If you're someone who gets nervous about making pancakes from scratch, this is going to be your new go to recipe, especially if you love pumpkin.
These are perfect and fluffy homemade pumpkin pancakes made with just the right amount of pumpkin, warm spices, and excellent for ringing in the fall weather!
While pumpkin is known for peak popularity in the cooler, Fall months, these pancakes are great all year long!
This pancake recipe was inspired by my pumpkin muffins and my pumpkin waffles, because there was no way I was going to have a food blog and not include this one on the site. I had to!
Jump to:
- Why you'll love these pancakes
- What ingredients do I need for these pumpkin pancakes?
- Recipe Swaps and Substitutions
- How do I make these pancakes?
- PRO TIP:
- Ways to vary these pancakes
- Tips for making these pancakes perfect every single time
- Storage and Freezer Information
- Hungry for More?
- Did you like this recipe? Share it!
- The Best Fluffy Pumpkin Pancakes Recipe
Why you'll love these pancakes
- These are truly the FLUFFIEST pancakes you'll make. Ever.
- Flavor and texture are exactly what pancakes should taste like.
- Pancakes are great for a meal prep breakfast for the week.
What ingredients do I need for these pumpkin pancakes?
- Flour - I tested this recipe with regular flour, pastry flour, and gluten free flour. All three work really well, with my favorite actually being the gluten free version with Primal Palate's Gluten Free Flour. It's superior, and I am obsessed with how airy the texture is.
- Milk - I prefer half and half in my pancakes, it gives the batter a better flavor and fluff factor.
- Eggs - we need eggs to help with the fluffiness of the pancakes.
- Oil - olive or avocado oil is recommended.
- Sugar - the sugar gives the recipe a little sweetness.
- Baking Powder - baking powder allows these pumpkin pancakes to get super airy and fluffy.
- Pumpkin Spice - I like using Primal Palates Pumpkin Pie Spice for all my baking when it comes to pumpkin recipes.
- Pumpkin Puree - remember to buy puree NOT pumpkin pie filling!
See the recipe card below for specific information about quantities.
Recipe Swaps and Substitutions
If you want to make this recipe, but have to alter a few of the ingredients, here's a few suggestions for swaps and substitutions that won't change the fidelity of the recipe completely:
- Flour - the best part about this recipe is that essentially any flour will do! I recommend a classic gluten free like Primal Palate's, or a regular all purpose flour.
- Milk: if you cannot consume dairy, feel free to swap the milk out for almond or oat milk.
- Sugar: This recipe does not use a ton of sugar, but it is necessary to give just a touch of sweetness to the end result. If you want, swap for coconut sugar instead of cane.
How do I make these pancakes?
Step 1: In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, sugar, and oil until fully combined.
Step 2: In a smaller bowl, combine together the flour, baking powder, and pumpkin pie spice.
Step 3: Pour the dry ingredients into the wet ingredients and mix just until the flour is completely incorporated. do not overmix!
Step 4: Melt a tablespoon of butter in a large frying pan or use nonstick spray. Ladle a scoop of batter onto the pan. Cook until the outside of the pancake gets brown, flip and cook for an additional 2 minutes. Serve with a dollop of whipped cream and syrup.
PRO TIP:
Remember to let the batter sit on the counter for a few minutes, this allows the baking powder to work and gives the pancakes a fluffy texture.
Ways to vary these pancakes
- Chocolate - throw in a few chocolate chips to the batter for chocolate chip pumpkin pancakes.
- Fruit and Nuts - you can easily add in sliced banana, blueberries, or even chopped pecans for fun texture and flavor.
- Nutella - slather nutella in between each of the pancakes as you make a short stack, and you have a decadent breakfast treat.
Tips for making these pancakes perfect every single time
- Do not over-mix the batter when forming the pancake recipe, over-mixing will lead to chewy, gummy, and overworked pancakes that are tasteless; no one likes a tasteless pancake!
- Remember to let the batter sit for a few minutes before adding to the pan.
- Use a cookie scoop to ladle the batter into the pan for more uniform, and smaller size pancakes.
Storage and Freezer Information
To Store: These pancakes will do well in the fridge for up to 3-4 days in a tightly sealed tupperware container.
To Freeze: If you would like to place them in the freezer, I highly recommend you do so in a ziplock bag with a label on it, indicating the date the pancakes were made. They should be defrosted and consumed within one month.
Hungry for More?
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The Best Fluffy Pumpkin Pancakes Recipe
Equipment
- large frying pan or skillet
- large mixing bowl
- measuring cups and spoons
- whisk
- cookie scoop or ladle
Ingredients
- 192 grams gluten free or all purpose flour approx 1 ½ cups
- 2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice or cinnamon
- 2 large eggs
- 3 tablespoon oil
- 2 tablespoon sugar
- 1 cup milk
- ¼ cup pumpkin puree
Instructions
- In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, sugar, and oil until fully combined.
- In a smaller bowl, combine together the flour, baking powder, and pumpkin pie spice.
- Pour the dry ingredients into the wet ingredients and mix just until the flour is completely incorporated. do not overmix!
- Melt a tablespoon of butter in a large frying pan or use nonstick spray. Ladle a scoop of batter onto the pan.
- Cook until the outside of the pancake gets brown, flip and cook for an additional 2 minutes. Serve with a dollop of whipped cream and syrup.
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