Fluffy Pumpkin Pancakes
These fluffy pumpkin pancakes are the perfect cozy fall breakfast. Made with pumpkin puree and warm spices, they’re quick to whip up and delicious with maple syrup or your favorite toppings.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: 6–8 pancakes (about 2–4 servings depending on portion size)
- Category: Breakfast
- Method: Skillet / Griddle
- Cuisine: American / Fall-Inspired
- Diet: Vegetarian
Ingredients
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon pumpkin spice
A pinch of salt
3/4 cup milk (plus more as needed for consistency)
1/4 cup pumpkin puree
1 large egg
2 tablespoons melted butter (plus more for cooking)
Optional toppings: vanilla extract, maple syrup, chopped nuts, whipped cream, chocolate chips, or cinnamon
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, pumpkin spice, and salt.
In a separate bowl, combine the milk, pumpkin puree, egg, and melted butter. Add a splash of vanilla extract if desired. Whisk until smooth.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix. Batter should be slightly lumpy. Add a bit more milk if the batter is too thick.
Heat a skillet or griddle over medium heat. Lightly grease with butter.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges are set (about 2–3 minutes). Flip and cook another 1–2 minutes until golden and cooked through.
Serve hot with maple syrup, butter, or your favorite toppings.
Notes
For vegan version: Use non-dairy milk, coconut oil, and a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Great make-ahead breakfast: freeze cooled pancakes with parchment between layers, then reheat in toaster or microwave.
Customize with add-ins like mini chocolate chips, pecans, or a swirl of maple syrup in the batter.
Find it online: https://allrecipesmade.com/fluffy-pumpkin-pancakes/
