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Pumpkin and Oat Pancakes

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Pumpkin and Oat Pancakes are soft, hearty pancakes made with pumpkin puree, rolled oats, maple syrup, and warming fall spices. Serve them warm with maple syrup, toasted nuts, yogurt, or your favorite breakfast toppings.

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 1/4 cups milk
  • 2 tablespoons pure maple syrup or brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or neutral oil
  • Butter or oil, for cooking
  • Maple syrup, for serving
  • 1/2 cup chopped pecans or walnuts, optional

Instructions

  1. Combine the rolled oats and milk in a bowl and let them soak for 5 to 10 minutes to soften slightly.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup or brown sugar, vanilla extract, and melted butter.
  4. Stir the softened oat-and-milk mixture into the pumpkin mixture until evenly combined.
  5. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
  6. Let the batter rest for about 5 minutes while preheating a nonstick skillet or griddle over medium to medium-low heat.
  7. Lightly grease the cooking surface with butter or oil. Scoop approximately 1/4 cup batter onto the skillet for each pancake.
  8. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges begin to set.
  9. Flip carefully and cook for another 1 to 2 minutes, until golden brown and cooked through.
  10. Repeat with the remaining batter and serve warm with maple syrup and desired toppings.

Notes

  • Use 100% pumpkin puree rather than pumpkin pie filling so you can control the sweetness and spices.
  • For Pumpkin Chocolate Chip Oat Pancakes, fold mini chocolate chips into the batter before cooking.
  • For Pumpkin Pecan Pancakes, add chopped toasted pecans to the batter or sprinkle them over the finished pancakes.
  • Blueberries or finely diced apples can be added for extra fruit flavor.
  • For smoother pancakes, blend the rolled oats into oat flour before preparing the batter.
  • A pinch of cloves or allspice can be added for stronger fall spice flavor.
  • Store cooked pancakes in the refrigerator for 3 to 4 days or freeze for up to 2 months.
  • Reheat pancakes in a toaster or toaster oven for the best texture, or use a skillet or microwave.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-and-oat-pancakes/