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Pumpkin and Oat Pancakes

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
    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
  • Optional: semisweet chocolate chips, raisins, sugared cranberries, pumpkin seeds, whipped cream, butter, maple syrup, or 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 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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Reviews

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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!)

  • wysteph
    May 19, 2009

    No comment left