If autumn mornings could be dolloped onto a plate, the Fluffy Pumpkin Pancakes Recipe would be it. These pancakes are pillowy soft, spiced just right, and infused with velvety pumpkin puree that brings every bite to life. They’re impossibly light while still feeling cozy, indulgent, and perfect for sharing with loved ones. Whether you’re whipping them up for a lazy weekend breakfast or your favorite fall brunch, this is a dish that’ll have everyone asking for seconds (and maybe thirds!).

Fluffy Pumpkin Pancakes Recipe - Recipe Image

Ingredients You’ll Need

What I adore most about this pancake recipe is how each ingredient pulls its weight—no fillers or fluff, just the essentials working together in perfect harmony. From the aromatic spices to the creamy pumpkin puree, each part adds something crucial to the flavor, texture, or golden color of these autumn treats.

All-purpose flour (or whole wheat flour): Gives your pancakes the perfect rise and soft crumb—try whole wheat for a nuttier flavor.
Brown sugar: Adds gentle sweetness and a hint of molasses that pairs beautifully with pumpkin.
Baking powder: The main lift-maker for extra fluffy pancakes.
Baking soda: Works with the acidic pumpkin and brown sugar to create those coveted bubbles and rise.
Ground cinnamon: Brings the warm, familiar spice that feels just like fall in every bite.
Ground nutmeg: A dash goes a long way to deepen the aromatic flavor.
Ground ginger: Offers a subtle kick for balance and complexity.
Salt: Enhances all the flavors and keeps the pancakes from tasting flat.
Milk (dairy or non-dairy): Binds the wet ingredients together and creates a smooth batter.
Pumpkin puree: The star ingredient, lending color, moisture, and that unmistakable pumpkin flavor.
Egg: Adds richness and structure, so your pancakes hold together but stay tender.
Melted butter or coconut oil: Delivers flavor and keeps the pancakes moist inside and golden outside.
Vanilla extract: Rounds out all the flavors with a lovely, aromatic sweetness.

How to Make Fluffy Pumpkin Pancakes Recipe

Step 1: Mix the Dry Ingredients

Start by grabbing your largest mixing bowl—you’ll want plenty of room to whisk. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Give them a good whisk to make sure the spices are evenly distributed; this way, every fluffy bite has cozy autumn flavor.

Step 2: Prepare the Wet Ingredients

In a separate bowl, pour in your milk of choice, pumpkin puree, egg, melted butter or coconut oil, and vanilla extract. Whisk until smooth and fully combined. This is where that beautiful orange hue comes to life, promising pancakes that look as good as they taste.

Step 3: Combine Wet and Dry Mixtures

Here’s the secret: gently pour the wet mixture into your bowl of dry ingredients. Stir until just combined—stop as soon as you see no big streaks of flour. It’s totally normal (and even desirable) if the batter is a bit lumpy! Overmixing will make your pancakes tough instead of pillowy.

Step 4: Let the Batter Rest

Let your batter sit for about five minutes while you heat your nonstick skillet or griddle over medium heat. This short rest time helps the flour absorb the liquid and leads to an even fluffier pancake—totally worth the wait!

Step 5: Cook the Pancakes

Lightly grease your hot skillet. Scoop about 1/4 cup of batter per pancake, leaving space between each. Cook for 2 to 3 minutes, watching for bubbles to pop up on the surface and the edges to look set. Carefully flip and cook another 2 minutes until the bottoms are golden and the centers are fluffy and cooked through.

Step 6: Serve and Enjoy

Transfer the finished pancakes to a plate and keep them warm as you finish the batch. Serve immediately, or keep going until your family comes running from the irresistible aroma!

How to Serve Fluffy Pumpkin Pancakes Recipe

Garnishes

Top your stack with a generous pour of real maple syrup, a pat of soft butter, and a sprinkle of chopped pecans or walnuts for an added crunch. Add a dollop of whipped cream and a light dusting of cinnamon to make your breakfast truly bakery-worthy.

