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
Scale
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.
