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Pumpkin Pancakes

Fluffy Pumpkin Pancakes

These pumpkin pancakes are soft, fluffy, and full of warm fall flavor. Made with real pumpkin and cozy spices, they’re perfect for a comforting breakfast or weekend brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 1 ¼ cups all-purpose flour or gluten-free flour for a gluten-free option
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice or a mix of nutmeg, cloves, and ginger
  • 1 cup canned pumpkin purée not pumpkin pie filling
  • 1 cup milk use almond, oat, or soy for a dairy-free version
  • 1 large egg or a flax egg for a vegan option: 1 tablespoon ground flaxseed + 3 tablespoons water
  • 2 tablespoons melted unsalted butter or coconut oil for dairy-free
  • 1 teaspoon vanilla extract

For the cinnamon butter (optional but so worth it!)

  • 4 tablespoons unsalted butter softened
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey or maple syrup

Instructions
 

Step 1: Mix the dry ingredients

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. This ensures all the spices are evenly distributed, giving your pancakes perfect flavor in every bite.

Step 2: Whisk the wet ingredients

  • In another bowl, combine the pumpkin purée, milk, egg, melted butter, and vanilla extract. Whisk until smooth and creamy. If you’re using a flax egg, let it sit for a few minutes to thicken before adding it in.

Step 3: Combine wet and dry ingredients

  • Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula until just combined.
  • Be careful not to overmix, the batter should still be a little lumpy. Overmixing can make your pancakes tough instead of fluffy.

Step 4: Cook the pancakes

  • Heat a non-stick griddle or skillet over medium heat. Lightly grease it with a bit of butter or oil. Once the pan is hot, pour about ¼ cup of batter for each pancake.
  • Cook until you see bubbles forming on the surface, about 2–3 minutes. Flip and cook for another 2–3 minutes on the other side, or until golden brown and cooked through. Repeat with the remaining batter.

Step 5: Make the cinnamon butter

  • While the pancakes are cooking, whip up the cinnamon butter. Stir together the softened butter, cinnamon, and honey (or maple syrup) in a small bowl until smooth. Spread a little on each warm pancake for a sweet and spiced touch.

Step 6: Serve and enjoy

  • Stack your pancakes high, top with a generous pat of cinnamon butter, and drizzle with maple syrup if you’d like. Serve warm and enjoy the cozy fall vibes in every bite!