20-minute homemade pumpkin pancakes that are so light and fluffy!

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These pumpkin pancakes are a fluffy fall dream come true. You can whip up these delicious pillow-like pancakes in just under 20 minutes. Talk about instant satisfaction.

These light and fluffy pumpkin pancakes are perfect for those cold fall and winter days. A cozy comfort food that you make for you and your boo. Want more pancakes for the kiddos too? Double the recipe!

What Makes These Pancakes Fluffy?

Using milk instead of water will make any pancake fluffier. The milk is a thicker liquid which in turn makes the batter thicker and the pancake fluffier. A thinner batter made with water wouldn’t allow the pancakes to fully rise up. If you want a super extra fluffy pancake, try swapping out half of the milk for plain Greek yogurt. 

Also, be sure not to overmix your batter. Like I said above, a thicker batter makes a fluffier pancake. Overmixing will cause the batter to thin out and we don’t want thin pancakes!

What Ingredients are Needed for Light and Fluffy Pumpkin Pancakes?

Dry Ingredients: All purpose flour, baking powder, salt, pumpkin pie spice.

Pumpkin Pie Spice: This can be substituted for ground cinnamon, nutmeg, and ginger.

Wet Ingredients: Coconut sugar (can be substituted for light or dark brown sugar), vanilla, pumpkin puree (make sure its 100% puree and not pie filling!), 1 egg, melted butter, and milk. Milk is your preference, I used almond milk!

Kitchen Tools Needed for this Recipe

• Large non-stick skillet or griddle
• Mixing bowls
• Spatula 

Looking for Similar Recipes? Try These:

• Easy Oatmeal Banana Pancakes
• Classic Pumpkin Bread Recipe
• Pumpkin Olive Oil Cake
• Healthier Pumpkin Cinnamon Rolls
• Vegan Chocolate Fudge Banana Bread
• Savory Tahini Banana Bread
• Easy Zucchini Bread Recipe

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How to Make Light and Fluffy Pumpkin Pancakes

Prep: Preheat a large non-stick skillet to medium heat (or a griddle if you have one).

In a large bowl whisk together the flour, baking powder, salt, and pumpkin pie spice.

In a small bowl, whisk together the coconut sugar, vanilla extract, pumpkin puree, eggs, melted butter, and milk.

Add the wet ingredients to the dry ingredients bowl and whisk to combine. Be sure not to overmix, you want the batter to be lumpy. 

Cook: Grease your skillet with butter or cooking oil. 

Pour about ¼ cup of batter per pancake into the pan, leaving space in between each to allow for spreading and flipping. 

Cook each pancake for approximately 4 minutes per side. You’ll know when the first side is ready to flip when a lot of air bubbles start to appear and the edges have firmed up.

Repeat until all pancakes are cooked.

Serve: Serve pancakes with butter, pure maple syrup, fresh fruit, or other desired toppings.

Pro Pancake Making Tip:

Preheat that skillet! Who else has experienced the first pancake on the batch dud? You turn on the stove burner, add the oil, and then add the batter immediately? I’m definitely guilty of this sometimes… No one wants a pancake dud. So turn on the burner while you’re mixing the ingredients together and let the oil get hot before you add in the batter. Trust me it will make all the difference!