Fluffy Pumpkin Spiced Pancakes

Pumpkin pancakes are my go to when I want a cozy breakfast that feels special without fussing over complicated steps. They bring fall flavors into a quick morning treat perfect for weekends or anytime you want a warm hug on a plate.

I whipped this up one chilly morning on a whim and it instantly became our family’s cozy weekend tradition everyone looks forward to.

Ingredients

• One cup pumpkin puree: from a good quality canned pumpkin adds moisture and that classic fall flavor. Choose a brand with no added sugar for the best control.
• One and a half cups buttermilk: is key for light pancakes with a slight tang that complements the spices well. If you don’t have buttermilk, see swaps below.
• Two tablespoons melted butter fat: adds richness and keeps the batter tender. Use unsalted to balance the flavors.
• One large egg: binds the ingredients together and gives structure.
• One teaspoon vanilla extract: enhances sweetness and aroma. Pure vanilla will always give the best flavor.
• Three tablespoons brown sugar: sweetens naturally and adds a subtle molasses note. Dark brown sugar works beautifully here.
• Two cups all-purpose flour: builds the pancake body. Look for fresh flour to avoid heaviness.
• Leavening agents of two teaspoons baking powder and one teaspoon baking soda: help the pancakes puff up nice and fluffy.
• A quarter teaspoon salt: balances sweetness and deepens flavor.
• Spices including one and a half teaspoons cinnamon, half teaspoon nutmeg, half teaspoon ginger, and a pinch of cloves: create that warm pumpkin pie spice blend. Use freshly ground if you can for the most aroma.
• Butter, maple syrup, and optional chopped candied pecans: make classic toppings that add richness, sweetness, and crunch.

Instructions

Build The Wet Mix:

Whisk pumpkin puree buttermilk melted butter egg vanilla extract and brown sugar together in a large bowl until everything is smooth and well incorporated. This ensures a moist but balanced batter.

Add The Dry Ingredients:

Gently stir in the flour baking powder baking soda salt and the combined spices. Mix just until the dry components disappear but some lumps remain to avoid tough pancakes.

Preheat And Prepare Cooking Surface:

Set a griddle or skillet over medium heat. Lightly butter or spray to prevent sticking. The right temperature is key so pancakes brown evenly without burning.

Cook The Pancakes:

Spoon about a quarter cup of batter onto the hot griddle. Wait for edges to look dry and bubbles to form on the surface before flipping carefully to cook the other side until golden. Each side takes around two minutes.

Keep Warm And Serve:

Transfer cooked pancakes onto a baking sheet in a 200 degree Fahrenheit oven while finishing the rest. Serve right away topped with butter warm maple syrup and candied pecans if using.

My favorite part of this recipe is the cinnamon and nutmeg combo which instantly makes mornings feel cozy. Over the years preparing these pancakes with my kids has created sweet memories while sharing stories over syrupy stacks.

Storage tips

Store cooled pancakes in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave with a splash of water to maintain moisture.

Ingredient swaps

If you don’t have buttermilk use one and a half cups of milk plus one tablespoon lemon juice or white vinegar let it sit for five minutes for an easy substitute. To lighten the recipe swap half the all-purpose flour for whole wheat but expect a heartier texture.

Serving ideas

Serve topped with fresh fruit like sliced bananas or berries to add brightness. For a savory twist try dolloping sour cream mixed with maple syrup or sprinkling crispy bacon on the side.

These pancakes are a perfect seasonal treat that bring sweetness and spice together in every bite.

Frequently Asked Recipe Questions

→ What gives these pancakes their fluffy texture?

The combination of buttermilk with baking powder and baking soda creates bubbles in the batter, resulting in light and fluffy pancakes.

→ Can I use fresh pumpkin instead of canned puree?

Yes, but cook and puree fresh pumpkin first to achieve the right consistency and moisture for the batter.

→ How important is it not to overmix the batter?

Overmixing can develop gluten in the flour, making the pancakes tough. A few lumps in the batter are fine and help keep them tender.

→ What spices complement pumpkin in this dish?

Cinnamon, nutmeg, ground ginger, and a pinch of cloves blend well together to enhance the pumpkin’s natural flavors.

→ How should these be served for best flavor?

Serve warm with butter and maple syrup; adding chopped candied pecans offers a delightful crunch and sweetness.