Pumpkin Pancakes Recipe
Pumpkin Pancakes Recipe photo by Taste of Home
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Pumpkin Pancakes Recipe

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For the perfect fall breakfast, these pancakes are perfect. The pumpkin and cinnamon go perfect together.—Nancy Horsburgh, Everett, Ontario
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings


  • 1 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 2 tablespoons toasted wheat germ
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Pinch ground cinnamon
  • 1-2/3 cups whole milk
  • 1 egg, lightly beaten
  • 3/4 cup canned pumpkin
  • 2 tablespoons canola oil
  • Chocolate chips or raisins, optional

Nutritional Facts

2 each: 274 calories, 10g fat (2g saturated fat), 49mg cholesterol, 435mg sodium, 38g carbohydrate (6g sugars, 4g fiber), 9g protein.


  1. In a large bowl, combine flour, oats, wheat germ, sugar, baking powder, salt and cinnamon. In a small bowl, whisk milk, egg, pumpkin and oil; stir into dry ingredients just moistened.
  2. Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Decorate with chocolate chips and raisins if desired. Yield: 10-12 pancakes.
Originally published as Pumpkin Pancakes in Taste of Home October/November 1995, p14

Reviews for Pumpkin Pancakes

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Nancy User ID: 8992839 258420
Reviewed Dec. 21, 2016

"I think the amount of flour is low, these pancakes did not cook well. I had to throw out the batch and mixed the rest of the batter with a regular bisquick batter and then the pancakes were very good."

Angel182009 User ID: 6228642 256765
Reviewed Nov. 14, 2016

"Great way to get my kids to eat healthier! I did use a little more milk so the pancakes didn't turn out too thick."

dcmarler User ID: 2610789 200224
Reviewed Sep. 1, 2014

"Added 1/4 c sugar, 1/2 tsp cinnamon. Sprinkled with chocolate chips before flipping. Didn't have any wheat germ, turned out fine without it."

bjwhite User ID: 1163984 8144
Reviewed Nov. 17, 2012

"Delicious & hearty but I doubled the milk to make them easier to cook & not quite so heavy. I also used ground flax instead of wheat germ."

dinterlande User ID: 1900187 8917
Reviewed Dec. 23, 2010

"The kids loved them! They are very thick, mine didn't quite look like the picture. Definately cook on a lower temp to make sure the inside is cooked through."

sjacnsmith User ID: 4105236 8873
Reviewed Nov. 7, 2010

"I made one substitution - ground flax seed for the wheat germ - but I don't think that was the cause of the bland flavor. I suspect that more cinnamon and some allspice would help give them that essence of pumpkin pie I was hoping for. I also found them very difficult to cook through despite a reduction of heat and extended time on the griddle."

vickyscookingtoday User ID: 5465295 10983
Reviewed Oct. 18, 2010

"My twelve year old son and I loved these pancakes! They were so tasty. I omitted the wheat germ since I do not like it. I also found that unlike regular pancakes it works better to cook these on a lower temperature so that the middle has a chance to cook completely. This recipe made it to the rotation!"

sewin76 User ID: 779166 10971
Reviewed Aug. 21, 2010

"These were great. We topped with whipped cream cheese and a light drizzle of syrup. I'll keep this in mind for when I need to use pumpkin (and sneak in some veggies!)"

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