Side Dishes

If you’re making brunch, serve your Fluffy Pumpkin Pancakes Recipe with fresh fruit—think crisp apple slices or juicy orange segments. Crispy bacon or vegetarian sausage round out the spread for a classic sweet-and-savory combination.

Creative Ways to Present

Get festive by stacking pancakes high and topping with caramelized bananas. Or, use a cookie cutter for mini pancakes perfect for kids or for building an elegant pancake tower at a brunch party. Bonus points for a drizzle of chocolate sauce or a scattering of dark chocolate chips.

Make Ahead and Storage

Storing Leftovers

If you have leftover pancakes (though that’s a big “if”! ), let them cool completely before stacking. Place parchment paper between each pancake and store in an airtight container in the refrigerator for up to 3 days. They’ll stay moist and just as delicious when you’re ready for round two.

Freezing

The Fluffy Pumpkin Pancakes Recipe is perfectly freezer-friendly. Arrange pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep beautifully in the freezer for up to 2 months.

Reheating

To bring pancakes back to life, simply pop them in the toaster, warm them in a skillet over low heat, or zap them in the microwave for about 30 seconds. They taste just as fluffy and flavorful as fresh, making them a lifesaver on busy mornings.

FAQs

Can I make the Fluffy Pumpkin Pancakes Recipe dairy-free?

Absolutely! Swap in your favorite non-dairy milk (like almond, oat, or soy), and use coconut oil instead of butter. The pancakes will be just as tender and delicious, with all the cozy fall flavor.

Is canned pumpkin puree okay, or should I use fresh?

Canned pumpkin puree works beautifully in this recipe and is so convenient. Just make sure it’s 100 percent pumpkin and not pumpkin pie filling, which has added sugar and spices.

How do I know when it’s time to flip the pancakes?

Watch for those tell-tale bubbles that form and pop on the surface, with the edges starting to look set and dry. That’s your perfect cue to flip and cook the other side so you get a soft inside and golden outside.

Can I double the recipe for a crowd?

Double up with no worries! You can easily scale up the Fluffy Pumpkin Pancakes Recipe to feed a big family or brunch gathering. Just keep cooked pancakes in a warm oven (around 200 degrees F) while you finish the batch.

What’s the best way to make these pancakes extra fluffy?

For sky-high fluffiness, be gentle with the batter. Don’t overmix, and always let it rest for a few minutes before cooking. Letting the baking powder and soda work their magic gives you that dreamy texture.

Final Thoughts

If you’re craving something cozy, festive, and irresistibly delicious, give the Fluffy Pumpkin Pancakes Recipe a try. Each bite wraps you up in fall flavors and breakfast joy. Treat yourself—or someone you love—to a warm stack, and watch smiles appear all around your table!

Fluffy Pumpkin Pancakes Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 25 minutes
Yield: 6–8 pancakes 1x
Diet: Vegetarian

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Description

These Fluffy Pumpkin Pancakes are the ultimate fall breakfast treat. Packed with warm spices and real pumpkin puree, these pancakes are light, fluffy, and perfect for a cozy morning indulgence.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour (or whole wheat flour)
1 tablespoon brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt

Wet Ingredients:

¾ cup milk (dairy or non-dairy)
½ cup pumpkin puree
1 egg
2 tablespoons melted butter or coconut oil
½ teaspoon vanilla extract

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Instructions

Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Wet Ingredients: In another bowl, combine the milk, pumpkin puree, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Let the batter rest for 5 minutes while you preheat a nonstick skillet or griddle over medium heat.
Lightly grease the skillet and pour ¼ cup of batter for each pancake.
Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
Flip and cook for another 2 minutes until golden brown and fluffy.
Serve warm with maple syrup, butter, or chopped pecans.

Notes

For extra richness, add a splash of maple syrup to the batter or top with a dollop of whipped cream.
You can make the pancakes ahead and freeze them for busy mornings.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American