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Fluffy Pumpkin Spice Pancake Stack

These fluffy pumpkin pancakes are a cozy breakfast option, perfect for busy mornings or special occasions, featuring warm spices and a tender texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Fall
Calories: 380
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour, spooned and leveled
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
Wet Ingredients
  • 1 1/2 cups buttermilk, at room temperature Can substitute with whole milk plus 1 tablespoon of lemon juice or vinegar.
  • 3/4 cup canned pure pumpkin puree Use 100% pumpkin puree, not pumpkin pie filling.
  • 2 large eggs, at room temperature Can use flax eggs for an egg-free version.
  • 3 tablespoons unsalted butter, melted and slightly cooled Plus more for the griddle.
  • 1 teaspoon pure vanilla extract
For Serving
  • warm maple syrup
  • extra butter
  • optional garnish: whipped cream, toasted chopped pecans, a dusting of pumpkin pie spice

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  2. In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients and whisk just until combined. Let the batter rest for 5 minutes.
Cooking
  1. Heat a griddle or large nonstick skillet over medium-low heat and lightly grease it with butter.
  2. Spoon about 1/3 cup of batter for each pancake onto the griddle. Cook for 2 to 3 minutes, until bubbles form across the top.
  3. Flip carefully and cook for another 1 to 2 minutes, until golden brown and cooked through.
  4. Repeat with the remaining batter, adding more butter to the griddle as needed.
Serving
  1. Stack the pancakes on plates and top with a pat of butter, warm maple syrup, and any optional garnish you like.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Freeze pancakes for up to 2 months between sheets of parchment paper.