Pumpkin Pancakes Recipe (Classic & Fluffy)

stack of pumpkin pancakes topped with whipped cream and syrup on a plate. A slice is cut and pieces through a fork

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

A simple recipe for pumpkin pancakes that always turns out delicious.

5 from 24 votes

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Ingredients

1 ¼ cups flour
2 tablespoons brown sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon pumpkin pie spice, or cinnamon
1 cup milk, any
½ cup canned pumpkin puree
1 large egg
2 tablespoons butter, melted

Instructions

Make the pancake batter:

In a large batter bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
In another bowl, whisk the milk, pumpkin puree, egg, and melted butter. Mix until you have a smooth liquid mixture.
Add the dry ingredients to the wet ingredients bowl, mixing them to make a batter. I mix from the outside of the bowl in and stop when there's no visible flour left.

Cook the pancakes:

Heat a griddle or a large non-stick pan over medium-high heat. Once hot, grease the griddle or pan with butter or oil. Pour or scoop ¼ cup of batter for each pancake. Cook them for about 2 minutes, making sure to wait until bubbles form and edges are defined before flipping them over. Cook them for one more minute on the other side. Remove them from the hot surface onto a plate and repeat the process with the remaining pancake batter.

Serve & storage:

Serve these pumpkin pancakes warm, topped with syrup.
Let the pancakes cool completely before freezing to avoid sogginess. Place them on a parchment-lined pan to freeze individually, then transfer to a zip bag for up to 2 months. To reheat, warm pancakes in the microwave for 15-30 seconds or in a toaster.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

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