Autumn has a way of whispering “cozy” into every morning, and what better way to answer the call than with fluffy pumpkin pancakes? As the leaves begin to turn, this recipe brings the warmth of the season straight to your table, wrapped in spices and drizzled with maple syrup.
Hi, I’m Sofia, the heart and soul behind The Grandma’s Table. I’m a busy mom of three, and in our home, weekends often begin with the scent of cinnamon and pumpkin filling the air. My philosophy is simple: wholesome comfort food that doesn’t demand hours in the kitchen. These pancakes are exactly that, a recipe born from my love for autumn, my kids’ sweet tooth, and my desire to keep mornings stress-free.
These pancakes are made with real pumpkin puree for extra vitamins A & C, and they’re naturally sweetened with maple syrup, making them a better option than boxed pancake mixes.
Table of Contents
Table of Contents
Why You’ll Love Fluffy Pumpkin Pancakes
- Fast & forgiving, From mixing to the first bite, you’ll be done in about 20 minutes.
- Perfect texture, These pancakes are light, airy, and fluffy, not dense or gummy.
- Warm fall flavors, A blend of cinnamon, nutmeg, and ginger gives that cozy pumpkin spice taste.
- Family-friendly, Kids love them, adults savor them, and parents appreciate the quick prep.
- Better ingredients, You’re using real pumpkin puree and maple syrup, no artificial stuff.
Key Features That Make Fluffy Pumpkin Pancakes Stand Out
- Balanced moisture from pumpkin + milk
- Baking powder + baking soda giving lift
- A small rest period letting batter thicken slightly
- Cooking on medium heat so they rise fully before browning
Ingredients, Substitutions & Variations
Ingredients (for about 8–10 pancakes)
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 2 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ¼ tsp |
| Ground ginger | ¼ tsp |
| Salt | ¼ tsp |
| Granulated sugar | 2 tbsp |
| Pumpkin puree (canned or homemade) | ½ cup |
| Milk (regular, whole or 2%) | 1 cup |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Butter (melted) | 2 tbsp (plus more for the griddle) |
Substitutions & Adjustments
- Flour alternatives: Use whole wheat pastry flour or half whole wheat + half all-purpose (expect slightly denser texture).
- Sugar swap: Use coconut sugar or brown sugar instead of granulated sugar (adds a deeper caramel note).
- Pumpkin: Use canned 100% pumpkin (not pumpkin pie filling), or homemade real pumpkin puree (drained well).
- Milk: If you’re dairy-free, try almond milk or oat milk (add 1 tbsp extra flour to compensate for thinner batter).
- Egg substitute: Use a flax egg (1 tbsp ground flax + 3 tbsp water), but expect slightly more delicate texture.
Variations & Enhancements
- Buttermilk version (for extra fluffiness): In place of regular milk, use 1 cup buttermilk and reduce baking soda to ⅓ tsp.
- Pumpkin chocolate chip pancakes: Fold in ¼ cup mini dark chocolate chips to half the batter.
- Spiced oat version: Replace ¼ cup flour with old-fashioned oats (blend lightly first).
- Topping ideas: Toasted pecans, whipped cream, Greek yogurt dollop, or a sprinkle of cinnamon sugar.
Step-by-Step Instructions
Preheat & prepare
Heat a nonstick griddle or skillet over medium heat. Lightly grease with butter or nonstick spray.
Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and sugar until evenly distributed.
Whisk wet ingredients
In a separate bowl, whisk pumpkin puree, milk, egg, and vanilla until smooth. Then stir in melted butter.
Combine wet + dry
Pour wet mixture into the dry ingredients. Gently stir just until combined, a few lumps are okay. If batter is too thick, add a splash more milk.
Rest briefly (optional but helpful)
Let batter sit for 5 minutes. This helps the leaveners activate and yields better lift.
Cook pancakes
Pour ¼ cup scoop portions onto the hot griddle. Cook for 2–3 minutes, or until bubbles form on the surface and edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
Keep warm
Transfer cooked pancakes to a baking sheet in a preheated 200 °F (95 °C) oven while finishing the rest.
Serve immediately
Stack, drizzle with maple syrup, and add your favorite toppings.
Fluffy Pumpkin Pancakes
Equipment
- Nonstick skillet or griddle
- Mixing bowls (1 large, 1 medium)
- Whisk
- Measuring cups and spoons
- Spatula
- Ladle or ¼ cup batter scoop
- Cooling rack (optional)
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 tbsp granulated sugar
- ½ cup pumpkin puree
- 1 cup regular milk
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp melted butter
- Additional butter for greasing griddle
Instructions
- Preheat a nonstick griddle/skillet over medium heat. Lightly grease.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, sugar.
