Oh my gosh, you know those mornings when you just want to wrap up in a blanket but still need breakfast? That’s when you pull out the pumpkin puree! There is nothing cozier than the smell of cinnamon and nutmeg filling the kitchen first thing in the morning. I spent way too many autumns eating flat, dense pumpkin pancakes that tasted more like bread than breakfast.

But listen up, friend, because I finally cracked the code! After years of testing, I finally perfected the ratio for these incredible **Fluffy Pumpkin Pancakes** that taste just like a spiced autumn cloud. Seriously, they are unreal. These aren’t your average flat griddle discs; these are thick, tender, and unbelievably light. Get ready to fall in love with fall breakfast all over again, because this recipe is a keeper, trust me!

Why You Will Make These Fluffy Pumpkin Pancakes Every Fall

I promise you, once you try these, you won’t go back to your old recipe. They’re just different!

Incredibly Light Texture

We are talking about clouds on a plate here. The secret technique I show you later yields a lift that is just unbelievable for a pumpkin pancake.
Perfectly Spiced Fluffy Pumpkin Pancakes

That warm blend of cinnamon, nutmeg, and ginger hits just right against the sweet pumpkin. It’s basically autumn heaven in stack form.
Quick Preparation for Fluffy Pumpkin Pancakes

Seriously, you can whip all those ingredients up in about 10 minutes flat, which means even busy weeknights can include these amazing treats!

Essential Ingredients for Fluffy Pumpkin Pancakes

Okay, let’s get down to what actually makes these pancakes work so well. It’s not magic, it’s just knowing what to use! I’ve listed everything you need below. Remember, the quality of your pumpkin puree really matters here—use 100% pure pumpkin, not pumpkin pie filling, or you’ll end up way too sweet, trust me on that one!

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder (This is our fluff booster!)
1 teaspoon salt
1 tablespoon brown sugar (Just enough for warmth)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/4 cups milk
1 cup pumpkin puree (The good stuff!)
1 large egg (We treat this one special, see later!)
3 tablespoons melted butter (Make sure it’s cooled slightly!)

Ingredient Notes and Substitutions

You’ll notice I called for regular milk, but if you want to take your fluff factor up a notch, you can absolutely use buttermilk! If you don’t have buttermilk on hand, don’t stress. I have a super easy way to make a quick substitute using regular milk and a little bit of vinegar or lemon juice. You can check out my usual trick for making substitute buttermilk right here! That little bit of acid helps activate the baking powder even more.

Expert Tips for Making Perfect Fluffy Pumpkin Pancakes

I’m going to let you in on the secret that takes these from good to absolutely legendary. Most folks just throw the egg in whole, which works fine for regular pancakes, but for air-filled, lofty pumpkin perfection? We need to pull that egg apart. It seems like extra work, I know, but trust me, this one small step is what makes all the difference in the world!

The Secret to Ultra Fluffy Pumpkin Pancakes

Remember how I mentioned that one egg? Well, we separate it! You take that yolk and mix it in right with the milk and melted butter like normal. But the egg white? That needs its own bowl. You whisk that white until it gets stiff—you know, when you can turn the bowl upside down and it doesn’t move? That’s what we are aiming for! Then, once the wet and dry are mixed, you gently fold those stiff whites into the batter. Folding is the keyword here; you just want streaks of white dough mixed in, coaxing the air in without deflating it. This is how you get those towering **Fluffy Pumpkin Pancakes**.

Avoiding Overmixing in Fluffy Pumpkin Pancakes

This goes for all pancakes, but it’s especially important when you’re trying to save all that lovely air you just whipped into the egg white. Once the wet dumps into the dry, you grab a spatula and fold it together *just* until you don’t see pools of dry flour anymore. If you stir until it’s perfectly smooth, guess what? You’ve developed the gluten, and those pancakes will be chewy and flat. Nope! A few lumps are totally fine, even encouraged, for amazing **Fluffy Pumpkin Pancakes**. Want more general advice on keeping your baked goods wonderfully light? I have a whole post on baking tips to make you a better baker that covers this!

