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Fluffy Pumpkin Pancakes

Happy Friday!

Not even the gloomy skies overhead can dampen our appreciation for weekends.  In fact, rainy weekend mornings only serve to heighten our eager anticipation of sitting down together to a warm, hearty breakfast.

Or brunch, depending on how bright-eyed and bushy-tailed we feel in the morning.

Fluffy pumpkin pancakes

Kudos to Hubby for being the weekend morning chef when I’m still in dreamland.  Needless to say, I’m no morning person.  Which is why I appreciate breakfast recipes that can be mostly prepared the night before, like Cheesy Potato Breakfast Casserole and Eggs Benedict Casserole.

However, we love homemade fluffy pancakes, waffles, eggs, and the whole gig.  At least on Saturdays or Sundays. It has become a tradition for us to have hot breakfast together one day a week, since M-F breakfasts are pretty much a DIY thing now that my kids are able to help themselves.

One of these days, I’ll get around to sharing my fave recipes for basic pancakes and waffles.  But it is SO pumpkin season right now and our kitchen is pumpkin-loaded.  I had to make these unbeatable fluffy pumpkin pancakes for you.  Did I mention they are surprisingly healthy?

You’d never know these are good for you by looking at this mouthwatering photo:

Fluffy pumpkin pancakes 2

I confess, in the past, my quickest go-to pumpkin pancakes came from Trader Joe’s.  In years past, I literally hoarded TJ’s seasonal pancake mix because they taste great and are free of artificial ingredients you can’t pronounce.

I’m not saying I won’t still stash a box or two of my beloved TJ’s mix, but after these homemade fluffy pumpkin pancakes…well, as always, nothing beats homemade.

I hope I never lose this blissful pancake recipe.  Important side note:  the recipes I never want to lose are the only ones that make it on this blog.

Pumpkin Pancakes

These toothsome pancakes are nearly just as easy to whip up as their boxed counterparts.  They are the most amazingly tender, fluffy, tasty pumpkin pancakes…dare I say ever?  These are scrumptious for breakfast, brunch, and the occasional breakfast-for-dinner.

I was planning to test out the pancakes’ freezability, but the whole batch got devoured; no leftovers to freeze.

These pumpkin pancakes will get inhaled the minute you set them on the table.

Fluffy pumpkin pancakes 3

If you have a crowd of pancake lovers, you just might need to double the recipe.

Tender, soft, moist, fluffy pancakes with the rustic flavor of pumpkin.  Lightly sweet with the warmth of cinnamon and spices.  The perfect way to indulge in the flavors of fall.  The best way to start a fall weekend morning.

Go ahead.  Make ’em, and let your taste buds do the happy dance.

Enjoy!

pumpkin pancakes

Fluffy Pumpkin Pancakes

5 from 5 ratings
These luscious pumpkin pancakes are tender, soft, moist, and rustic with pumpkin and spices.

Ingredients  

  • 1 ½ cups whole milk
  • 2 TB vinegar
  • 1 cup 100% pure pumpkin puree
  • 1 large egg
  • 2 TB olive oil
  • 6 TB brown sugar, packed
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp dry flax meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 1 ½ TB cinnamon
  • ½ tsp ground ginger
  • ½ tsp table salt
  • chopped pecans or walnuts for garnish
  • pure maple syrup for serving

Instructions

  • Combine milk with vinegar and let sit at room temp for at least 10 minutes or while you make the batter.
  • In a large bowl, whisk together: both flours, flax, baking powder, baking soda, nutmeg, cloves, cinnamon, ginger, and salt. Whisk together to fully incorporate.
  • In another large bowl, whisk together: pumpkin puree, egg, brown sugar, and olive oil until well combined and smooth. Add the milk/vinegar and stir until well incorporated.
  • Fold together the wet and dry ingredients until incorporated, but do not overmix. A bit of lumpiness is good. Batter will be thick.
  • Heat well-greased frying pan or griddle on medium high heat. When pan is medium-hot, pour about 1/4 to 1/3 cup of batter per pancake, taking care not to overcrowd. Immediately smooth top out a bit, if needed, right after pouring onto pan.
  • Once first side is golden brown, flip it over with a very large spatula. It helps to keep pan greased and not let it get overly hot, or cakes will brown too quickly.
  • Serve warm with nuts and maple syrup.
Course: Breakfast, brunch

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Source:  Chew Out Loud

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26 comments

    • Andrea

    Can you sub buttermilk for the milk + vinegar?

      • chewoutloud

      Absolutely, Andrea!

    • Lori Orford
    • 5 stars

    Amazing! Saying goodbye to the ‘regular’ pancakes I was raised on.

    • Michelle
    • 5 stars

    Just made these pancakes and they are superb!! Nice and fluffy with wonderful pumpkin flavor. Went ahead and shared the recipe with friends to make 🙂

      • chewoutloud

      So happy to hear that, Michelle!

    • Rebecca

    Could you make the batter the night before? I always do with regular pancakes but didn’t know if the pumpkin purée changed that??

      • Lori Orford

      I’d like to know the answer to this as well. It would help speed the morning up.

        • chewoutloud

        You can prep the batter ahead of time, yes! Let batter sit out at room temp a bit before you cook. Enjoy!

    • nova flour mill

    nova flour mill it was established in year 2000, and it’s productivity, is 100tonns/day, we would like to work with you, and our specification: moisture: 14%, ash content: 0.50%, gluten: 28-29%, protein: 12%, thank you , and hope from you, your reply recently,

      • chewoutloud

      For all work-related inquiries, please email me: [email protected]. Thank you.

    • frugalfeeding

    They look wonderful – so big and fluffy 😀

      • chewoutloud

      They taste awesome anytime of year,too! :). Thanks for commenting!

    • Tarrah
    • 5 stars

    First time pumpkin pancake maker and these were AWESOME! I can’t believe they were so fluffy!

      • chewoutloud

      Yay for you, Tarrah!! 🙂

    • Mary
    • 5 stars

    I cant wait to try these, we love pumpkin here..

      • chewoutloud

      Yay, Mary! We love pumpkin anything, too 🙂

    • Donna

    I made these this morning with some vegan substitutions – soymilk and egg replacer. I didn’t have flax so I used chia seeds, and lime juice instead of vinegar! They were delicious! I will be making these again!

      • chewoutloud

      Fantastic, Donna! Thanks for taking the time to let us know 🙂

    • thedessertchronicles

    these look amazing! I will have to try them asap!!

      • chewoutloud

      Thanks, hope you enjoy it! 🙂

    • Cinda

    I made these this morning and they were perfect, absolutely delicious. Thaks for the recipe.

      • chewoutloud

      Awesome, Cinda! So glad to hear it 🙂

    • Red

    Ooooh wow. Wow. I mean. Wow. Searching for another word besides “wow”…

      • chewoutloud

      Thanks for coming over! 🙂

    • atasteofmadess
    • 5 stars

    I LOVE pancakes! But pumpkin ones? This is SCREAMING fall, I love it!

      • chewoutloud

      Thank you! Glad you came over 🙂

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