Pumpkin Oatmeal Pancakes

It’s never fun to get and get going on chilly fall mornings, but Pumpkin Oatmeal Pancakes just might give you a reason to get started. Tastier than oatmeal and heartier than pancakes, this simple seasonal breakfast is the best of both worlds.

Jump to:

• Ingredients
• How to Make Pumpkin Oatmeal Pancakes
• Essential Notes and Tips
• I Don’t Have Pumpkin Spice!
• How to Keep Pancakes Warm
• Pumpkin Oatmeal Pancakes
• Ratings

Despite the occasional shade I throw towards the PSL crowd, I know enough to know that pumpkin spice is an absurdly tasty flavor combination. It’s the “greatest hits” of baking spices in a jar. So when I need to quibble, it’s over this – we don’t talk enough about the “pumpkin” part.

And when I say “talk” what I actually mean is cook. While no one is flavoring their coffee with actual pumpkins, that doesn’t mean you can’t (and shouldn’t) be adding pumpkin puree to anything and everything once those seasonal cravings hit their peak.

Should you be adding pumpkin puree to seasonal sweet treats like pumpkin cheesecake bars and chocolate pumpkin muffins? Yes.

Should you also be adding pumpkin puree to savory delights, like chicken chili, curry soup, and pumpkin risotto? Oh, my lil’ pumpkin muffins – that’s also a yes.

And should the mood strike and you become paralyzed by choice, go for the best of all worlds. Pumpkin oatmeal pancakes meet you right where you are – they’re savory and sweet, hearty and wholesome, and all kinds of warm and fuzzy.

Ingredients

• Old Fashioned Oats:  use whole oats for a heartier texture; do not substitute for steel cut oats (they won’t cook) or quick-cooking oats (they’re par-cooked and will cook too fast).
• Oat milk:  this recipe isn’t dairy-free, but we do suggest use oat milk to really milk (groan) that oatmeal flavor; unflavored oat milk is best. Don’t stress though – you can use any milk you happen to have on hand, including cows milk or almond.
• Pumpkin Puree:  not pumpkin pie filling, which is a completely different ingredient.
• Eggs:  large only, for the right amount of moisture.
• Flour:  we use white, all-purpose flour; that being said, the amount of flour needed is small enough that you can substitute whole wheat or white whole wheat flour without further tweaks.
• Baking Powder:  helps the pancakes rise against the density of the oats; use relatively fresh baking powder (purchased within the past year) as it does lose potency over time.
• Pumpkin Spice:  if you don’t have pre-made pumpkin spice, make your own! Check the recipe card for specific measurements.
• Salt: we test our recipes using kosher salt; if using sea or table salt, use half the amount listed.

How to Make Pumpkin Oatmeal Pancakes

The best of both cozy worlds, Pumpkin Oatmeal Pancakes are easy to make and easier to eat. Be sure to check the recipe card for thorough step-by-step instructions with photos.

1. Combine the oats with milk, stir to combine, then set aside to soak for about 10 minutes; the oats should soften considerably and absorb the majority of the milk.

2. Add the remaining dry ingredients to the soaked oats, then mix gently until combined – flour, brown sugar, baking powder, pumpkin spice seasoning, and salt.

3. Combine the eggs and pumpkin puree in a second, small bowl; whisk until very well combined.
4. Add the egg/pumpkin mixture to the oat mixture; gently mix using a rubber spatula until just barely combined.

5. Heat a non-stick or cast iron skillet over a medium to medium-low flame. The skillet is properly heated once you can sprinkle a few drops of water onto the surface and they skid for a moment, then evaporate.
6. Pour three ¼ cup portions of batter into the heated skillet. Cook for 3-4 minutes, until the edges are set and bubbles rise to the surface, then pop.
7. Flip the pancakes and cook 2-3 minutes more, until cooked through.

Essential Notes and Tips

• Old-fashioned oats are the “Goldilocks” ingredient for oatmeal pancakes. Quick cooking oats will become too soft, while steel cut oats won’t soften.
• Use a large 12″ skillet – this will give you enough room to cook three quarter-cup pancakes without crowding, along with plenty of room for flipping.
• A quarter-cup ice cream scooper is the perfect portion size for pancake batter – it’s easy, (mostly) mess free, and creates a lovely round shape for each pancake.
• A fish spatula is thin, lightweight, and flexible; it deftly manages the delicate art of flipping.
• Pancakes are ready to flip once the edges are set and bubbles rise to the surface and remain after popping. Once bubbles rise to the surface, then pop, and a small hole remains, this is a visual cue that the center of the pancakes is mostly “set” and will be fully cooked through after flipping.
• Cook pancakes somewhere in-between medium and medium-low. The skillet is heated to the correct temperature once you can sprinkle a few drops of water over the pan, the droplets skid around the surface, and then evaporate. You want them dancing, not sizzling!

I Don’t Have Pumpkin Spice!

Pumpkin spice seasoning blend is really easy to make. Combine 4 tablespoon cinnamon, 2 tablespoon ginger, 1 tablespoon cloves and 1 tablespoon nutmeg in a lidded glass jar. Shake until well-combined, then store in your spice rack for up to 1 year.

How to Keep Pancakes Warm

Set your oven to the lowest setting (in the ballpark of 200°F) and place a baking sheet on a rack positioned in the center of the oven. Transfer the pancakes to the baking sheet as you make them, then transfer to a platter or plates when you’re ready to serve.

Did you make these Pumpkin Oatmeal Pancakes? I’d love to know how they turned out! Leave a comment and a rating below.

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