PUMPKIN AND OAT PANCAKES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pumpkin and Oat Pancakes image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 pancakes.

Number Of Ingredients 12

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, or additional ground cinnamon

Steps:

  • 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 : Calories 274 calories, Fat 10g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 435mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.

Anthony Leal
[email protected]

These pancakes are delicious! The pumpkin and oat flavors are a perfect combination.


Rex Christian
[email protected]

I love these pancakes! They're the perfect fall breakfast.


Gyanendra Bogati
[email protected]

These pancakes are easy to make and they taste great. I'll definitely be making them again.


Somroo Jaan
[email protected]

I'm not a big fan of pancakes, but these were really good. The pumpkin and oat flavors were a nice combination.


Spice liana
[email protected]

These pancakes are so fluffy and delicious. I love the pumpkin and oat flavor.


Anila Blakaj
[email protected]

I made these pancakes gluten-free by using almond flour instead of oat flour. They turned out great!


Kelly Kramer
[email protected]

These pancakes are a great way to use up leftover pumpkin puree. They're also a healthier alternative to traditional pancakes.


Jacquelyn Boley
[email protected]

I'm not a big fan of pumpkin, but these pancakes were surprisingly good. The oats and spices really balance out the pumpkin flavor.


Kaitlynn Lowery
[email protected]

These are the best pumpkin pancakes I've ever had. The oat flour gives them a great texture.


Blane Stutzman
[email protected]

I made these pancakes for my Thanksgiving brunch and they were a huge success. Everyone loved them!


Anonto Roy
[email protected]

These pancakes are so easy to make, even my kids can help. They're the perfect weekend breakfast.


Husnain Nawaz
[email protected]

I love the combination of pumpkin and oats in these pancakes. It makes them hearty and filling, but still light and fluffy.


Tasniya Tabassom
[email protected]

These pancakes were a hit with my family! They're fluffy, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »