I am firmly in the savory breakfast camp. In fact, I’m pretty solidly in the poached egg camp. Give me a perfectly runny poached egg on top of…anything really…and covered in some riff of Hollandaise sauce and I am a happy happy girl. I’m even happier if there’s a mimosa on the side. And potatoes. Apparently I’m demanding about my breakfasts. The point is, you’ll very rarely catch me ordering a sweet breakfast dish, the bliss cakes at M. Henry’s in Chicago being a notable exception. Often though, I find myself making pancakes at home. I love them, they’re easy peasy, made from pantry staples, and just kind of comforting.
I love how pancakes feel. I don’t mean in your mouth…I mean in your hands. They’re like tender, soft little pillows or joy. I just like to pat them. I prefer my pancakes undercooked, eaten straight off the griddle, with my hands, no accoutrements required. Go ahead and judge…it just makes me happy. I’ll probably also lick the bowl- pancake batter is the best.
Time for a disclaimer: if you like fluffy, light pancakes, these are not for you. These are dense and moist, thanks to the cooked oatmeal that’s added to the batter. I love things with dense, oatmealy textures; I think theyre just luscious. But these pancakes aren’t for everyone.
You remember when I made that pumpkin bread and had to settle on a large can of pumpkin pie filling rather than a small can of pure pumpkin? Well these pumpkin oatmeal pancakes were the perfect use for the remainder of that pie filling. Truth be told, that’s often how recipes are chosen in these parts….to use up whatever was left over last time. No waste! Anyways, it worked out nicely since I didn’t need to add sugar or spices to the batter. Super simple! You may notice that what I did add were chocolate chips….that kind of blasphemy tends to happen to pancakes a lot around here…
Pumpkin Oatmeal Pancakes
Very very very very very loosely adapted from Joy of Cooking. I kinda made it up. Makes about 12 small pancakes
I modified the original recipe a LOT. Actually, the final recipe doesn’t resemble the original at all except for the oatmeal. I replaced buttermilk with fat free greek yogurt, subbed some of the oatmeal for the pumpkin, nixed the additional sugar and the butter, and threw in the chips. What you end up with is a fairly nutritious (minus the chips), filling, dense, moist little pancake. I love them as left overs. They’re a great snack or, if some chocolate somehow found it’s way in, dessert. Store them in a ziploc in the fridge and eat them over the course of a week. With your hands.
1/2 c. all-purpose flour
1 t. baking powder
1/2 t. salt
1 c. cooked oatmeal ( I used quick cooking, but you could use regular for more texture)
1/2 c. pumpkin pie filling
1/2 c. fat free greek yogurt (like Fage)
1/4 c. chocolate chips (optional)
- Whisk the flour, baking powder and salt in a large bowl
- Blend the eggs, oatmeal, pumpkin, and yogurt in another bowl
- Pour the wet ingredients into the dry and mix just until blended- it should be lumpy! Don’t overblend!
- Stir in the chips, if you’re using them
- Heat a griddle over medium heat and grease ‘er up using butter or nonstick spray
- Drop the batter by ~1/4 cup-fulls onto the hot skillet (don’t worry, the first pancake is always a goner)
- Wait ’til bubbles rise the the surface of the pancakes and burst- then you know they’re ready to flip!
- Cook each pancake on it’s second side until just browned