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! They're gluten-free and dairy-free with multiple options for substitutes based on dietary needs.
Combine oats and milk in a bowl; mix until combined. Soak 10 minutes until the oats have absorbed most of the liquid and are softened.
Combine pumpkin puree and eggs in a second bowl and whisk until smooth.
Add the flour, brown sugar, baking powder, pumpkin spice and salt to the oats; mix until well combined.
Pour the pumpkin mixture into the oat mixture and mix until just barely combined; be mindful of overmixing.
Heat a well-seasoned cast iron skillet (or non-stick skillet) over medium high heat. Spray lightly with olive oil cooking spray. Drop quarter-cup portions of the batter into the skillet. Cook 3-4 minutes, or until bubbles appear and the edges look firm, then flip and heat until cooked through, 2-3 minutes more. Transfer to a plate or a warm oven and repeat with the remaining batter. Makes 12 three-inch pancakes. Serve warm with fresh berries and real maple syrup.
Make your own pumpkin spice blend: combine 4 tbsp cinnamon, 2 tbsp ginger, 1 tbsp cloves and 1 tbsp nutmeg in a lidded glass jar. Shake until well-combined. Store in your spice rack for up to 1 year.
A standard-sized ice cream scooper is the perfect measurement for pancake batter - and way less messy!
This recipe was written for old fashioned oats, not quick cooking or steel cut oats. Substitutions will change the texture drastically and are not recommended.