Pumpkin and Oat Pancakes

Total Time
Prep/Total Time: 25 min.

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

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

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

  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.
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