Step-by-Step Instructions for Fluffy Pumpkin Pancakes

Now that you know the secret to those super fluffy egg whites—which you hopefully already folded in!—let’s walk through making these pancakes. It goes fast once you get started. If you’re using the egg white trick, this whole process flows really smoothly because you are just combining two bowls of goodness!

Preparing the Dry and Wet Mixes for Fluffy Pumpkin Pancakes

First things first, let’s get our dry components acquainted. In a nice big bowl, you want to vigorously whisk together the flour, baking powder, salt, brown sugar, cinnamon, nutmeg, and ginger. Whisking this really well is important because it ensures the baking powder—our main lifter for these **Fluffy Pumpkin Pancakes**—gets evenly spread out. We don’t want one pancake tasting flat because all the leavening settled in one corner!

In a separate bowl, grab your wet stuff. This is where the pumpkin puree, milk, egg yolk (remember, the white is chilling!), and that slightly cooled melted butter go. Whisk this mixture together until it’s one smooth, orange-y liquid. Keep shaking that whisk until it’s unified.

Combining Batter and Griddle Setup

Time to bring the party together! Pour all those lovely wet ingredients from the second bowl right into the big bowl of dry ingredients. Now, this is critical: mix it with a spatula until it’s *just* combined. I’m talking about stirring until you no longer see big white patches of flour. If you have lumps, that’s great! That means you didn’t overwork it. If you used the egg white trick earlier, gently fold those in last until just incorporated.

While you are doing the final mix, get your cooking surface hot. Heat up a large skillet or griddle over medium heat. Make sure you lightly oil it first, or toss on a tiny pat of butter and let it sizzle out evenly across the surface.

Cooking Your Fluffy Pumpkin Pancakes

Once that griddle is warm—a drop of water should sizzle right away—it’s time to scoop! Use about 1/4 cup of batter for each pancake. Don’t crowd your pan, you need space for flipping!

You’ll know they are ready to flip when little bubbles start popping up across the surface and the edges of your **Fluffy Pumpkin Pancakes** look a little dry and set. Nobody wants to see runny batter when they flip!

Flip them over gently—a quick, confident motion works best! Cook on the second side until they are beautifully golden brown, which usually takes about another minute or two. Then serve them warm immediately!

Serving Suggestions for Fluffy Pumpkin Pancakes

These pancakes are robust enough to handle some serious toppings, and what’s the point of making them fluffy if you don’t go all out, right? The pumpkin spice base is so warm and comforting, so you want toppings that either complement that warmth or give you a nice cool contrast.

Maple syrup is a must, of course. But if you want to get fancy, try whipping up a quick brown butter glaze. It’s so much better than plain syrup! Just melt a few extra tablespoons of butter until it browns and smells nutty, then whisk in a little bit of powdered sugar and a splash of milk until it drizzles nicely. Seriously, the nutty flavor pairs unbelievably well with the ginger!

If you want something really luxurious, you could even try making a simple vanilla or cream cheese frosting—I have a great recipe for simple white frosting that tastes amazing drizzled over these, especially if you dust them with a little cinnamon first! Alternatively, a scoop of vanilla bean ice cream on the side makes them feel like a real weekend dessert, not just breakfast.

For crunch, I love scattering toasted pecans or walnuts right over the top. That earthy crunch against the soft, pillowy pancake is the perfect texture combination. Go ahead, load ’em up!

Storing and Reheating Fluffy Pumpkin Pancakes

These **Fluffy Pumpkin Pancakes** are just as delicious the next day, provided you store them right! Don’t just stack them up while warm, or you’ll end up with a gummy mess by the morning. Let them cool completely, then layer them between sheets of parchment paper or paper towels inside an airtight container.

They’ll stay fresh in the fridge for about three days. When you’re ready for round two, the BEST way to bring back that original fluff is in the toaster oven or regular oven set to about 350 degrees for just a few minutes. Microwaving works in a pinch, but they can lose some of that lovely airy texture that way. Enjoy the leftovers!

Frequently Asked Questions About Fluffy Pumpkin Pancakes

When I test out new fall recipes—like my favorite pumpkin chocolate chip cookies—I always get so many questions flooding my inbox. These **Fluffy Pumpkin Pancakes** seem to bring out the best ones! Here are a few things folks always ask me about getting that perfect autumn breakfast just right.

