These Fluffy Pumpkin Pancakes are the perfect way to welcome the flavors of fall, with hints of warm cinnamon, nutmeg, and rich pumpkin puree in every bite. They are so easy to whip up and guaranteed to bring some seasonal magic to your morning.
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I honestly never really enjoyed pumpkin until now. I guess my taste buds changed in my old age lol. These pumpkin pancakes are so good, they capture the coziness of all the fall flavors.
I love to top them with warm maple syrup and toasted pecans.
The fall season just makes you want to warm up with a cozy and satisfying food. Try my Italian Wedding Soup or Turkey Chili, both will warm you right up on a chilly night.
What makes pancakes fluffier?
Baking powder and a little baking soda are the primary ingredients that creates air bubbles in the batter, making the pancakes rise and become fluffy.
Mixing the batter until just combined is crucial. Over-mixing can lead to tough, dense pancakes because it develops too much gluten. Small lumps in the batter are okay.
Can I make Fluffy Pumpkin Pancakes healthy?
To make these pancakes healthier try any of these substitutions.
- Use Whole Wheat Flour: Instead of all-purpose flour, use whole wheat flour for added fiber.
- Reduce or Replace Sugar: Cut down on sugar or replace it with a natural sweetener like maple syrup or honey.
- Use Greek Yogurt or Applesauce: Replace butter with Greek yogurt or unsweetened applesauce for a lighter, yet still moist pancake. Both will add a little extra protein and keep the pancakes tender.
- Non-Dairy Milk: Use almond milk or oat milk, instead of regular milk to reduce calories and make the pancakes dairy-free.
What spices are good for making Fluffy Pumpkin Pancakes?
Spices play a key role in enhancing the warm, cozy flavors of pumpkin pancakes. Here are some of the best spices to include: cinnamon, nutmeg, ginger, allspice or a pumpkin pie spice.
Ingredients Needed:
- Flour
- Baking Powder
- Baking Soda
- Brown Sugar
- Cinnamon
- Nutmeg
- Salt
- Pumpkin Puree
- Butter
- Eggs
- Milk
To make these Fluffy Pumpkin Pancakes even more yummy you can add either, nuts, chocolate chips, raisins or vanilla extract. You could even top with fruit and whip cream!
Helpful Kitchen Tools:
OXO Good Grips Silicone Flexible Pancake Turner, Black, One Size
Cuisinart Mixing Bowl Set, Stainless Steel, 3-Piece, CTG-00-SMBMcCormick Ground Cinnamon, 4.12 ozMccormick Nutmeg Ground 31g.OXO Good Grips 4 Piece Stainless Steel Measuring Spoons with Magnetic SnapsBlue Diamond Cookware 11
How to Make Fluffy Pumpkin Pancakes:
Making these pancakes are super easy.
Start by combining all the dry ingredients into a large bowl. In another bowl add together all the wet ingredients and mix to combine.
Add the wet ingredients into the large bowl, stir to combine making sure not to over stir. Some lumps are ok.
In a heated skillet, add about 1/4 cup of batter for each pancake. Cook approximately 2 to 3 minutes on each side or until bubbles set and the sides are brown.
Serve hot with maple syrup and butter. Enjoy!
Tips for the best Fluffy Pumpkin Pancakes:
- Don’t Over-mix: Stir the batter until just combined to keep your pancakes light and fluffy.
- Customize Flavors: Feel free to add a handful of chocolate chips, chopped nuts, or dried cranberries to the batter for extra texture and flavor.
Storing the pancakes:
In the Refrigerator:
- Cool Completely: Allow the pancakes to cool completely before storing to avoid moisture buildup.
- Layer with Parchment Paper: Place a piece of parchment paper between each pancake to prevent sticking.
- Store in an Airtight Container: Put the pancakes in an airtight container or resealable bag.
- Refrigeration Time: They’ll keep fresh in the fridge for up to 4 days.
In the Freezer:
- Cool Completely: Like before, ensure the pancakes are fully cooled. Layer with Parchment Paper, and store in either a freezer safe bag or container. They will stay good for up to 3 months.
Fluffy Pumpkin Pancakes
- Prep Time: 5
- Cook Time: 6
- Total Time: 11 minutes
- Yield: 4 to 5 people 1x
- Category: Breakfast
- Method: stovetop
Ingredients
- 2 cups flour
- 2 tablespoons butter, melted
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1–1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1–1/4 cup pumpkin puree
- 1/3 cup brown sugar
- 2 eggs
- 1–1/2 cups milk
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In a separate bowl, mix the pumpkin puree, eggs, melted butter, and milk.
- Combine: Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Be careful not to over-mix—a few lumps are okay!
- Cook the Pancakes: Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter per pancake onto the pan. Cook for 2-3 minutes on each side, or until bubbles form and the edges look set.
- Serve: Stack your fluffy pancakes high and serve with your favorite toppings. Maple syrup, whipped cream, and toasted pecans are always a hit!
