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Pumpkin Pancakes

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

2 of 2

Pumpkin Pancakes (continued)

Nutritional Facts: 38 g carbohydrate, 4 g fiber, 9 g protein.