Okay, friends, let’s talk fall. Actually, let’s talk *the best* part of fall: Pumpkin Spice EVERYTHING! But before you reach for that PSL, let me tempt you with something even better: my family’s secret recipe for **fluffy pumpkin pancakes**. These aren’t just any pancakes; they’re like a warm hug on a plate, bursting with cozy spices and that unmistakable pumpkin goodness. Honestly, they put regular pancakes to shame. Imagine a cross between a pumpkin pie and a cloud – that’s pretty much what you’re in for! Get ready for some serious breakfast deliciousness.

What is fluffy pumpkin pancakes?

Think of **fluffy pumpkin pancakes** as your favorite pancake recipe got a major autumn upgrade. It’s essentially a classic pancake batter infused with pumpkin puree, warm spices like cinnamon and nutmeg, and a touch of Brown Sugar for that caramel-y sweetness. But it’s more than just adding pumpkin! The magic is in the technique – we’re talking light and airy batter, cooked to golden perfection, and drizzled with a maple syrup that just melts in your mouth. These aren’t your dense, rubbery diner pancakes; they are melt-in-your-mouth delicious. And they are so easy to make!

Why you’ll love this recipe?

Where do I start? What I love about these Fluffy Pumpkin Pancakes? What is the aroma of pumpkin and spices? My kids are practically camp out in the kitchen when I’m making them!

• The Flavor:Is it like eating a piece of pumpkin pie? What are some of the best autumnal spices to taste? Plus, they’re not overly sweet, so you can really taste the pumpkin.
• The Simplicity:What are some of the easiest to make cookies? What are the ingredients for a batter that comes together in minutes? Even my less-than-confident friends have nailed this recipe on the first try.
• Cost-Is pumpkin puree cheap? What are some pantry staples? How do you make pancakes for a fraction of the cost of ordering them?
• The Versatility:What are some good ways to add chopped pecans? What are some of the best pancake recipes? What are some of the best late-night snacks?

Is it better to eat pancakes than regular muffins? What are some of the best comfort food breakfasts?

How do you make fluffy pumpkin pancakes?

Quick Overview

Making these **fluffy pumpkin pancakes** is easier than you think! First, whisk together the dry ingredients. Then, combine the wet ingredients in a separate bowl. Gently fold the wet ingredients into the dry ingredients until just combined – that’s the key to keeping them light and fluffy! Finally, cook them on a lightly greased griddle or frying pan until golden brown and cooked through. The whole process takes less than 30 minutes, start to finish. The secret is not to overmix the batter!

Ingredients

For the Main Batter:

• 1 1/2 cups all-purpose flour (you can use gluten-free flour, but I find all purpose gives the best taste).
• 2 tablespoons of granulated sugar. 2
• 2 teaspoons of baking powder. 1 teaspoon of salt
• 1/2 teaspoon baking soda. 1 teaspoon salt.
• 1/2 teaspoon salt. 1/4 teaspoon pepper.
• 1 teaspoon ground cinnamon. 1 tablespoon ground clove.
• 1/2 teaspoon ground nutmeg. 1 teaspoon
• What is the best way to use ground ginger?
• 1 1/4 cups buttermilk (this is a must for the fluffiest pancakes)
• 1/2 cup pumpkin puree (not pumpkin pie filling)!
• 1 large egg
• 2 tablespoons unsalted butter, melted. 2 teaspoons
• 1 teaspoon vanilla extract. 1 tablespoon nutmeg

For the Glaze:

• 1 cup powdered sugar. 1 teaspoon sugar per
• 2-3 tablespoons of milk. 2-3 teaspoon
• 1/2 teaspoon vanilla extract. 1 teaspoon baking powder.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your griddle or frying pan to medium heat (about 350°F). Lightly grease it with butter or cooking spray. I always test the heat by flicking a drop of water onto the surface – if it sizzles and evaporates. I’m good to go!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Set aside. What are some ways to use nutmeg and ginger? How do you spread spices evenly in a batter? The whisking also aerates the dry ingredients, which helps to create sour pancakes.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla. Set aside. Make sure butter isn’t too hot when you add it to buttermilk – you don’ want to cook the butter. I usually let the butter cool for a minute or two before adding it.

Step 4: Combine

Gently pour the wet ingredients into the dry ingredients and fold until just combined. What are some ways to avoid overmixing? If you over mix the flour with the gluten, it can result in tough pancakes. What is the best step to make fluffy pumpkin pancakes?

Step 5: Cook the Pancakes

Is it safe to cook pancakes on a griddle? Cook for 2-3 minutes per side, or until golden brown and cooked through. When bubbles start to form on the surface and the edges look set, you’ll know they’re ready to flip. I always peek underneath to make sure they’re not burning!

