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Oatmeal Pumpkin Pancakes

Fluffy Oatmeal Pumpkin Pancakes for a Cozy Fall Morning

Enjoy these Oatmeal Pumpkin Pancakes, a gluten-free and vegetarian option, perfect for cozy fall mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1.5 cups Milk of Choice cow or soy milk for protein boost, almond milk for lower calorie option
  • ¾ cup Pumpkin Puree canned pumpkin works well, avoid pumpkin pie filling
  • 1 large Egg or 1 tablespoon flaxseed meal + 3 tablespoon water for vegan option
  • Rolled Oats ensure to use rolled oats, not quick oats
  • Baking Powder helps the pancakes rise; do not substitute with baking soda
  • Pumpkin Pie Spice can substitute with a mix of cinnamon, nutmeg, and ginger if unavailable
  • Salt use sea salt for subtle flavor boost
  • Vanilla Extract use pure vanilla extract for best taste
  • Semi-Sweet Chocolate Chips optional; dark chocolate chips for healthier alternative
  • Oil or Butter for cooking, coconut oil can be good for dairy-free option

Equipment

  • Blender
  • skillet
  • Measuring cup

Method
 

Step-by-Step Instructions
  1. Gather all ingredients and combine rolled oats, baking powder, pumpkin pie spice, salt, milk of choice, pumpkin puree, egg, and vanilla extract in a blender. Blend on high until smooth and creamy, about 30-60 seconds.
  2. Heat a skillet or non-stick pan over medium heat with a teaspoon of oil or butter for about 2 minutes.
  3. Pour about ⅓ cup of pancake batter onto the skillet for each pancake and cook for 2-3 minutes until bubbles form on the surface.
  4. Flip the pancakes and cook for another 1-2 minutes until golden brown.
  5. Continue pouring and flipping until all batter is used, adding more oil or butter as needed.
  6. Serve stacked high with toppings such as maple syrup, butter, or yogurt.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 250mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

Add more milk to batter if it gets too thick. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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