If you are craving a cozy, autumn-inspired breakfast that feels like a warm hug, this Fluffy Pumpkin Pancakes Recipe is exactly what you need. Soft, tender, and packed with pumpkin goodness and just the right hint of spice, these pancakes are light as air yet satisfyingly rich, making them a perfect weekday treat or a weekend indulgence. Every bite captures the essence of fall, while the fluffiness will have you coming back for seconds (and maybe thirds!). Get ready to welcome the season with stacks of these irresistible pumpkin delights.
Ingredients You’ll Need
This recipe keeps things simple with essential, pantry-friendly ingredients that come together to create pancakes bursting with flavor and perfect texture. Each component plays its own role: spices bring warmth, baking agents ensure fluffiness, and pumpkin adds that lovely color and moisture.
- 2 cups all-purpose flour: Provides the perfect structure and base for a light pancake batter.
- ¼ cup granulated sugar: Adds just the right hint of sweetness without overpowering the pumpkin flavor.
- 2 teaspoons pumpkin pie spice: The magical blend that gives these pancakes their signature autumn aroma and taste.
- 1 teaspoon ground cinnamon: Enhances the warmth and depth of flavor in every bite.
- 2 ½ teaspoons baking powder: Key to making the pancakes wonderfully fluffy and risen.
- ½ teaspoon baking soda: Works with yogurt to give extra lift and a light texture.
- ½ teaspoon salt: Balances sweetness and brings out the spices and pumpkin.
- 2 large eggs (room temperature): Adds richness and helps bind the batter together.
- ¼ cup unsalted butter (divided): For a tender crumb and that golden, buttery finish in each pancake.
- 1 cup pumpkin puree (not pumpkin pie filling): The star ingredient that makes these pancakes moist and flavorful with a beautiful color.
- 1 ½ cups plain yogurt (room temperature, not Greek yogurt): Contributes moisture and tender texture, plus a subtle tang to balance sweetness.
- ¼ cup chopped pecans (optional garnish): Adds crunch and a nutty contrast when sprinkled on top.
- Whipped cream (optional garnish): A light and creamy topping that takes these pancakes to brunch-level bliss.
How to Make Fluffy Pumpkin Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together your flour, sugar, salt, pumpkin pie spice, cinnamon, baking powder, and baking soda in a large mixing bowl. This ensures that all your leavening agents and spices are evenly distributed, which is super important for that perfectly fluffy texture and balanced flavor.
Step 2: Combine Wet Ingredients
Next, melt 3 tablespoons of butter gently in a microwave-safe bowl. While it’s melting, whisk in your room temperature eggs, pumpkin puree, and plain yogurt until silky smooth. This mixture infuses moisture and richness, giving your pancakes that irresistible pumpkin punch.
Step 3: Gently Fold Wet Into Dry
Carefully fold your wet ingredients into the dry mixture, mixing just until combined. Remember, over-mixing can make your pancakes tough, so a few lumps in the batter are perfectly fine and even ideal for a tender bite.
Step 4: Let the Batter Rest
Allow the batter to rest for five minutes while heating your skillet. During this time, watch for the batter to puff up slightly and form tiny bubbles—that’s your cue that it’s ready to cook and will yield fluffy pancakes.
Step 5: Prepare the Skillet
Melt the remaining tablespoon of butter over medium-low heat in a large skillet. The butter needs to bubble but not brown, setting the stage for golden, flavorful pancakes.
Step 6: Cook the Pancakes
Scoop about 1/3 cup of batter onto the skillet and gently flatten with a silicone spatula or flipper. Cook on low heat for 3 to 4 minutes until the edges turn brown and you see bubbles surfacing, then flip to cook the other side. The slow cooking ensures even browning and a moist interior.
Step 7: Keep Warm and Serve
Place cooked pancakes in an oven set to 200° F to keep them warm while you finish the batch. This step means everyone gets to enjoy piping hot, fluffy pancakes at the same time, which is always a crowd-pleaser.
How to Serve Fluffy Pumpkin Pancakes Recipe
Garnishes
Top your pancakes with a generous sprinkle of chopped pecans and a dollop of fresh whipped cream to add crunch and creaminess. The nuttiness of pecans contrasts beautifully with the fluffy, spiced pumpkin, while whipped cream adds that cloud-like softness on top.
Side Dishes
If you want to make your breakfast even more special, pair these pancakes with crispy bacon or a side of savory sausage. The salty meat perfectly balances out the sweet and spiced flavors of the pumpkin pancakes for a well-rounded, hearty meal.
