Anything but basic, insanely fluffy and flavorful easy pumpkin pancakes. The perfect fall breakfast recipe for those slow weekend mornings.
There is nothing I love more than super fluffy pancakes. Pancakes weren’t really my thing when I was younger. I thought they were usually either too greasy or too rubbery for me. I couldn’t even eat them with syrup because they got too soggy and completely inedible to me.
Then I realized I was just eating the wrong pancakes. I needed something fluffy and super flavorful that can still hold up to toppings like fruit, butter, and syrup. Once I figured that out and found a pancake recipe I actually like, it was so easy to convert it to a pumpkin spice pancake recipe.
How to Make Pumpkin Pancakes from Scratch
To make these easy pumpkin pancakes, I start with my favorite pancakes I shared in my American breakfast tacos. From there, I replace the eggs with pumpkin puree. I will often switch between adding pumpkin spice mix and pumpkin spice extract, depending on my mood. They’re good options!
In general, making easy pumpkin pancakes from scratch needs only a few steps until breakfast is ready!
- Mix the dry ingredients in a bowl and make a well in the middle.
- Mix the wet ingredients in a separate bowl and mix until well-combined.
- Pour the wet ingredients in the well in the dry ingredients. Mix until there are no streaks of flour, but there are still plenty of lumps.
- Pour small portions of batter into a preheated griddle or lightly greased pan.
- Cook until the sides are starting to set and the bubbles on top of the pancakes are popping.
- Flip, cook for an additional 2 – 3 minutes.
- Serve hot with a variety of toppings, butter, and syrup.
How do I Make my Pancakes Super Fluffy?
There are two things you need to do to make the fluffiest pancakes ever.
The first, and perhaps the most important thing to do, is do not over mix your batter! Without getting too scientific, the more you mix your pancake batter, the tougher it will be. You want for there to be lumps in your batter. You don’t want streaks of flour everywhere, but if there lumps in your batter, just leave them be! Lumps are good! It makes me so upset to see someone mix their pancake batter until there are no lumps left.
Second, we use a generous amount of baking powder. The baking powder reacts with both the liquid in the batter and the heat of your pan to create lots of bubbles which gives us an airier and fluffier pancake.
How to Make Pumpkin Pancakes from a Mix
I don’t normally make pancakes with a mix, but if I do, I will go all the way and use a complete mix that requires you to only add water. Follow the directions for the water to mix ratio on the box, then add in 3 – 4 tablespoons pumpkin puree and 2 teaspoons of pumpkin spice.
Why are my Pancakes Gooey?
In a word, they’re under cooked. To make sure your pancakes are fully cooked and at fluffy perfection, you want to cook your pancakes using medium heat. Leave the pancake batter to cool until the edges look like they’re more or less set, and the top of the batter has bubbles that are starting to pop.
When you flip, let them cook for another 2 – 3 minutes. You can sneak a peak at the side cooking by lifting them slightly. (Pro tip: if the pancakes are hard to get a spatula under, they’re either underbaked or you needed some butter or oil on your pan) You want your pancakes to have a nice golden brown color.
Serving Size: 1 pancake
Amount Per Serving: Calories: 128 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 13mg Sodium: 427mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 3g