Fluffy Pumpkin Pancakes

These fluffy pumpkin pancakes capture the essence of autumn mornings with warm spices, real pumpkin purée, and a hint of browned butter. They are perfect for a cozy family breakfast that brings a sense of comfort and seasonal joy. The blend of cinnamon, ginger, nutmeg, and cloves complements the pumpkin beautifully and creates a tender, fluffy texture that makes every bite memorable.

I first made these on a chilly fall weekend when the first leaves began to fall, and they instantly became a favorite with my family. Now they are a staple for our autumn weekends and holiday breakfasts.

Ingredients

• All purpose flour: 1 and a half cups for a sturdy base that holds the pancakes
• Brown sugar: 2 tablespoons adds natural sweetness and caramel notes
• Baking powder and baking soda: for lift and fluffiness in the batter
• Salt: half a teaspoon to balance the sweetness and highlight the spices
• Ground cinnamon: 1 teaspoon, plus ground ginger, nutmeg, and cloves for warm, cozy autumn flavor
• Pure pumpkin purée: three quarters cup, not pumpkin pie filling, for natural moisture and pumpkin flavor
• Large eggs: two to bind and provide structure
• Buttermilk: one and a quarter cups to tenderize and add tanginess, room temperature yields the best results
• Unsalted butter: two tablespoons browned for a nutty depth of flavor
• Pure vanilla extract and maple extract: to enhance the warmth and sweetness with a gentle aromatic touch
• Whipped cream and pure maple syrup: for serving, adding richness and sweetness

Instructions

Mix Dry Ingredients:

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all the spices until completely blended and no lumps remain. This ensures an even spice distribution throughout the pancakes.

Prepare Wet Ingredients:

In a separate bowl, combine pumpkin purée, eggs, buttermilk, browned butter, vanilla extract, and maple extract. Whisk until smooth and well incorporated so the pumpkin and extracts distribute evenly.

Combine Wet and Dry Mixtures:

Pour the wet mixture into the dry ingredients. Gently fold together with a spatula or wooden spoon just until combined. Lumps are okay here; overmixing will make pancakes tough.

Rest the Batter:

Let the batter rest for about five minutes. This hydrates the flour and activates the leavening for extra fluffiness.

Cook the Pancakes:

Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour quartercup scoops of batter spaced apart. Cook for two to three minutes until bubbles form on the surface and edges look set. Flip carefully and cook another two minutes until golden and cooked through. Adjust heat as needed to avoid burning.

Serve with Toppings:

Stack the pancakes warm on plates. Top with a generous dollop of whipped cream and drizzle warm maple syrup over them for the perfect finishing touch.

My favorite ingredient here is the browned butter. I learned the hard way that skipping this step makes a noticeable difference in flavor. The nutty richness of browned butter elevates these pancakes and makes them feel extra special. I remember one Thanksgiving morning when the smell of browned butter and spices had the whole house waking up hungry and excited for breakfast.

Storage Tips

These pancakes stay fresh in the refrigerator for up to three days when stored in an airtight container. To reheat, place them in a single layer on a baking sheet at 350 degrees Fahrenheit for about 10 minutes or warm them gently in a skillet. You can also freeze cooled pancakes separated by parchment paper in a zip top bag for up to two months. Thaw overnight in the fridge or warm from frozen.

Ingredient Substitutions

If you do not have buttermilk, mix half a cup of Greek yogurt with threequarters cup milk for a similar tangy texture. Brown sugar can be replaced with coconut sugar for a more complex caramel flavor. Browned butter can be swapped with browned plant based margarine for a dairy free option without losing richness.

Serving Suggestions

For extra texture, fold toasted pecans or chocolate chips into the batter before cooking. Sprinkle roasted pumpkin seeds on top after plating for a delightful crunch. Pair these pancakes with a spiced chai latte or simply a freshly brewed coffee to enhance the cozy vibes.

Enjoy these pumpkin pancakes warm with whipped cream and maple syrup. They make fall mornings feel extra special.

Common Questions About Recipes

→ Why are my pancakes not fluffy?

Overmixing the batter or using expired baking agents can lead to dense pancakes. Mix only until combined and ensure fresh baking powder and soda.

→ Can I prepare the batter ahead of time?

You can mix dry and wet ingredients separately in advance, but combine them just before cooking for best texture. Refrigerate combined batter up to 4 hours if needed.

→ Does canned or homemade pumpkin purée affect the texture?

Both work well, but homemade purée should be thick and not watery to avoid thinning the batter and altering fluffiness.

→ How do I prevent pancakes from sticking to the pan?

Use a well-heated nonstick skillet or griddle lightly greased with butter or oil. Let pancakes release naturally before flipping.

→ What are some ways to vary the flavor or texture?

Try folding toasted pecans or chocolate chips into the batter, or topping with roasted pumpkin seeds for crunch and added flavor.