1-First Step: Get Everything Ready Start by measuring out all your ingredients to make the process smooth this is your mise en place. Whisk the dry ingredients like flour, baking powder, baking soda, salt, and pumpkin pie spice in one bowl until they’re well mixed; this takes about 2 minutes. Preheat your griddle to medium heat, around 350°F or 175°C, to ensure even cooking. Having everything prepped helps avoid rushing and keeps your pumpkin pancakes turning out perfectly fluffy.

2-Second Step: Mix the Dry Ingredients In a large bowl, combine 2 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. Whisk them together until uniform, which takes just a minute or so. This step ensures the leavening agents are evenly distributed for that signature rise in your fluffy pumpkin pancakes.

3-Third Step: Combine the Wet Ingredients In another bowl, whisk together 2 cups buttermilk, 1 cup pumpkin puree, 2 eggs, 3 tablespoons melted unsalted butter, and 2 teaspoons vanilla extract until smooth; this should take about 1-2 minutes. The pumpkin adds a creamy texture and natural sweetness, making your batter rich and ready for mixing. For vegan swaps, use a flax egg here to keep things plant-based while maintaining the fluffiness of pumpkin flapjacks.

4-Fourth Step: Bring It All Together Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; overmixing can make your pancakes tough, so stop as soon as you see no dry spots. Let the batter rest for 5-10 minutes this allows the leavening to activate and the flavors to blend, resulting in extra fluffy pumpkin pancakes. If you’re going gluten-free, use a GF flour blend and note that the batter might be thicker, so add a splash of milk if needed.

5-Fifth Step: Heat and Prep the Pan Heat your non-stick griddle or skillet to medium, about 325-350°F or 160-175°C, and lightly grease it with a bit of butter or oil. Test the heat by dropping a small amount of batter; it should sizzle right away. Keeping the temperature steady prevents burning and ensures your pumpkin flapjacks cook evenly on the inside.

6-Sixth Step: Cook the Pancakes Scoop 1/3 cup of batter per pancake onto the hot griddle, spacing them out for easy flipping. Cook until bubbles form on the surface and the edges look set, which takes 1 to 2 minutes, then flip and cook for another 1 to 2 minutes until golden brown. For low-calorie versions, reduce the oil used here to keep things lighter while still achieving fluffy pumpkin pancakes. If you enjoy other breakfast bakes, check out our blueberry cottage cheese breakfast bake for more ideas.

7-Seventh Step: Adapt for Dietary Needs Throughout the process, make swaps as needed for instance, use plant milk and a flax egg for vegan pumpkin flapjacks, or GF flour for gluten-free ones, which might add a minute to cooking time due to different textures. Keep an eye on the batter consistency; it should be thick but pourable, and adjust liquids accordingly to maintain that fluff.

8-Final Step: Serve and Enjoy Once cooked, keep the pancakes warm in a 200°F or 90°C oven while you finish the batch. Serve them stacked high with butter, maple syrup, or your favorite toppings like yogurt and nuts. For a fun twist, plate them with fresh fruit for color and flavor, turning your fluffy pumpkin pancakes into a memorable fall breakfast that everyone will love.