Fluffy Pumpkin Pancakes: A Cozy Fall Breakfast Recipe
A seasonal spin on a classic morning treat, infused with real puree and warm spices.
Fluffy Pumpkin Pancakes: The Ultimate Fall Breakfast
Pumpkin pancakes are the epitome of a cozy fall morning. Imagine a stack of thick, fluffy pancakes—each bite bursting with the sweet warmth of pumpkin, cinnamon, and all your favorite autumn spices. This easy and delicious recipe delivers all the classic pancake comfort, with a seasonal twist. Whether you’re cooking for a weekend brunch, a holiday celebration, or just craving something special on a crisp day, these pumpkin pancakes bring the unmistakable flavor of fall to your breakfast table.
Why You’ll Love This Pumpkin Pancake Recipe
- Authentic pumpkin flavor: Uses real pumpkin puree for richness and natural sweetness.
- Perfectly spiced: A custom blend of pumpkin pie spice infuses every bite with cinnamon, ginger, cloves, and nutmeg.
- Super fluffy texture: Buttermilk and eggs guarantee pancakes are hearty yet light.
- Easy to customize: Serve with classic maple syrup, whipped cream, or your favorite fall toppings.
- Make-ahead friendly: Batter can be prepared ahead for stress-free mornings.
Ingredients You’ll Need
- All-purpose flour – The base for texture and structure.
- Sugar – Adds a hint of sweetness.
- Baking powder & baking soda – For lift and fluffiness.
- Kosher salt – Balances sweetness and boosts flavor.
- Pumpkin pie spice – The signature spice blend for these pancakes.
- Buttermilk – Keeps pancakes tender and adds tang.
- Whole milk – Helps thin the batter for just the right consistency.
- Pumpkin puree – Be sure to use pure pumpkin, not pie filling.
- Large eggs – For structure and richness.
- Vanilla extract – Adds classic pancake warmth.
- Butter, melted and cooled – Enhances flavor, both in the batter and for cooking.
- Maple syrup & more butter (for serving) – Essential for finishing your pancakes.
Exact Measurements
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 3/4 cups |
| Granulated sugar | 2 Tbsp |
| Baking powder | 1 1/2 tsp |
| Baking soda | 1 tsp |
| Kosher salt | 1/2 tsp |
| Pumpkin pie spice | 1 1/2 tsp |
| Buttermilk | 1 1/2 cups |
| Whole milk | 1/4 cup |
| Pumpkin puree | 3/4 cup |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| Melted butter | 1/4 cup, plus more for griddle and serving |
| Maple syrup | For serving |
Step-by-Step: How to Make Pumpkin Pancakes
- Combine dry ingredients.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until evenly distributed.
- Mix wet ingredients.
In a separate medium bowl, whisk buttermilk, milk, pumpkin puree, eggs, and vanilla extract until smooth and fully combined.
- Combine wet and dry ingredients.
Pour the wet mixture into the dry, add the melted cooled butter, and stir gently until just combined. Don’t overmix—a few lumps are fine!
- Heat the skillet or griddle.
Warm a large nonstick skillet or electric griddle over medium heat. Add a small pat of butter and allow it to melt, swirling to coat the surface.
- Cook the pancakes.
Using a 1/3-cup measure, scoop batter onto the hot pan, spacing pancakes about 2 inches apart. Cook undisturbed 4–5 minutes, until bubbles appear at the surface and edges are dry. Flip and cook 2 more minutes until golden brown and fully set.
- Repeat.
Continue with remaining batter, adding butter to the pan as needed and adjusting heat to prevent burning.
- Serve hot.
Stack pancakes, top with pats of butter, and drizzle generously with warm maple syrup just before serving. Enjoy with your favorite cup of coffee or a chilled glass of milk.
Expert Tips for the Best Pumpkin Pancakes
- Don’t overmix! Overworking the batter makes pancakes tough. Stir just until dry spots disappear.
- Use real pumpkin puree: Canned pumpkin gives consistent results, but homemade puree works if it’s not too watery.
- Keep your pancakes warm: Preheat your oven to 200°F (93°C) and stash finished pancakes on a baking sheet until ready to serve.
- Check skillet temperature: Pancakes burn easily on high heat. Medium is best for even browning and thorough cooking.
