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.