Perfect Fluffy Pumpkin Pancakes Recipe

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Wake up to the cozy smell of fall with these perfect fluffy pumpkin pancakes.

Imagine a cool fall morning with golden leaves outside and the smell of cinnamon filling your kitchen. These pumpkin pancakes capture everything wonderful about the fall season.

They’re soft, airy, and bursting with pumpkin flavor that pairs perfectly with warm maple syrup. The gentle spices create a comforting aroma while each bite melts in your mouth.

Serve them to impress guests or simply treat your family to an unforgettable breakfast. These healthy pumpkin pancakes are soft, fluffy, and full of warm spices.
Serve them with maple syrup and hot coffee for the ultimate fall or winter breakfast (or, let’s face it – I’d eat these anytime).

Ingredients

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 3 tablespoons brown sugar
• 1 large egg
• ½ cup canned pumpkin puree (or fresh pumpkin puree)
• ½ teaspoon vanilla extract
• 2 tablespoons melted butter
• 1 cup whole milk (or almond milk)
• Oil or butter for the pan (coconut oil also works great)
• Optional toppings for serving: butter, maple syrup, whipped cream, powdered sugar, sliced bananas, chopped nuts

Step-by-Step Directions

1. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and cloves.
2. In a separate large bowl, combine the brown sugar, egg, pumpkin puree, vanilla, melted butter, and milk.
3. Stir the dry ingredients into the wet ingredients just until smooth.
4. Heat an electric griddle or large skillet over medium heat.
5. Lightly grease with butter, oil, or coconut oil.
6. Pour ¼ cup batter for each pancake onto the hot surface.
7. Cook until bubbles form in the center and edges look set, about two minutes.
8. Flip carefully and cook another two minutes or until golden brown.
9. Serve hot with desired toppings.

Serving Suggestions

• Stack the pancakes high and drizzle with warm maple syrup.
  Add a dollop of whipped cream and a sprinkle of cinnamon if desired.
  Pair with crispy bacon or scrambled eggs for a hearty fall breakfast.
  Top with toasted pecans or sliced bananas for extra flavor and texture.

Tips for Success

• Use canned pumpkin puree for consistent pumpkin flavor and easy mixing.
• Fresh pumpkin puree works if drained well to remove excess water.
• Do not overmix the batter or your pancakes may turn dense instead of light and fluffy.
• Cook on medium heat for even browning and soft centers.
• Keep cooked pancakes on a baking sheet in a very low-heat oven until serving time.

Make Ahead and Storage

• Store leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat gently in a toaster, microwave, or warm oven.
• For longer storage, freeze pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag, squeeze out the air, and keep for up to two months. Warm frozen pancakes in a toaster or microwave for a quick breakfast.

Frequently Asked Questions (FAQs)

• Can I use almond milk instead of whole milk? Yes, almond milk works well and keeps the pancakes light. The flavor will be a little different, but the pancakes will stay fluffy and delicious even with a non-dairy milk.
• Can I use fresh pumpkin? Yes, fresh pumpkin puree is excellent. Make sure to cook and drain it thoroughly to avoid a watery batter.
• How do I keep pancakes warm while cooking batches? Place cooked pancakes on a baking sheet in a 200°F (or lower) oven until all pancakes are ready for serving.
• Can I double the recipe? Yes, easily double all ingredients for a larger brunch gathering.
• Can I make the batter ahead of time? It’s best to cook the batter right away. The baking powder works immediately for fluffiness.
• What’s the best oil for cooking? Butter adds a rich taste. Canola and vegetable oil are fine as well. Coconut oil is a great alternative and adds a subtle sweetness.
• Can I add extras like chocolate chips or nuts? Absolutely. Fold in chocolate chips, chopped pecans, or dried cranberries for variety and extra fall flavor.

Cozy Fall Inspiration

These pumpkin pancake recipes bring autumn directly to your breakfast table. The gentle spices, fluffy texture, and inviting aroma create a memorable family morning.
Serve with maple syrup and a warm drink to celebrate the season. Your kitchen will fill with the comforting scent of cinnamon and pumpkin flavor and every bite tastes like a crisp fall day. 

Enjoy these perfect fluffy pumpkin pancakes whenever you crave a cozy and homey fall breakfast.

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Perfect Fluffy Pumpkin Pancakes Recipe

5 from 3 votes

Wake up to the cozy smell of fall with these perfect fluffy pumpkin pancakes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course: Breakfast

Ingredients Method

Ingredients

  

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 3 tablespoons brown sugar
• 1 large egg
• ½ cup canned pumpkin puree or fresh pumpkin puree
• ½ teaspoon vanilla extract
• 2 tablespoons melted butter
• 1 cup whole milk or almond milk
• Oil or butter for the pan coconut oil also works great
• Optional toppings for serving: butter maple syrup, whipped cream, powdered sugar, sliced bananas, chopped nuts

Method

 

1. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and cloves.
2. In a separate large bowl, combine the brown sugar, egg, pumpkin puree, vanilla, melted butter, and milk.
3. Stir the dry ingredients into the wet ingredients just until smooth.
4. Heat an electric griddle or large skillet over medium heat.
5. Lightly grease with butter, oil, or coconut oil.
6. Pour ¼ cup batter for each pancake onto the hot surface.
7. Cook until bubbles form in the center and edges look set, about two minutes.
8. Flip carefully and cook another two minutes or until golden brown.
9. Serve hot with desired toppings.