Ingredients
– 3/4 cup pumpkin puree (use only pure pumpkin puree without added sugars)
– 2 large eggs (flax eggs can be used as a vegan substitute)
– 2/3 cup unsweetened vanilla almond milk or milk of choice
– 2 teaspoons vanilla extract
– 1 tablespoon pure maple syrup (as a natural sweetener)
– 1 1/2 cups old-fashioned rolled oats (gluten-free if desired; do not use steel-cut oats)
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon allspice
– 1/2 teaspoon nutmeg
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
– Olive oil, coconut oil, or vegan butter for cooking
Instructions
1-Gathering and Preparing Ingredients: Start by measuring your ingredients to ensure everything is ready. This includes 1 1/2 cups rolled oats, 1 cup pumpkin purée, two eggs or flax eggs, 1 cup milk, 1 tsp baking powder, and spices like cinnamon. Pulse the oats briefly for a finer texture, then preheat your skillet for even cooking of these nutritious breakfast oatmeal pumpkin pancakes.
2-Mixing the Batter: Whisk dry ingredients in one bowl and wet in another to avoid overmixing. Combine them gently for a thick batter, letting it rest for 5-10 minutes. This step is crucial for hydration, leading to fluffy oatmeal pumpkin pancakes that are worth the wait.
3-Cooking and Serving: Heat your pan and scoop batter onto it, cooking on medium heat. Flip when bubbles form, and keep pancakes warm in a low oven. For more ideas on variations, check out our page on pumpkin recipes guide for additional twists.
Follow these steps to create tender pancakes, adjusting for dietary needs like vegan options. The process is straightforward, making it ideal for busy mornings with healthy pumpkin oatmeal pancakes recipe in mind.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥞 Cook pancakes immediately after blending as batter thickens quickly.
🔥 To keep warm, place pancakes on an oven-safe plate in a 200°F oven until serving.
❄️ Freeze cooked pancakes on a baking sheet, then store in containers up to 3 months; reheat in microwave for 30-60 seconds.
- Prep Time: 5-10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blending, Cooking on Griddle
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free, Vegetarian, Vegan Option
Nutrition
- Serving Size: 2 pancakes
- Calories: 258
- Sugar: 8.8g
- Fat: 6.8g
- Saturated Fat: 0.8g
- Carbohydrates: 39.6g
- Fiber: 6.3g
- Protein: 9.8g