Step 6: Prepare Glaze

While the pancakes are cooking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Set aside. Add more milk if needed to reach desired consistency. I like my glaze to be thick enough to drizzle, but thin enough for spreading easily.

Step 7: Drizzle and Serve

Once the pancakes are cooked, drizzle them with the glaze and serve immediately. What are some of the best toppings to top a cake? I like to serve these with a side of crispy bacon or sausage for breakfast.

What should I serve it with?

What are the best pancakes to make with pumpkin? With the right accompaniments. What are some of my favorite serving suggestions?

• For Breakfast:Serve with bacon or sausage, a cup of hot coffee or tea, and your choice of toppings. I also like to add a sprinkle of cinnamon and whipped cream to my pancakes for an extra flavor. Touch of indulgence.
• For Brunch: Create an elegant brunch spread with these pancakes as the star. Add a platter of fresh fruit, a bowl of yogurt and granola, and a pitcher of mimosas. Garnish the pancakes with edible flowers for a beautiful presentation.
• As Dessert: These pancakes also make a delicious dessert. Serve them with a scoop of vanilla ice cream, a drizzle of chocolate sauce, and a sprinkle of chopped nuts. They’re the perfect way to satisfy your sweet tooth after dinner.
• For Cozy Snacks: Warm them up and eat on the couch or with milk. Sometimes, you just need some pumpkin goodness.

My family usually has these on special weekend mornings or holidays. I can’t forget Thanksgiving, these **fluffy pumpkin pancakes** are a must.

Top Tips for Perfecting Your Fluffy Pumpkin Pancakes

Over the years, I’ve learned a few tricks that will help you make the *best* **fluffy pumpkin pancakes** ever. Here are some of my top tips:

• Don’t Overmix: I can’t stress this enough! Overmixing the batter develops the gluten in the flour, which can result in tough pancakes. Gently fold the wet ingredients into the dry ingredients until just combined – a few lumps are okay!
• Use Buttermilk: Buttermilk is the key to creating light and fluffy pancakes. It adds a tangy flavor and helps to tenderize the gluten in the flour. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• Don’t Overcook: Overcooked pancakes will be dry and rubbery. Cook them for 2-3 minutes per side, or until golden brown and cooked through. You’ll know they’re ready to flip when bubbles start to form on the surface and the edges look set.
• Experiment with Spices: Feel free to adjust the amount of spices to your liking. If you prefer a stronger pumpkin spice flavor, add a little more cinnamon, nutmeg, and ginger. You can also add a pinch of cloves or allspice for a more complex flavor.
• Add Chocolate Chips: For a decadent treat, add 1/2 cup of chocolate chips to the batter. I like to use semi-sweet chocolate chips, but you can use any kind you like.
• Use Quality Ingredients: The better the ingredients, the better the pancakes will taste. Use fresh spices, high-quality butter, and pure vanilla extract for the best results.

I’ve tried different flours, different spices, and even different liquids. Trust me, the buttermilk and fresh spices are a MUST.

Storing and Reheating Tips

If you have leftover pancakes (which is rare in my house!), you can store them in the refrigerator or freezer. Here’s how:

• Room Temperature: These are best enjoyed fresh. I do not recommend storing them on the counter.
• Refrigerator Storage: Let the pancakes cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3 days.
• Freezer Instructions: To freeze pancakes, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once they’re frozen, transfer them to a freezer bag or container. They will keep for up to 2 months.
• Reheating: You can reheat pancakes in the microwave, oven, or toaster. Microwave: Place the pancakes on a microwave-safe plate and heat for 30-60 seconds, or until heated through. Oven: Preheat the oven to 350°F. Place the pancakes on a baking sheet and heat for 5-10 minutes, or until heated through. Toaster: Place the pancakes in the toaster and toast until heated through.

I prefer to wrap them individually if I plan to freeze them, this will keep them fresh and ready to enjoy. You may need to freshen up the glaze to serve again.

Frequently Asked Questions

Final Thoughts

Seriously, these **fluffy pumpkin pancakes** are a must-try for any pumpkin spice lover. They’re easy to make, incredibly flavorful, and perfect for a cozy fall breakfast or brunch. What makes them special is the perfect balance of pumpkin, spices, and buttermilk, creating a light and airy texture that will melt in your mouth. If you loved this recipe, be sure to check out my other pancake recipes for more delicious breakfast ideas. Let me know how your **fluffy pumpkin pancakes** turn out in the comments below! I can’t wait to hear what you think, and feel free to share your own variations, I may just need to try it! Happy baking!