Why These Pumpkin Pancakes Are the Best

• The Essence of Fall in Every Bite: These pumpkin pancakes perfectly capture the essence of fall. The harmonious blend of cinnamon, allspice, and ginger, coupled with the rich pumpkin purée, evokes memories of freshly baked pumpkin pie with every mouthful.
• Incredibly Fluffy and Light: The secret to these pancakes’ delightful texture lies in the perfect balance of leavening agents – baking powder and baking soda – combined with the moisture-rich addition of milk and egg. This ensures that each pancake is wonderfully fluffy, light, and airy.
• Warm, Comforting Aroma: The spices in these pancakes create a warm and inviting aroma that fills your kitchen, instantly making your home feel even cozier on a crisp fall morning. The scent alone is enough to brighten your day.
• Surprisingly Easy to Make: Despite their gourmet taste, these pancakes are surprisingly easy to prepare. Simply combine the dry ingredients, whisk in the wet ingredients, and cook them on a griddle or skillet. Even beginner cooks can achieve perfect results.
• Made with Real Pumpkin Purée: Say goodbye to artificial flavors! These pancakes are made with real pumpkin purée, delivering an authentic pumpkin taste that you won’t find in store-bought mixes.

Here’s what you’ll need to make these amazing pumpkin pie pancakes. Each ingredient plays a vital role in achieving the perfect flavor and texture.

• All-Purpose Flour: This is the foundation of our pancakes, providing a fluffy and satisfying texture. Two cups of all-purpose flour create the perfect base.
• Sugar: Three tablespoons of sugar add just the right amount of sweetness to balance the spices and enhance the overall flavor.
• Baking Powder and Baking Soda: Similar to classic buttermilk pancakes, you’ll need both baking powder and baking soda. These leavening agents work together to help the pancakes rise, resulting in a light and airy texture.
• Spices: Cinnamon, allspice, and ginger combine to create the signature fall flavor profile. Alternatively, you can use approximately 1 ½ teaspoons of pumpkin pie spice for convenience.
• Pumpkin Purée: Ensure you’re using pumpkin purée, not pumpkin pie filling. You’ll need 1 cup for this recipe, which might leave you with some leftover pumpkin. Discover inspiration for using it up with our best pumpkin recipes.
• Milk: We recommend using whole milk for a rich and creamy batter. However, any variety, including dairy-free alternatives like almond or soy milk, will work just as well. Adjust the amount slightly if using a thicker alternative.
• Egg: The egg provides structure to the pancakes and adds moisture, contributing to their overall tenderness and texture.
• Oil: Vegetable oil gives the pancakes a moist and tender texture. You can substitute melted butter or a neutral-flavored oil such as canola or a light, fruity olive oil (avoid the peppery and intense varieties). We recommend cooking the pancakes in a bit of vegetable oil or using cooking spray to prevent sticking.

Refer to the recipe card for complete information on ingredients and precise quantities.

Follow these simple steps to make the most delicious pumpkin pancakes you’ve ever tasted.

1. Combine the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, allspice, ginger, and salt. This ensures that all the dry ingredients are evenly distributed for a consistent flavor. Set the bowl aside.
2. Whisk the Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, milk, egg, and vegetable oil. Whisk until the mixture is smooth and well combined.

3. Mix Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and gently stir just until combined. The batter should be slightly lumpy.

Chef’s Tip: Avoid overmixing the batter! Lumps are perfectly fine. Overmixing develops the gluten in the flour, resulting in dense and chewy pancakes.

4. Preheat Your Cooking Surface: Heat a griddle or large nonstick sauté pan over medium-low heat. Add just enough oil to lightly coat the bottom of the pan. Allow it to heat for 2 to 3 minutes until a drop of water sizzles on the surface.
5. Ladle the Batter and Cook the Pancakes: In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles begin to appear on the surface and the edges look set. This usually takes about 2-3 minutes. Flip the pancakes once and continue cooking until they are golden brown and no longer doughy in the center.

6. Serve with Your Favorite Toppings: Serve the pancakes immediately with your choice of toppings. Some popular options include maple syrup, fresh fruit, whipped cream, nuts, chocolate chips, or a dusting of powdered sugar.

Follow these tips and use the right tools to create the most delicious and fluffy pumpkin pie pancakes imaginable.

• Embrace a Lumpy Batter: Remember, the key to achieving fluffy pancakes is to avoid overmixing the batter. Stir the wet and dry ingredients together until they’re just combined. A few lumps are perfectly acceptable and will actually contribute to a lighter pancake.
• Use a High-Quality Non-Stick Griddle or Skillet: A good-quality non-stick griddle or skillet is essential for even cooking and easy flipping. Look for one with a smooth surface and consistent heat distribution.
• Achieve Perfectly Round Pancakes with a Batter Dispenser: A batter dispenser makes it easy to pour consistent amounts of batter, resulting in perfectly round pancakes every time. It’s also great for filling cupcake liners without the mess! Try it out when you make these vanilla bean cupcakes.
• Preheat Your Cooking Surface Adequately: Before ladling the batter onto the griddle, ensure it’s well preheated. A consistent medium-low heat is crucial for even cooking and preventing the pancakes from burning.
• Master the Perfect Flip: The key to a flawless flip is timing. Wait until you see bubbles forming on the surface of the pancake and the edges appear set. Then, use a thin, flexible spatula, like a fish spatula, to gently lift and flip the pancake.
• Keep Pancakes Warm While Cooking: If you’re making a large batch, keep the cooked pancakes warm in a low oven (around 200°F) while you finish cooking the rest. This ensures that everyone enjoys hot, fresh pancakes.

It’s not recommended to prepare the batter in advance. The leavening agents (baking powder and baking soda) lose their effectiveness over time, resulting in flatter, denser pancakes.

Common causes of flat pancakes include overmixing the batter, using expired leavening agents, or cooking at an inconsistent temperature. Be sure to mix the batter gently until just combined, check the expiration dates on your baking powder and baking soda, and maintain a consistent heat level.

To make pancakes ahead of time for a crowd, cook the pancakes according to the recipe instructions and allow them to cool completely. Stack the cooled pancakes with parchment paper in between each pancake to prevent sticking. Wrap the stack tightly in plastic wrap and freeze. When you’re ready to serve, place the frozen pancakes on a baking sheet and reheat in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.

If you’re a pumpkin fanatic like us, check out these other delicious pumpkin-inspired recipes:

• Mini Pumpkin Cream Cheese Bread
• Pumpkin Spice Pretzel Bites
• The Best Pumpkin Bread
• Pumpkin French Toast Casserole
• Pumpkin Bars with Cream Cheese Frosting