Pumpkin Pancakes

A stack of pumpkin pancakes topped with blueberries with syrup being poured
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These fluffy pumpkin pancakes are bursting with fall flavors! Add your favorite pancake toppings and dig in. 


  • 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!



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!


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