I tucked an entire cup of pumpkin puree into my Fluffy Pumpkin Pancakes, and the simple scratch batter hides a little trick I can’t wait to share.

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I told myself I wasn’t going to buy into every seasonal fad but then I made these Fluffy Pumpkin Pancakes and uh, there was no turning back. The aroma of pumpkin puree and a sprinkle of pumpkin pie spice filled the kitchen and somehow made the morning stretch out longer.

I wrecked the first attempt, because I rushed, but the second batch came out pillowy, with just enough fall flavor to make you curious what that note is. It’s not complicated, it’s the kind of Pumpkin Pancake Recipe that sneaks into your weekend plans and refuses to leave.

Ingredients

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all purpose flour: provides carbs and structure, makes batter thick so pancakes hold together
pumpkin puree: adds fiber vitamin A, moisture and subtle sweet earthy flavor, kinda seasonal
milk: adds protein and calcium thins batter, makes pancakes tender and richer
eggs: bind ingredients add protein and lift, help golden color and richness
sugar: sweetens helps browning, small amount keeps flavor balanced not cloying
pumpkin pie spice: warming mix of cinnamon nutmeg cloves gives classic fall aroma and warmth
oil or melted butter: adds fat for tenderness and crisp edges, gives richer mouthfeel

Ingredient Quantities

1 1/2 cups all purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1 cup pumpkin puree (not pumpkin pie filling)

1 cup milk

2 large eggs

2 tablespoons vegetable oil or melted butter

1 teaspoon vanilla extract

How to Make this

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1. Preheat a large nonstick skillet or griddle over medium heat while you mix, and set an oven to 200°F to keep finished pancakes warm if you want.

2. In a big bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice so it’s evenly distributed.

3. In another bowl whisk 1 cup pumpkin puree, 1 cup milk, 2 large eggs, 2 tablespoons vegetable oil or melted butter, and 1 teaspoon vanilla extract until smooth. Use pumpkin puree not pumpkin pie filling.

4. Pour the wet into the dry and stir gently with a spatula until just combined; it’s ok if there are a few small lumps, dont overmix or you’ll lose fluff.

5. Let the batter rest 5 minutes so the baking powder wakes up and the pumpkin hydrates the flour, if it seems too thick add a splash of milk, too thin add a tablespoon of flour.

6. Lightly grease the hot skillet with oil or butter and drop about 1/4 cup of batter per pancake onto the surface, leaving space between each.

7. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip and cook the other side 1 to 2 minutes more until golden and cooked through.

8. Transfer cooked pancakes to the warm oven while you finish the rest so they stay fluffy and warm.

9. Serve stacked with butter, maple syrup, whipped cream or toasted pecans, and if you want a little extra lift next time, separate the eggs, beat the whites to soft peaks and fold them in last for an extra fluffy result.

Equipment Needed

1. Large nonstick skillet or griddle (preheat over medium)
2. Two mixing bowls, one big for dry stuff and one medium for wet
3. Measuring cups and measuring spoons (1/4 cup, 1 cup, tbsp, tsp)
4. Whisk to combine the dry and wet mixtures
5. Rubber spatula for folding batter gently
6. 1/4 cup measuring cup or small ladle to portion pancakes
7. Wide turner or pancake spatula for flipping
8. Baking sheet or oven-safe plate and your oven set to 200°F to keep pancakes warm

That’s it, simple and all you’ll really need.

FAQ

1 1/2 cups all purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1 cup pumpkin puree (not pumpkin pie filling)

1 cup milk

2 large eggs

2 tablespoons vegetable oil or melted butter

1 teaspoon vanilla extract

Can I use pumpkin pie filling instead of pumpkin puree?

No, pie filling is sweetened and spiced already and will change sweetness and texture. Use plain pumpkin puree.

Can I make the batter ahead of time?

You can mix batter and refrigerate up to 24 hours, but baking powder loses oomph so add a pinch more before cooking if it's been stored.

How do I keep pancakes warm while I finish cooking?

Place cooked pancakes on a baking sheet in a 200 F oven or tent them loosely with foil for up to 30 minutes.

Can I freeze these pancakes?

Yes. Cool completely, layer with parchment in a freezer bag and freeze up to 2 months. Reheat in toaster or oven.

Why are my pancakes dense?