Can I substitute fresh pumpkin puree for canned in this Fluffy Pumpkin Pancakes recipe?

That’s a great question about using fresh! You absolutely can, but you have to be careful because fresh pumpkin tends to hold a little more water than the stuff from the can. If you roast and puree fresh pumpkin, you should roast it until it’s really dry or let it drain in cheesecloth for a bit. If you skip that, you might need to cut back on the milk just a tiny bit, maybe by two tablespoons, or your batter might look a little thin.

How do I prevent my Fluffy Pumpkin Pancakes from getting dense?

If you came here searching for that signature height, this is the answer! First, use that beaten egg white trick—folding it in gently is non-negotiable for the absolute loftiest texture. Second, and this is huge, you cannot overmix the batter. Seriously! Mix until the flour streaks are *almost* gone, stop, and let those lumps hang out. Overmixing spells doom for light texture, and that defeats the whole purpose of making **Fluffy Pumpkin Pancakes**!

For even more baking questions answered that overlap with pancake technique, I’ve put together some general tips over in my pumpkin cookie recipe notes that might help too!

Estimated Nutritional Data for Fluffy Pumpkin Pancakes

Look, I’m a cook, not a nutritionist, so please take these numbers with a big grain of salt, okay? This isn’t professional lab work, this is just the math based on the ingredients listed in the recipe. Every kitchen has different ingredient brand variations, so these numbers are just a ballpark estimate to give you an idea of what’s going into your breakfast.

Based on the ingredient breakdown, these figures are estimated for a serving size of two pancakes:**

Calories: Around 250
Fat: About 8 grams
Saturated Fat: Roughly 4 grams
Carbohydrates: Around 38 grams
Sugar: About 8 grams
Protein: Near 7 grams
Cholesterol: Approximately 50 mg

Remember that if you load these beauties up with butter, whipped cream, or tons of syrup, those numbers are going way up—but that’s the fun part, isn’t it? Enjoy them because they are worth every single calorie!

Share Your Experience Making Fluffy Pumpkin Pancakes

Okay, now it’s your turn! I’ve shared all my secrets for getting those impossibly tall, airy **Fluffy Pumpkin Pancakes**, and now I absolutely need to know how they turned out for you. Did the egg-white folding technique work its magic? Did you go wild with toppings?

Please take a moment to come back here and leave a star rating for the recipe right below this section. It really helps other folks know if this recipe is worth their precious weekend breakfast time! I want to hear all about it—what syrup did you use? Did you add chocolate chips? Tell me everything in the comments!

If you took a gorgeous photo of your stack (and I bet you did!), tag me on social media. Seeing your creations makes my whole week, seriously! If you have any last-minute questions that I didn’t cover above, or if you want to send a nice note about how much you loved them (hint, hint!), you can always reach out over on my contact page. Happy flipping!

Fluffy Pumpkin Pancakes

Author: freddyrecipes.com
Total Time: 25 min
Yield: About 8 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

A recipe for light and airy pancakes flavored with pumpkin puree and spices.

Ingredients

Scale

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/4 cups milk
1 cup pumpkin puree
1 large egg
3 tablespoons melted butter

Instructions

Whisk together the flour, baking powder, salt, brown sugar, cinnamon, nutmeg, and ginger in a large bowl.
In a separate bowl, whisk together the milk, pumpkin puree, egg, and melted butter.
Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
Heat a lightly oiled griddle or large skillet over medium heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.
Flip the pancakes and cook until golden brown on the other side, about 1 to 2 minutes more.
Serve warm.

Notes

For extra fluffiness, separate the egg yolk and white. Mix the yolk with the wet ingredients. Beat the egg white until stiff peaks form, then gently fold it into the batter at the end.
Adjust spices to your preference.

Prep Time: 10 min
Cook Time: 15 min
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 250
Sugar: 8
Sodium: 350
Fat: 8
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 38
Fiber: 2
Protein: 7
Cholesterol: 50

Keywords: pumpkin pancakes, fluffy pancakes, fall breakfast, spiced pancakes