You know what fall is all about, right? Pumpkin of course! It’s time to serve your family some homemade fluffy pumpkin pancakes for breakfast and enjoy them raving about your cooking skills for the rest of the day.
No need to tell them how easy this recipe is to make 😉
The simple batter is made from scratch with flour, milk, eggs, oil, pumpkin spice and an entire cup of pumpkin puree.
These pancakes are quick to whip up and you can serve them with any topping you like – even ice cream, I won’t tell!
It might make me sound super boring, but I go crazy for pumpkin in my breakfast during fall.
Seriously, you have to try the waffles. And trust me, you’ll make them every morning until you get bored and need to move on to these pancakes.
It should only take two weeks or so. It’s OK, I’ll wait.
Right, ready for pumpkin pancakes!
Now I know what the food blog world looks like: Shiny people looking like the perfect Martha, making pancakes for their clean and tidy littles at 6am on a Wednesday.
Let me let you in on my secret.
Yes, I serve my family fluffy homemade pancakes for breakfast on early mid-week mornings.
But I don’t get up at silly o’clock to whip them up.
No, no. I do that on a rainy Saturday afternoon while Brani entertains the kids. Because no matter how perfect these pumpkin pancakes are, sleep still wins over them.
Especially with a toddler at home. Yes, I said toddler. Because the baby sleeps pretty well…
But wait, let’s stick to the pancakes here for a minute. So I make them whenever I have time available, then I freeze them.
And then I feel like a domestic goddess on any given dreary weekday morning.
Genius, right? You’re welcome 😉
Here are my tips to make your fluffy pumpkin pancakes truly fluffy and perfect:
Don’t overmix the batter
Overmixing pancake batter is basically the end of fluffiness!
I was always so scared to end up with lumps of dry flour inside the pancakes. But it doesn’t happen! Instead, you get awesomely fluffy pancakes.
This is even more important here, because the pumpkin tends to weigh the batter down a little.
Make them your own
Add anything you want to the batter: Chopped pecans, chocolate chips, butterscotch chips…
Whatever you feel like!
You can make the pancakes ahead of time
Make the pancakes as instructed. Once you remove them from the skillet, immediately place them on a cooling rack.
Pack them up for the freezer:
Once the pancakes have completely cooled down, place them into small freezer bags individually.
Alternatively, place them in a single layer on a lined baking sheet and freeze, covered, until solid before transferring stacks of pancakes to large freezer bags.
OR place a sheet of parchment paper between each pancake and stack them. Wrap the stack very well in aluminum foil or place the pancakes inside a large freezer bags. Freeze the pancakes for up to 2 months.
How to reheat them:
To reheat the pancakes in a microwave, place the frozen pancakes on a microwave-safe plate. Cook uncovered on high for 1-2 minutes or until steaming hot and heated all the way through to the middle.
To reheat in an oven, place frozen pancakes in a single layer on a cookie sheet and cover with foil. Alternatively, bake them covered with foil on a lined cookie sheet for 10-12 minutes at 375°F in your preheated oven for 8-10 minutes.
Watch the fluffy pumpkin pancake recipe video here:
If you need a comforting, freezer-friendly and pumpkin-filled breakfast recipe for fall, get your printable fluffy pumpkin pancake recipe here:
Fluffy Pumpkin Pancakes Recipe
It's time to serve your family some homemade fluffy pumpkin pancakes for breakfast and enjoy them raving about your cooking skills for the rest of the day. The simple batter is made from scratch with flour, milk, eggs, oil, pumpkin spice and an entire cup of pumpkin puree.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1.25 cups milk
- 1 cup pumpkin puree NOT 1 can!
- 2 large eggs
- 2 tablespoons oil plus extra for cooking
Mix all dry ingredients in a large bowl. Whisk all wet ingredients together in a medium bowl or measuring jug.
Pour the wet ingredients over the dry ingredients and mix just until combined.
Heat a griddle or skillet over medium-high heat. Brush on a little oil or spray with cooking spray.
Ladle on about 1/4 cup of batter per pancake and cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.
Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezer instructions in the post.
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