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Fluffy Pumpkin Pancakes

Featured in Sweet treats that make you happy.

Wake up your mornings with these soft pumpkin pancakes, made fluffier with real pumpkin and a blend of warm spices like cinnamon and nutmeg. They cook up with a golden finish and tender inside, perfect with butter and maple syrup. Buttermilk keeps the texture light, and vanilla rounds out the flavor. Perfect for autumn mornings when you're craving something warm and comforting.
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Maria from tastyhush
Updated on Sun, 08 Jun 2025 12:21:13 GMT
Golden fluffy pancakes topped with butter and syrup on a simple plate. Pin it
Golden fluffy pancakes topped with butter and syrup on a simple plate. | tastyhush.com

Kick off your morning with these tasty Pumpkin Spice Pancakes. They pack all the cozy autumn flavors into every bite. Light, airy, and loaded with warm spices, they’re awesome for making any breakfast feel extra special, especially on a lazy weekend.

INGREDIENTS

  • Nonstick cooking spray or butter: use to coat your skillet or griddle, so the pancakes don't stick.
  • Vanilla extract: just 1 teaspoon, brings a lovely smell and flavor.
  • White vinegar: 2 tablespoons, gives your pancakes a nice lift by reacting with the baking soda.
  • Vegetable or canola oil: toss in 2 tablespoons to keep things moist.
  • Egg: just one, helps everything bind together.
  • Pumpkin puree: 1 cup of this adds that classic autumn taste and moisture.
  • Milk: pour in 1 ½ cups to make your batter smooth and pourable.
  • Salt: ½ teaspoon to keep the sweetness from being too much.
  • Ground cinnamon: a half teaspoon to boost the spice game.
  • Pumpkin pie spice: 2 teaspoons—you get all those fall flavors in one go.
  • Baking soda: a teaspoon, which teams up with the vinegar for fluffiness.
  • Baking powder: 2 teaspoons to help them puff up.
  • Brown sugar: 3 tablespoons for a sweet, rich taste.
  • All-purpose flour: 2 cups gives these pancakes their structure.

INSTRUCTIONS

Step 7:
Plate the pancakes while they're still warm and pile on your favorite toppings, like maple syrup.
Step 6:
Flip 'em once you see bubbles all over the top. Let them finish cooking for another 2 or 3 minutes until they're a perfect golden brown.
Step 5:
Drop spoonfuls of the batter onto the hot, greased pan. Make sure to leave some space between the pancakes so they don't run together.
Step 4:
Get your pan or griddle really hot—about 300°F works great. Give it a quick coat with butter or nonstick spray.
Step 3:
Take your wet ingredients and gently stir them into the bowl with the dry stuff. Don't stress if the batter has a few tiny lumps.
Step 2:
Grab another bowl and mix up your wet stuff: milk, pumpkin puree, egg, oil, vinegar, and vanilla. Stir it all together until it’s nice and smooth.
Step 1:
Start off by tossing together your flour, brown sugar, both leaveners (baking powder and baking soda), pumpkin pie spice, cinnamon, and salt in a big mixing bowl. Whisk so it’s totally blended.

Serving and Storage Tips

  • Best enjoyed fresh and warm—serve right out of the pan if you can.
  • Go wild with toppings: maple syrup, a dollop of whipped cream, or sifted powdered sugar all work.
  • Leftovers? Pop them in a sealed container in the fridge; they'll stay nice for up to 3 days.
  • Warm them up quickly in the microwave or toss them back on a pan just before eating.

Tips from Well-Known Chefs

  • Chef Jamie Oliver likes to toss in a little nutmeg for a bolder aroma.
  • Gordon Ramsay says don’t mix too much if you want your pancakes to stay light and fluffy.
  • Rachael Ray’s trick is to finish them off with fresh fruit for a bright, tasty touch.

Fluffy Pumpkin Pancakes

Soft, fluffy, and full of autumn spices, these pumpkin pancakes are the ultimate cozy breakfast for cool mornings.

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

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (12 pancakes)

Dietary: Vegetarian

Ingredients

01 1 teaspoon baking soda.
02 ½ teaspoon ground cinnamon.
03 3 Tablespoons brown sugar.
04 2 teaspoons pumpkin pie spice.
05 1 teaspoon vanilla extract.
06 Nonstick cooking spray or butter for greasing your pan or griddle.
07 ½ teaspoon salt.
08 2 teaspoons baking powder.
09 1 egg.
10 2 cups all-purpose flour.
11 1 cup pumpkin puree.
12 1 ½ cups milk.
13 2 Tablespoons vegetable or canola oil.
14 2 Tablespoons white vinegar.

Instructions

Step 01

Warm up a griddle or skillet to about 300°F. Coat it lightly with butter or cooking spray.

Step 02

In another bowl, stir together the pumpkin, milk, egg, vanilla, oil, and vinegar until it looks smooth and blended.

Step 03

Pour the liquids into the dry mixture. Mix just until everything's combined—be okay with small lumps but make sure there aren't big ones.

Step 04

Toss the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt into a big mixing bowl. Give it a good whisk until it's all evenly combined.

Step 05

Drop some batter onto your griddle or pan, leaving room so the pancakes don't run into each other as they spread.

Step 06

After about 3 minutes, bubbles should form on the top and pop. Flip the pancakes to the other side and cook another 2–3 minutes until done.

Step 07

Serve while warm and enjoy them with maple syrup or any topping you like.

Notes

  1. These pancakes turn out fluffy, loaded with pumpkin flavor, and are just right for cozy autumn mornings.
  2. Toss in chopped nuts or chocolate chips if you want some extra crunch or sweetness.
  3. Store leftovers in a container with a tight-fitting lid and keep them in the fridge.

Tools You'll Need

  • Whisk.
  • Large mixing bowl.
  • Nonstick cooking spray or butter.
  • Griddle or skillet.

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