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A tall stack of fluffy pumpkin spice pancakes drizzled with maple syrup on a white plate

Fluffy Pumpkin Spice Pancakes

Light, fluffy pancakes with a warm touch of pumpkin spice — ready in about 25 minutes using 10 simple pantry staples.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin spice mix
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

Method
 

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin spice mix, and salt.
  2. In a separate bowl, whisk together the milk, pumpkin puree, eggs, vegetable oil, and vanilla until well combined.
  3. Pour the wet ingredients into the dry and whisk until just combined. Do not overmix — a few lumps are perfect.
  4. Heat a large nonstick skillet or griddle over medium heat. Ladle about 1/4 cup of batter per pancake.
  5. Cook until the edges set and the surface is bubbly, about 2-3 minutes. Flip and cook 1-2 minutes more, until golden brown.
  6. Repeat with the remaining batter, adding a little oil or butter to the skillet as needed.
  7. Serve warm with butter, maple syrup, whipped cream, or any toppings you like.

Notes

Rest the batter 5 minutes before cooking for extra-fluffy pancakes. No pumpkin spice on hand? Mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch each of ginger and cloves. Leftovers keep in the fridge up to 3 days or freeze up to 2 months — reheat in the toaster.