Pumpkin Spice Pancakes (Printable Version)

Fluffy pancakes infused with pumpkin puree and warm autumn spices, perfect for a cozy breakfast or brunch.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 2 tbsp brown sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 tsp ground cinnamon
07 - 1/2 tsp ground ginger
08 - 1/4 tsp ground nutmeg
09 - 1/8 tsp ground cloves

→ Wet Ingredients

10 - 3/4 cup pumpkin puree
11 - 1 cup whole milk
12 - 2 large eggs
13 - 2 tbsp unsalted butter, melted
14 - 1 tsp vanilla extract

# How to Make It:

01 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
02 - In a separate bowl, combine pumpkin puree, milk, eggs, melted butter, and vanilla extract. Whisk until smooth and fully incorporated.
03 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix as a few lumps are acceptable.
04 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with additional butter.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2-3 minutes.
06 - Flip pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the skillet as needed. Serve warm with maple syrup, whipped cream, or chopped pecans if desired.

# Expert Advice:

01 -
  • The pancakes develop the most perfect golden crust while staying impossibly fluffy inside - a technique I stumbled upon by accident when my coffee hadnt kicked in yet and I let the pan heat longer than usual.
  • You can mix the dry ingredients the night before, making this feel like a special breakfast even on busy mornings when youre still wiping sleep from your eyes.
02 -
  • Do not overmix the batter - I ruined my first batch by stirring until completely smooth, which created tough, rubbery pancakes instead of fluffy ones.
  • The pan temperature is crucial - too hot and theyll burn before cooking through, too cool and theyll absorb too much butter and become greasy.
03 -
  • Test your baking powder before starting by putting a small amount in hot water - if it bubbles vigorously, its still active and will give you properly fluffy pancakes.
  • Let the batter rest for 5 minutes before cooking to allow the flour to fully hydrate and the leavening agents to activate, resulting in lighter, more even textured pancakes.
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