The Ultimate Fluffy Pumpkin Pancakes Recipe for Fall

Byanassbougddara@gmail.com
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There is nothing quite like waking up on a crisp autumn morning to the smell of warm spices wafting through the kitchen. When the leaves start to turn and the air gets a little chilly, it’s officially time for all things pumpkin—and these Fluffy Pumpkin Pancakes are the perfect way to celebrate the season.

Whether you are hosting a festive fall brunch or just want to treat your family on a slow Sunday morning, this recipe is guaranteed to become a seasonal staple in your home. They are incredibly soft, perfectly spiced, and bursting with real pumpkin flavor.

Let’s get cooking!

Why You’ll Love This Recipe

  • Unbelievably Fluffy: The combination of baking powder and baking soda gives these pancakes a towering, cloud-like lift.
  • Real Pumpkin Flavor: We use an entire cup of real pumpkin purée to ensure these aren’t just “spice” pancakes—they are true pumpkin pancakes.
  • Warm & Cozy Spices: A homemade blend of cinnamon, nutmeg, ginger, and cloves brings that classic bakery-style warmth to every bite.

Ingredients You Will Need

Gather these simple pantry staples to get started.

Dry Ingredients:

  • 1 ½ cups all-purpose flour
  • 3 tablespoons brown sugar (packed)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves (or swap all spices for 2 tsp of Pumpkin Pie Spice)
  • ½ teaspoon salt

Wet Ingredients:

  • 1 cup pumpkin purée (100% pure pumpkin, not pumpkin pie filling)
  • 1 ¼ cups milk (whole milk or buttermilk works best)
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract

Step-by-Step Instructions

Step 1: Whisk the Dry Ingredients In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and all your spices. Make a small well in the center of the mixture.

Step 2: Combine the Wet Ingredients In a separate, medium-sized bowl, whisk together the pumpkin purée, milk, eggs, melted butter, and vanilla extract until completely smooth and well combined.

Step 3: Mix the Batter Pour the wet ingredients into the well of your dry ingredients. Gently fold everything together using a rubber spatula or a wooden spoon. Pro Tip: Do not overmix! A few lumps are perfectly fine. Overmixing will deflate the batter and lead to tough pancakes. Let the batter rest for 5 minutes while your pan heats up.

Step 4: Heat the Griddle Heat a large skillet or griddle over medium heat. Lightly coat the surface with a little butter or non-stick cooking spray.

Step 5: Cook the Pancakes Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes on the other side until golden brown and cooked through.

Step 6: Serve and Enjoy! Serve immediately while warm, piled high with your favorite toppings.

Our Favorite Pancake Toppings

Take your pumpkin pancakes to the next level with these delicious finishing touches:

  • Classic: A generous pat of butter and warm, pure maple syrup.
  • Decadent: A dollop of fresh whipped cream and a sprinkle of cinnamon.
  • Crunchy: Toasted chopped pecans or walnuts.
  • Sweet Treat: A handful of semi-sweet chocolate chips (you can even fold these into the batter!).

Storage and Reheating

If you happen to have leftovers (which is rare!), let the pancakes cool completely. Store them in an airtight container in the refrigerator for up to 3 days, or freeze them in a single layer for up to 2 months. You can easily reheat them in the toaster or microwave for a quick weekday breakfast.

Happy Fall baking!