Fluffy Pumpkin Pancakes with Warm Maple Syrup Recipe
These Pumpkin Pancakes are the perfect cozy fall breakfast, featuring fluffy pancakes spiced with cinnamon, ginger, and allspice, made with real pumpkin puree. They’re easy to prepare, kid-friendly, and ready in just 30 minutes. Serve warm with butter and maple syrup for a comforting brunch treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 12 pancakes (serves 4)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 ½ cups whole milk
- 1 cup pumpkin puree
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 1 teaspoon sea salt
- 1 ½ teaspoon ground allspice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
For Cooking and Serving
- 4 tablespoons salted butter, plus more for serving
- Maple syrup, warmed, for serving
Instructions
- Prepare Wet Ingredients: In a large bowl, whisk together the whole milk, pumpkin puree, eggs, melted unsalted butter, and vanilla extract until fully combined and smooth.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, sea salt, ground allspice, cinnamon, and ginger to evenly distribute the leavening agents and spices.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, whisking slowly until just combined. Be careful not to over mix to keep the pancakes light and fluffy.
- Heat Cooking Surface: Preheat a griddle or large skillet over medium heat. Add 1 tablespoon of salted butter and let it melt completely, coating the surface to prevent sticking and add flavor.
- Cook Pancakes: Using a ¼ cup measuring cup, scoop the batter onto the hot griddle or skillet, spacing them about 3 inches apart. Cook for 2 to 3 minutes until small bubbles form on the surface, then flip pancakes carefully and cook an additional 2 minutes or until golden brown and cooked through.
- Repeat Cooking: Continue cooking the remaining batter, adding more salted butter to the griddle as needed for each batch to ensure a buttery and nonstick surface.
- Serve: Divide the warm pancakes onto plates and serve immediately with additional butter and warmed maple syrup for a delicious, comforting breakfast.
Notes
- Do not overbeat the batter; it should be slightly lumpy for tender pancakes.
- Use real pumpkin puree for the best flavor and texture; canned pumpkin is ideal.
- Adjust the amount of spices to taste if you prefer a milder or stronger fall spice flavor.
- Warm maple syrup enhances the flavor and blends better with the warm pancakes.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
