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Pumpkin Pancakes

These pumpkin pancakes are light, fluffy, and warmly spiced, made by folding pumpkin puree into a batter of flour, eggs, milk, and aromatic spices. They develop a golden-brown exterior with a tender, moist interior, perfect for a cozy breakfast or weekend brunch. The combination of cinnamon, nutmeg, and pumpkin creates a fragrant, rustic treat that feels like a hug on a chilly morning.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour can substitute whole wheat for more fiber
  • 1 cup pumpkin puree canned or homemade, smooth and sweet
  • 2 eggs acts as a binder and lift
  • 1 ¼ cups milk whole, almond, or oat milk
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger optional, for extra warmth
  • 2 teaspoons baking powder fresh for fluffiness
  • 2 tablespoons maple syrup for sweetness in batter and serving

Equipment

  • Large mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and ginger until evenly combined. This creates a flavorful dry base for your batter.
  2. In a separate bowl, whisk the pumpkin puree, eggs, milk, and maple syrup until smooth and well blended. The mixture should be creamy and fragrant.
  3. Pour the wet mixture into the dry ingredients all at once. Gently fold them together with a spatula until just combined. Don’t overmix; some lumps are okay—this helps keep the pancakes light.
  4. Let the batter rest for about 5 minutes. This resting period allows the flour to hydrate and the batter to develop a fluffier texture.
  5. Heat a non-stick skillet or griddle over medium heat until it feels warm and a few drops of water sizzle upon contact. Lightly grease with butter or oil.
  6. Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The pancakes will start to smell fragrant as they cook.
  7. Carefully flip the pancakes with a spatula once they’re golden brown around the edges and the bubbles have popped. Cook for another 2 minutes until the underside is golden and the pancakes are cooked through.
  8. Transfer the cooked pancakes to a plate and keep warm in a low oven if needed. Repeat with the remaining batter, greasing the skillet as necessary.
  9. Serve the pancakes warm, drizzled with extra maple syrup, and maybe a pat of butter or toasted nuts for added flavor and texture.

Notes

Allow the batter to rest for better fluffiness. Keep an eye on the heat to prevent burning. These pancakes reheat well; just warm in a low oven or microwave.