Description
Start your morning with a cozy stack of Fluffy Pumpkin Pancakes—light, airy, and packed with warm fall spices. These easy pancakes are made with real pumpkin puree and pantry staples, making them a quick breakfast favorite or a seasonal brunch star. With golden crispy edges and a soft, spiced center, they’re the ultimate comfort food for chilly mornings. Whether you’re searching for breakfast ideas, healthy snacks, or an easy recipe to impress guests, this fall-inspired dish has you covered.
Ingredients
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons brown sugar
1 1/4 teaspoons pumpkin pie spice
1 cup pumpkin puree
1 1/4 cups buttermilk
2 large eggs
2 tablespoons melted butter (or oil)
1 teaspoon vanilla extract
Instructions
1. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, brown sugar, and pumpkin pie spice.
2. In a separate bowl, whisk pumpkin puree, buttermilk, eggs, melted butter, and vanilla until smooth.
3. Pour the wet mixture into the dry and gently stir just until combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 to 1/3 cup batter for each pancake onto the hot surface.
6. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 2 minutes until golden brown.
7. Serve warm with maple syrup, pecans, whipped cream, or your favorite toppings.
Notes
Let the batter rest for 5 minutes before cooking for extra fluffiness.
For dairy-free pancakes, use almond milk with vinegar and oil instead of butter.
Keep pancakes warm in a 200°F oven while you cook the rest.
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 7g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg