Name: Fluffy Pumpkin Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups all-purpose flour; 3 tsp teaspoons baking powder; 1 tsp teaspoon salt; 1 ½ tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground nutmeg; ¼ cup brown sugar; ¼ cup granulated sugar; 1 tsp vanilla extract; 1 cup pumpkin puree; 2 large eggs; 4 tbsp butter, melted; 1 ½ cups milk

Jump to Recipe

Fluffy Pumpkin Pancakes – A Fall Breakfast You’ll Make Again and Again!

These Pumpkin Pancakes are what autumn mornings are made for—fluffy, golden, and packed with warm spices that taste like a cozy hug. Whether you’re craving a comforting weekend breakfast, looking for a quick way to use up that extra can of pumpkin puree, or just want an excuse to drown something in maple syrup (we don’t judge), this recipe is a must-try.

With simple pantry staples and just 20 minutes, you’ll have a stack of perfectly spiced, soft, and slightly crispy-edged pancakes that are so good, they don’t even need toppings (but hey, butter and syrup never hurt!).

Let’s make some magic happen in the kitchen!

Fluffy Pumpkin Pancakes

These homemade pumpkin pancakes are packed with cozy fall flavors like cinnamon, ginger, and nutmeg. They’re soft, fluffy, and easy to make with everyday ingredients—perfect for a warm autumn breakfast!

Print Pin

Course: Breakfast

Cuisine: American

Keyword: Fluffy Pumpkin Pancakes:

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: pancakes

Calories: 184kcal

Ingredients

2 cups all-purpose flour
3 tsp teaspoons baking powder
1 tsp teaspoon salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 cup pumpkin puree
2 large eggs
4 tbsp butter, melted
1 ½ cups milk

Instructions

Preheat a griddle or large non-stick skillet over medium heat.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
Mix Wet Ingredients: In a separate bowl, whisk together both sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly lumpy—avoid overmixing.
Let Rest: Let the batter sit for 5 minutes to allow the flavors to meld.
Cook: Lightly butter the griddle or spray it with non-stick cooking spray. Pour ⅓ cup of batter onto the griddle for each pancake and spread it into a circle.
Flip: Cook for about 4 minutes per side, or until golden brown and cooked through.
Serve: Enjoy warm with butter, syrup, whipped cream, nuts, or your favorite toppings!

Nutrition

Save