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Fluffy Pumpkin Pancakes

Featured in Sweet bites of pure joy.

Start your day with these tender pumpkin pancakes that are packed with fall flavors. Fresh pumpkin puree, cinnamon, and nutmeg blend perfectly in every bite. Golden on the outside and soft inside, these pancakes pair amazingly with warm syrup and butter. Buttermilk ensures they stay incredibly moist, while a hint of vanilla ties all the flavors together. They’re a comforting way to kick off a crisp, chilly morning.
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alicia in the kitchen
Updated on Sun, 08 Jun 2025 12:22:56 GMT
A light-colored plate holds a stack of golden pancakes, drizzled with syrup and topped with melting butter. Pin it
A light-colored plate holds a stack of golden pancakes, drizzled with syrup and topped with melting butter. | tasteofsavor.com

Brighten your morning with a cozy stack of Pumpkin Spice Pancakes. Each bite bursts with those warm fall vibes. They're soft, loaded with spice, and just right for a Saturday brunch or treating yourself anytime.

INGREDIENTS

  • Nonstick cooking spray or butter: use this to keep your skillet slick and pancakes from sticking.
  • Vanilla extract: 1 teaspoon, makes everything smell amazing.
  • Vegetable or canola oil: 2 tablespoons, brings moisture to the mix.
  • Egg: 1, gets everything to stick together.
  • Pumpkin puree: 1 cup, for taste and softness.
  • Milk: 1 ½ cups, helps thin out the batter.
  • Salt: ½ teaspoon, keeps things balanced.
  • Ground cinnamon: ½ teaspoon, adds a nice spicy hug.
  • Pumpkin pie spice: 2 teaspoons, brings that autumn punch.
  • Baking soda: 1 teaspoon, gives a fluffy boost alongside vinegar.
  • Baking powder: 2 teaspoons, helps your pancakes puff up.
  • Brown sugar: 3 tablespoons, adds that sweet deep flavor.
  • All-purpose flour: 2 cups, the main pancake building block.
  • White vinegar: 2 tablespoons, wakes up the baking soda.

INSTRUCTIONS

Step 7:
Dish up while still hot and go wild with maple syrup or whatever toppings you want.
Step 6:
When you see bubbles on top—about 3 minutes—flip, then cook another couple minutes till both sides look golden and they're cooked inside.
Step 5:
Spoon some batter onto your pan—leave room so they don't run into each other.
Step 4:
Warm a griddle or skillet to about 300°F and swipe on some spray or a bit of butter.
Step 3:
Mix the wet stuff right into the bowl of dry stuff. Don't stress about little lumps—just make sure there aren't big chunky ones left.
Step 2:
In a new bowl, whisk up the milk, pumpkin, oil, egg, vinegar, and vanilla. Get it smooth and even.
Step 1:
Grab a big bowl and stir together flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until it's all blended and lump-free.

Serving and Storage Tips

  • Keep them toasty when you eat for best flavor and softness.
  • Try these with anything from sweet whipped cream to a dusting of powdered sugar or the classic maple syrup.
  • Store any leftovers in a sealed container in the fridge—they'll be fine for three days.
  • Just pop them in the microwave a bit or reheat in a pan when you're ready for more.

Tips from Well-Known Chefs

  • Chef Jamie Oliver likes to toss in a bit of nutmeg for a bolder smell and taste.
  • Gordon Ramsay says don't over stir your batter—it keeps these pancakes from getting tough.
  • Rachael Ray loves adding some fresh fruit on the side for a cool touch.

Fluffy Pumpkin Pancakes

Light and airy, these fluffy pumpkin pancakes are packed with autumn spices, making them a cozy breakfast for chilly days.

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

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (12 pancakes)

Dietary: Vegetarian

Ingredients

01 1 teaspoon vanilla essence.
02 1 large egg.
03 2 teaspoons pumpkin pie seasoning.
04 ½ teaspoon salt.
05 ½ teaspoon ground cinnamon.
06 3 tablespoons light brown sugar.
07 1 cup pureed pumpkin.
08 2 cups plain flour.
09 1 teaspoon baking soda.
10 2 teaspoons baking powder.
11 1 ½ cups full-fat milk.
12 2 tablespoons neutral oil like canola or vegetable.
13 2 tablespoons white vinegar.
14 Butter or nonstick spray for the griddle or pan.

Instructions

Step 01

Set your skillet or griddle to medium heat (around 300°F). Lightly coat the surface with butter or cooking spray.

Step 02

In a separate mixing bowl, stir together the milk, pumpkin puree, egg, oil, vinegar, and vanilla until smooth and combined.

Step 03

Slowly fold the wet mixture into the dry ingredients. Stir gently—small lumps are no problem, but get rid of any big chunks.

Step 04

Once bubbles rise and pop on the pancake's surface (takes about 3 minutes), flip it over. Cook the other side for another 2–3 minutes until done.

Step 05

Scoop batter onto the hot griddle, leaving space between scoops as they spread while cooking.

Step 06

Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a large mixing bowl. Give it a good whisk.

Step 07

Enjoy warm with syrup or any of your favorite pancake toppings.

Notes

  1. These fluffy pancakes bring a cozy pumpkin taste to your morning.
  2. Toss in some nuts or chocolate chips if you want more flair.
  3. Keep leftovers in the fridge packed airtight for later.

Tools You'll Need

  • Whisk.
  • Cooking spray or butter.
  • Flat griddle or frying pan.
  • Large mixing bowl.

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