Spiced Pumpkin Pancakes (Printable)

Light and fluffy flapjacks with pumpkin and warm spices for cozy mornings or brunch.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons brown sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - ½ teaspoon ground ginger
08 - ¼ teaspoon ground nutmeg
09 - ⅛ teaspoon ground cloves

→ Wet Ingredients

10 - ¾ cup whole milk
11 - ½ cup pumpkin purée (not pumpkin pie filling)
12 - 2 large eggs
13 - 2 tablespoons unsalted butter, melted
14 - 1 teaspoon vanilla extract

→ For Cooking & Serving

15 - Butter or oil, for frying
16 - Maple syrup, for serving

# How to Make:

01 - Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl.
02 - In a separate bowl, whisk together the whole milk, pumpkin purée, eggs, melted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients and gently mix until just combined, leaving some lumps for fluffiness.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
05 - Scoop about ¼ cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, about 2 to 3 minutes.
06 - Turn pancakes over and cook for an additional 2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter and serve warm, accompanied by maple syrup.

# Expert Tips:

01 -
  • They capture that cozy pumpkin spice warmth without being overly sweet or heavy on your stomach
  • The batter comes together in minutes, making them perfect for both lazy Sunday mornings and unexpected breakfast guests
  • One bite tastes like you spent hours in the kitchen when really you've just got a good formula down
02 -
  • The difference between pumpkin purée and pumpkin pie filling will change everything about this recipe. Pie filling has already been sweetened and spiced, and it will throw off your ratios completely
  • Don't be afraid of the flour mixture looking dry before you add the wet ingredients. That's exactly how it should be
  • If you're adding mix-ins like pecans or chocolate chips, fold them in gently at the very end, just before you start cooking
03 -
  • Room-temperature ingredients mix together far more smoothly than cold ones, so pull your milk and eggs out of the fridge about 15 minutes before you start
  • If your griddle is too hot, the outside will brown before the inside cooks through. Medium heat is your friend here, and you can always test with the first pancake before committing the rest of your batter
  • The best pancakes come from batter that has rested for 5 minutes after mixing. This lets the flour fully hydrate and the leavening agents distribute evenly, resulting in more consistent rise and texture

Return