Warm, spiced, and fluffy pancakes made with real pumpkin puree and a cozy blend of autumn spices. Perfect for a comforting fall breakfast.

1 ½ cups all-purpose flour

2 tablespoons light brown sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 cup pumpkin puree (canned or fresh)

1 cup whole milk (or dairy-free substitute)

2 large eggs

1 teaspoon pure vanilla extract

2 tablespoons melted butter (or oil)

Butter or oil for cooking

Optional: maple syrup & toasted pecans for serving

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In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In a separate bowl, mix the pumpkin puree, milk, eggs, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles form and edges are set.
Flip and cook for another 1–2 minutes until golden brown and cooked through.
Keep pancakes warm on a plate or in a low oven while cooking the rest.
Serve hot with maple syrup and toasted pecans if desired.

Swap pumpkin puree with mashed sweet potato for a different flavor.

Add chocolate chips or cream cheese for an indulgent twist.

Enhance the spice with a pinch of ground cloves or allspice.

Use gluten-free baking mix for a gluten-free version.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze with parchment between pancakes.

Reheat in a toaster, skillet, or directly from frozen.