Pumpkin and Oat Pancakes

Name: Pumpkin and Oat Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 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 whole milk; 1 large egg, lightly beaten; 3/4 cup canned pumpkin; 2 tablespoons canola oil; Chocolate chips or raisins, optional

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

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 whole milk
1 large egg, lightly beaten
3/4 cup canned pumpkin
2 tablespoons canola oil
Chocolate chips or raisins, optional

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 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. Decorate with chocolate chips and raisins if desired.

Nutrition Facts

2 each: 274 calories, 10g fat (2g saturated fat), 49mg cholesterol, 435mg sodium, 38g carbohydrate (6g sugars, 4g fiber), 9g protein.

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

Reviews

My Review

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Average Rating:

Nancy

Dec 21, 2016

I think the amount of flour is low, these pancakes did not cook well. I had to throw out the batch and mixed the rest of the batter with a regular bisquick batter and then the pancakes were very good.
Angel182009

Nov 14, 2016

Great way to get my kids to eat healthier! I did use a little more milk so the pancakes didn't turn out too thick.
dcmarler

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.
bjwhite

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.
dinterlande

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.
sjacnsmith

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.
vickyscookingtoday

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!
sewin76

Aug 21, 2010

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!)