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Pumpkin Pancakes Recipe

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

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