Description
These Oatmeal Pumpkin Pancakes are a cozy, healthy breakfast option packed with fall flavors. Made with wholesome ingredients like oats, pumpkin puree, and warm spices, they’re perfect for a comforting autumn morning.
Ingredients
- 1 cup rolled oats
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- Cooking spray or butter for the pan
Instructions
- In a blender, combine the rolled oats, pumpkin puree, eggs, milk, maple syrup, vanilla extract, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend until smooth.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 2–3 minutes until golden brown.
- Serve the pancakes warm with your favorite toppings such as additional maple syrup, nuts, or fresh fruit.
Notes
- Use dairy-free milk for a dairy-free version.
- You can add a scoop of protein powder for a protein boost.
- Store leftovers in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg
