Oatmeal Pumpkin Pancakes (Perkins Copycat)

One of the best parts about fall is pumpkin everything! Many restaurants update their menus around this time to include pumpkin recipes. My favorite has been the oatmeal pumpkin pancakes at Perkins (although it appears it has been discontinued šŸ˜¦ ). I tried many times to replicate it, but continued to make pancakes that either did not have the right texture or flavor. Well, I finally came up with a recipe that I feel is very close to Perkins. The pancakes are very flavorful with the pumpkin pie spice flavors of cinnamon, nutmeg and ginger and they are very fluffy! Additionally, they are (of course) healthier than Perkins’ šŸ˜‰ Lower in saturated fat and sodium, and higher in fiber and protein!

Oatmeal Pumpkin Pancakes

Oatmeal Pumpkin Pancakes (Perkins Copycat)


Ā¾ cupĀ all purpose flour

Ā¾ cupĀ whole wheat flour

Ā½ cupĀ quick oats

2 Ā½ tspĀ baking powder

1 tspĀ baking soda

4 tspĀ pumpkin pie spice

2 largeĀ egg whites

1 Ā½ cupsĀ 1% milk

Ā¼ cupĀ brown sugar (packed)

3 TbspĀ canola oil

1 Ā¼ cupsĀ canned pure pumpkin


  1. preheat pancake griddle to medium heat
  2. sift dry ingredients together in large mixing bowl
  3. beat egg whites in a small bowl and set aside
  4. combine wet ingredients (except egg whites) in a small mixing bowl and then add to the dry ingredients; mix together
  5. fold in egg whites
  6. cook on pancake griddle until golden brown on each side

Oatmeal Pumpkin Pancakes


Nutrition information for Perkins’ oatmeal pumpkin pancakes (same serving size, without syrup or whip): 167 calories, 5.3 gm fat, 2.3 gm saturated fat, 390 mg sodium, 24.3 gm carbohydrate, 1 gm fiber, 9.3 gm sugar, 3.7 gm protein.



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