Fluffy Pumpkin Pancakes - Breakfast

Welcome to a taste of paradise with our Island Bliss ARUBA Pumpkin Pancakes! Imagine a cozy fall morning, but with a hint of sun-kissed warmth. These aren't just any pumpkin pancakes; they're thick, incredibly fluffy, and bursting with real pumpkin and a harmonious blend of warm spices. Whether you're a seasoned chef or a beginner in the kitchen, this recipe for breakfast pancakes is designed for success, delivering perfectly cooked centers every time. Get ready to create a memorable meal that feels both comforting and wonderfully unique.
Texture: thick, fluffy, fully cooked center (never gummy!)
Flavor: pumpkin-forward with balanced sweetness & spice
One-bowl wonder (almost!): Most of the magic happens in a single bowl, making cleanup a breeze.
Pantry-friendly: Uses common ingredients you likely already have, including convenient canned pumpkin.
Kid- and freezer-friendly: Perfect for weekend brunch or quick weekday breakfasts.
Keys to success: We'll show you how to avoid overmixing, rest your batter for ultimate fluffiness, and master medium heat for golden perfection.

Ingredients

• Dry Ingredients:
• 1 ½ cups (180g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice
• Wet Ingredients:
• 1 cup (240g) pumpkin purée (not pumpkin pie filling)
• ¼ cup (50g) packed light brown sugar
• 2 tablespoons (25g) granulated sugar (optional, for extra sweetness)
• 1 large egg
• 1 cup (240ml) whole milk
• 2 tablespoons (30ml) neutral oil (like canola or vegetable) or melted unsalted butter
• 1 teaspoon vanilla extract (optional add-in)
• Optional Add-ins:
• ½ cup chocolate chips
• ½ cup chopped pecans or walnuts

Directions

1. Equipment & Prep:
   1. Large mixing bowls, whisk, rubber spatula
   2. Nonstick skillet or griddle (10-12 inches) + thin spatula
   3. ¼ or ⅓ cup measuring cup for portioning batter
   4. Preheat your skillet or griddle over medium heat (or 375°F if electric). Lightly oil or butter the surface.
   5. Optional: Preheat your oven to a low setting (around 200°F) and line a baking sheet with a wire rack. This is perfect for keeping cooked pancakes warm.
2. Mix the Dry IngredientsIn a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Whisk well to ensure there are no lumps and that the leaveners and spices are evenly distributed. This helps create consistently fluffy pancakes.
3. Whisk the Wet IngredientsIn a separate, medium-sized bowl, whisk together the pumpkin purée, brown sugar, granulated sugar (if using), large egg, whole milk, and neutral oil or melted butter. If you're adding vanilla extract, whisk it in now. Continue whisking until the mixture is completely smooth and silky, with no lumps of pumpkin or sugar.
4. Combine into a Thick, Scoopable BatterPour the wet ingredient mixture into the dry ingredient mixture. Using a rubber spatula or whisk, gently fold and stir until just combined. It’s okay if a few small lumps of flour remain; in fact, this is preferred! Overmixing develops gluten, which can lead to tough, rubbery pancakes. The batter should be thick but still pourable. Let the batter rest for 5–10 minutes while your skillet finishes heating. This brief rest allows the flour to fully hydrate and the leavening agents to begin working, contributing to a lighter, fluffier texture.
5. Cook the PancakesTo test if your pan is hot enough, drop a tiny spoonful of batter onto the surface; it should sizzle gently. Scoop about ¼ to ⅓ cup of batter per pancake onto the hot, lightly oiled surface. Gently spread the batter into neat circles, about 3-4 inches in diameter. Cook for 2–3 minutes on the first side, or until:
   1. The edges of the pancakes look set and slightly dry.
   2. Numerous bubbles appear on the surface and begin to pop, leaving small holes.
   Once these visual cues are met, carefully slide your spatula under each pancake and flip. Cook for another 1–2 minutes on the second side, or until golden brown and cooked through in the center.
6. Keep Pancakes Warm (Optional)As each batch of pumpkin pancakes finishes cooking, transfer them to the prepared baking sheet in the warm oven. Placing them on a wire rack ensures air circulates, keeping the pancakes crisp on the outside and soft and warm inside until you're ready to serve everyone.