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 pumpkin pie spice (store-bought or homemade)

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

Step 3: Pour the wet ingredients into the dry ingredients and gently whisk just until combined. The batter should be thick and a few lumps are okay. Fold in 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 a heaping 1/4 cup of batter onto the griddle. Cook until the edges look set and small holes form around the edges, about 2–3 minutes. Flip and cook the other side for 1–2 minutes until cooked through. Repeat, greasing the surface between batches as needed.

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

Tips & Variations

For extra flavor, add a pinch of nutmeg or cloves to the dry ingredients.

Substitute the whole milk with buttermilk for a tangier pancake and extra fluffiness.

If using fresh pumpkin puree, blending the wet ingredients helps achieve a smoother batter.

Try folding in chopped nuts or dried fruit instead of chocolate chips for variety.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. To reheat, warm them briefly in a toaster or microwave until heated through. They also freeze well; separate layers with parchment paper and freeze in a sealed bag for up to 1 month. Reheat from frozen by toasting or microwaving.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling.

How do I make homemade pumpkin pie spice?

Mix 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice for a quick homemade blend.