easy mini pumpkin pancakes (fluffy & light)
a fast and easy pumpkin pancake recipe for the perfect fall breakfast. these mini, silver-dollar-style pancakes are packed with real pumpkin puree and warm spices. our tips ensure they come out light and fluffy, not dense or gummy!
Equipment
- 2 Mixing bowls
- Whisk
- non-stick skillet or griddle
- cookie scoop (1.5 tbsp size is perfect)
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup brown sugar packed
- ½ cup pumpkin puree 100% pure pumpkin, not pie filling
- ½ cup milk
- 1 large egg lightly beaten
- 2 tbsp unsalted butter melted
- cooking spray or butter for the skillet
toppings:
- maple syrup
- whipped cream
- chopped walnuts or toasted pecans
Instructions
- mix dry ingredients: in a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and brown sugar.
- mix wet ingredients: in a separate, medium bowl, mix together the pumpkin puree, milk, lightly beaten egg, and melted butter until well combined.
- combine wet & dry: pour the wet pumpkin mixture into the dry ingredients. stir with a spatula until just combined. do not overmix! a few lumps in the batter are perfectly fine and are the secret to tender pancakes.
- rest the batter (important!): let the batter rest at room temperature for at least 10 minutes (up to 15 is great). this step allows the baking powder to activate and create bubbles, which makes these thick pancakes much lighter and fluffier.
- preheat skillet: heat a large non-stick skillet or griddle over medium-low heat. lightly grease it with butter or cooking spray. a lower heat is essential to cook the center of these dense pancakes without burning the outside.
- cook mini pancakes: using a 1.5 tablespoon cookie scoop or a small ladle, pour small amounts of batter onto the hot skillet. aim for mini pancakes about 3 inches in diameter.
- flip: cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. flip carefully and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.
- serve: serve the mini pumpkin pancakes warm with a drizzle of maple syrup, a dollop of whipped cream, and a sprinkle of chopped walnuts.
Notes
- don't overmix! a lumpy batter is a good batter. overmixing develops gluten and will make your pancakes tough and dense instead of light.
- medium-low heat is key: this batter is thick with pumpkin and has sugar, so it will burn on medium heat before the center is cooked. be patient with medium-low heat for a perfect, golden-brown pancake that's fluffy all the way through.
- spice substitution: if you don't have individual spices, you can easily substitute 1.5 teaspoons of pumpkin pie spice for the cinnamon and nutmeg.
- storage & freezing: these pancakes freeze beautifully! let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. reheat in the microwave or toaster.
- extra topping ideas: try a drizzle of brown butter, toasted pecans, a sprinkle of cinnamon sugar, or a dollop of plain greek yogurt for a tangy contrast.
Tried this recipe?Let us know how it was!