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Fluffy Pumpkin Pancakes

A stack of fluffy pumpkin pancakes dusted with cinnamon on a white plate.
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Enjoy a fast and easy stack of warmly spiced pumpkin pancakes, perfect for a weekend brunch or a kid-friendly fall breakfast.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/4 cup melted unsalted butter

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
  2. In a separate medium bowl, whisk together the milk, pumpkin puree, eggs, and melted butter until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay. The batter should be thick but pourable.
  4. Heat a lightly oiled griddle or nonstick skillet over medium heat.
  5. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. You will see bubbles form on the surface before you flip.
  7. Serve immediately with your favorite toppings.

Notes

  • For thicker pancakes, let the batter rest for 5-10 minutes before cooking.
  • To make ahead, cool pancakes completely and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in a toaster or oven.
  • Top with maple syrup, whipped cream, or a sprinkle of cinnamon.

Nutrition

Find it online: https://dishicious.com/pumpkin-pancakes/