Nothing says cozy fall mornings like a stack of fluffy pumpkin pancakes. They've got all those classic warm spices with just the right amount of pumpkin with a soft, pillowy texture you want in every bite.
You really can't say no to pumpkin around the fall months. It's virtually everywhere! While I never say no to an apple pie crescent roll up or a pear french toast, there's something nostalgic about biting into a fluffy pumpkin pancake.
TL; DR Recipe Summary
- 👩🏼🍳 Bake Level: Easy
- ⏱️ Bake Time: 20-25 minutes
- 😋 Taste: Warm cinnamon and nutmeg, clove, pumpkin, soft, buttery.
- 🍽️ Best Served With: These pancakes are great on their own but you can easily serve this with a pumpkin coffee cake, classic coffee cake muffins, or balance the sweet with loaded breakfast totchos.
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Pumpkin Pancake Tips and Reminders
- Use a cookie scoop to ladle the batter into the pan for more uniform, and smaller size pancakes.
- 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.
The Main Ingredients
- 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!
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- 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 to make pumpkin 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.
Pumpkin Pancakes FAQs
These pancakes will do well in the fridge for up to 3-4 days in a tightly sealed tupperware container.
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.
Feel free to get fancy by adding protein powder, chocolate chips, a drizzle of nutella, or fruit like raspberries or strawberries.
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Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
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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