Description
Fluffy, wholesome pumpkin oat pancakes made with real pumpkin puree, rolled oats, and warm spices. These pancakes are naturally sweetened and perfect for a cozy fall breakfast.
Ingredients
- 1 cup pumpkin purée
- ¾ cup milk of choice
- 2 tablespoons maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves or allspice
- Butter or oil for greasing the skillet
Instructions
- In a blender, combine the pumpkin purée, milk, maple syrup, eggs, and vanilla. Blend until smooth.
- Add the oats, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Blend until the oats are broken down and the batter is well mixed. Let the batter rest for 10 minutes to thicken.
- Heat a skillet over medium heat and lightly grease with butter or oil.
- Once hot, pour ¼ cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes, or until bubbles form and the edges look set. Flip and cook for another 2 minutes, until golden and cooked through.
- Repeat with remaining batter, greasing the skillet as needed. Serve warm with maple syrup or toppings of choice.
Notes
- These pancakes are naturally gluten-free if using certified gluten-free oats.
- You can store leftover pancakes in the fridge for up to 4 days or freeze them for longer storage.
- Reheat in a toaster or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 219
- Sugar: 7g
- Sodium: 378mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 82mg
