For the perfect fall breakfast, these pancakes are perfect. The pumpkin and cinnamon go perfect together.—Nancy Horsburgh, Everett, Ontario
Pumpkin and Oat Pancakes
Pumpkin and Oat Pancakes
Prep Time
10 min
Cook Time
15 min
Yield
12 pancakes
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
- 1-2/3 cups 2% milk
- 1 large egg, room temperature, lightly beaten
- 3/4 cup canned pumpkin
- 2 tablespoons canola oil
- Optional: semisweet chocolate chips, raisins, sugared cranberries, pumpkin seeds, whipped cream, butter, maple syrup and additional ground cinnamon
Directions
- In a large bowl, combine flour, oats, wheat germ, sugar, baking powder, salt and cinnamon. In a small bowl, whisk milk, egg, pumpkin and oil; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Top as desired.
Nutrition Facts
2 pancakes: 274 calories, 10g fat (2g saturated fat), 49mg cholesterol, 435mg sodium, 38g carbohydrate (6g sugars, 4g fiber), 9g protein.
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