Name: Pumpkin Pancakes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 3/4 cup oats (quick-cook style; or you can pulse regular oats a few times in a food processor); 1 1/2 cups milk (I use 1%, doesn’t really matter tho…); 2 eggs; ½ cup canned pumpkin (NOT pie filling); 3 Tbs. maple syrup (pure is best, but the fakey stuff works); 1 Tbs. canola oil; 1 1/4 cup flour; 2 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. pumpkin pie spice; 1/2 tsp. ground cinnamon; Vegetable cooking spray; Butter and maple syrup for toppings

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Part 1 of Everything Pumpkin!

RECIPE Details

Servings

16 Pancakes

Prep time

30 Minutes

Cooking time

10 Minutes

Temp

N/A

Ingredients

3/4 cup oats
(quick-cook style; or pulse regular oats in a food processor)
1 1/2 cups milk
(I use 1%, doesn’t really matter tho…)
2 eggs
1/2 cup canned pumpkin
(NOT pie filling)
3 Tbs. maple syrup
(pure is best, but the fakey stuff works)
1 Tbs. canola oil
1 1/4 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
Vegetable cooking spray
Butter and maple syrup for toppings

Directions

Combine oats and milk in a medium bowl; let rest for at least 5 minutes.
Add eggs, pumpkin, maple syrup, and oil to oat mixture, and stir well.
Combine flour and next 4 ingredients in a large bowl; make a well in the center of the mixture.
Add oat mixture to dry ingredients, stirring just until dry ingredients are moistened.
For each pancake, pour ¼ cup batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
Serve with butter and maple syrup, and if you’re feeling indulgent, bacon!

RECIPE FOR PRINT