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Kawaii but photo-realistic stack of fluffy pumpkin pancakes topped with melting butter, chopped pecans, and maple syrup, styled with warm autumn tones.
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🎃🥞 Pumpkin Pancakes

These pumpkin pancakes are soft, fluffy, and filled with cozy fall spices. Made with real pumpkin purée and simple pantry ingredients, they’re easy to whip up and perfect for weekend breakfasts, brunch, or a comforting seasonal treat.
Course Baked Treats, Breakfast, Brunch, Pancakes
Cuisine American, Fall-Inspired, Seasonal
Keyword autumn breakfast ideas, breakfast pancakes, easy pumpkin pancakes, fall pancake recipe, fluffy pumpkin pancakes, homemade pumpkin pancakes, pumpkin breakfast recipe, pumpkin pancakes, pumpkin spice pancakes, seasonal breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 pancakes
Calories 140kcal
Cost $5 for entire recipe

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Skillet or griddle
  • Spatula
  • Ladle or ¼-cup measuring cup
  • Cooling rack or plate

Ingredients

🥣 Dry Ingredients

  • 1½ cups all-purpose flour
  • 2 tbsp brown sugar
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ¼ tsp salt

🥛 Wet Ingredients

  • ¾ cup milk
  • ½ cup pumpkin purée not pumpkin pie filling
  • 1 large egg
  • 2 tbsp melted butter or oil
  • 1 tsp vanilla extract

Instructions

1️⃣ Mix Dry Ingredients

  • In a large bowl, whisk together flour, sugars, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

2️⃣ Mix Wet Ingredients

  • In a separate bowl, whisk milk, pumpkin purée, egg, melted butter, and vanilla until smooth.

3️⃣ Combine

  • Pour wet ingredients into dry ingredients and gently stir just until combined. The batter will be thick—do not overmix.

4️⃣ Cook Pancakes

  • Heat a skillet or griddle over medium heat and lightly grease.
  • Scoop about ¼ cup batter per pancake onto the pan.
  • Cook 2–3 minutes until bubbles form on the surface.
  • Flip and cook another 1–2 minutes until golden and cooked through.

5️⃣ Serve

  • Serve warm with butter, maple syrup, or your favorite toppings.

Notes

🍯 Topping Ideas

  • Maple syrup or cinnamon syrup
  • Whipped cream
  • Chopped pecans or walnuts
  • Chocolate chips
  • Caramel drizzle

📝 Recipe Notes

  • Pumpkin Purée: Use plain pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
  • Batter Thickness: Pumpkin makes the batter thicker than classic pancakes; thin with 1–2 tablespoons of milk if needed.
  • Don’t Overmix: Stir just until combined—overmixing can make pancakes dense instead of fluffy.
  • Resting the Batter: Letting the batter rest for about 5 minutes helps hydrate the flour and creates fluffier pancakes.
  • Heat Control: Cook on medium heat to prevent burning while allowing the center to cook through.
  • Test Pancake: Make one small pancake first to check pan temperature and spice level.
  • Keeping Warm: Place cooked pancakes on a baking sheet in a 200°F oven while finishing the batch.