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A stack of small pumpkin pancakes on a small beige plate on a green background.

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5 from 1 review

Pumpkin Oatmeal Pancakes

Recipe by Veronika Sykorova

These Pumpkin Oatmeal Pancakes are made with blended rolled oats and a few other simple ingredients. They're fluffy, soft, filling, and naturally gluten-free! You can easily make a double batch for meal prep, and they're freezer-friendly! They are packed with pumpkin spice flavor, perfect for a fall brunch!

  • Total Time50 minutes
  • Yield3-4 (approx. 15 pancakes) 1x
  • DietVegetarian

Ingredients

Units Scale
  • 2 cups rolled oats (makes approx. 2 cups coarse oat flour)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 2 large room-temperature eggs
  • 2 tbsp maple syrup
  • 3 tbsp melted unsalted butter
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 1 1/4 cup buttermilk
  • Butter or oil for cooking

Instructions

  1. Blend your oats into coarse flour either in a blender or in a food processor. I like to keep it more coarse rather than completely fine to give the pancakes some texture.
  2. Stir the blended oats with baking powder, baking soda, and pumpkin pie spice. Set aside.
  3. In a large bowl, whisk together eggs, melted butter, vanilla extract, and pumpkin puree until well mixed.
  4. Add buttermilk and whisk again.
  5. Add the oat mixture and whisk until combined.
  6. Let the batter rest for 10 minutes while you prepare your pan. This step is important because the batter will be very thin at first, but as it sits, the oats will soak up a lot of the moisture.
  7. Heat up a large pan over medium-high heat and add butter.
  8. Spoon the batter into your pan to form pancakes (about 2-3 tbsp per pancake).
  9. Cook the pancakes for 2-3 minutes on each side over medium heat. You’ll know they’re ready to be flipped when bubbles start to form and the edges set. They should be easy to flip.
  10. Repeat with the remaining batter, adding more butter as needed or wiping it carefully with a paper towel if it burns.
  11. Serve the pancakes with maple syrup, berries, or your favorite toppings and enjoy!

Equipment

Notes

Homemade buttermilk: Measure 2 cups of milk, remove 2 tablespoons of the milk, and add 2 tablespoons of lemon juice or apple cider vinegar. Gently stir and let it sit for 5-10 minutes. It's ready when it slightly thickens and curdles. You can do this with cow's milk, almond milk, oat milk, or any other milk you prefer. Choose a good-quality creamy milk.

Keep the pancakes warm: Preheat your oven to 200°F and keep your cooked pancakes in the preheated oven on a baking sheet in a single layer while you finish cooking the rest of the batter.

Storing: You can store any leftover pancakes in an airtight container in the fridge for up to 3-4 days or freeze them for 2-3 months. You can place small pieces of parchment paper between the pancakes to prevent them from freezing together.

Reheating: The best way to reheat these is in a preheated oven at 300°F on a baking sheet for about 10 minutes. You can also reheat them in a non-stick pan with a tiny bit of butter if you prefer.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/pumpkin-oatmeal-pancakes/