Best Pumpkin And Oat Pancakes Recipes

PUMPKIN AND OAT PANCAKES

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

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, 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.

ROASTED PUMPKIN OATMEAL PANCAKES

Roasted Pumpkin Oatmeal Pancakes image

Provided by Food Network

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 sugar pumpkin
Melted butter, for brushing
Brown sugar, for sprinkling
2 1/2 cups unbleached flour
1/2 cup oatmeal
1/4 cup brown sugar
2 tablespoons baking powder
1 1/2 teaspoons baking soda
Pinch salt
4 eggs, lightly beaten
2 1/2 cups buttermilk
1/2 cup roasted pumpkin puree (may use canned pumpkin)
2 tablespoons canola oil
1 tablespoon vanilla extract
Optional (1/2 teaspoon ground cinnamon, ginger or allspice- any or all)
Butter for griddle, plus more for serving
Warm maple syrup, for serving

Steps:

For the Roasted Pumpkin Oatmeal Pancakes:
Preheat oven to 400 degrees F.
Cut the sugar pumpkin in half and scoop out the seeds and membrane with a spoon. Brush with melted butter and sprinkle with brown sugar and put on a baking sheet, cut side up. Cover with foil to keep moist and put in the oven until the pumpkin is tender, about 45 minutes. After the pumpkin has cooled scoop the flesh into the bowl of a food processor and process until smooth.
In a medium mixing bowl, whisk together all of the dry ingredients. Add all of the wet ingredients and mix gently with a rubber spatula just until the mixture is incorporated. There may still be a few small lumps. Do not over mix or the pancakes will be tough. Cook on a lightly buttered griddle or electric skillet at 375 degrees F until the pancakes form bubbles and the edges look dry. Flip the pancakes and cook for 1 or 2 more minutes. Transfer to a serving platter and keep warm. Repeat with remaining batter. Serve with warm pure maple syrup and butter.