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A stack of pumpkin pancakes with butter and syrup.

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.