If you are craving a warm, cozy breakfast that feels like a hug on a plate, these Fluffy Pumpkin Pancakes Recipe are exactly what you need. Light and airy, packed with the wholesome pumpkin goodness and just the right blend of fall spices, these pancakes bring a familiar seasonal comfort that’s both nostalgic and delightfully fresh. Perfectly soft yet sturdy enough to hold a pool of maple syrup or a dollop of whipped cream, this recipe transforms your regular morning stack into a festive treat you’ll want to make again and again.
Ingredients You’ll Need
This Fluffy Pumpkin Pancakes Recipe relies on simple, pantry-friendly ingredients that come together to create pancakes with irresistible texture, flavor, and that gorgeous autumnal hue. Each component plays its part in lifting these pancakes beyond ordinary: the pumpkin adds moisture and earthiness, spices bring warmth and depth, and leaveners ensure a beautifully fluffy rise.
- 1 ¼ cups all-purpose flour: Provides the structure for a tender but sturdy pancake.
- 2 tbsp brown sugar: Adds natural sweetness and a subtle molasses undertone.
- 2 tsp baking powder: The main agent that helps the pancakes rise and become fluffy.
- ½ tsp baking soda: Enhances the rise and balances the acidity from the buttermilk.
- ½ tsp salt: Elevates the flavors and balances sweetness.
- 1 ½ tsp ground cinnamon: Brings classic warmth and a fragrant spice note.
- ½ tsp ground nutmeg: Adds a slightly sweet, nutty spice that’s signature in pumpkin dishes.
- ¼ tsp ground ginger: Offers a gentle zing that brightens the mix.
- ¼ tsp ground cloves: A powerful aromatic that intensifies the spice blend.
- ¾ cup pumpkin purée (not pumpkin pie filling): The star of the show, providing moisture and that unmistakable pumpkin flavor.
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice): Adds tanginess and reacts with baking soda for leavening.
- 1 large egg: Binds ingredients and adds richness.
- 2 tbsp melted butter (plus more for the pan): Contributes moistness and a silky texture.
- 1 tsp vanilla extract: Rounds out the flavors with sweet, fragrant notes.
How to Make Fluffy Pumpkin Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl. This blend of ingredients creates the perfect base, ensuring every bite of your Fluffy Pumpkin Pancakes Recipe carries the signature warmth and subtle sweetness of fall spices.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the pumpkin purée, buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and well combined. Using fresh pumpkin purée rather than pumpkin pie filling keeps the taste pure and prevents unwanted extra sweetness or spices.
Step 3: Fold Wet Ingredients Into Dry
Gently fold the wet ingredients into the dry mix until just combined. The key here is not to overmix—this keeps your batter thick and ensures your pancakes will be tender and oh-so-fluffy. A few lumps are perfectly fine!
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter. Pour about ¼ cup of batter onto the skillet for each pancake. Watch closely; when bubbles begin to form on top and edges look set (around 2 to 3 minutes), it’s time to flip. Cook the other side for 1 to 2 minutes until golden brown. This patience pays off with soft centers and lightly crisp edges.
How to Serve Fluffy Pumpkin Pancakes Recipe
Garnishes
Your Fluffy Pumpkin Pancakes Recipe deserves a finishing touch that elevates every bite. Classic garnishes like warm maple syrup, a pat of butter, or a generous swirl of freshly whipped cream bring out the sweet and spiced flavors beautifully. For a hint of texture and extra indulgence, sprinkle chopped pecans or a scattering of mini chocolate chips on top.
Side Dishes
Make your breakfast truly memorable by pairing these pumpkin pancakes with savory sides like crispy bacon or sausage links. Fresh fruit such as sliced apples or pears complements the spices nicely and adds a refreshing contrast. For a brunch spread, offer scrambled eggs or a creamy yogurt parfait to round out the meal.
