Pumpkin Oatmeal Pancakes Recipe

Side view of pumpkin pancakes showing the insides.

5 from 2 votes

Pumpkin Oatmeal Pancakes Recipe

Pumpkin Oatmeal Pancakes are a healthier pancake 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!

Course Breakfast

Cuisine American

Keyword pumpkin oatmeal pancakes, pumpkin pancakes

Prep Time 25

Cook Time 20

Total Time 45

Servings pancakes

Calories 165kcal

Author Sue Ringsdorf

Ingredients

Wet 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

Dry ingredients:

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, vanilla, and maple syrup. Use a whisk to mix until ingredients are well combined.
2 large eggs, 1 1/4 cups buttermilk, 1 cup pumpkin puree, 1/3 cup unsalted butter, 2 teaspoons vanilla extract, 1/4 cup pure maple syrup
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.
1 cup old fashioned oatmeal, 1 1/3 cups all-purpose flour, 1 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon pumpkin pie spice
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.

Nutrition