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Pumpkin Oat Pancakes

The Goods
  • 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

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

Yield:
8 (4-inch) pancakes
Prep Time:
20 min
Total Time:
20 min
Make Good is Easy

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. 

Enjoy!

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