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 this mixture aside.

Step 2: Using a blender, add the pumpkin puree, brown sugar, egg, oil, and whole milk. Blend on high for about 45 seconds until smooth and well mixed. If you prefer, you can whisk these ingredients by hand or with a mixer instead.

Step 3: Pour the wet ingredients into the dry ingredients and gently whisk to combine, ensuring no dry flour remains at the bottom. The batter will be thick and may have some lumps, which is fine. If desired, fold in the chocolate chips now.

Step 4: Heat a griddle or large nonstick skillet over medium heat (or preheat an electric griddle to 375°F / 190°C). Grease generously with butter or cooking spray. Pour a heaping 1/4 cup of batter onto the griddle for each pancake. Cook until edges are set and bubbles appear around the edges, about 2–3 minutes. Flip and cook for another 1–2 minutes until cooked through. Re-grease the griddle as needed between batches.

Step 5: Keep cooked pancakes warm in a preheated 200°F (93°C) oven while finishing the rest. Serve immediately with your favorite toppings such as butter and pure maple syrup. For extra indulgence, try them with maple pecan topping.

Tips & Variations

Using a blender for the wet ingredients ensures a smooth batter and works especially well if you are using fresh pumpkin puree.

For a dairy-free version, substitute whole milk with almond or oat milk, and use oil instead of butter for cooking.

Add chopped nuts or dried cranberries for a different texture and flavor boost.

Storage

Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 5 days. To reheat, warm them gently in a toaster or microwave until heated through. You can also freeze pancakes by layering them with parchment paper and placing them in a freezer-safe bag; reheat from frozen by warming in a toaster or oven.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, fresh pumpkin can be used. Roast or steam the pumpkin pieces until tender, then puree until smooth. Using a blender to combine ingredients helps to break down fresh pumpkin for a smooth batter.

What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice, mix your own by combining ground cinnamon, nutmeg, ginger, and cloves or allspice. Typically, 1 teaspoon of pumpkin pie spice equals about 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves.