Save Pin My apartment smelled like a bakery had exploded inside it the first time I attempted these pancakes. I was half awake, nursing a coffee that had gone cold, just wanting something that felt like autumn on a plate. The moment that first pancake hit the buttered pan, the cinnamon and ginger wafted up and somehow made the gray morning feel golden.
I served a stack to my skeptical roommate who claimed he did not do breakfast foods. He texted his mom about them before even finishing his plate. There is something about pumpkin and spices that makes people unexpectedly sentimental, even before they have taken their first bite.
Ingredients
- All-purpose flour (1 1/4 cups): Forms the structure of your pancakes, but do not pack it down or they will turn dense instead of light
- Brown sugar (2 tbsp): Adds a subtle molasses depth that white sugar just cannot provide, plus it helps create that golden exterior
- Baking powder and baking soda: This dual leavening team is what gives you those restaurant style fluffy edges, so do not skip either one
- Salt (1/2 tsp): Essential for balancing sweetness and making all those spices actually pop on your tongue
- Ground cinnamon (1 tsp): The backbone spice that gives these pancakes their signature warm aroma
- Ground ginger (1/2 tsp): Adds a gentle zing that cuts through the richness of the pumpkin
- Ground nutmeg (1/4 tsp): A little goes a long way, providing that subtle nutty sweetness you can never quite place
- Ground cloves (1/8 tsp): Use a light hand because this potent spice can easily overpower everything else
- Pumpkin puree (3/4 cup): Make sure it is pure pumpkin, not pie filling with added spices, or your flavor profile will get muddy
- Whole milk (1 cup): Creates a tender crumb, though I have used oat milk in a pinch with great results
- Large eggs (2): Room temperature eggs incorporate better, so take them out of the fridge while you gather your other ingredients
- Unsalted butter, melted (2 tbsp): Adds richness and helps the pancakes develop that gorgeous golden brown crust
- Vanilla extract (1 tsp): Do not waste your money on imitation, pure vanilla makes a noticeable difference here
Instructions
- Whisk your dry ingredients:
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until everything is evenly distributed and no clumps remain
- Mix the wet mixture:
- In a separate bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla extract until completely smooth and the pumpkin is fully incorporated
- Combine just right:
- Pour the wet ingredients into the dry and stir gently with a spatula or spoon until just combined, stopping as soon as the flour streaks disappear because overmixing will make them tough
- Heat your pan:
- Preheat a nonstick skillet or griddle over medium heat and lightly butter the surface, testing the temperature by flicking a few drops of water which should dance and evaporate quickly
- Cook to golden perfection:
- Pour 1/4 cup of batter per pancake, wait for bubbles to form and edges to set (about 2 to 3 minutes), then flip and cook another 1 to 2 minutes until golden brown on both sides
- Keep them warm:
- Repeat with remaining batter, placing finished pancakes on a baking sheet in a 200°F oven if you want to serve everyone at the same time
Save Pin 
Save Pin These became my go to for hosting weekend guests because they look impressive but come together quickly. Last autumn my sister requested them three mornings in a row during her visit.
Make Ahead Magic
I have discovered that mixing the dry and wet ingredients separately the night before works beautifully. Keep them in separate containers in the refrigerator and simply combine them when you are ready to cook, cutting your morning prep time in half.
Serving Suggestions That Shine
While maple syrup is classic, these pancakes are incredible with a dollop of Greek yogurt and a drizzle of honey. Chopped toasted pecans add the perfect crunch, and a sprinkle of powdered sugar makes them look like something from a diner menu.
Freezing For Later
Let any leftovers cool completely on a wire rack so they do not get soggy, then arrange them in a single layer on a baking sheet and freeze until firm. Once frozen solid, transfer to a freezer bag and they will keep for up to 3 months, reheating beautifully in the toaster.
- Separate pancakes with parchment paper before freezing so they do not stick together
- Reheat in the toaster for the crispest edges, or microwave for about 30 seconds if you are in a rush
- Label your freezer bag with the date because frozen pumpkin pancakes all look the same after a few weeks
Save Pin 
Save Pin There is something deeply satisfying about cutting into a stack of these while they are still steaming hot, watching the butter melt into every nook and cranny.
Recipe FAQs
- → Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly. Just ensure you're using pure pumpkin purée, not pumpkin pie filling which contains added spices and sweeteners.
- → Why are my pancakes dense?
Overmixing the batter creates dense pancakes. Stir gently until just combined—some lumps are completely normal and actually help achieve fluffy results.
- → Can I make the batter ahead of time?
It's best to cook the pancakes immediately after mixing. However, you can prepare the dry and wet ingredients separately the night before and combine them when ready to cook.
- → How do I store leftover pancakes?
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave. They also freeze well for up to 2 months.
- → What toppings work best with these?
Warm maple syrup is classic, but try whipped cream, chopped pecans, a dusting of powdered sugar, or even a drizzle of honey for variety.