Fluffy Pumpkin Pancakes

These light and fluffy pumpkin pancakes taste like pumpkin bread. The recipe uses canned pumpkin, a generous blend of spices, and is cooked over medium heat for perfect results. Plus, it’s an easy, one-bowl recipe. To make a batch, stir everything together and cook on a prepared griddle. Serve with butter and maple syrup!

Pumpkin pancakes disappointed me for a long time. Every time I made them, they’d come out dense and heavy. But the flavor was so good that I wanted to create a recipe I loved. 

The secret ended up being simple: don’t use too much canned pumpkin. Since canned pumpkin contains a lot of water it can weigh the pancakes down. 

This recipe calls for just a half cup of pumpkin puree and a generous amount of spices, giving them a rich flavor while keeping them light and fluffy.

Ingredients

Here’s what you need to make these pancakes. If you don’t want to use cinnamon and ginger, replace them with a pumpkin spice blend.

• Pumpkin Puree. The main ingredient. Use canned pumpkin puree. Homemade is too watery for these pancakes. 
• Flour. All-purpose flour works perfectly.
• Spices. Cinnamon and ginger bring a deep spicy flavor.
• Sugar. Granulated (white) sugar adds sweetness.
• Eggs. Adds flavor and structure－plus it gives the pancakes a little lift. 
• Milk. Both dairy and dairy-free milk work. 
• Oil. Makes the pancakes nice and tender.
• Vanilla Extract. Enhances the cinnamon and ginger flavors while adding a nice vanilla note.
• Baking Powder. Gives the pancakes rise.
• Salt. Enhances all the other flavors.

How to Make the Pumpkin Pancakes

These fluffy pancakes are packed with all the cozy flavors of fall. The canned pumpkin gives the pancakes a tender texture. And the pumpkin spice? It brings all the flavor! Making them even more special is how easy they are to make. Let’s make a batch!

First, whisk the dry ingredients in a medium or large bowl. Then mix all the wet ingredients together. If you’re wondering why you can’t just dump everything into one bowl, good question. The answer: clumping. Whisking the dry ingredients first spreads those small ingredients, like the baking powder, salt and spices, throughout the batter and prevents clumping. 

Next, pour the pumpkin mixture into the flour mixture. Stir until a batter comes together. If you see a lump here or there, it’s no big deal. 

The Secret to the Light and Fluffy Pumpkin Pancakes? Do Nothing.

Once the batter comes together, let it rest for at least five minutes and up to 30 minutes. This gives the flour time to absorb the liquid. The result is light and fluffy pancakes. So mix the batter and then heat your griddle. (Or mix the batter, make yourself some coffee and then heat the griddle.)

To cook the pancakes, grease and heat your griddle. My favorite is a well seasoned cast iron griddle but a nonstick pan works great too.

Spoon the batter onto the hot pan. About a ¼ cup of batter is the perfect amount. Remember: you want the batter to sizzle lightly when it hits the griddle. If your pan is too cool, the pancakes don’t brown nicely.

Cook until the edges are set and a few bubbles appear in the center. This takes about two minutes. Given ’em a flip and cook for a few minutes more.

If you want, sprinkle some chopped nuts or chocolate chips onto the pancake batter while it cooks. 

Tips for the Best Pumpkin Pancakes

• Thick batter? Add a little more milk. This is a thick batter but you should be able to spoon it easily from the ladle to the griddle
• Change up the flavor. Use whole wheat flour. Or add chopped nuts or chocolate chips.
• Flip once. For the lightest pancakes, try to only flip them once. Wait until you see bubbles in the center of the batter before flipping them.
• Keep the pancakes warm in the oven. Heat it to 250℉ before you start cooking the pancakes. Line a baking pan with parchment paper. Place the hot pancakes onto the pan and keep them warm until you’re ready to eat.

Storing Leftovers

This recipe makes about 12 pancakes. If you have some left over, let them cool completely. Then wrap them and store the pancakes in the refrigerator for up to three days. 

Reheat them in the microwave or toaster on low heat until warm. 

Freezing Pancakes

If you want to make these pancakes in advance for a quick future breakfast, here’s what to do.

Make a batch as directed. Let them cool. This is important because if you freeze warm pancakes, they get soggy. Place a piece of waxed or parchment paper between each pancake. This keeps them from sticking together. 

Store the pancakes in a freezer bag or container for about two months. 

When you’re ready for pancakes, heat them from frozen in a microwave or toaster until they are warm all the way through. Use low heat to keep them from drying out. 

Print

Fluffy Pumpkin Pancakes

These light and fluffy pumpkin pancakes taste like pumpkin bread! This is an easy, one-bowl recipe. To make a batch, stir everything together and cook on a prepared griddle. Serve with butter and maple syrup!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 12 pancakes

Ingredients

• 1 ½ cups all-purpose flour (6 ½ ounces; 185 grams)
• 3 tablespoons granulated sugar (1 ½ ounces; 37 grams)
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¾ cup milk, plus more as needed (6 ounces; 170 grams)
• ½ cup pumpkin puree (4 ¼ ounces; 120 grams)
• 2 large eggs
• 4 tablespoons oil (1 ¾ ounces; 50 grams)
• 1 teaspoon vanilla extract
• Oil for griddle
• Butter and maple syrup for serving

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, and salt.

   In a separate medium bowl, mix together the milk, pumpkin puree, eggs, oil, and vanilla extract until smooth.

   Add the pumpkin mixture to the flour mixture. Stir until a batter forms. This is a thick batter. It’s fine if a few lumps remain.

2. Let the batter rest for about 5 minutes. After the batter rests, check the consistency. If the batter is too thick to drop from a spoon, add an additional tablespoon of milk.

3. Lightly grease a seasoned griddle or nonstick griddle with oil. Heat over medium-high heat.

4. Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.

   Flip the pancake and cook until golden brown, about two additional minutes. Repeat with the remaining batter. Serve with butter and syrup.

5. Wrap the cooled leftovers in foil or place in a container. Store the leftover pancakes in the refrigerator for up to three days. Or freeze for up to two months.

Recipe Notes

Spice Note: You can replace the cinnamon and ginger with 2 ½ teaspoons pumpkin pie spice.