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Luke's Pumpkin Pancakes

Luke's pumpkin pancakes are thick, golden diner-style pancakes with warm spice (cinnamon, ginger, nutmeg, cloves) folded into a smooth pumpkin batter. Cook on a buttered griddle until bubbles pop, then flip once for tender, fluffy texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves
Wet ingredients
  • 0.75 cup pumpkin puree
  • 1.5 cup whole milk
  • 2 eggs
  • 3 tbsp unsalted butter, melted
  • 1 tbsp molasses
  • 1 tsp vanilla extract
Serving
  • 1 maple syrup
  • 1 butter

Equipment

  • 1 cast iron skillet

Method
 

Mix the dry ingredients
  1. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and all spices until evenly combined.
Mix the wet ingredients
  1. In a separate bowl, whisk pumpkin puree, whole milk, eggs, melted butter, molasses, and vanilla extract until smooth.
Combine and rest
  1. Pour the wet mixture into the dry mixture and fold until just combined, leaving lumps okay.
  2. Rest the batter for 5 minutes.
Cook the pancakes
  1. Heat a well-seasoned griddle or cast iron skillet over medium heat, and butter generously.
  2. Pour about 1/3 cup batter per pancake and cook until edges are set and bubbles pop across the surface, about 3 to 5 minutes.
  3. Flip once and cook for 2 minutes more.
Serve
  1. Serve the pancakes warm with a generous pat of butter and real maple syrup.

Notes

Pro tip: Fold batter gently and stop when no dry flour streaks remain—small lumps help keep the pancakes tender. Store leftover pancakes in the refrigerator up to 3 days, reheat in a toaster oven or skillet until hot. Freezing is yes: cool completely, freeze in a single layer, then bag and reheat from frozen. For a lighter option, use low-fat milk in the batter while keeping the butter for serving.