Overnight Pumpkin Pancake Recipe

Overnight Pumpkin Pancake Recipe

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(make 9 pancakes)

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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.

Nutrition Facts

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. See all Snack Girl Recipes

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