Fluffy Pumpkin Pancakes | If You Give a Blonde a Kitchen (2024)

Why You’ll Love This Recipe

• These are the best pumpkin pancakes because they always turn out soft, fluffy and perfectly spiced.
• The recipe uses common ingredients found in your kitchen.
• The recipe is quick and easy to make from scratch. Simply whisk the wet and dry ingredients together and your batter is ready to hit the griddle.
• Seasonal flavors make this a comforting and cozy breakfast for fall (try gingerbread pancakes for the Christmas!)
• This will be an instant family favorite (they might just ask for the pancakes all year round!)
• You only need 1/3 cup pumpkin purée! If you have any leftover from recipes that don’t use the full can, such as my pumpkin gingerbread, these pancakes will take care of the rest!

Ingredient Notes

• Pumpkin purée: 100% pure pumpkin purée in a can is best (I prefer Libby’s). It helps make the pancakes moist and fluffy. I do not recommend homemade pumpkin purée because it has more moisture and will make them mushy.
• Pumpkin pie spice: You can make your own pumpkin pie spice or use store-bought. I also included measurements for individual spices in the recipe card.
• Baking powder: This helps your pancakes rise. Make sure it is fresh and not expired!
• Milk: Whole milk will provide the best flavor, but low-fat or dairy-free will also work in this recipe.
• Brown sugar: This adds a touch of sweetness while complementing the spices. If you like your pancakes on the sweeter side, I recommend adding an extra tablespoon.

Refer to recipe card for ingredient details and measurements.

How to Make Easy Pumpkin Pancakes

1. Whisk together dry ingredients—flour, light brown sugar, baking powder, salt and spices (cinnamon, ginger, nutmeg, cloves). Set aside.
2. Mix together wet ingredients—milk, pumpkin pureé, butter and egg until combined.
3. Fold wet ingredients into dry ingredients and stir until fully incorporated.
4. Cook the pancakes. Spray a skillet with nonstick spray and bring to a medium heat. Pour about 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side.

Expert Tips

Use the right ingredients. Be sure you’re using 100% pure pumpkin pureé (not pumpkin pie mix). Also, check the expiration of your baking powder. If it’s not fresh, the pancakes won’t get fluffy! Same goes for the spices, make sure they are fresh for the most flavor.

Avoid over mixing the batter. When batter is mixed too much, pancakes will become tough and contain less air (which means less fluffy!) Let pancake batter sit for 10 to 15 minutes. The wet ingredients will soak into the dry ingredients for better texture.

Always make sure your griddle is hot—this is pancake 101. A hot griddle or pan gives that golden brown color that helps the pancakes rise right from the start. However, if the griddle is too hot, the outside will burn and the inside will be uncooked. Medium heat is usually the sweet spot, but give the griddle time to get there.

Keep a close eye on the pancakes and wait until you see tiny bubbles in the center of the pancake before flipping. You’ll notice the edges starting to dry too. It’s best if you can only flip the pancakes once to keep them fluffy. I use these tricks when I make lemon blueberry pancakes too!

Make Ahead and Storage Tips

Store: After they have cooled, store them in an airtight container in the refrigerator for up to 5 days.

Freeze: Let the pancakes cool completely, then freeze in a ziplock freezer bag with the air removed. Reheat from frozen in the oven or toaster oven.

Reheat: Place the pancakes in the toaster oven or microwave for a quick reheat. To keep pancakes warm when cooking in batches, place them on a cookie sheet in the oven at 300 F. Cover them with aluminum foil to keep them fluffy.

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