Fluffy Pumpkin Pancakes with Maple Syrup

Introduction

Fluffy Pumpkin Pancakes with Maple Syrup are the ultimate fall breakfast treat. Soft, airy, and bursting with warm pumpkin flavor and spices like cinnamon, nutmeg, and ginger, these pancakes are both comforting and indulgent. Topped with pure maple syrup and optionally a dollop of whipped cream, they make mornings extra special, whether for a weekend breakfast, brunch, or holiday gathering.

Why I Love This Recipe

I love this recipe because it combines the cozy flavors of pumpkin pie with the lightness of a fluffy pancake. Each bite is moist, tender, and slightly spiced, creating a breakfast that’s satisfying but not heavy. The aroma of warm spices fills the kitchen, and pairing the pancakes with maple syrup adds a touch of natural sweetness that elevates the entire dish.

Why It’s a Must-Try Dish

This recipe is a must-try because it turns simple breakfast pancakes into a seasonal delight. The pumpkin puree adds moisture and depth, while the spice blend creates an irresistible autumnal flavor. They’re perfect for impressing family or guests with minimal effort, and their fluffy texture ensures a comforting, melt-in-your-mouth experience every time.

Recipe Details

Preparation Time: 10 minutes

• Cooking Time: 15–20 minutes
• Total Time: 25–30 minutes
• Servings: 4 (makes about 8 pancakes)
• Calories (per serving, without syrup): ~220 kcal
• Cuisine: American
• Course: Breakfast / Brunch

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 cup pumpkin puree (canned or fresh)
• 1 large egg
• ¾ cup milk (dairy or plant-based)
• 2 tablespoons melted butter or vegetable oil
• 1 teaspoon vanilla extract
• Butter or oil for cooking
• Maple syrup, for serving

Simple Cooking Directions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.
2. In another bowl, mix pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients and stir until just combined. Batter should be slightly lumpy.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease.
5. Pour ¼ cup batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve warm with butter and maple syrup.

Step-by-Step Recipe Preparation Method

1. Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
2. Mix Wet Ingredients: In a separate bowl, whisk together pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth.
3. Combine: Pour wet ingredients into dry ingredients. Stir gently until just combined. Avoid overmixing to keep pancakes fluffy; batter may be slightly lumpy.
4. Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Cook Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook another 2 minutes until golden brown.
6. Serve: Stack pancakes on plates, add butter, and drizzle generously with maple syrup.

How to Serve

Serve warm, stacked, and topped with butter and maple syrup. For extra indulgence, add whipped cream, toasted pecans, or a sprinkle of cinnamon sugar. Pair with fresh fruit or a hot cup of coffee or tea for a complete breakfast.

Additional Recipe Tips

Use fresh pumpkin puree if possible for a more vibrant flavor.

• Don’t overmix the batter; slight lumps help keep pancakes light and fluffy.
• Adjust spices according to your preference; add more cinnamon or a pinch of cloves for extra warmth.
• Keep cooked pancakes warm in a 200°F (95°C) oven while finishing the batch.

Variations

1. Chocolate Chip Pumpkin Pancakes: Stir mini chocolate chips into the batter before cooking.
2. Vegan Version: Use flax or chia egg, plant-based milk, and oil instead of butter.
3. Spiced Pumpkin Pancakes: Add allspice, cloves, or cardamom for a more complex spice profile.
4. Pumpkin Oat Pancakes: Substitute ¼ cup of flour with oats for added texture and fiber.

Freezing and Storage

• Refrigerator: Store cooked pancakes in an airtight container for up to 3 days. Reheat in a skillet or microwave.
• Freezer: Layer pancakes with parchment paper and freeze in a zip-top bag for up to 2 months. Reheat in a toaster or oven.

Special Equipment Needed

• Nonstick skillet or griddle
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula

FAQ

Q: Can I make this recipe gluten-free?
A: Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Q: Can I use canned pumpkin?
A: Absolutely. Use plain pumpkin puree, not pumpkin pie filling.

Q: How do I make pancakes extra fluffy?
A: Don’t overmix the batter and ensure your baking powder is fresh. Let batter rest 5 minutes before cooking.

Q: Can I add mix-ins?
A: Yes! Chocolate chips, nuts, or dried cranberries work well.

Conclusion

Fluffy Pumpkin Pancakes with Maple Syrup are a cozy, flavorful, and irresistible breakfast treat. With tender, airy pancakes infused with warm spices and pumpkin flavor, they bring comfort and indulgence to any morning. Easy to make, versatile, and perfect for fall or year-round, this recipe is a must-try for anyone who loves sweet, spiced breakfasts.