I wanted to make a special breakfast for my stepkiddos this morning to celebrate Halloween a bit early, as well as simply celebrate the coming of fall weather (we finally had a cold front with mornings in the 40′s!).
I had just a bit of canned pumpkin left over from the last batch of pumpkin scones. My youngest stepdaughter loves pancakes, so making pumpkin pancakes seemed to be the most logical option for something yummy and special.
I pulled out my standard pancake recipe, brown sugar whole wheat oatmeal pancakes, and modified it the tiniest bit. The resulting pumpkin oatmeal pancakes were so good! The girls enthusiastically had seconds and I will definitely be putting them on my regular cold-weather breakfast rotation.
PUMPKIN OATMEAL PANCAKES
Makes 12 5-6 inch pancakes
Downloadable PDF of Pumpkin Oatmeal Pancakes
- Set a griddle to medium-low and allow to heat while you prepare the batter
- I don’t own a griddle, so heat 2 nonstick skillets over 2 burners set to medium-low heat
- In a large enough liquid measuring cup, mix the following:
- 3/4 cup quick-cooking oats
- 3/4 cup buttermilk (or 3/4 cup milk with 1/2 Tablespoon apple cider vinegar)
- Let oats soak while you prepare the rest of the batter
- In a large mixing bowl, whisk together the following:
- 3/4 cup whole wheat pastry flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 1/2 Tablespoons brown sugar
- To the dry ingredients, add:
- 1 egg
- 2 Tablespoons melted butter
- 1/2 cup canned pumpkin
- 3/4 cup milk
- The oatmeal/milk mixture
- Mix batter well
- Using a 1/4 cup dry measuring cup, pour 1/4 cup of the batter at a time onto heated griddle or skillets
- Allow to cook until edges start to firm and a few bubbles appear on the top
- Gently flip pancake over and cook other side until cooked through, about 1 – 2 minutes
- Serve immediately or keep warm until ready to serve (I keep mine in a styrofoam tortilla warmer that keeps them very warm until everyone in the house gets out of bed)
- Top with your favorite toppings – we topped ours with a bit of maple syrup, whipped cream, and chopped pecans
The oatmeal and the whole wheat pastry flour make these more filling than standard pancakes, and the pumpkin and extra cinnamon make them extra tasty. Topping with whipped cream and chopped pecans make them extra special for a pre-Halloween breakfast. I have just enough left over to warm up for the girls’ breakfast tomorrow morning.
These would also make a wonderful fall breakfast-for-dinner meal, served with some breakfast sausage on the side; hot, filling, and hearty.
~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~