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Oatmeal Pumpkin Pancakes

Cozy Oatmeal Pumpkin Pancakes for Your Fall Mornings

Delicious and healthy Oatmeal Pumpkin Pancakes, perfect for a cozy fall breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 2 cups Rolled Oats Use rolled oats, not quick oats, for the right texture.
  • 2 tsp Baking Powder
  • 2 tsp Pumpkin Pie Spice Substitutions can include cinnamon, nutmeg, or ginger.
  • 1/2 tsp Salt
  • 1 cup Milk of Choice Substitutions: Almond milk or oat milk can be used for a dairy-free option.
  • 1 cup Pumpkin Puree Make sure to use canned or cooked pumpkin puree.
  • 1 large Egg For a vegan option, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
  • 1 tsp Vanilla Extract
  • 1/2 cup Semi-sweet Chocolate Chips optional
  • 1 tbsp Oil or Butter Needed for cooking pancakes.

Equipment

  • Blender
  • Non-stick skillet
  • Measuring cups

Method
 

Step-by-Step Instructions
  1. In a blender, combine rolled oats, baking powder, pumpkin pie spice, salt, milk, pumpkin puree, egg, and vanilla extract. Blend on high until smooth, about 30-45 seconds. Add more milk to adjust thickness if needed.
  2. Preheat a non-stick skillet over medium heat for about 3-5 minutes. Add a small drizzle of oil or a pat of butter.
  3. Pour 1/3 cup of the pancake batter onto the skillet for each pancake. Cook until tiny bubbles form, about 2-3 minutes.
  4. Flip each pancake carefully and cook for an additional 1-2 minutes until golden brown.
  5. Repeat the process with the remaining batter, adjusting heat as necessary.
  6. Serve warm topped with maple syrup, fresh fruit, or yogurt.

Nutrition

Serving: 2pancakesCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 250mgPotassium: 250mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

These pancakes are perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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