Creative Ways to Present
Try stacking your pancakes high with alternating layers of cinnamon-spiced maple syrup or swirl in some cream cheese frosting for a decadent twist. For extra texture, sprinkle toasted coconut flakes or drizzle with a warm caramel sauce. These little extras make your Fluffy Pumpkin Pancakes Recipe feel like a festive, restaurant-quality treat.
Make Ahead and Storage
Storing Leftovers
After letting your pancakes cool completely, store them in an airtight container in the refrigerator for up to 3 days. This way, you can enjoy a quick warm breakfast without making the full batch again.
Freezing
To save pancakes for longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They keep beautifully for up to 2 months and thaw quickly when you’re ready for a snack or breakfast fix.
Reheating
Reheat pancakes in a toaster or oven to restore crisp edges and fluffy warmth. Avoid the microwave if you want to maintain that fresh-cooked texture, but it works well when you’re in a hurry.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
Canned pumpkin pie filling is sweeter and spiced, which can throw off the balance of this recipe. It’s best to stick with plain pumpkin puree to get that authentic pumpkin flavor and adjust spices yourself.
What if I don’t have plain yogurt? Can I substitute it?
You can use sour cream or buttermilk as a substitute for plain yogurt. They provide similar tang and moisture that helps the batter stay tender and fluffy.
Can I make these pancakes gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that measures like regular flour. Just be sure it contains xanthan gum or another binder to help maintain the fluffy texture.
Why do the pancakes need to rest before cooking?
Resting helps the baking powder and baking soda activate, making the batter puff up and develop bubbles. This leads to amazingly fluffy pancakes rather than dense ones.
How do I prevent my pancakes from sticking to the skillet?
Make sure your skillet is well-coated with melted butter and heated on medium-low. Avoid flipping pancakes too early so they can develop a golden crust that naturally releases from the pan.
Final Thoughts
There’s something so joyful about flipping a stack of pumpkin pancakes that are perfectly fluffy and spiced just right. This Fluffy Pumpkin Pancakes Recipe is your new go-to for cozy mornings or whenever you want an extra special breakfast. Give it a try and watch your kitchen fill with the irresistible scents and smiles that only a homemade pumpkin pancake breakfast can bring.
Print
Fluffy Pumpkin Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Fluffy Pumpkin Pancakes are a perfect fall-inspired breakfast treat featuring a tender, spiced batter made with pumpkin puree, pumpkin pie spice, and cinnamon. These pancakes are light and airy, cooked on the stovetop, and served warm with optional garnishes like chopped pecans and whipped cream for added texture and flavor.
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (room temperature)
- ¼ cup unsalted butter (divided)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ½ cups plain yogurt (room temperature, not Greek yogurt)
Optional Garnish
- ¼ cup chopped pecans
- Whipped cream
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Set this mixture aside for use in the batter.
- Prepare Wet Ingredients: Melt 3 tablespoons of unsalted butter in a medium-sized microwave-safe bowl. Once melted, whisk in the room temperature eggs, pumpkin puree, and plain yogurt until the mixture is smooth and combined.
- Combine Batters: Gently fold the pumpkin mixture into the dry flour mixture until just combined. Be careful not to overmix to maintain a light and fluffy texture.
- Rest the Batter: Allow the batter to rest for five minutes. During this time, heat your skillet. The batter is ready when it appears puffy and small bubbles start to form on the surface.
- Heat the Skillet: Melt the remaining 1 tablespoon of butter in a large skillet over medium-low heat, allowing it to bubble but not burn.
- Cook Pancakes: Scoop about 1/3 cup of the batter into the skillet for each pancake. Flatten slightly using a soft silicone spatula or flipper to ensure even cooking.
- Flip Pancakes: Cook on low heat for 3 to 4 minutes on each side or until the edges begin to brown and bubbles form on the surface. Flip carefully and cook the other side until golden.
- Keep Warm: Place the cooked pancakes in an oven preheated to 200°F to keep them warm while finishing the rest of the batter.
- Serve: Serve the fluffy pumpkin pancakes warm, garnished with chopped pecans and a dollop of whipped cream if desired.
Notes
- Be careful not to overmix the batter to maintain fluffiness.
- Using plain yogurt instead of Greek helps keep the batter lighter.
- If pumpkin puree isn’t available, canned pumpkin (not pie filling) works as a substitute.
- Keep cooked pancakes warm in a low oven to serve them all hot together.
- Optional garnishes like pecans and whipped cream add texture and flavor but can be omitted for a simpler dish.
