Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon store-bought or homemade pumpkin pie spice

1 and 1/4 cups (285g) pumpkin puree (canned or fresh)

1/3 cup (67g) packed light or dark brown sugar

1 large egg

3 Tablespoons (45ml) canola or vegetable oil

1 and 1/2 cups (360ml) whole milk

Optional: 1 cup (180g) semi-sweet chocolate chips

For cooking: butter or nonstick spray

Instructions

Step 1: In a large bowl, preferably with a pour spout, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.

Step 2: In a blender, add the pumpkin puree, brown sugar, egg, oil, and whole milk. Blend on high for 45 seconds until the mixture is smooth and combined. If you don’t have a blender, you can whisk these ingredients by hand or use a hand mixer.

Step 3: Pour the wet ingredients into the dry ingredients and whisk gently to combine. Ensure there are no patches of dry flour at the bottom, but a few lumps in the thick batter are fine. Fold in the chocolate chips if using.

Step 4: Heat a griddle or large flat skillet over medium heat (or preheat an electric griddle to 375°F/190°C). Grease generously with butter or nonstick spray. Pour heaping 1/4 cup portions of batter onto the griddle. Cook until edges look set and small holes appear around the edges, about 2–3 minutes. Flip and cook until the other side is done, about 1–2 more minutes. Re-grease as needed between batches.

Step 5: Keep cooked pancakes warm in a preheated 200°F (93°C) oven until all pancakes are done. Serve immediately with your favorite toppings like butter and pure maple syrup. For an extra touch, try maple pecan topping.

Step 6: Store any leftover pancakes covered in the refrigerator for up to 5 days.

Tips & Variations

Using a blender for the wet ingredients ensures a smooth batter and breaks down the pumpkin for better texture, especially with fresh pumpkin puree.

Substitute whole milk with almond or oat milk for a dairy-free option.

Add a handful of chopped nuts or substitute chocolate chips with dried cranberries for different flavors.

For extra fluffy pancakes, avoid overmixing the batter once the wet and dry ingredients are combined.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but make sure to cook and puree it well to reach a smooth consistency. Using a blender for the wet ingredients helps break down any fibrous parts.

Can I make these pancakes vegan?

To make vegan pumpkin pancakes, substitute the egg with a flax or chia egg, use plant-based milk, and replace the oil with a neutral vegetable oil or melted coconut oil. Also, ensure your chocolate chips are dairy-free if adding.