Wake Up To These Pumpkin Pancakes

28     ‹ Older     Newer ›

Overnight Pumpkin Pancake Recipe

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?

print   Pin It

Overnight 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 Points+

Points+ values are calculated by Snack Girl and are provided for information only.
Want more recipes like this? Check out my book

Other posts you might like:

No Cook Oatmeal BreakfastThe Healthiest and Easiest Breakfast (Bye-Bye Breakfast Cereal)

Cereal is the most amazingly simple breakfast to serve. All you do is pour from a box.... read more

Top Ten Breakfast SnacksTop Ten Healthy And Yummy Breakfast Ideas

Snack Girl has a confession to make. She has snuck in lots of breakfast ideas on her "snack" website.... read more




First 20 Comments: [ see all 28 ]

Can't wait to try this. They are almost like the pumpkin cookies I have been making. 1/2 cup w.w. flour, 1/2 cup ground Fiber One cereal, 1/2 cup oatmeal, 1 tsp. baking soda, 1/2 cup sugar (I use date or coconut sugar), 1/2 cup pumpkin, 1/4 cup mini chocolate chips and 2 eggs. Bake 375 for 15 minutes. Makes 8 large cookies.

on October 8, 2012

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!!

on October 8, 2012

Pumpkin Pancakes is one of my favorite pancakes of all time!! Yours look wonderful!

on October 8, 2012

Wow. That's sounding so delicious. Yummyyyyy!!!! Its looking amazing.

on October 8, 2012

I'm running to the kitchen, with a smiling face and a rumbling tummy. Yum!

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.

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/

on October 8, 2012

Do you eat them with syrup or are they delish all by themselves?

on October 8, 2012

I am new to your blog...do you post weight watchers points plus for your snacks?

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?

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!

on October 8, 2012

I had these and they are delicious!

on October 8, 2012

What milk are you using skim? 2%?

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 ! :)

on October 8, 2012

All I have are the "quick oats", what would happen if I used it instead?

on October 8, 2012

Any replacement ideas for an egg allergy?

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.

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.

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.

on October 8, 2012

Love, love and love your site,info,and tips. You Rock Snack girl....xo

on October 9, 2012

See all 28 Comments


Add a comment:

(required)

(required, never published)

(optional)


Welcome! I’m Lisa. I write about simple snacks, healthy recipes, and products that help me WIN my battle with donuts!

Lose Weight With My Book

Get new posts by email

 

SNACK GIRL TO THE RESCUE!

A Real-Life Guide to Losing Weight and Getting Healthy with 100 Recipes Under 400 Calories

Read the First Chapter

Inspirational Advice

100 Recipes Under 400 Calories

I will show you how small, easy tweaks can change your lifestyle to be healthier and happier.

  • Want to avoid the office donuts? Chapter 3: Everyday Temptations
  • Need to unstick your butt from the couch? Chapter 5: Exercise
  • After a stressful day are your best friends Ben & Jerry? Chapter 4: Emotional Eating
  • Know you need to eat more vegetables? Chapter 2: Healthy Cooking

With 100 recipes for fun, quick, and affordable meals and snacks—all under 400 calories and Weight Watchers friendly. The recipes have been tested by home chefs and are delicious, easy, and simple, most have never been published on Snack-Girl.com.

Find out more...