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Pumpkin and Oat Pancakes

Total Time

Prep/Total Time: 25 min.


12 pancakes

Updated: Mar. 06, 2023
For the perfect fall breakfast, these pancakes are perfect. The pumpkin and cinnamon go perfect together.—Nancy Horsburgh, Everett, Ontario
Pumpkin and Oat Pancakes Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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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