Pumpkin Spice Pancakes

These pumpkin spice pancakes are thick, fluffy, and made from scratch with real pumpkin puree and warm fall spices. They're an easy homemade breakfast that tastes delicious with butter, maple syrup, or your favorite toppings.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 366kcal

Author Diane Gail

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup pure pumpkin puree
2 large eggs
1/4 cup butter melted
1 1/2 cups whole milk

US Customary - Metric

Instructions

Whisk the flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a large mixing bowl.
In a separate bowl, whisk together the brown sugar, granulated sugar, vanilla extract, pumpkin puree, eggs, melted butter, and milk until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix. A few lumps are perfectly fine, see notes below.
Heat a griddle to 375°F (190°C). If using a stovetop skillet, preheat it over medium heat. The surface is ready when a few drops of water dance across it.
Lightly grease the cooking surface with oil if needed. Scoop ⅓ cup of batter onto the hot griddle for each pancake and gently spread it into a circle with the back of a spoon.
Cook until bubbles begin to form and start popping, leaving small holes on the surface. Flip and cook the second side until golden brown and the center is cooked through. Repeat with the remaining batter, adding more oil between batches if needed.

Notes

Do not overmix the batter. Stir just until the dry ingredients are incorporated. A few lumps will help produce lighter, fluffier pancakes.
Let the batter rest for 5 to 10 minutes before cooking for the fluffiest texture.
Refrigerate leftover pancakes in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in a skillet, toaster, or a 350°F (175°C) oven until warmed through.
Fold chocolate chips, chopped pecans, chopped walnuts, or dried cranberries into the batter just before cooking for an easy variation.

Nutrition