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
Directions
- 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.
- 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.
Holiday Favorites
Loading Popular in the Community
Loading Reviews