- Customize your spice blend: Add a pinch more ginger or cinnamon to suit your taste.
Serving Suggestions and Topping Ideas
- Classic: Butter and pure maple syrup never fail.
- Spiced whipped cream: Whip heavy cream with a bit of cinnamon and maple syrup, then dollop generously.
- Chopped pecans or walnuts: Sprinkle over pancakes for crunch and flavor.
- Sautéed apples: Cook sliced apples with butter, sugar, and cinnamon for a cozy topping.
- Caramel drizzle: For dessert-level decadence, add a thin stream of warm caramel sauce.
Make-Ahead, Freezing & Reheating
- Make ahead: The batter can be made up to 1 day in advance—store covered in the refrigerator. Stir gently before using, and add a splash of milk if it thickens.
- To freeze: Let pancakes cool completely, then stack with parchment between each and freeze in a zip-top bag for up to 2 months.
- To reheat: Warm stacks in a 325°F oven for 8–10 minutes or microwave individual pancakes for 30–45 seconds.
Variations and Customization Ideas
- Chocolate chip pumpkin pancakes: Fold 1/2 cup mini chocolate chips into the batter before cooking.
- Whole wheat option: Substitute up to half the flour with whole wheat for a nuttier, heartier texture.
- Dairy free: Use a plant-based milk and melted coconut oil or vegan butter.
- Silver dollar pancakes: Make smaller pancakes (about 2 tablespoons of batter) for fun, mini stacks—perfect for toddlers and brunch boards.
More Cozy Pumpkin Breakfast Recipes
- Pumpkin Spice Latte Pancakes: Add a teaspoon of instant espresso powder and extra pumpkin spice for a coffeehouse twist.
- Pumpkin French Toast: Dip thick slices of bread in a pumpkin custard and griddle until golden.
- Pumpkin Muffins: Portable, spiced, and kid-friendly—ideal for weekday mornings.
- Pumpkin Oatmeal: Stir pumpkin puree and spice into your morning oats for a creamy autumn breakfast.
Frequently Asked Questions (FAQs)
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, which throws off the recipe’s balance. Use pure pumpkin puree for best results.
Help! My pancakes are burning but not cooking through—what gives?
This usually means the skillet is too hot. Turn the heat down to medium or slightly lower and let the pancakes cook more gently for the right doneness and golden exterior.
How do I keep pancakes fluffy?
Mix the batter just until combined—overmixing makes them tough. Letting the batter rest for 5 minutes before using can also help hydrate the flour for maximum fluffiness.
Are these pancakes freezer friendly?
Absolutely. Cool fully, stack with parchment paper in between, and freeze in a bag. Reheat in the oven or toaster for a quick, hot breakfast.
Can I make dairy-free or gluten-free pumpkin pancakes?
Yes. Substitute your favorite dairy-free milk and butter alternatives. For gluten-free, use a 1:1 gluten-free flour blend—results may vary slightly in texture, but pumpkin helps keep them tender.
Final Tips For Perfect Pumpkin Pancakes Every Time
- Room-temperature eggs and milk create a smoother batter and help pancakes cook more evenly.
- If pancakes seem thick, add more milk, 1 tablespoon at a time.
- For extra spice, sprinkle cinnamon-sugar over pancakes as they cook on the first side.
- Double the batch and freeze individually for easy breakfasts all season long.
Nutritional Information (per pancake, approximate)
| Calories | 160 |
|---|---|
| Protein | 4g |
| Fat | 6g |
| Carbohydrates | 23g |
| Sugar | 5g |
| Fiber | 1g |
Enjoy a Taste of Autumn
When pumpkin season arrives, there’s no cosier way to start the day than with these fluffy, spiced pumpkin pancakes. Their golden color, subtle sweetness, and hint of spice are everything fall should taste like—warm, comforting, and a little bit magical. Break out your griddle and make a batch soon; your chilly morning will thank you!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a40900656/pumpkin-pancakes-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a34361047/pumpkin-spice-latte-pancakes/
- https://www.youtube.com/watch?v=mrNPhhyiTFg
- https://www.thepioneerwoman.com/food-cooking/recipes/a11303/silver-dollar-pumpkin-pancakes/
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