If you're a pancake lover, like myself, and so many of us that read this blog, you had to expect a pumpkin pancake recipe on here. These are truly the best, fluffiest, homemade pumpkin pancakes, and take just minutes to come together. Trust me, you're going to need to make a triple batch, and a whole lotta cans of pumpkin.
While pumpkin is known for peak popularity in the cooler, Fall months, these pancakes are great all year long!
What are the ingredients I need for these pancake?
The ingredients for these pancakes are very standard, and can all be done in just one bowl. Here's what you will need:
- 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.
How do I make these pancakes?
To make these pancakes, you'll follow a few basic steps, and be devouring a tall stack of deliciousness in no time!
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.
HINT: 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.
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.
Looking to make these pancakes even fancier, try these variations!
- 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.
How do I store this recipe? Can I freeze it?
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.
Do not overmix the batter when forming the pancake recipe, overmixing will lead to chewy, gummy, and overworked pancakes that are tasteless; no one likes a tasteless pancake!
Hungry for More?
Looking for other recipes like this? Try these:
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The Best Fluffy Pumpkin Pancakes Recipe
- large frying pan or skillet
- large mixing bowl
- measuring cups and spoons
- cookie scoop or ladle
- 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
- 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.