Whole Wheat Pumpkin Oatmeal Pancakes

I hope you guys aren’t getting sick of pumpkin yet.

 

Because I can’t seem to stop.  And we still have the rest of October, and November,  and December to enjoy it.  Right?

So glad you agree.  Because everyone needs a little pumpkin in their pancakes.

 
 


I made these for dinner this week.  I don’t know about you, but I love eating pancakes for dinner.  I grew up eating them for dinner more than I ever did for breakfast- and it was usually when my dad was in charge of cooking. So it reminds me of home.

However, my dad would have never made pumpkin pancakes, I’m not sure he even likes pumpkin.  But dad, you should try these.  I’d eat them again and again, for breakfast, lunch or dinner.

 

Topped with some Spiced Cinnamon Whipped Cream and maple syrup, they taste more like dessert.  The second that whipped cream hits the piping hot cakes it starts to melt all over the top of them.

 
 

So eat fast.  And eat a lot.  I’m pretty sure they’re 100% healthy.

Happy weekend-ing!
Whole Wheat Pumpkin Oatmeal Pancakes with Spiced Cinnamon Whipped Cream
 
Ingredients
2/3 c. whole wheat flour
2/3 c. rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
A few shakes of cinnamon
Pinch of salt
1/2 tsp vanilla 
1/3 c. canned pumpkin puree
1 tsp pumpkin pie spice
1 1/3 c. low-fat milk
 
For the Spiced Cinnamon Whipped Cream:
1/2 pint heavy cream
3 tbsp  powdered sugar
splash of vanilla
2 tsp cinnamon
A shake or two of ground cloves
 
Instructions
Preheat and lightly grease a griddle.
In a bowl combine flour, oats, baking powder, soda, cinnamon, salt.
In another bowl, whisk milk, pumpkin and vanilla together.  Slowly combine wet ingredients with dry ingredients.  
Pour batter, about 1/4 cup at a time onto the griddle.  Cook for 2-3 minutes, until bubbly then flip and cook for another 2 minutes (until lightly browned and not gooey in the middle).
Serve warm with maple syrup and Spiced Cinnamon Whipped Cream.
For the whipped cream:
Beat powdered sugar, vanilla, cinnamon and cloves together until soft peaks form.  **Add more or less cinnamon depending on how strong you want the flavor.
 
adapted from this recipe
 

 

0 Comments

  1. These sound so lovely! Great breakfast idea!

    Reply
  2. itsallaboute October 12, 2012

    oh my these look amazing! I think come January my husband is going to be tired of all of the pumpkin recipes I keep making! Thank you for sharing can’t wait to try it!

    Reply
  3. RecipeGirl October 12, 2012

    These look great- I actually made a very similar version the other day- but as a waffle, not a pancake. I wasn’t entirely happy with them for flavor or texture. These look much better!

    Reply
    • Thanks Lori! I think the combo of pumpkin and oats made these thick and dense, I really liked it! Pumpkin waffles would be amazing too!!

      Reply
  4. Kisses Aren't Contracts October 12, 2012

    Yuummmm!!

    xoxo Shauna

    kissesandcontracts.blogspot.com

    Reply
  5. Kaitlyn October 13, 2012

    sounds delicious! about how many pancakes does this make?

    Reply
  6. Lucy Hill October 16, 2012

    Sounds fresh and delicious. Super great delight. :)

    Reply
  7. Rebecca October 17, 2012

    how many does this make?

    Reply
  8. Anonymous October 28, 2012

    Exactly what I woke up hungry for! Thank you 😀

    Reply
  9. Anonymous November 18, 2012

    I had to add eggs & oil for these to work. Great otherwise!

    Reply
  10. Anonymous December 2, 2012

    I presume we can make this with real (fresh) pumpkin puree, I don’t even think they sell it in tins here (Australia). Has anyone made it fresh?

    Reply
    • Anonymous December 2, 2012

      Absolutely! I made these twice this week with fresh pumpkin. They’re delicious, though we only keep full-fat milk, and my toddler insisted we add an egg bc there are eggs in pancakes!

      Reply
  11. violarulz/ducksandbooks December 3, 2012

    FYI, I put your recipe into the Weight Watcher’s PointsPlus calculator and made in butter, your pancakes (assuming 8 per batch) are 1.5 points each! Nom nom nom, I look forward to making these for breakfast for dinner!

    Reply
  12. Michelle December 7, 2012

    I tried to make these and they don’t cook through. Are you missing an egg or something?

    Reply
    • Mine cooked through okay, but you can add an egg. Another reader added one for flavor and texture, and you can totally do that!! Maybe it will help yours cook through

      Reply
  13. Anonymous December 25, 2012

    MMMMMMMMMM soooo good — (Are these legal?) {{LOL}}

    Reply
  14. Anonymous January 14, 2013

    Tried as stated, missing something. Added egg, oil, and sugar. Still missing something.

    Reply
    • Kristy Denney January 15, 2013

      Hmmm, I’m off to make them again to figure out if I missed something!!

      Reply
  15. Tasha McArthur September 6, 2013

    I’m a little confused as to which ingredients are used for the whipped topping?

    Reply
    • Kristy September 9, 2013

      I edited the recipe to explain better!! Sorry!

      Reply

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