Nothing says cozy and warm like the aroma of pumpkin spice on a crisp morning. These fluffy pumpkin spice pancakes, made with fresh milled flour, bring all the seasonal flavors to your breakfast table while staying light and delicious. The combination of fresh milled flour and wholesome ingredients makes these pancakes not only fluffy but also nutritious. Let’s get started!
Want traditional buttermilk pancakes?
Click here for my irresistibly fluffy buttermilk pancakes with fresh milled flour recipe.
Ingredients for Fluffy Pumpkin Spice Pancakes with Fresh Milled Flour
- Fresh milled flour (I’ve used many kinds of grain with wonderful results. Hardwhite, soft white, spelt, einkorn, barley etc)
- Baking powder
- Baking soda
- Salt
- Vanilla extract
- Eggs
- Pumpkin puree
- Neutral-flavored oil (like avocado or melted butter)
- Buttermilk or kefir
- Pumpkin pie spice
- Cinnamon
This simple list of ingredients combines to create light and flavorful pancakes that are perfect for a fall morning!
ESSENTIAL PRODUCTS FOR MAKING THE BEST PANCAKES
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Why Use Fresh Milled Flour?
Fresh milled flour offers a unique texture and flavor that you won’t find with store-bought varieties. Milling your own soft white wheat or a similar variety just before baking preserves all the nutrients and ensures a light and fluffy texture in your pancakes. If you’ve never tried fresh milled flour before, you’re in for a treat!
The Secret to Fluffy Pancakes
To achieve that light and airy pancake texture, this recipe uses a balanced combination of baking powder and baking soda. These leavening agents help the pancakes rise beautifully, giving you the fluffiness you crave. Plus, with the addition of buttermilk or kefir, you’ll get a slight tang that complements the pumpkin spice flavor perfectly.
How to Make Fluffy Pumpkin Spice Pancakes
PREPARING THE INGREDIENTS
Start by milling your grains to create fresh flour. This step ensures your pancakes have the best texture and flavor.
In a large mixing bowl, combine the freshly milled flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Whisk these dry ingredients together until they are well incorporated.
MIXING THE BATTER
In a separate bowl, whisk the eggs until they are light and fluffy. Add in the kefir or buttermilk and the neutral-flavored oil or melted butter, pumpkin puree and vanilla. For the kefir/buttermilk, start with 450g. Mix until the wet ingredients are fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. Be careful not to overmix—the batter should be slightly lumpy to ensure light, fluffy pancakes. Now is the time to add in the rest of the kefir/buttermilk. Add it in gradually to prevent the batter from being too thin. If you prefer thinner pancakes, you can thin the batter by adding a little more kefir or buttermilk. Keep in mind that thinner batter will result in thinner pancakes, while thicker batter will yield fluffier pancakes.
LETTING THE BATTER REST
Allow the batter to sit for 15 minutes. This resting time allows the flour to fully hydrate and the leavening agents to activate, leading to fluffier pancakes.
COOKING AND SERVING
While the batter is resting, preheat your griddle or non-stick pan over medium heat. If using a cast iron griddle, lightly grease it with a bit of butter or oil.
Once the griddle is hot, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
Serve the pancakes warm with your favorite toppings like butter, maple syrup, or fresh fruit. Enjoy the fluffy, delicious goodness!
Tips for Perfect Pancakes
- Don’t over-mix the batter: This will help keep the pancakes light and fluffy. Stir until the ingredients are just combined.
- Use fresh milled flour: This ensures you get the best flavor and texture. If you don’t have fresh milled flour, you can use whole wheat flour, but the results may vary.
- Adjust the griddle temperature as needed: If the pancakes are browning too quickly, lower the heat slightly to ensure they cook through without burning.
Conclusion
These fluffy pumpkin spice pancakes are a must-try for any fall morning. They’re full of warm, spiced flavors and have the perfect fluffy texture thanks to fresh milled flour and wholesome ingredients. Whether you’re cooking for your family or treating yourself to a cozy breakfast, this recipe is sure to become a favorite in your home. Enjoy!
Fluffy Pumpkin Spice Pancakes with Fresh Milled Flour
Ingredients
- 375 g fresh milled flour 3 cups (soft white, hard white, spelt, einkorn, barley etc. all work great)
- 2.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 4 eggs
- 212 g pumpkin puree Half of a 15 oz can
- 73 g neutral-flavored oil or melted butter
- 450-550 g buttermilk or kefir 2-2.5 cups
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice seasoning
Instructions
PREPARING THE INGREDIENTS
- Start by milling your grains to create fresh flour. This step ensures your pancakes have the best texture and flavor.
- In a large mixing bowl, combine the freshly milled flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Whisk these dry ingredients together until they are well incorporated.
MIXING THE BATTER
- In a separate bowl, whisk the eggs until they are light and fluffy. Add in the kefir or buttermilk and the neutral-flavored oil or melted butter, pumpkin puree and vanilla. For the kefir/buttermilk, start with 450g. Mix until the wet ingredients are fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. Be careful not to overmix—the batter should be slightly lumpy to ensure light, fluffy pancakes. Now is the time to add in the rest of the kefir/buttermilk. Add it in gradually to prevent the batter from being too thin. If you prefer thinner pancakes, you can thin the batter by adding a little more kefir or buttermilk. Keep in mind that thinner batter will result in thinner pancakes, while thicker batter will yield fluffier pancakes.
LETTING THE BATTER REST
- Allow the batter to sit for 15 minutes. This resting time allows the flour to fully hydrate and the leavening agents to activate, leading to fluffier pancakes.
COOKING AND SERVING
- While the batter is resting, preheat your griddle or non-stick pan over medium heat. If using a cast iron griddle, lightly grease it with a bit of butter or oil.
- Once the griddle is hot, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve the pancakes warm with your favorite toppings like butter, maple syrup, or fresh fruit. Enjoy the fluffy, delicious goodness!
