Description
These Best Pumpkin Pancakes are fluffy, flavorful, and perfectly spiced to celebrate the cozy flavors of fall. Made with pumpkin puree, warm spices, and a tender batter, they’re simple to prepare and ideal for a comforting breakfast or brunch. The pancakes are cooked on the stovetop in a lightly buttered skillet to golden perfection and served warm with butter and maple syrup.
Ingredients
Dry Ingredients
- 1 cup (140 g) all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Wet Ingredients
- 2 large eggs
- 3/4 cup pumpkin puree
- 3/4 cup milk of choice
- 1/4 cup neutral oil (or melted unsalted butter)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and kosher salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs thoroughly, then add and combine the pumpkin puree, milk, and neutral oil or melted butter, mixing until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until no dry patches remain and a smooth, consistent batter forms.
- Preheat and Prepare Skillet: Lightly butter a skillet or griddle and wipe off any excess grease with a paper towel. Heat the skillet over medium-low heat to ensure gentle and even cooking.
- Cook the Pancakes: Pour the batter onto the skillet in small circles, about 1/4 cup per pancake. Cook until bubbles appear and pop on the surface and the bottoms turn golden brown. Flip carefully and cook the other side until completely cooked through, edges no longer gooey, adjusting the heat to prevent burning and ensuring thorough cooking.
- Keep Warm and Serve: Transfer cooked pancakes to a plate and cover with an inverted bowl to keep warm. Repeat the cooking process with the remaining batter. Serve immediately with butter and maple syrup for best flavor.
Notes
- Use medium-low heat to avoid burning the pancakes before they are cooked through.
- Adjust milk quantity slightly if the batter seems too thick or too runny for easy pouring.
- Pumpkin pie spice can be substituted with a combination of cinnamon, nutmeg, ginger, and cloves if unavailable.
- For dairy-free version, use plant-based milk and oil instead of butter.
- Keep cooked pancakes warm by covering with an inverted bowl while finishing the batch.
