Pumpkin Oat Pancakes
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Easy and delicious, these hearty pancakes provide a great start to the day!

Category Entrees
Serves 8 (4-inch) pancakes
Cooking Time 00:20
Kid Friendly Yes
 
Pumpkin Oat Pancakes
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Easy and delicious, these hearty pancakes provide a great start to the day!

Category Entrees Serves 8 (4-inch) pancakes
Cooking Time 00:20 Kid Friendly Yes
 
 
Fleischmann's® Mazola®
 
 
Ingredients
 
3/4 cup all-purpose flour
1/4 cup quick OR old fashioned oats
2 tablespoons sugar
2 teaspoons Fleischmann's® Baking Powder
1/4 teaspoon salt
2/3 cup buttermilk OR sour milk
1/3 cup canned pumpkin
2 tablespoons (divided) Mazola® Corn, Canola OR Vegetable Oil
1 egg
1/2 cup fresh blueberries, optional
 
Instructions
 

Mix flour, oats, sugar, baking powder and salt in a large bowl.  In a second bowl, whisk together milk, pumpkin, 1 tablespoon oil and egg. 

Make a well in the center of the flour and add the pumpkin mixture.  Stir until blended, but a bit lumpy. 

Heat a skillet or griddle over medium-high heat.  Add 1 tablespoon oil to skillet, tilting pan to coat surface.

Once pan is hot, pour about 1/4 cup of batter for each pancake.  Place a few blueberries on each pancake, if desired.  Cook until bubbles form on surface and edges are slightly dry, about 2 to 3 minutes.  Turn and cook 1 to 2 minutes more. 

Recipe Note:  These pancakes are a great way to use any milk that has gone sour.  No buttermilk or sour milk?  Make your own by measuring 2 teaspoons vinegar or lemon juice into a measuring cup.  Fill to the 2/3 mark with milk and let sit for 10 minutes. 

 
 
 
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