter rest for 5 minutes to thicken slightly and help the pancakes stay fluffy.
- Heat a nonstick skillet or griddle over medium heat. Lightly butter (or oil) the surface.
- Scoop about 1/4 cup batter per pancake onto the hot surface. Cook 2–3 minutes, until bubbles form and the edges look set.
- Flip and cook 1–2 minutes more, until golden and cooked through. Transfer to a plate and keep warm.
- Repeat with remaining batter, adding more butter to the pan as needed. Serve warm with maple syrup and your favorite toppings.
Notes
Don’t overmix: Stir just until combined—overmixing makes pancakes tough.
Thick batter is normal: If it’s too thick to scoop, add 1–2 tbsp milk at a time until it loosens.
Storage: Refrigerate in an airtight container up to 3 days. Reheat in a toaster, skillet, or microwave.
Freezing: Freeze cooled pancakes with parchment between layers up to 2 months. Reheat from frozen in a toaster or warm skillet.
Nutrition
Calories: 360kcal | Protein: 11g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 560mg