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Fluffy Pumpkin Pancakes

Featured in Breakfast Worth Getting Up For.

These soft pumpkin pancakes turn any breakfast into a fall feast. Made with smooth pumpkin puree and cozy fall spices like nutmeg, cinnamon, and ginger, they're golden and fluffy with every bite. Perfect with syrup and butter on crisp mornings. Buttermilk adds that tender texture, and vanilla boosts the yummy autumn flavor, making these pancakes just the thing for cozy mornings.
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Updated on Sat, 19 Apr 2025 00:30:43 GMT
A stack of golden pancakes topped with butter and syrup, served beautifully on a light plate. Pin it
A stack of golden pancakes topped with butter and syrup, served beautifully on a light plate. | mecooking.com

Kick off your morning with these amazing Autumn Spice Pancakes that pack all those warm fall flavors right into your breakfast. They're super fluffy and loaded with cozy spices, making them just what you need for a fancy morning meal or lazy weekend brunch.

COMPONENTS

  • All-purpose flour: 2 cups, forms the main structure for your pancakes.
  • Brown sugar: 3 tablespoons, gives sweetness and rich flavor notes.
  • Baking powder: 2 teaspoons, makes your pancakes puff up nicely.
  • Baking soda: 1 teaspoon, teams up with vinegar to create extra fluffiness.
  • Pumpkin pie spice: 2 teaspoons, brings that signature autumn taste.
  • Ground cinnamon: ½ teaspoon, boosts the warmth of the spice mix.
  • Salt: ½ teaspoon, cuts through the sweetness.
  • Milk: 1 ½ cups, creates the right batter consistency.
  • Pumpkin puree: 1 cup, adds moisture and that distinct pumpkin goodness.
  • Egg: 1, holds everything together nicely.
  • Vegetable or canola oil: 2 tablespoons, keeps everything tender inside.
  • White vinegar: 2 tablespoons, creates a reaction for extra light pancakes.
  • Vanilla extract: 1 teaspoon, gives that wonderful smell and taste.
  • Nonstick cooking spray or butter: for coating your cooking surface.

DIRECTIONS

Step 1:
Combine all your dry stuff in a big bowl: flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Break up any clumps to get everything smooth.
Step 2:
Mix all your wet stuff in another bowl: milk, pumpkin puree, egg, vegetable oil, vinegar, and vanilla extract. Stir until everything looks nice and smooth.
Step 3:
Pour your wet mix into the dry ingredients and stir gently just until they come together. Don't worry about tiny lumps, they're actually good, but make sure there aren't any flour pockets.
Step 4:
Warm up your skillet or griddle to about 300 degrees Fahrenheit. Add some butter or cooking spray to stop sticking.
Step 5:
Pour your batter onto the hot surface, leaving room between pancakes since they'll grow a bit as they cook.
Step 6:
Let them cook around 3 minutes or until you see bubbles popping up. Flip them over and cook another 2 to 3 minutes until they look golden brown all over.
Step 7:
Eat them right away with maple syrup or whatever toppings you like best.

Keeping and Serving Ideas

  • These taste best when they're still warm from the pan.
  • Try them with a drizzle of maple syrup, a dollop of whipped cream, or just a light dusting of powdered sugar.
  • You can keep leftovers in the fridge for up to three days in a sealed container.
  • Just warm them up in your microwave or on a pan before eating again.

Chef Wisdom

  • Jamie Oliver thinks a tiny bit of nutmeg really wakes up the flavor.
  • Gordon Ramsay says don't stir too much if you want them fluffy.
  • Rachael Ray loves adding fresh fruit on top for extra zing.

Pumpkin Spice Pancakes

Light, airy pumpkin pancakes packed with warm spices, ideal for comforting cold morning meals. A treat your family will love to wake up to.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Mariana

Category: Breakfast

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (12 pancakes)

Dietary: Vegetarian

Ingredients

01 Nonstick spray or butter to grease pans or griddles.
02 2 teaspoons cinnamon blend (pumpkin pie spice).
03 2 teaspoons baking powder.
04 ½ teaspoon salt.
05 ½ teaspoon ground cinnamon.
06 2 Tablespoons white vinegar.
07 3 Tablespoons brown sugar.
08 1 egg.
09 2 cups plain flour.
10 1 cup pure pumpkin puree.
11 1 teaspoon vanilla.
12 2 Tablespoons canola or vegetable oil.
13 1 ½ cups milk.
14 1 teaspoon baking soda.

Instructions

Step 01

Grab a big bowl and mix the sugar, flour, cinnamon, pumpkin spice, soda, powder, and salt all together using a whisk.

Step 02

In another bowl, whisk together the egg, milk, pumpkin, oil, vinegar, and vanilla until smooth and combined.

Step 03

Add the wet mixture to the dry one. Stir gently together until blended, but don't worry about a few small lumps here and there.

Step 04

Preheat your skillet or griddle to around 300°F and grease it lightly with butter or nonstick spray.

Step 05

Using a scoop or ladle, pour batter onto the cooking surface, leaving enough space for them to spread slightly.

Step 06

Leave them cooking until bubbles appear and pop on the top. Flip and cook a little more, about 2-3 minutes, until they're done.

Step 07

Serve these while they're warm with syrup or whatever topping you choose.

Notes

  1. These fluffy pancakes are loaded with pumpkin goodness and taste amazing on cool mornings.
  2. Add extras like nuts or chocolate chips if you're feeling adventurous.
  3. Leftovers? Pop ‘em in a container and store in the fridge.

Tools You'll Need

  • Spray or butter for greasing.
  • A large-sized bowl.
  • A preheated griddle or skillet.
  • A good whisk for mixing.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 150
  • Total Fat: 5 g
  • Total Carbohydrate: 25 g
  • Protein: 4 g