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The Best Pumpkin Pancakes Recipe

These fluffy pumpkin pancakes have the perfect amount of pumpkin spice flavor and are such a cozy fall breakfast idea! Add your favorite pancake toppings and dig in.

Looking for more pancake recipes? Try these Old Fashioned Pancakes or these Sourdough Discard Pancakes.

A stack of pumpkin pancakes topped with blueberries with syrup being poured

I know it’s a bold claim to say that your recipe for something is the “best,” but these are the best pumpkin pancakes. So there, I said it. Totally owning it too. 🙂

These pumpkin pancakes hit all the right notes. They have just the right amount of pumpkin spice flavor and are easy to make. They will also make your kitchen smell incredible. I love the cozy feeling that comes with placing a tall stack of these fluffy pancakes on my plate on a crisp autumn morning. If you’re a pumpkin lover and looking for a simple breakfast idea that feels indulgent, then these pancakes are for you, my friend!

Tall stack of pumpkin pancakes with blueberries and syrup

What You’ll Need

Eating these pancakes feels like a luxurious experience, but they only need a few simple ingredients. Here’s what you’ll need. Be sure to scroll down to the recipe card for specific amounts.

  • All purpose flour
  • Sugar – White or brown sugar works
  • Baking powder
  • Spices – Ground cinnamon, freshly grated nutmeg, ground ginger, ground cloves
  • Wheat germ – This adds both nutritional value and a nice nutty flavor to the pancakes.
  • Kosher salt
  • Milk – Any kind of milk works. From a cow or from a plant!
  • Pumpkin puree – Not pumpkin pie filling
  • Unsalted butter
  • Egg
Stack of pumpkin pancakes with blueberries and whipped cream, with a slice taken out

How to Make Pumpkin Pancakes

The process for making these pancakes is similar to all my other pancake recipes. In other words, easy! Here’s how to do it:

Mix dry ingredients. In a small bowl combine the flour, baking powder, spices, wheat germ, and salt.

Combine wet ingredients. In a medium bowl combine the sugar, milk, canned pumpkin puree, melted butter, and egg. Whisk to combine.

Add the dry ingredients into the wet ingredients. Slowly add the dry ingredients, stirring until just combined. There should not be any dry bits of batter.

Prep the griddle. Heat your griddle or heavy skillet over medium heat and lightly grease with butter. Wipe the griddle with a thick wad of paper towel. You shouldn’t be able to see the fat on the griddle.

Cook the pancakes. Pour 1/4 cup batter for each pancake. Cook pancakes for about 2-3 minutes per side, or until bubbles begin to form on the surface and the underside of the pancake is golden (you can check with your spatula by gently lifting an edge). Flip and cook for about 2 minutes on the other side. If you want to see what the pancakes should look like before flipping them, here are step-by-step photos showing how to make pancakes.

  • Keep pancakes warm by placing them on an oven-safe plate in the oven while you’re cooking them up. I usually heat the oven to 150F.
  • You can tell your pancakes are done when the insides are fluffy. After I have cooked each pancake on both sides, I usually make a tiny crack in them with my spatula. If no batter is visible the pancakes are done. Serve the pancakes “crack side down” and know one will know the difference.

Serve and enjoy!

Pumpkin pancakes on a plate, top view with a fork that has a mouthful of pancakes on it

Topping Ideas

All of the usual pancake fixings go well with these pumpkin pancakes: maple syrup, butter, confectioners sugar, and fresh fruit. I also like to add a generous dollop of homemade whipped cream! Other topping ideas include:

  • Apricot Jam – As you may have guessed from my Pumpkin Apple Apricot Bread recipe, I love the combination of apricot with pumpkin. It’s super tasty!
  • Apple Butter/Jelly – I will be sharing my recipes for crockpot apple butter soon. In the meantime, storebought apple butter or apple jelly goes wonderfully with these pancakes.
  • Maple Cream – This may be hard to find depending on where you live, but a generous swath of thick maple cream is delightful on these.
  • Raw Honey Cream – Another somewhat rustic topping that is delicious if you can find it. In my area you can usually find this at farmer’s markets, farm stands, or gourmet grocery stores.
A stack of pancakes with blueberries, whipped cream and powdered sugar, top view

How to Store and Reheat Pancakes

  • Fridge: Let your pancakes cool to room temperature, then store them in an airtight container in the fridge. They will keep for up to 3 days. I like to place a piece of parchment paper between each pancake to prevent them from sticking to each other.
  • Freezer: You can also freeze pancakes in a freezer safe, airtight container for up to 3 months. Definitely use the parchment paper if you are freezing.
  • To reheat: Just pop the pancakes into the microwave and reheat for about 30 seconds to a minute. (Depending on how many you want to eat and whether they are frozen.)
Print

Pumpkin Pancakes

These fluffy pumpkin pancakes are bursting with fall flavors! Add your favorite pancake toppings and dig in. 

  • Author: Rustic Family Recipes
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Ingredients

  • 1 1/4 cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves
  • 1 tablespoon wheat germ
  • 1/4 teaspoon kosher salt
  • 1 cup milk
  • 6 tablespoons canned pumpkin puree
  • 2 tablespoon melted butter
  • 1 large egg
  • Extra butter for cooking and serving the pancakes, maple syrup. You could also serve with confectioners sugar. Up to you!

 

Instructions

Mix dry ingredients. In a small bowl combine the flour, baking powder, spices, wheat germ and salt.

Combine wet ingredients. In a medium bowl combine the sugar, milk, canned pumpkin puree, melted butter and egg. Whisk to combine.

Add the dry ingredients into the wet ingredients. Slowly add the dry ingredients, stirring until just combined. There should not be any dry bits of batter.

Prep the griddle. Heat your griddle or heavy skillet over medium heat and lightly grease with butter. Wipe the griddle with a thick wad of paper towel. You shouldn’t be able to see the fat on the griddle.

Cook the pancakes. Pour 1/4 cup batter for each pancake. Cook pancakes about 2-3 minutes per side, or until bubbles begin to form on the surface and the underside of the pancake is golden (you can check with your spatula by gently lifting an edge). Flip and cook for about 2 minutes on the other side.

Serve. We like apricot jam, maple syrup or apple butter with these pancakes, but your favorite pancake toppings will do just fine!

Notes

How to Store and Reheat Pancakes

  • Fridge: Let your pancakes cool to room temperature, then store them in an airtight container in the fridge. They will keep for up to 3 days. I like to place a piece of parchment paper between each pancake to prevent them from sticking.
  • Freezer: You can also freeze pancakes in a freezer-safe, airtight container for up to 3 months. Definitely use the parchment paper if you are freezing.
  • To reheat: Just pop the pancakes into the microwave and reheat for about 30 seconds to a minute. (Depending on how many you want to eat and whether they are frozen.)

Keywords: pumpkin spice pancakes, spicy pumpkin pancakes, easy pumpkin pancakes

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