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Pumpkin Pancakes Recipe

Pumpkin Pancakes Recipe photo by Taste of Home

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

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Pumpkin Pancakes Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

10 15 25

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 large bowl, combine the flour, oats, wheat germ, sugar, baking powder, salt and cinnamon. In a small bowl, combine the 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.

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.

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

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Reviews for Pumpkin Pancakes

Pumpkin Pancakes

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Reviewed on Nov. 17, 2012 by bjwhite

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.

Reviewed on Dec. 23, 2010 by dinterlande

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.

Reviewed on Nov. 07, 2010 by sjacnsmith

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.

Reviewed on Oct. 18, 2010 by vickyscookingtoday

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!

Reviewed on Aug. 21, 2010 by sewin76

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!)