Pin Fluffy pancakes that combine the warm spices of gingerbread with the moist richness of pumpkin muffins—a perfect autumn breakfast or brunch treat.
These pancakes first became a weekend favorite when I wanted to use up leftover pumpkin puree and craved something cozy. They've convinced even my non-pumpkin-loving friends to come back for seconds, especially when paired with maple syrup.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground ginger: 1 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/8 tsp
- Brown sugar: 1/3 cup (65 g)
- Pumpkin puree: 3/4 cup (180 g), canned
- Eggs: 2 large
- Whole milk: 1 cup (240 ml)
- Unsalted butter: 1/4 cup (60 ml), melted
- Molasses: 2 tbsp
- Vanilla extract: 1 tsp
- Butter or oil: for greasing the pan
Instructions
- Mix the Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and brown sugar.
- Prepare Wet Ingredients:
- In a separate bowl, whisk pumpkin puree, eggs, milk, melted butter, molasses, and vanilla extract until smooth.
- Combine Wet and Dry:
- Pour wet ingredients into dry ingredients and stir gently until just combined (do not overmix; lumps are fine).
- Preheat Pan:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook Pancakes:
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip Pancakes:
- Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Repeat:
- Repeat with remaining batter, adding more butter or oil as needed.
- Serve:
- Serve pancakes warm, topped with maple syrup, whipped cream, or powdered sugar.
Pin On chilly mornings, making these together always brings everyone to the kitchen. Even my little ones love helping with whisking the spices—it's become an autumn family tradition.
Required Tools
Large mixing bowl, medium mixing bowl, whisk, non-stick skillet or griddle, spatula, measuring cups and spoons
Allergen Information
Contains wheat (gluten), eggs, and dairy. Double-check all ingredient labels if you have allergy concerns.
Nutritional Information
Per serving: 240 calories, 8 g total fat, 37 g carbohydrates, 6 g protein.
Pin Enjoy these pancakes with your favorite fall beverage and savor the spiced flavors. They're perfect for cozy weekends or holiday mornings.
Recipe Q&A
- → Can I substitute dairy in the batter?
Yes, plant-based milk and coconut oil are great alternatives for a dairy-free version.
- → How do I know when pancakes are ready to flip?
Look for bubbles on the surface and set edges before flipping for evenly cooked pancakes.
- → What toppings pair well with them?
Maple syrup, whipped cream, powdered sugar, or spiced nuts enhance their flavor beautifully.
- → Can I add nuts for extra texture?
Absolutely—add chopped pecans or walnuts into the batter for a delicious crunch.
- → Are these pancakes freezer-friendly?
Yes, cool completely and freeze in layers. Reheat in a toaster or oven for convenience.
- → How do I make them extra fluffy?
Use fresh baking powder and avoid overmixing the batter for optimal fluffiness.