Most likely overmixing or old baking powder. Mix until just combined, and use fresh leavening.

Want them fluffier?

Separate the eggs, whip the whites to soft peaks and fold them in gently for extra lift.

Easy And Fluffy Pumpkin Pancakes Recipe Substitutions and Variations

All-purpose flour: swap 1:1 with whole wheat pastry flour for a nuttier taste and slightly denser texture, or use a 1-to-1 gluten-free baking blend (pick one that already has xanthan gum). If you use pure oat flour add about 2 tbsp extra milk so batter isnt too thick.
Milk: replace with equal parts buttermilk for tangy, extra-fluffy pancakes, or use unsweetened almond or soy milk 1:1 for a dairy-free option. If you use buttermilk you can shave about 1/2 tsp off the baking powder.
Eggs: for each egg use 1 tbsp flaxseed meal + 3 tbsp water (mix and let sit 5 minutes) for an easy vegan swap, or 1/4 cup unsweetened applesauce per egg for moisture though the cakes will be a bit denser and sweeter.
Pumpkin puree: swap equal amounts with unsweetened mashed sweet potato or carrot puree, or use mashed banana (banana will add sweetness and noticeable banana flavor).

Pro Tips

– Heat check: drop a tablespoon of batter on the hot skillet to see how it behaves. If it bubbles up and spreads slowly its about right; if it browns in seconds the pan is too hot and the middle will be raw.

– Don’t overmix the batter, really. Stir until the flour is just moistened and leave a few small lumps, use a rubber spatula and fold gently; beating it smooth will make tough pancakes and you wont get the lift you want.

– For extra fluff separate the eggs, beat the whites to soft peaks and fold them in last. Its an extra 5 minutes but you get light, airy pancakes that feel bakery made.

– Little hacks for flavor and texture: make the milk slightly tangy like buttermilk by adding a tablespoon of lemon juice or vinegar and waiting 5 minutes, and toast any nuts or seeds before sprinkling for crunch. Keep finished pancakes on a wire rack in a warm oven so they dont steam and go soggy.

Easy And Fluffy Pumpkin Pancakes Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I tucked an entire cup of pumpkin puree into my Fluffy Pumpkin Pancakes, and the simple scratch batter hides a little trick I can't wait to share.

Servings

servings

Calories

172

kcal

Equipment: 1. Large nonstick skillet or griddle (preheat over medium)
2. Two mixing bowls, one big for dry stuff and one medium for wet
3. Measuring cups and measuring spoons (1/4 cup, 1 cup, tbsp, tsp)
4. Whisk to combine the dry and wet mixtures
5. Rubber spatula for folding batter gently
6. 1/4 cup measuring cup or small ladle to portion pancakes
7. Wide turner or pancake spatula for flipping
8. Baking sheet or oven-safe plate and your oven set to 200°F to keep pancakes warm

That’s it, simple and all you’ll really need.

Ingredients

1 1/2 cups all purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 cup pumpkin puree (not pumpkin pie filling)
1 cup milk
2 large eggs
2 tablespoons vegetable oil or melted butter
1 teaspoon vanilla extract

Directions

Preheat a large nonstick skillet or griddle over medium heat while you mix, and set an oven to 200°F to keep finished pancakes warm if you want.
In a big bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice so it's evenly distributed.
In another bowl whisk 1 cup pumpkin puree, 1 cup milk, 2 large eggs, 2 tablespoons vegetable oil or melted butter, and 1 teaspoon vanilla extract until smooth. Use pumpkin puree not pumpkin pie filling.
Pour the wet into the dry and stir gently with a spatula until just combined; it's ok if there are a few small lumps, dont overmix or you'll lose fluff.
Let the batter rest 5 minutes so the baking powder wakes up and the pumpkin hydrates the flour, if it seems too thick add a splash of milk, too thin add a tablespoon of flour.
Lightly grease the hot skillet with oil or butter and drop about 1/4 cup of batter per pancake onto the surface, leaving space between each.
Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip and cook the other side 1 to 2 minutes more until golden and cooked through.
Transfer cooked pancakes to the warm oven while you finish the rest so they stay fluffy and warm.
Serve stacked with butter, maple syrup, whipped cream or toasted pecans, and if you want a little extra lift next time, separate the eggs, beat the whites to soft peaks and fold them in last for an extra fluffy result.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.