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 cozy fall brunch with my family. The aroma of spices filled the kitchen and everyone kept coming back for seconds.
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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)
- Large eggs: 2
- Whole milk: 1 cup (240 ml)
- Unsalted butter, melted: 1/4 cup (60 ml)
- Molasses: 2 tbsp
- Vanilla extract: 1 tsp
- Butter or oil, for greasing: As needed
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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:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix; lumps are fine).
- Preheat & Grease:
- 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:
- 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 powdered sugar if desired.
Save Sharing these pancakes at our weekend breakfast table always draws smiles—the unique gingerbread-pumpkin twist is now a family-favorite tradition during autumn months.
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Required Tools
Large mixing bowl, medium mixing bowl, whisk, non-stick skillet or griddle, spatula, measuring cups and spoons
Allergen Information
Contains wheat (gluten), eggs, and dairy. Double-check all ingredient labels if you have allergy concerns.
Nutritional Information
Per serving: 240 calories, 8 g total fat, 37 g carbohydrates, 6 g protein
Save 
Enjoy these pancakes warm and fluffy for breakfast or brunch on a crisp autumn morning. Their spiced aroma makes every bite feel like a seasonal celebration.
Kitchen Guide
- → Can plant-based milk be substituted?
Yes, use your favorite non-dairy milk and coconut oil for a dairy-free option.
- → Is overmixing the batter a problem?
Avoid overmixing to keep the pancakes fluffy; small lumps are perfectly fine.
- → What toppings pair best?
Maple syrup, whipped cream, or a dusting of powdered sugar complement the spiced flavors well.
- → Can nuts be added for texture?
Chopped pecans or walnuts add crunch and extra flavor to the pancakes.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Check labels if allergies are a concern.
- → What is the yield for this dish?
This batch makes 8 pancakes, enough for about four servings.
