Pumpkin and Oat Pancakes Recipe: How to Make It
For the perfect fall breakfast, these pancakes are perfect. The pumpkin and cinnamon go perfect together.—Nancy Horsburgh, Everett, Ontario
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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