- In another bowl, whisk pumpkin puree, milk, egg, and vanilla. Stir in melted butter.
- Pour wet mixture into dry ingredients and stir until just combined (some lumps okay).
- Optional: Let batter rest 5 min to thicken.
- Pour ~¼ cup batter onto griddle. Cook 2–3 min until bubbles form and edges set. Flip and cook another 1–2 min.
- Transfer to warm oven while finishing remaining pancakes.
- Serve warm with maple syrup and toppings.
Notes
Nutrition
Nutrition facts provided are estimates and may vary based on specific ingredients and portion sizes. This information should not be considered a substitute for professional dietary advice. For more details on daily nutrition values, visit the U.S. Food & Drug Administration (FDA): https://www.fda.gov/food
Tips for Success, Storage & Reheating
Tips for Perfect Fluffy Pumpkin Pancakes
- Don’t overmix, overworked batter = tough pancakes.
- Maintain medium heat, too hot and the bottoms burn before the centers cook.
- Use an ice cream scoop or measuring cup for uniform sizes.
- If pancakes are browning too fast, lower heat slightly.
Storage
- Refrigerator: Store cooled pancakes in a sealed container for up to 3 days.
- Freezer: Layer pancakes between parchment and freeze flat up to 2 months.
Reheating
- Microwave: Heat 20–30 seconds per pancake.
- Oven / Toaster Oven: Preheat to 350 °F (175 °C) and warm for 5–7 minutes.
- Skillet: Reheat on low heat with a tiny bit of butter until warm.
Serving Ideas
These fluffy pumpkin pancakes are incredibly versatile and pair well with anything from cozy fall flavors to lighter breakfast sides. Here are delicious ways to serve them:
Classic Sweet Toppings
- Maple Syrup + Butter – The golden standard. Add a pat of salted butter for balance.
- Whipped Cream + Cinnamon – A dessert-style breakfast kids love.
- Cream Cheese Frosting Swirl – For a pumpkin roll pancake twist.
- Caramel Drizzle – Try salted caramel or pumpkin spice caramel sauce for extra indulgence.
Flavor-Boosting Add-ons
- Toasted Nuts – Pecans or walnuts add crunch and warmth.
- Chocolate Chips – Sprinkle on top or melt inside for a sweet twist.
- Cinnamon Sugar Dusting – Simple and nostalgic.
Fresh & Fruity Pairings
- Sliced Bananas + Maple Syrup – A naturally sweet combo.
- Blueberries or Raspberries – Adds color and freshness.
- Warm Apple Cinnamon Topping – Dice apples, sauté in a little butter + cinnamon + maple.
Balanced Breakfast Ideas
- With Greek Yogurt – Adds protein and creaminess.
- With Scrambled Eggs – Turns into a full brunch plate.
- With Turkey Bacon or Breakfast Sausage – Sweet + savory balance.
Cozy Drink Pairings
Perfect with:
- Hot chocolate or spiced chai latte for fall coziness
- Warm milk with cinnamon for kids
- Freshly brewed coffee or pumpkin cream cold brew
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of real pumpkin puree?
No, pumpkin pie filling contains added sugar and spices. Use plain 100% pumpkin puree to control sweetness and spice levels.
Why aren’t my pancakes fluffy?
Possible reasons: overmixing the batter, too low baking powder, or cooking on heat that’s too high (they brown too quickly before rising).
How do I make these fluffy pumpkin pancakes gluten-free?
Use a gluten-free all-purpose flour blend. Note: texture may be slightly more delicate. Add a bit more baking powder if needed.
Can I double this recipe?
Yes, you can double the ingredients and cook in batches. Just keep the griddle temperature consistent.
Maple syrup-drizzled fluffy pumpkin pancakes are the ultimate cozy fall breakfast (or dessert!) for busy families. With warm spices and real pumpkin puree, this recipe delivers comfort without hours in the kitchen. Serve them up on crisp mornings, pair with a steaming mug of cocoa, and savor fall’s simplest pleasures.
If you’re in a pumpkin mood, don’t miss my Irresistible Pumpkin Cheesecake Bars, Soft Spiced Pumpkin Whoopie Pies, Soft and Chewy Pumpkin Spice Cookies, Pumpkin Roll Cake, and Pumpkin Lush Bars, all perfect for cozy fall desserts!