Easy oatmeal pumpkin pancakes

Next, get the wet ingredients together:1 ½ C. water, or however much the box calls for when preparing 2 C. of dried pancake mix1 C. canned pumpkin  This is plain canned pumpkin, not pie filling.  Mix the two together so that it blends easier with the dry ingredients.  Pumpkin provides you with your daily Vitamin A needs. Mix this into the dry ingredients. Some pancake mixes still seem too thick and will not cook through easily, if you find this to be the case, stir in milk, buttermilk, or water until you get the consistency that you desire.For the flavor, add these to the dry ingredients:Tbsp. packed brown sugar¼ tsp. cinnamon¼ tsp. apple pie spice1 tsp. vanilla   Place all of the above into your dry ingredients. Adding these will turn simple pancakes into pumpkin-pie pancakes. The Texture of the oatmeal and flax seeds can act as the crust and the vanilla, sugar and spices bring out that pie flavor! Mexican vanilla works great, and the apple pie spices come from an Amish store, hand mixed.The initial dry ingredients:2 C. of instant pancake mix (the just add water kind works great)½ C instant oatmeal1 tbsp. milled flax seedThe Flax seeds and oats have proven to lower cholesterol and help you have better heart health. Add all of these into a large mixing bowl. Have a griddle or large non-stick skillet heating around medium heat with non-stick spray or oil. Used here is sunflower oil.  Just food for thought: sunflowers and pumpkins are native to the Americas.View the list »
tastes like pumpkin pie, but much healthier!

Food & Recipes newsletter

Easy and fun for the whole family, these pancakes are healthy and delicious! A simple pre-boxed pancake mix cuts out many steps and simplifies a hearty breakfast. These pancakes have a taste like pumpkin pie, serve with butter and maple syrup, and it will be a comfort food you will certainly remember. Try to get the children involved in measuring and stirring the pancakes. It's never too early to give them good cooking skills they can use for life, as we know the fast food generation is not something we want to pass on to the little ones! Simply click on the follow list tabs to see step by step instructions, in an easy to understand format.

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  • The initial dry ingredients:2 C. of instant pancake mix (the just add water kind works great)½ C instant oatmeal1 tbsp. milled flax seedThe Flax seeds and oats have proven to lower cholesterol and help you have better heart health. Add all of these into a large mixing bowl. Have a griddle or large non-stick skillet heating around medium heat with non-stick spray or oil. Used here is sunflower oil.  Just food for thought: sunflowers and pumpkins are native to the Americas.
  • For the flavor, add these to the dry ingredients:Tbsp. packed brown sugar¼ tsp. cinnamon¼ tsp. apple pie spice1 tsp. vanilla   Place all of the above into your dry ingredients. Adding these will turn simple pancakes into pumpkin-pie pancakes. The Texture of the oatmeal and flax seeds can act as the crust and the vanilla, sugar and spices bring out that pie flavor! Mexican vanilla works great, and the apple pie spices come from an Amish store, hand mixed.
  • Next, get the wet ingredients together:1 ½ C. water, or however much the box calls for when preparing 2 C. of dried pancake mix1 C. canned pumpkin  This is plain canned pumpkin, not pie filling.  Mix the two together so that it blends easier with the dry ingredients.  Pumpkin provides you with your daily Vitamin A needs. Mix this into the dry ingredients. Some pancake mixes still seem too thick and will not cook through easily, if you find this to be the case, stir in milk, buttermilk, or water until you get the consistency that you desire.
  • Cook the pancakes as usual:   On your griddle or non-stick skillet, cook your pancakes with non-stick spray or cooking oil. Sunflower oil is great, flip when bubbles show up throughout the entire pancake, not just the edges, because the soft pumpkin will have an undercooked texture unless it bubbles evenly throughout. Flip and cook a minute or so more, and set aside on paper towels to absorb any extra oil.
  • Serve these great pumpkin-pie flavored pancakes:   Once they are cooked, serve warm with great butter and maple syrup. Whipped cream can really add that pie appeal! The kids really love this recipe and they also love to help pour in the measured ingredients.  The adults love how cheap and quick it is to prepare.  This is sure to become a weekend favorite! Make sure to check out other pancake and breakfast recipes on Galveston’s Baking Examiner page.  Subscribe or follow me on twitter.
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, Galveston Baking Examiner

Angel Ward knows first hand that being a mother is the toughest job imaginable, but it is also the most rewarding. She's been an aspiring journalist her whole life. As a mom, Angel has learned how to combine her love of baking wonders and writing to serve the local Galveston community some tasty...

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