Pumpkin Pancakes
These fluffy Pumpkin Pancakes are packed with warm spices and cozy pumpkin flavor. Perfect for fall mornings, they’re lightly sweetened, soft, and pair beautifully with maple syrup, butter, or even a dusting of powdered sugar.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp brown sugar
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 cup milk or buttermilk for extra fluffiness
- ½ cup pumpkin purée
- 1 large egg
- 2 tbsp melted butter plus more for cooking
- 1 tsp vanilla extract
Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet ingredients: In another bowl, whisk milk, pumpkin purée, egg, melted butter, and vanilla until smooth.
- Make batter: Pour wet ingredients into dry ingredients and stir until just combined (do not overmix; a few lumps are fine).
- Cook pancakes: Heat a skillet or griddle over medium heat and grease lightly with butter. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook another 1–2 minutes until golden.
- Serve: Stack pancakes and top with butter, maple syrup, or whipped cream.
Notes
- For extra spice, add pumpkin pie spice instead of individual spices.
- Freeze leftovers: layer cooled pancakes with parchment paper and store in a freezer bag. Reheat in a toaster or oven.
- For healthier pancakes, use whole wheat flour and almond milk.
- Add chocolate chips, pecans, or walnuts for variation.