Here's a recipe for those who like pumpkin pie, and even those who don't! This recipe reminds me of pumpkin bread, and who doesn't want that for breakfast? A super bonus is that it helps you get your veggies in during breakfast!

I often use fresh pumpkin here at Bacon Scouts Headquarters, but there have also been plenty of times I will make a double batch of these fantastic pancakes and use up a whole can of pumpkin. These, like all pancakes, can be frozen to keep on-hand for a tasty, wholesome breakfast which can be reheated in the microwave in no time at all.This is the sixth installment of our eight-week series on pancakes. Each Tuesday, we’ll post a quality pancake recipe that’s good enough to be on your breakfast (or even breakfast-for-dinner) lineup.This recipe makes about 20 four-inch pancakes or enough to feed 5-6 people.

Pumpkin-Oat Spice Pancakes

Griddle Preparation:Prepare and heat your griddle by lightly greasing with butter, oil or spray, and heating it over medium heat. The griddle is ready when a few drops of cold water flicked onto the surface bounce and sputter.Whisk together in a large bowl:1 cup whole wheat flour3/4 cup all-purpose flour1 cup old-fashioned rolled oats or quick-cooking oats2 TBSP Wheat germ or ground flaxseed (optional)2 tsp baking powder1 tsp salt1/2 tsp baking soda1/ 1/2 tsp cinnamon1/2 tsp cloves or allspice1/4 tsp ground nutmegWhisk together in a separate bowl:1 3/4 cups milk4 TBSP butter, melted1/4 cup honey3 eggs1 cup canned or fresh pureed pumpkinDirections:Pour the wet ingredients into the dry ingredients and whisk them together just until combined. Spoon or pour 1/4 cupfuls of batter onto the griddle for each pancake. Cook until bubbles appear and some have popped on the top of each pancake. Flip them over with a spatula and cook until the underside is slightly browned. Serve or keep warm in an 200 F oven.Serve with maple syrup, honey or plain yogurt.Your Pumpkin-Pancake-Loving Friend,Pip the Pig