Fluffy Pumpkin Spice Pancakes (Print)

Light, fluffy pancakes infused with pumpkin and warm spice blend, perfect for autumn.

# What you'll need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)

→ Wet Ingredients

07 - 1 cup whole milk
08 - 3/4 cup canned pumpkin puree
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted (plus more for cooking)
11 - 1 teaspoon vanilla extract

# Directions:

01 - In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
02 - In a separate bowl, whisk milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form and edges are set, about 2 to 3 minutes.
06 - Flip pancakes and cook an additional 1 to 2 minutes until golden brown and cooked through.
07 - Serve warm with maple syrup, whipped cream, or toasted pecans as preferred.

# Expert Advice:

01 -
  • They come together in under 30 minutes, so you can actually have a homemade breakfast on a weekday.
  • The pumpkin keeps them impossibly fluffy without any weird gumminess or dense texture.
  • Your kitchen will smell like fall, even if it's still technically summer outside.
02 -
  • The batter will be thicker than regular pancake batter because of the pumpkin puree—this is correct and necessary for fluffy pancakes, not a sign you messed up.
  • Don't flip too early; waiting for those bubbles to form is what separates fluffy pancakes from dense, gummy ones.
  • Your skillet temperature matters more than you think; too hot and the outside burns before the inside cooks through, too cool and they spread flat.
03 -
  • Brown sugar contains molasses, which keeps these pancakes moist longer than white sugar would—swap it out and you'll notice a difference in how they dry out.
  • If your kitchen is cold, let the wet ingredients sit out for a minute so they're not ice-cold when they hit the dry ingredients; cold ingredients can make the batter seize up slightly.
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