Save Fluffy pancakes that combine the warm spices of gingerbread with the moist richness of pumpkin muffins—a perfect autumn breakfast or brunch treat.
I first made these Gingerbread Pumpkin Muffin Pancakes for a chilly brunch, and they instantly became a seasonal favorite. The aroma that fills the kitchen as they cook makes every morning feel special.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground ginger: 1 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/8 tsp
- Brown sugar: 1/3 cup (65 g)
- Canned pumpkin puree: 3/4 cup (180 g)
- Eggs: 2 large
- Whole milk: 1 cup (240 ml)
- Unsalted butter: 1/4 cup (60 ml), melted
- Molasses: 2 tbsp
- Vanilla extract: 1 tsp
- Butter or oil: For greasing the pan
Instructions
- Mix dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and brown sugar.
- Mix wet ingredients:
- In another bowl, whisk the pumpkin puree, eggs, milk, melted butter, molasses, and vanilla extract until well combined.
- Combine wet and dry:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix; lumps are fine).
- Heat pan:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook pancakes:
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 3 minutes.
- Flip and finish:
- Flip and cook for another 1 2 minutes until golden brown and cooked through.
- Repeat:
- Repeat with remaining batter, adding more butter or oil as needed.
- Serve:
- Serve warm, topped with maple syrup, whipped cream, or a dusting of powdered sugar if desired.
Save Making these together with my kids always brings laughter as we sneak a taste of the spiced batter and plan the perfect toppings for our breakfast feast.
Required Tools
Large mixing bowl, medium mixing bowl, whisk, non-stick skillet or griddle, spatula, measuring cups and spoons are all you need for easy pancake success.
Allergen Information
Contains wheat (gluten), eggs, and dairy. Always check ingredient labels if you need to avoid allergens.
Nutritional Information
Each serving provides approximately 240 calories, 8 g fat, 37 g carbohydrates, and 6 g protein.
Save Enjoy these pancakes warm with your favorite toppings—they are sure to be a highlight of your autumn mornings.
Recipe Questions & Answers
- → What makes these pancakes so fluffy?
Baking powder, baking soda, and eggs work together to lift the batter, creating pancakes that are extra fluffy and soft.
- → Can I substitute the milk or butter?
Yes. Use plant-based milk and coconut oil for a dairy-free version without sacrificing texture or flavor.
- → How do I avoid overmixing the batter?
Stir the wet and dry ingredients gently just until combined. A few lumps in the batter are perfectly fine and help keep pancakes tender.
- → What toppings pair well with these pancakes?
Try maple syrup, whipped cream, or powdered sugar. Fresh fruit, nuts, or a drizzle of spiced syrup are also excellent additions.
- → Can I make the batter ahead of time?
For best results, mix dry and wet ingredients separately and combine just before cooking. This ensures the leaveners work their magic for fluffier pancakes.
- → Are there any nutty add-ins that work well?
Chopped pecans or walnuts bring extra crunch and a pleasant flavor that matches the warm spices perfectly.