These soft and Fluffy Pumpkin Pancakes are a comforting Fall breakfast that your family is going to love! They’re easy to make and full of pumpkin flavor!
Looking for a traditional pancake recipe? Try these Fluffy Homemade Pancakes. They’re a favorite!
Perfectly Fluffy Pumpkin Pancakes
These pancakes are so fluffy and perfect, they almost don’t look real! I love making them for breakfast or brunch, and they’re super easy to reheat for leftovers. They’re an easy and satisfying breakfast on crisp Autumn mornings when you want to feel extra cozy while digging into breakfast. You have to try them!
There are tons of toppings and mix-ins you can add to your pancakes to make them even more decadent. Some of my personal favorites are walnuts, chocolate chips and pecans! These are the fluffiest homemade pancakes ever, and they’re sure to get you in the mood for Fall.
This easy pancake recipe only needs a few ingredients. You can find exact amounts in the recipe card below, but here is quick overview of what you’ll need:
- All-Purpose Flour
- Sugars: Light brown sugar & white sugar
- Baking Powder
- Pumpkin Spice Spices: Cinnamon, Ginger, Nutmeg and Cloves
- Unsalted Butter
- Canned Pumpkin Puree: Do not use pumpkin pie filling.
- Large Eggs
- Vanilla Extract
How to Make Pumpkin Pancakes from Scratch
- Combine Dry Ingredients: Combine the flour, sugars, baking powder, spices and salt in a large bowl. Set aside.
- Mix Milk & Butter: In a small bowl, add the butter and couple tablespoons of the milk. Melt the butter in the microwave and stir to combine it with the milk. Add the butter mixture to the rest of the milk and stir to combine.
- Combine Wet Ingredients: In another medium-sized bowl, combine the pumpkin puree, eggs, vanilla extract and butter/milk mixture and whisk together until well combined.
- Add Dry Ingredients to Wet Ingredients: Add the dry ingredients to the wet ingredients and gently stir to combine. Don’t over mix.
- Heat Stove: Set the batter aside to rest while you heat the griddle, 5-10 minutes.
- Grease Pan: Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour the batter onto the pan and let it spread out into a round pancake. I used about a 1/4 cup of batter per pancake.
- Cook Pancakes: Allow your pancakes to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden. Continue cooking with the remaining batter.
- Serve & Enjoy: Serve your pancakes with your choice of toppings and maple syrup!
What Is the Secret to Fluffy Pancakes?
There are a few easy steps you can take to make sure your pancakes come out nice and fluffy.
- Don’t Over Mix: The last thing you want to do is over mix your batter. When combining your wet and dry ingredients, stir gently and stop once they’re just combined – the lumps and bumps will make for fluffy pancakes.
- Check Your Baking Powder: Another secret to super fluffy pancakes is the baking powder. If your baking powder is good, it will really help the pancakes rise and be fluffy.
- Separate Your Eggs (Optional): If you want to take an extra step to get even fluffier pancakes, you can separate the eggs, set aside the whites, whip them and lightly fold them into your completed batter.
- Use Your Favorite Add-Ins: Feel free to add some chopped walnuts, chocolate chips or another mix-in of choice into your pancake batter.
- Serve with Something Savory: If you’re in the mood for a filling brunch, serve your pancakes with a side of sausage or bacon!
- Top with Whipped Cream: A dollop of my 3-ingredient Homemade Whipped Cream will be the perfect finishing touch for your pumpkin pancakes.
- Top with Butter & Syrup: A square of melty butter and a drizzle of maple syrup are classic pancake toppers for a reason – and these fluffy pumpkin pancakes are no exception!
How to Store and Reheat Leftover Pancakes
Before you store your leftover pancakes, be sure to let them cool completely. Once cooled, keep them in an airtight container in the fridge. Your pancakes will stay fresh for up to 3 days! To store them for longer, layer the pancakes in the container between pieces parchment paper and freeze them for up to 3 months.
To reheat them, microwave one pancake for about 20 seconds. Add another 5-10 seconds as you add additional pancakes. If you know you’re going to have pancakes in the morning, you could even pop the number of pancakes you’ll need into the fridge the night before so they thaw (which is what I’ve been doing). Either way, these reheat beautifully!Print
These soft and fluffy Pumpkin Pancakes are a comforting fall breakfast that your family is going to love! They’re easy to make and full of pumpkin flavor.
- 2 cups (260g) all-purpose flour
- 1/4 cup (54g) packed light brown sugar
- 1/4 cup (52g) sugar
- 3 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 1 1/2 cups milk
- 4 tbsp unsalted butter
- 1 1/4 cups (291g) canned pumpkin puree (not pie filling)
- 2 large eggs
- 1 tsp vanilla extract
- Combine flour, sugars, baking powder, spices and salt in a large bowl. Set aside.
- In a small bowl, add the butter and a couple tablespoons of the milk. Melt the butter in the microwave and stir to combine it with the milk. Add the butter mixture to the rest of the milk and stir to combine.
- In another medium sized bowl, combine the pumpkin puree, eggs, vanilla extract and butter/milk mixture and whisk together until well combined.
- Add the dry ingredients to the wet ingredients and gently stir to combine. Don’t overmix.
- Set the batter aside to rest while you heat the griddle, 5-10 minutes.
- Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. I used about a 1/4 cup of batter per pancake.
- Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.
- Continue cooking with the remaining batter.
- Serve pancakes with maple syrup & your choice of toppings.
- Serving Size:
- Calories: 107
- Sugar: 6.4 g
- Sodium: 105.6 mg
- Fat: 3 g
- Carbohydrates: 17.6 g
- Protein: 2.8 g
- Cholesterol: 25.1 mg
Keywords: pumpkin pancakes recipe, pumpkin spice pancakes, homemade pancakes recipe, pumpkin recipe, pumpkin spice recipe, easy, from scratch