Creative Ways to Present
Stack your Fluffy Pumpkin Pancakes Recipe tall and proud for a classic look, layering in dollops of whipped cream or nut butter between each pancake. For a fun twist, serve them rolled with a cinnamon sugar filling or use cookie cutters to make festive shapes for a holiday brunch. Presentation adds to the joy of this seasonal treat!
Make Ahead and Storage
Storing Leftovers
If you ever have leftovers (though that’s rare with this recipe), you can keep cooked pancakes fresh by stacking them with parchment paper in between each one, and storing the stack in an airtight container in the refrigerator for up to 3 days. This keeps their texture intact and flavors vibrant.
Freezing
For longer storage, freezing is a fantastic option. Lay the cooked pancakes flat on a baking sheet separated by parchment paper, freeze until firm, then transfer them to a freezer-safe bag. This way, your Fluffy Pumpkin Pancakes Recipe can be enjoyed anytime without sacrificing taste or fluffiness.
Reheating
To reheat frozen or refrigerated pancakes, pop them in a toaster or warm them gently in a skillet over low heat until heated through. For an oven reheat, cover them with foil and warm at 350°F for about 10 minutes. This keeps them moist without drying out, bringing them back to their fresh-from-the-griddle glory.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use pure pumpkin purée because pumpkin pie filling contains added sugars and spices that can alter the taste and texture of your pancakes. Pure pumpkin gives you full control over the flavors in this Fluffy Pumpkin Pancakes Recipe.
What if I don’t have buttermilk?
No worries! You can make a simple substitute by adding 1 tablespoon of vinegar or fresh lemon juice to 1 cup of milk. Let it sit for a few minutes before using. This creates the acidity needed to react with the baking soda and helps keep the pancakes light and fluffy.
How do I prevent my pancakes from being tough?
The secret is gentle mixing and not overworking the batter. When making this Fluffy Pumpkin Pancakes Recipe, stir just until the ingredients are combined—some lumps are okay. Overmixing develops the gluten and can make pancakes chewy instead of tender.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Chocolate chips, chopped pecans, or walnuts add lovely texture and flavor. Fold them in gently after combining the wet and dry ingredients, then cook as usual. These extras make the pancakes even more indulgent and fun.
Is this recipe suitable for vegetarians?
Yes, this Fluffy Pumpkin Pancakes Recipe is vegetarian-friendly since it does not include meat or animal-based gelatin. It uses ingredients like eggs and dairy, so it is not vegan, but perfect for those following a vegetarian diet.
Final Thoughts
There’s something truly magical about turning a handful of simple ingredients into a stack of warm, fluffy pumpkin pancakes infused with cozy spices. This Fluffy Pumpkin Pancakes Recipe is my go-to comfort breakfast whenever I crave flavors that warm both heart and home. Give it a try and watch it become your new favorite fall tradition—one bite and you’ll understand why!
Print
Fluffy Pumpkin Pancakes Recipe
- Total Time: 25 minutes
- Yield: 10–12 pancakes
- Diet: Vegetarian
Description
Light, fluffy pancakes infused with pumpkin and warm spices. A cozy fall breakfast favorite, perfect with maple syrup or whipped cream.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
Wet Ingredients
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- 1 large egg
- 2 tbsp melted butter (plus more for the pan)
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- Mix Wet Ingredients: In another bowl, whisk pumpkin purée, buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients just until combined. Be careful not to overmix as the batter will be thick and overmixing can make the pancakes tough.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter to prevent sticking.
- Cook Pancakes: Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, approximately 2 to 3 minutes. Flip the pancakes carefully and cook for another 1 to 2 minutes or until the other side is golden brown.
- Serve Warm: Serve the pancakes warm with your favorite toppings such as maple syrup, additional butter, or whipped cream.
Notes
- For extra indulgence, add chocolate chips or chopped pecans to the batter before cooking.
- Keep cooked pancakes warm in a 200°F oven while finishing the rest of the batch to serve them all hot.
- Leftover pancakes freeze well; stack them with parchment paper between each and store in a freezer-safe bag for later use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
