Fall is just around the corner and I’m so looking forward to the cooler temperatures! In addition to that, one of the things I love the most about fall is making all sorts of pumpkin recipes. I still have quite a few cans of organic pumpkin that I got for a $1 each last year and I’m anxious to use them up! Pumpkin muffins and pumpkin pancakes are two of my favorite fall breakfast foods. My love of the latter inspired today’s recipe.
I’ve been seeing quite a few recipes for overnight pancakes and overnight oatmeal and I’ve been intrigued. So I decided I’d try my hand at an overnight pumpkin pancake recipe using oatmeal. Letting the pancake batter soak overnight softens the oats so they are barely noticeable in the finished product. I definitely see some more overnight pancake recipes in my future. I don’t know why I haven’t done this before!
These pancakes have a pretty nice nutritional profile as well. They use white whole wheat flour and oats to give you plenty of heart healthy fiber. Pumpkin is low in calories, high in fiber, and full of vitamins and minerals. The milk and eggs add protein and calcium. This recipe makes 10 – 12 pancakes. Sometimes I like to calculate the calorie count for the recipes I make. So, if you are interested – twelve pancakes makes them about 85 calories each. Ten pancakes makes them about 102 calories each.
It’s so nice to wake up and have your pancake mix waiting for you. All you have to do is heat your griddle or pan, pour the pancake batter, cook, and eat. Or if you’d rather you could mix it all up in the morning and have them ready for a quick breakfast for dinner option. Your house is going to smell SO good! We like to top ours with a drizzle of warm maple syrup for the perfect fall breakfast.
If you want to make extras, these also freeze well. Just lay them in a single layer on a small cookie sheet and place it in the freezer. Once they are frozen, place them in a freezer bag. When you are ready to eat them, just pull them out to thaw the night before and pop them in the toaster in the morning. You can also pull them straight from the freezer, defrost, and eat.
- ¾ cup white whole wheat flour (or flour of your choice)
- ¾ cup old fashioned oats
- ¼ cup ground flaxseed (optional)
- 1 tsp baking soda
- 1½ T sugar
- 1 tsp pumpkin pie spice
- 2 large eggs
- ¾ cup pumpkin puree
- 1¼ cup milk (I've used whole, 2 %, and almond milk or a combination)
- 1 tsp vanilla (optional)
- Mix the flour, oats, baking soda, sugar, and pumpkin pie spice in a large bowl. Set aside.
- Whisk together the eggs, pumpkin, milk and vanilla.
- Add the wet ingredients to the dry ingredients. Cover and refrigerate over night.
- In the morning, give the batter a good stir. It might have changed color a little. Don't worry about that.
- Pour batter (about ¼ cupful for each pancake) onto a buttered warm griddle or pan. When bubbles begin to show on the surface, turn pancake over with spatula. Cook another few minutes until done.
- Serve with warm maple syrup.