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 combined. Set aside.

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

Step 3: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Some lumps are fine, but be sure there is no dry flour remaining. Fold in the chocolate chips if using.

Step 4: Heat a griddle or large skillet over medium heat. Lightly coat with butter or nonstick cooking spray. Pour a heaping 1/4 cup of batter onto the hot surface. Cook until edges are set and bubbles appear around the pancake’s border, about 2–3 minutes. Flip and cook for another 1–2 minutes until cooked through. Reapply butter or spray as needed for each batch.

Step 5: Keep cooked pancakes warm in a preheated 200°F (93°C) oven until all are ready to serve. Enjoy immediately with butter, pure maple syrup, or your favorite toppings.

Tips & Variations

Using a blender ensures a smooth batter and breaks down fresh pumpkin for a better texture. If using canned pumpkin, whisking by hand works well too.

Try stirring in chopped pecans or walnuts for some extra crunch.

Substitute almond milk or oat milk for whole milk to make the recipe dairy-free.

For a sweeter pancake, add a little vanilla extract to the wet ingredients.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be used. Make sure to cook and puree it until smooth before using. Blending the wet ingredients helps break down the pumpkin for better texture.

Can I make these pancakes gluten-free?

To make gluten-free pumpkin pancakes, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture may be slightly different but still delicious.