What you need

These fluffy pumpkin pancakes bring real pumpkin puree and warm spice into a weekend stack that stays soft inside with golden edges. They are a high-search fall breakfast you can mix in one bowl and cook in under 30 minutes.

For the pancakes:

190g (1½ cups) plain / all-purpose flour
2 tbsp light brown sugar
2 tsp baking powder
½ tsp baking soda
½ tsp fine salt
1½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
240ml (1 cup) milk
120g (½ cup) pumpkin puree (not pumpkin pie filling)
1 large egg
2 tbsp melted butter or oil, plus more for the pan
1 tsp vanilla extract

Recipe Steps

Whisk flour, brown sugar, baking powder, baking soda, salt, and pumpkin spice in a bowl.
In another bowl whisk milk, pumpkin puree, egg, melted butter, and vanilla until smooth.
Pour wet into dry and stir gently until just combined — a few lumps are fine. Rest 5 minutes.
Heat a nonstick pan or griddle over medium. Lightly butter. Scoop ¼-cup portions; cook until bubbles form and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more.
Serve warm with maple syrup, toasted pecans, or a dollop of whipped cream.

Tips & Variations

Do not press pancakes after flipping — that squeezes out the fluff.
Keep finished pancakes on a rack in a 90°C / 200°F oven so they stay soft, not soggy.
Leftover batter keeps refrigerated overnight; loosen with a splash of milk if thick.

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Fluffy Pumpkin Pancakes