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Pumpkin Cinnamon Pancakes

These fluffy pumpkin cinnamon pancakes are made by gently combining a pumpkin-infused batter with warm spices, cooked on a skillet until golden and tender. The final result is a light, moist stack with a warm aroma and inviting appearance, perfect for cozy mornings. Topped with syrup and nuts, they offer a comforting, breakfast-in-bed feel.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup canned pumpkin puree smooth and well-mixed
  • 1 cup buttermilk or milk with a splash of vinegar
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 2 tablespoons melted butter or oil

Equipment

  • Mixing bowls
  • Whisk or fork
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a large bowl until well combined. This creates a fragrant, evenly mixed dry base.
  2. In a separate bowl, mix the pumpkin, buttermilk, eggs, maple syrup, and melted butter until smooth and slightly frothy. The mixture will be vibrant and fragrant with warm spices.
  3. Pour the wet mixture into the dry ingredients and gently fold with a spatula or whisk until just combined. A few lumps are okay—this keeps the pancakes tender and light.
  4. Let the batter rest for 5 minutes; it will thicken slightly and develop a luscious, pourable consistency. Meanwhile, heat your skillet or griddle over medium heat until warm and shimmering.
  5. Lightly grease the skillet with a little butter or oil. Pour about ¼ cup of batter for each pancake, allowing space for spreading.
  6. Cook until bubbles form on the surface, the edges look set, and the bottoms are golden brown—about 2-3 minutes. You’ll hear a gentle sizzle as they cook.
  7. Carefully flip each pancake using a spatula, and cook for another 2 minutes until the other side is golden and the pancake feels firm but tender.
  8. Transfer the cooked pancakes to a plate or wire rack to keep warm while you repeat with the remaining batter, adjusting the heat if needed to prevent burning.
  9. Serve the pancakes warm, topped with syrup, toasted pecans, or your favorite toppings. The pancakes should be moist, tender, and beautifully golden with a warm pumpkin aroma.

Notes

For extra flavor, add a pinch of ginger or a splash of bourbon to the batter. These pancakes are forgiving—don’t worry if a few don’t flip perfectly; they’re still delicious!