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Pumpkin Oat Pancakes

Pumpkin Oat Pancakes




8 (4-inch) pancakes


40 minutes


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  • 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 Oil
  • 1 egg
  • 1/2 cup fresh blueberries, optional



  1. 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.
  2. Make a well in the center of the flour and add the pumpkin mixture. Stir until blended, but a bit lumpy.
  3. Heat a skillet or griddle over medium-high heat. Add 1 tablespoon oil to skillet, tilting pan to coat surface.
  4. 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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