fluffy pumpkin spice pancakes

Fluffy Pumpkin Spice Pancakes

(vegetarian, nut free)

These pumpkin spice pancakes are soft, fluffy, and simple to make. The recipe is inspired by my family’s favourite classic pancake recipe, which is actually from a 1987 Canadian Living Cookbook. They make the fluffiest pancakes (assuming you don’t over-mix the batter), and adding pumpkin spice takes them to the next level! Feel free to add in blueberries or chocolate chips.

fluffy pumpkin spice pancakes

Don't over-mix the batter

Over-mixing the pancake batter will give you flatter, less-fluffy pancakes. Two things can help prevent this:

1. Mixing the wet and dry ingredients separately first.

2. When adding the dry ingredients to the wet, mix gently with a spoon or spatula until the flour is incorporated but the mixture still has some lumps. 

Cooking tips:

  • Ensure your pan is on medium heat: too high heat and the pancakes will burn and not cook enough on the inside, too low and the pancakes will be too pale.
  • When you cook the first side of pancakes, wait to flip them until the bubbles on the surface have popped and the bottom is golden brown. When you flip and cook the second side, you won’t need to cook it for as long, only about 1-2 minutes until golden brown.
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fluffy pumpkin spice pancakes

Fluffy Pumpkin Spice Pancakes

  • Author: Megan Lange
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 10-12 pancakes 1x
  • Category: Pancakes
  • Method: Stovetop
  • Diet: Vegetarian


These pumpkin spice pancakes are soft, fluffy, and simple to make. The recipe is inspired by a classic pancake recipe from the 1987 Canadian Living Cookbook.


  • 1 large egg
  • 1/4 cup pumpkin purée*
  • 2 tbsp oil (or melted butter), plus extra for coating the pan
  • 1 1/2 cup milk of choice
  • 1 1/2 cup all-purpose flour (or whole wheat)
  • 1 tbsp granulated white sugar
  • 1 tbsp baking powder
  • 1 tbsp pumpkin pie spice**
  • 1/2 tsp salt


  1. In a medium-large bowl, whisk together the egg, pumpkin purée, and oil until smooth. Add the milk and whisk until smooth.
  2. In a medium bowl (using a different whisk than the one you used for the wet ingredients!), whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt until incorporated.
  3. Add the dry ingredients to the bowl with the wet ingredients and gently mix together with a large spoon or spatula, until the flour is incorporated but the mixture is still lumpy (not smooth). For the fluffiest pancakes, don’t over-mix the batter!
  4. Place a large pan on a stovetop burner and turn the heat to medium-high. Add a bit of butter or oil to the pan and let it heat for a minute or so before you add the pancake batter. Use around 1/3 cup batter per pancake and place ~3 pancakes onto the hot pan at a time, ensuring there is at least one inch of space between the pancakes. Cook for a 2-3 minutes, until the bubbles pop on the surface and the bottom is golden brown. Flip and cook for another minute or two, until the second side is golden brown. Remove from the pan and repeat until there is no more batter! You should be able to make 10-12 pancakes.
  5. Serve warm topped with whatever you like (fresh berries, pumpkin seeds, maple syrup, whipped cream, peanut butter, etc.).


Feel free to add in chocolate chips or blueberries to the batter.

*If you don’t have pumpkin puree (or don’t like pumpkin), you can replace it with 1/4 cup sweet potato purée.

**If you don’t have pumpkin pie spice, you can replace it with a spice mixture such as 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/4 tsp cloves, and 1/4 tsp ground ginger.

Make it Gluten Free: Use gluten free all-purpose flour.

Make it Dairy Free: Use oil or plant-based butter, and use a plant-based milk alternative (soy milk, oat milk, rice milk, etc.).

Keywords: pumpkin spice pancakes, fluffy pumpkin spice pancakes, pumpkin pancakes