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Pumpkin Pancakes Recipe

Pumpkin Pancakes Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 serving (2 each) equals 274 calories, 10 g fat (2 g saturated fat), 49 mg cholesterol, 435 mg sodium, 38 g carbohydrate, 4 g fiber, 9 g protein.