Pumpkin Oatmeal Pancakes

4.80 from 5 votes

Craving a cozy treat for cool fall mornings, but can't decide between pancakes and oatmeal? Get the best of both breakfasts with Pumpkin Oatmeal Pancakes. Hearty oatmeal and pumpkin puree are easy upgrades for flapjacks the whole family will flip for!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 261kcal

Author Danielle Esposti

Equipment

Large Mixing Bowl
Medium Mixing Bowl
Non-stick Skillet

Ingredients

1½ cups old fashioned oats see Note 1
1 cup oat milk see Note 2
½ cup all purpose flour
1 tablespoon light brown sugar
1 tablespoon baking powder
1 teaspoon pumpkin spice see Note 3
½ teaspoon kosher salt
½ cup pumpkin puree not pumpkin pie filling
2 large eggs

Instructions

Combine oats and milk in a large bowl, then mix until combined. Set aside to soak for 10 minutes, or until the oats have absorbed most of the liquid and are softened.
Add the flour, brown sugar, baking powder, pumpkin spice, and salt to the oats; mix until well combined.
Combine the pumpkin puree and eggs in a second bowl and whisk until smooth. Pour the pumpkin mixture into the oat mixture. Using a rubber spatula, mix until the ingredients are just barely combined.
Heat a 12” skillet over medium to medium-low heat. The skillet is heated to the correct temperature once you can sprinkle a few drops of water over the pan, and the droplets skid around the surface, then evaporate.
Pour three ¼ cup portions of batter into the skillet, evenly spaced. Cook 3-4 minutes, or until the edges are set and bubbles rise to the surface of the pancake and remain after popping. Flip the pancakes (we like using a fish spatula!) then cook 2-3 minutes more. Transfer the cooked pancakes to a 200°F oven to keep warm, or serve warm right away with real maple syrup. Enjoy!

Notes

Note 1. Do not use steel cut oats (they will not soften) or quick-cooking oats (they will soften too much).
Note 2. This recipe works with dairy milk, nut milks, and oat milk; substitute an equivalent amount of your preferred milk.
Note 3. If you do not have pumpkin spice, it's simple enough to make your own. Combine 4 tablespoons cinnamon, 2 tablespoons ginger, 1 tablespoon cloves, and 1 tablespoon nutmeg in a lidded glass jar. Shake until well-combined. Store in your spice rack for up to 1 year.

Nutrition