These Healthy Pumpkin Oatmeal Pancakes are the ultimate cozy and nourishing fall breakfast. This easy recipe uses rolled oats instead of traditional flour to create incredibly light, fluffy, and tender pancakes, perfectly spiced with cinnamon, ginger, and nutmeg, and packed with real pumpkin flavor. They are a delicious and wholesome way to celebrate the season and will fill your kitchen with a wonderful, comforting aroma.
This recipe proves that healthy can be delicious. The secret to the perfect fluffiness is a combination of baking powder and a touch of vinegar in the milk to create a quick “buttermilk” effect that makes these oatmeal pancakes unbelievably tender. Ready in under 30 minutes, they are a simple, from-scratch treat the whole family will love.
Why You’ll Love This Recipe
- Healthy & Wholesome: Made with whole-grain oats for a boost of fiber and nutrition.
- Incredibly Light & Fluffy: The perfect airy texture that melts in your mouth.
- Packed with Real Pumpkin Flavor: Made with real pumpkin purée and warm autumn spices.
- Quick & Easy: A straightforward, from-scratch recipe that’s ready in minutes.
Ingredients
- 1 1/2 cups Rolled Oats (Old-Fashioned)
- 2-3 tablespoons Maple Syrup
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- 1 1/4 cups Milk
- 1 tablespoon White Vinegar or Lemon Juice
- 1 cup Pumpkin Purée
- 1 large Egg
- 2 tablespoons Unsalted Butter, melted, plus more for the griddle
Step-by-Step Instructions
- Make Oat Flour: Place the rolled oats in a blender or food processor. Blend on high until they reach a fine, flour-like consistency.
- Make “Buttermilk”: In a liquid measuring cup, combine the milk and the white vinegar. Let it sit for 5 minutes to curdle slightly.
- Combine Dry Ingredients: In a large bowl, whisk together the oat flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, egg, melted butter, and maple syrup. Whisk in the milk and vinegar mixture.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are okay. Let the batter rest for 5-10 minutes to thicken.
- Cook the Pancakes: Heat a lightly buttered griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges are set, then flip and cook until golden brown.
- Serve: Serve the pancakes hot with your favorite toppings.
Tips & Variations
- Pro Tip: Do not overmix the pancake batter. Overmixing can result in tough pancakes. A few lumps are perfectly fine and will cook out.
- Don’t Press Down: After flipping the pancakes, resist the urge to press them down with your spatula. This will press out all the air and make them less fluffy.
- Add-Ins: Fold 1/2 cup of mini chocolate chips, chopped pecans, or fresh blueberries into the batter for extra flavor and texture.
- Pumpkin Spice: If you have pumpkin pie spice on hand, you can use 2 teaspoons of it in place of the individual spices.
Frequently Asked Questions (FAQ)
- Can I use canned pumpkin pie filling?
- No, be sure to use 100% pure pumpkin purée, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will throw off the recipe’s balance.
- How do I store and reheat leftover pancakes?
- Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster, oven, or microwave.
- Can I freeze these pancakes?
- Yes, they freeze beautifully. Let them cool, then stack them with a small piece of parchment paper between each one. Place the stack in a freezer-safe bag for up to 3 months.
Serving Suggestions
- These pumpkin oatmeal pancakes are classic and delicious served hot with a pat of butter and a generous drizzle of warm maple syrup. They are also fantastic topped with a dollop of Greek yogurt, fresh berries, and a sprinkle of toasted pecans.
Pumpkin Oatmeal Pancakes
Light, fluffy, and cozy, these pumpkin oatmeal pancakes are made with wholesome ingredients. Just toss everything in the blender for a quick and nutritious breakfast that’s perfect for fall mornings.
Equipment
- Blender
- Pan or griddle
- Spatula
Ingredients
- 3/4 cup (180g) pumpkin puree
- 1 cup milk of choice
- 2 eggs, room temperature
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) rolled oats
- 2 teaspoons baking powder
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1-3 tablespoons maple syrup (optional)
Instructions
- Add all the ingredients to a blender in the order listed and blend until smooth, about 30-45 seconds.
- Heat a pan or griddle over medium to medium-low heat. Lightly coat with butter or oil. Drop 1/4 cup of batter into the pan. Cook until bubbles form and edges look set, about 3 minutes.
- Flip carefully and cook until golden brown. Repeat with remaining batter.
- Serve warm with toppings of choice such as maple syrup, nuts, or fresh fruit.
Notes
For sweeter pancakes, add 1–3 tablespoons of maple syrup directly into the batter. For babies under 2, replace with 2 tablespoons of unsweetened applesauce or mashed banana to avoid added sugars. Store leftovers in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months.
