Wake Up To These Pumpkin Pancakes
27 
October 8, 2012
In case you hadn’t noticed Snack Girl takes requests. Freebird!!! (cue lighter)
Not that kind of request! Anyway, I am continuing “Pumpkin Mondays” with an alteration of my favorite overnight pancake recipe. One of you requested that I try it and I am pretty happy with the results.
In my usual Overnight Pancake Recipe, I use yogurt to give a nice flavor. I replaced the yogurt with pureed pumpkin from a can and used a little more sugar to make it sweeter.
The result is a bright orange pancake with 66% of your daily value of Vitamin A and 7% of your daily value of iron. It does taste a bit like pumpkin pie!
I should warn you that when I took this out of the fridge it was GREEN. Yikes! The very top of the batter looked like something out of a horror movie. Oh no.... but, then I stirred it and it went away. I am thinking the top layer oxidized a bit and it didn’t affect the color or flavor in the end.
It is truly lovely to have pancake batter waiting for you in the morning. I find that I hop out of bed faster when I know that I am going to make a hot breakfast and all I have to do is heat the pan.
The house smells great and (sometimes) I don't have to wake my kids. They just wander out wondering what is cooking.
After all these weeks of pumpkin, you must have tried some by now. Have you tried to make any pumpkin recipes? How is it going?
printOvernight Pumpkin Pancake Recipe
(make 9 pancakes)
3/4 cup whole grain flour (wheat, oat, etc.)
3/4 cup rolled oats (not instant)
1 tsp baking soda
1 tsp pumpkin pie spice
2 Tbs sugar
1 cup milk
3/4 cup canned pureed pumpkin
2 eggs
Mix ingredients together in a large bowl. Place in refrigerator overnight. In the morning, pour batter (about ¼ cup for each pancake) in a heated non-stick pan until bubbles begin showing on the surface. Turn pancake over with spatula - wait 2 minutes and serve.
For one pancake using lowfat milk: 110 calories, 2.1 g fat, 18.5 g carbohydrates, 5.0 g sugar, 4.3 g protein, 1.6 g fiber, 166 mg sodium, 3 PointsPlus
Other posts you might like:
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First 20 Comments: [ see all 27 ]
You've got my mouth watering a bit this morning! I can almost smell them cooking. This recipe is definitely going in the must try column. Thank you Snack Girl!!
Jessica on October 8, 2012
Pumpkin Pancakes is one of my favorite pancakes of all time!! Yours look wonderful!
Jennifer @ Peanut Butter and Peppers on October 8, 2012
Wow. That's sounding so delicious. Yummyyyyy!!!! Its looking amazing.
Minnie(@thelady8home) on October 8, 2012
I'm running to the kitchen, with a smiling face and a rumbling tummy. Yum!
Magaly Guerrero on October 8, 2012
I love that the batter is prepared the night before! Makes for an easy morning :) Can't wait to try these.
Maria on October 8, 2012
I like the idea of adding pumpkin pie spice to make it taste like a pumpkin pie! The pancake recipe that I use has cornmeal in it as well...a little more autumn, more whole grain and I like the texture it brings to the pancakes.
http://partykitchen.wordpress.com/2012/07/20/pancakes-from-scratch/
Colleen on October 8, 2012
Do you eat them with syrup or are they delish all by themselves?
susan on October 8, 2012
I am new to your blog...do you post weight watchers points plus for your snacks?
stephanie on October 8, 2012
My youngest is lactose intolerant, do you think it'll mess up the recipe if rice milk is used? Or Lactaid milk?
Melissa Hyatt on October 8, 2012
Lisa, you look way too young to remember 'Freebird' and concert lighters. Love all your great ideas and your sense of humor!
JoAnn on October 8, 2012
I had these and they are delicious!
Marilyn on October 8, 2012
What milk are you using skim? 2%?
Barbara Lee on October 8, 2012
I love your "Pumpkin Mondays". My favorite pumpkin recipe has to be adding pumpkin pie spice with my ground coffee and then brewing them together. It isn't actually using canned pumpkin, but it is so delish and much more economical then those fancy coffee house versions. Continue doing what you do Lisa, cause you rock at it ! :)
Jami Carbary on October 8, 2012
All I have are the "quick oats", what would happen if I used it instead?
Marlene on October 8, 2012
Any replacement ideas for an egg allergy?
E on October 8, 2012
maybe wait until morning to put the pumpkin in to keep from turning green? Pumpkin has a strong taste, I bet it would be o.k.
Carla on October 8, 2012
Melissa, I don't know specifically about this recipe but I use Lactaid milk all the time in both cooking and baking with good results.
Anne on October 8, 2012
Lisa--what would be the quantity equivalent for fresh pumpkin--two cups maybe? You have inspired me to buy more fresh pumpkin squashes (all different types) at the farmers market...I slice them in big chunks, microwave them with water in the bottom of a baking dish, cool, peel, and puree. A lot of steps but I feel better about it than using the canned and my kids get a kick out of it.
Mary Bell Boltwood on October 8, 2012
Love, love and love your site,info,and tips. You Rock Snack girl....xo
Lauren Glassman on October 9, 2012
Sue on October 8, 2012