Get ready to indulge in a stack of fluffy, melt-in-your-mouth Pumpkin Pancakes that will make your taste buds do the happy dance!

These soft and fluffy pancakes are made with pumpkin puree and plenty of warm Fall spices, perfect for enjoying while wrapped up in your favorite cozy blanket!

When whisking the dry and wet ingredients together, just stir until you don’t see streaks of flour. Lumps are perfectly fine; you don’t need to whisk those out. Go easy on the whisking, or your pancakes won’t be as fluffy and soft as they should be.

So, how do you know when it’s time to flip your pancakes? Look for bubbles on the surface and a slightly dry edge. You can also use a bit of butter or nonstick cooking spray to help them cook evenly. And for an extra crispy edge and a boost of flavor, try using a bit of bacon drippings!

Now, let’s talk about the importance of using fresh ingredients. To test your baking powder, add a bit to hot water. If it bubbles and fizzes, you’re good to go! However, if your baking powder is older than 6 months, it’s best to just get a new can. To test your baking soda, add some to a bowl, then add a few drops of an acidic ingredient (vinegar or lemon juice). If it fizzes right away, it’s still good.

Unfortunately, making the batter ahead of time doesn’t work very well, since the leavening agents (the baking soda and baking powder), will start activating as soon as the ingredients are mixed. This means when the pancakes are cooked, they won’t rise and turn into fluffy goodness.

If you end up with way too many pancakes leftover, you can freeze them! Just make sure they’ve completely cooled down, then add the pieces to a wax paper lined baking sheet. Place the whole thing in the freezer for 1-2 hours, until the pancakes are hard. Add the pancakes to a freezer container, label it with the date, and freeze for up to 3 months. Thaw in the refrigerator and warm up in whichever way you like best.

Leftover pancakes should be refrigerated in an airtight container and eaten within 3-4 days.

Now, let’s get cooking! In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should still be slightly lumpy.

Heat a nonstick skillet or griddle over medium heat. Grease with butter or nonstick cooking spray. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.

Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. Flip and cook for an additional 1-2 minutes, until golden brown.

Repeat with the remaining batter, until all the pancakes are cooked.

Serve hot and enjoy!