Pumpkin Pancakes Recipe

Rating

100% would make again

For the perfect fall breakfast, these pancakes are perfect. The pumpkin and cinnamon go perfect together.—Nancy Horsburgh, Everett, Ontario

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  • 5 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 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 cup milk
  • 1 egg, lightly beaten
  • 3/4 cup canned pumpkin
  • 2 tablespoons canola oil
  • Chocolate chips or raisins, optional

Directions

  • In a bowl, combine the flour, oats, wheat germ, sugar, baking powder, salt and cinnamon. Combine milk, egg, pumpkin and oil; stir into dry ingredients just moistened.
  • Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles for on top of pancakes. Cook until second side is golden brown. Decorate with chocolate chips and raisins if desired. Yield: 10-12 pancakes.

Nutrition 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.

Pumpkin Pancakes published in Taste of Home October/November 1995, p14

Pumpkin Pancakes Recipe.Your little goblins will love these pumpkin pancakes. You can make this recipe…


VIDEO: Pumpkin Pancakes

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