Pumpkin Pancakes Recipe
Pumpkin Pancakes Recipe photo by Taste of Home

Pumpkin Pancakes Recipe

Publisher Photo
For the perfect fall breakfast, these pancakes are perfect. The pumpkin and cinnamon go perfect together.—Nancy Horsburgh, Everett, Ontario
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Pumpkin Pancakes in Taste of Home October/November 1995, p14

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.

Reviews for Pumpkin Pancakes

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 1, 2014

Added 1/4 c sugar, 1/2 tsp cinnamon. Sprinkled with chocolate chips before flipping. Didn't have any wheat germ, turned out fine without it.

MY REVIEW
Reviewed Nov. 17, 2012

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.

MY REVIEW
Reviewed Dec. 23, 2010

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.

MY REVIEW
Reviewed Nov. 7, 2010

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.

MY REVIEW
Reviewed Oct. 18, 2010

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!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT