Pumpkin and Oat Pancakes

Total Time:Prep/Total Time: 25 min.

Recipe by Nancy Horsburgh

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 06, 2023

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

TEST KITCHEN APPROVED

Pumpkin and Oat Pancakes

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Yield:12 pancakes
Prep:10 min
Cook:15 min
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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
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Directions

  1. 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. 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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