Fluffy Pumpkin Spice Pancakes

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

These pumpkin spice pancakes are everything you love. They're fluffy, warmly spiced, and perfect for a weekend breakfast.

5 from 18 votes

In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
In a large bowl, whisk the milk, pumpkin puree, egg, and butter. Mix until there are few to no lumps left.
Combine the dry and wet ingredients in the large bowl and whisk until there are no visible clumps left.

Heat a non-stick griddle or large pan over medium. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip them over and cook for another 2 minutes. Remove from the pan onto a plate and keep them warm while you cook the rest of the batter.
Serve the pancakes warm topped with your favorite toppings and syrups.

Don’t flip too early: Flipping before bubbles form prevents the baking powder from activating fully, keeping the pancakes from getting fluffy.
Watch the heat: If the bottoms burn before bubbles appear, your pan is too hot—or the butter or spray has burned. Rinse the pan with water, heat over medium heat, grease, and immediately pour the batter.
Check your baking powder for aluminum. It leaves a salty/weird aftertaste in baked goods. It exists without it and is just as inexpensive.