Pumpkin Pancakes

Nothing says autumn like the comforting aroma of pumpkin pancakes sizzling on a weekend morning. Their warm spice blend, golden color, and delicate fluffiness make them the ultimate fall breakfast treat.

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Course: Breakfast, Brunch, Comfort Food, Fall Recipes, Pancakes, Seasonal Recipes

Cuisine: American, Fall-Inspired

Keyword: autumn pancakes, cozy brunch recipe, easy pumpkin cake, fall breakfast, fluffy pumpkin pancakes, pancake recipe, pumpkin pancakes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Ingredients

All-purpose flour 190 g / 6.7 oz: Builds structure and gives the pancakes a gentle rise.
Pumpkin purée 180 g / 6.3 oz: Adds natural sweetness and moisture, creating a soft texture.
Brown sugar 45 g / 1.6 oz: Provides a caramel undertone and helps browning.
Baking powder 10 g / 0.35 oz: Gives the pancakes their signature fluffiness.
Baking soda 3 g / 0.1 oz: Balances acidity and assists rising.
Salt 2 g / 0.07 oz: Enhances all flavors and adds balance.
Cinnamon 4 g / 0.14 oz: Brings warm spice typical of fall desserts.
Nutmeg 1 g / 0.04 oz: Adds subtle complexity and depth to the flavor.
Milk 240 ml / 8.1 oz: Loosens the batter and keeps it smooth.
Eggs 100 g / 3.5 oz: Bind the ingredients and maintain a tender crumb.
Unsalted butter melted (45 g / 1.6 oz): Adds richness and a lovely crisp edge.
Vanilla extract 5 ml / 0.17 oz: Lends aroma and warmth to every bite.
Cooking oil or butter as needed: Keeps the pancakes from sticking during cooking.
Ingredients arranged for pumpkin pancakes on a marble surface.

Instructions

Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
In another bowl, combine pumpkin purée, brown sugar, eggs, vanilla, and milk until smooth.
Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix; a few lumps are fine.
Heat a non-stick griddle or pan over medium heat, adding a light coat of butter or oil.
Pour 1/4 cup of batter per pancake onto the pan, spreading slightly. Cook until bubbles form on the surface and the edges look set.
Flip carefully and cook the other side until golden brown and cooked through.
Repeat with remaining batter, keeping pancakes warm in a low oven while finishing the batch.
Serve stacked high with maple syrup, butter, or whipped cream, and a sprinkle of toasted pecans if desired.

Notes

Substitute whole wheat flour for half the all-purpose to add nuttiness and fiber without sacrificing texture.

If you prefer dairy-free, use almond milk or oat milk; replace butter with coconut oil for a subtle twist.

Batch-cook and freeze cooled pumpkin pancakes between parchment layers, then reheat in the toaster or oven for quick weekday breakfasts.

For extra spice lovers, add a pinch of ground ginger or cloves for a deeper seasonal note.

Pair these with salted caramel sauce or a fruit compote for brunch-worthy flair.

A cozy breakfast scene featuring freshly made pumpkin pancakes.