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Fluffy Pumpkin Spice Pancakes

Fluffy pumpkin spice pancakes made with real pumpkin purée and a short batter rest for tender, fluffy layers. Whisk-together dry and wet ingredients, cook until surface bubbles form, then flip for golden, soft results.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 2 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp light brown sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 1.75 cup buttermilk
  • 0.5 cup pumpkin purée
  • 2 eggs
  • 2 tbsp melted unsalted butter
  • 1 tsp vanilla extract
For Serving
  • butter
  • warm maple syrup
  • whipped cream (optional)
  • chopped toasted pecans
  • extra cinnamon

Equipment

  • 1 sheet pan

Method
 

Mix Dry and Wet
  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon until evenly combined, with no visible spice clumps.
  2. In another bowl, whisk the buttermilk, pumpkin purée, eggs, melted unsalted butter, and vanilla extract until smooth and fully blended.
  3. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix, and leave a few small lumps in the batter for fluffiness.
Rest and Cook
  1. Let the batter rest for 5–10 minutes while heating a lightly buttered skillet or griddle over medium heat; you should see the batter thicken slightly as it sits.
  2. Scoop about 1/4 cup batter for each pancake onto the hot griddle, leaving space between pancakes so they can spread slightly.
  3. Cook for 2–3 minutes until bubbles appear on the surface and the edges begin to set, with the center looking slightly matte rather than wet.
  4. Flip carefully and cook another 2 minutes until golden brown and cooked through, with springy edges when lightly tapped.
Serve
  1. Stack the pancakes and top with butter and whipped cream (optional) if using.
  2. Drizzle with warm maple syrup, then sprinkle with chopped toasted pecans and extra cinnamon before serving immediately.

Notes

For the fluffiest pumpkin pancakes, stir the batter only until the dry ingredients disappear—overmixing will make them dense. Store leftover pancakes in the refrigerator up to 3 days; reheat in a toaster oven or skillet until warm. Freezing is yes—freeze in a single layer, then reheat from frozen. For a swap, use lactose-free buttermilk in the same amount to keep the tang and tenderness.