Pumpkin Oatmeal Pancakes
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Pumpkin Oatmeal Pancakes are healthier pancakes combining processed oats, pumpkin puree, and maple syrup with the standard pancake ingredients. Add chocolate chips and top these with your choice of toppings for the perfect fall breakfast!
Best Pumpkin Pancakes
When it comes to pumpkin, we are all about trying new things. Whether it’s Pumpkin Chocolate Chip Scones, Pumpkin Cheesecake Bites, or Pumpkin Loaf with Cream Cheese, we’ll enjoy this magical ingredient for breakfast, lunch, and dinner!
Looking for other pancake recipes? Try our Old Fashioned Buttermilk Pancakes (regular pancakes), Blueberry Lemon Pancakes, or Cinnamon Swirl Pancakes next!
Why This Recipe Works:
- SIMPLE – These fluffy pancakes are simple to make and require a large bowl, a whisk, and a small food processor (or blender) to make.
- TASTY – We love the extra flavor we get from adding a cup of pumpkin puree and pure maple syrup to the batter. Pumpkin flavor is the best!
- A HEALTHIER SPIN – Adding hearty oats provides fiber to this recipe and makes it a filling breakfast. We also eliminate refined sugars by using pure maple syrup instead of brown sugar.
Ingredients Used for Healthy Pumpkin Pancakes:
You’ll need the following simple ingredients for these healthier pumpkin oatmeal pancakes. Most of these are pantry staples that I keep stocked in my kitchen.
- Eggs
- Buttermilk
- Pumpkin Puree
- Unsalted Butter (or use coconut oil)
- Vanilla Extract
- Maple Syrup
- Oatmeal – You’ll process the old-fashioned oats in a food processor so that you have oat flour.
- All-purpose Flour
- Baking Powder
- Baking Soda
- Kosher Salt
- Pumpkin Pie Spice – We love the warming spices in this blend.
- Some oil (we like avocado oil or another neutral oil) or cooking spray to prep the pan.
PRO-TIP: Use the extra pumpkin in our Pumpkin Foam Cold Brew or a Homemade Pumpkin Spice Latte!
How to make Pumpkin Oatmeal Pancakes:
Step 1
Process oats. Pour oatmeal in a food processor and pulse until you get a fine texture.
Step 2
Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – eggs, buttermilk, pumpkin puree, melted butter, and maple syrup. Use a whisk to mix until ingredients are well combined.
Step 3
Add dry ingredients. To the large bowl, add the dry ingredients – processed oatmeal, flour, baking powder, baking soda, salt, and pumpkin pie spice. Use a spoon to stir the ingredients until just combined. A few lumps are ok.
OPTIONAL: Add mini chocolate chips to the pancake batter or to each pancake as it cooks.
Step 4
Let pancake mixture rest. Let the pancake batter rest for a minimum of 15 minutes.
NOTE: Resting the batter allows the dry flour and oats to fully absorb the wet ingredients. This helps to create a smoother batter, leading to better texture in the pancakes.
Step 5
Cook. Heat a non-stick skillet (or use a hot griddle) over medium heat. Add a drizzle of neutral oil and add a scoop (just under one-half cup of batter) of pancake batter to the pan spreading it out into a circle.
Cook pancakes until golden brown on one side and then flip to the other until pancakes are done. Repeat the process until all pancakes are cooked.
Pro-Tip: You may need to wipe the skillet occasionally in between pancakes so that they don’t get too dark.
Step 6
Serve pumpkin oat pancakes. Serve pancakes with any combination of toasted pecans, sliced bananas, butter, syrup, and peanut butter. My favorite way to eat these is with a big smear of butter and a drizzle of warm maple syrup.
Storing and Freezing:
- After the delicious pancakes are cool, store them in an airtight container or a ziplock bag in the refrigerator. Reheat in the microwave to serve. This is a great way to meal-prep breakfast.
- To freeze, wrap cooled pancakes in plastic wrap and then a freezer bag. Pancakes will last in the freezer for up to three months.
- Make an extra batch of pancakes and freeze them for later and enjoy a cozy breakfast without all the work!
More Pumpkin Recipes:
Yes, we have many pumpkin recipes for you to try during pumpkin season and beyond.
Recipe FAQs:
Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweeteners and spices that make it ready to make a pumpkin pie.
Yes, pumpkin puree is packed with nutrients, including potassium, vitamins A and C, iron, and calcium. It also has fiber and is low in calories.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Pumpkin Oatmeal Pancakes Recipe
Ingredients
- 2 large eggs
- 1 1/4 cups buttermilk
- 1 cup pumpkin puree
- 1/3 cup unsalted butter – melted
- 2 teaspoons vanilla extract
- 1/4 cup pure maple syrup
- 1 cup old fashioned oatmeal – processed in a food processor until fine crumbs
- 1 1/3 cups all-purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
Instructions
- Process oats. Pour oatmeal in a food processor and pulse until you get a fine texture.
- Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – eggs, buttermilk, pumpkin puree, melted butter, and maple syrup. Use a whisk to mix until ingredients are well combined.
- Add dry ingredients. To the large bowl, add the dry ingredients – processed oatmeal, flour, baking powder, baking soda, salt, and pumpkin pie spice. Use a spoon to stir the ingredients until just combined. A few lumps are ok.
- Let mixture rest. Let the pancake batter rest for 15 minutes.
- Cook. Heat a non-stick skillet over medium heat. Add a drizzle of neutral oil and add a scoop of pancake batter to the pan spreading it out into a circle.Cook pancake until done on one side and then flip to the other until pancake is done. Repeat process until all pancakes are cooked.
- OPTIONAL: Add chocolate chips to the pancakes as an alternative.
- Serve pancakes. Serve pancakes with any combination of toasted pecans, sliced bananas, butter, syrup, and peanut butter.
Notes
- After pancakes are cool, store them in an airtight container or a ziplock bag in the refrigerator. Reheat in the microwave to serve.
- To freeze, wrap cooled pancakes in plastic wrap and then a freezer bag. Pancakes will last in the freezer for up to three months.
Soooo yummy! Easy to make and flavor is perfect! Will definitely make again!
Thanks Kerri!
Amazing! No syrup needed and they freeze well. Just warm them up again and a great snack on the move or when rushed!
Amen!