Nothing says cozy fall mornings like the smell of Fluffy Pumpkin Pancakes with Maple Syrup sizzling on the griddle. I still remember my grandmother flipping these golden stacks in her farmhouse kitchen – the way the pumpkin spice mingled with maple syrup in the air was pure magic. Now it’s my go-to weekend breakfast when the leaves start turning. The secret? Using just enough pumpkin puree to make them tender (but not dense!) and that perfect dusting of warm spices. Trust me, one bite of these pillowy-soft pancakes drizzled with real maple syrup, and you’ll be hooked just like I was!
Why You’ll Love These Fluffy Pumpkin Pancakes
Oh, where do I even start? These pumpkin pancakes are my absolute weakness – and once you try them, you’ll understand why! Here’s what makes them so special:
- Fluffy perfection: The baking powder works magic, giving you pancakes so light they practically float off the plate (I’m not kidding!)
- Fall in every bite: That warm pumpkin spice flavor wrapped in maple syrup is like autumn morning in edible form
- Super simple: Just two bowls and 25 minutes from mixing to eating – even on sleepy weekend mornings
- Crowd-pleaser: Kids and adults alike go crazy for these (my picky nephew asks for seconds every time)
Seriously, once you make these once, they’ll become your new fall tradition too!
Ingredients for Fluffy Pumpkin Pancakes
Gathering the right ingredients is half the battle for perfect pumpkin pancakes! Here’s exactly what you’ll need:
- 1 cup all-purpose flour – spooned and leveled (don’t scoop!)
- 1 tbsp granulated sugar – just enough to balance the spices
- 2 tsp baking powder – fresh is best for maximum fluff
- 1/2 tsp salt – brings out all the flavors
- 1 tsp pumpkin pie spice – the flavor MVP
- 3/4 cup milk – whole milk preferred, slightly warmed
- 1/2 cup pumpkin puree – NOT pie filling, must be room temp
- 1 large egg – also room temperature
- 2 tbsp melted butter – slightly cooled before mixing in
Ingredient Notes & Substitutions
No pumpkin pie spice? No problem! Mix 3/4 tsp cinnamon + 1/4 tsp nutmeg instead. For dairy-free, almond milk works beautifully – just make sure it’s unsweetened. Fresh pumpkin puree? Absolutely! Just drain excess liquid first. And about that butter – if you’re out, vegetable oil can substitute, but you’ll lose some richness. One last tip: always measure flour by spooning into the cup, NOT scooping – it makes all the difference in texture!
How to Make Fluffy Pumpkin Pancakes
Okay, let’s get cooking! Here’s my foolproof method for pancake perfection:
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt and pumpkin pie spice until well combined – no lumps allowed!
- Whisk wet ingredients: In another bowl, beat the egg lightly, then whisk in milk, pumpkin puree, and melted butter until smooth (little butter specks are fine).
- Combine gently: Make a well in dry ingredients and pour in wet mixture. Stir JUST until combined – lumps are okay! Overmixing = tough pancakes (trust me, I learned this the hard way).
- Let it rest: Allow batter to sit for 5 minutes while your pan heats up. This lets the baking powder activate for extra fluff!
- Cook to golden perfection: Heat a non-stick pan or griddle over medium heat. Test with a drop of water – it should sizzle gently. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set (about 2-3 minutes), then flip and cook other side until golden brown.
Tips for Perfect Fluffy Pumpkin Pancakes
My golden pancake rules? Don’t rush the pan heat – medium is ideal. Watch for bubbles to form before flipping (no peeking early!). Keep finished pancakes warm in a 200°F oven if making batches. And whatever you do, resist pressing down with the spatula – that flattens all our hard-earned fluff! A little butter between batches keeps them golden without burning.
Serving Suggestions for Fluffy Pumpkin Pancakes
Oh, the fun part! These pancakes are like a blank canvas for delicious toppings. My absolute favorite? A generous pour of warm maple syrup (the real stuff, please!) with a dollop of fresh whipped cream. For crunch, I love toasted pecans or walnuts scattered on top. Feeling extra indulgent? Add a sprinkle of cinnamon sugar or chocolate chips while they’re still hot so they melt just slightly. And if you really want to go all out, a scoop of vanilla ice cream turns breakfast into dessert – no judgment here, I’ve done it many times!
Storage & Reheating
These pumpkin pancakes keep beautifully! Let them cool completely, then store in an airtight container in the fridge for up to 3 days. For longer storage, freeze between parchment paper layers – they’ll stay perfect for a month. To reheat, I swear by the toaster for crispy edges, but the microwave (15-20 seconds) works in a pinch too. Pro tip: sprinkle a few drops of water before microwaving to keep them moist!
Fluffy Pumpkin Pancakes FAQ
I get SO many questions about these pumpkin pancakes – here are the ones that pop up most often in my kitchen (and my inbox!):
Can I use fresh pumpkin instead of canned puree? Absolutely! Just roast or steam pumpkin cubes until tender, blend smooth, and drain excess liquid in a cheesecloth. You’ll need about 1/2 cup per batch – and the flavor is incredible!
Why did my pancakes turn out dense? Usually means overmixed batter or expired baking powder. Remember: lumps are good! Also check your baking powder’s freshness by dropping some in hot water – it should bubble vigorously. For more baking tips, check out King Arthur Baking’s guide to leaveners.
Can I make the batter ahead? Overnight? Nope – the baking powder loses its power. But you CAN mix dry and wet ingredients separately the night before, then combine them in the morning.
No pumpkin pie spice – what now? My quick fix: 1/2 tsp cinnamon + 1/4 tsp nutmeg + pinch of cloves or ginger. Not quite the same, but still delicious!
Estimated Nutritional Information
Just so you know, these numbers are estimates – your actual counts might vary slightly depending on your exact ingredients. For two pancakes (about 1/4 of the batch), you’re looking at roughly 220 calories, 7g fat (4g saturated), 32g carbs with 2g fiber, and 6g protein. Not bad for a breakfast that tastes this indulgent! Remember, the maple syrup adds extra sweetness and calories, but hey – we only live once, right?
I’d love to hear how your pancakes turn out! Did you add any special toppings? Have a secret twist to make them even fluffier? Drop me a comment below – nothing makes me happier than seeing your cozy breakfast creations! If you’re looking for more pumpkin-themed recipes, you might enjoy our Pumpkin Cupcakes with Maple Buttercream or our Classic Pumpkin Pie.
Print25 Irresistible Fluffy Pumpkin Pancakes with Maple Syrup Bliss
Fluffy pumpkin pancakes topped with maple syrup for a delicious breakfast treat.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cup milk
- 1/2 cup pumpkin puree
- 1 egg
- 2 tbsp melted butter
Instructions
- Whisk dry ingredients in a bowl.
- Mix milk, pumpkin puree, egg, and melted butter in another bowl.
- Combine wet and dry ingredients until just mixed.
- Heat a pan over medium heat and lightly grease it.
- Pour 1/4 cup batter per pancake and cook until bubbles form.
- Flip and cook the other side until golden brown.
- Serve warm with maple syrup.
Notes
- Do not overmix the batter for fluffier pancakes.
- Adjust sweetness by adding more or less sugar.
- Use fresh pumpkin puree for best results.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
