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Fluffy Pumpkin Spice Pancakes

Fluffy pumpkin spice pancakes made with a quick dry-and-wet mix for a tender, lightly spiced stack. Cook on a lightly greased griddle until bubbles form, then flip for golden edges.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients
  • 1.75 cup milk
  • 0.5 cup canned pumpkin puree
  • 1 large egg
  • 3 tbsp melted butter
  • 1 tsp vanilla extract
Serving
  • 1 Maple syrup

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Mix dry ingredients
  1. Whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
Mix wet ingredients
  1. Whisk the milk, canned pumpkin puree, large egg, melted butter, and vanilla extract in a separate bowl until smooth.
Combine
  1. Pour the wet ingredients into the dry ingredients and stir just until combined; small lumps are fine.
Heat and grease the pan
  1. Heat a griddle or nonstick skillet over medium heat and lightly grease.
Cook the pancakes
  1. Pour ⅓ cup batter per pancake and cook for 2–3 minutes at medium heat, until bubbles form on the surface.
Flip and finish cooking
  1. Flip the pancakes and cook for 1–2 more minutes at medium heat, until golden.
Serve
  1. Serve the pancakes warm with maple syrup.

Notes

For the fluffiest texture, stir the batter only until the dry ingredients disappear and let it rest while the griddle heats (no more than a few minutes). Store leftovers in the refrigerator up to 3 days; reheat in a toaster oven or skillet until warmed through. Freezing is yes—freeze cooked pancakes in a single layer, then stack and reheat from frozen. For a dairy-free swap, use plant milk and replace butter with a dairy-free butter substitute.