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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 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

8 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

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

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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.

Pumpkin and Oat Pancakes

Ingredients

Directions

Nutrition Facts

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