Description
Healthy Pumpkin Oatmeal Pancakes offer a cozy, wholesome start to your day with fluffy pancakes packed with pumpkin’s natural sweetness and the hearty texture of oats. This nutrient-dense, gluten-free recipe is easy to make, rich in fiber, and perfect for any season, delivering a comforting breakfast that’s both indulgent and good for you.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 3/4 cup milk (dairy or plant-based)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
For Cooking
- Coconut oil or butter, for greasing the pan
Instructions
- Prepare the batter: In a blender or food processor, combine oats, pumpkin puree, eggs, milk, vanilla extract, maple syrup, baking powder, cinnamon, nutmeg, and salt. Blend until smooth and let the batter rest for 5 minutes so the oats absorb moisture for a better texture.
- Heat your pan: Warm a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter. This ensures your pancakes don’t stick and develop beautiful golden edges.
- Cook the pancakes: Pour about 1/4 cup of batter per pancake onto your skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip gently and cook for another 2 minutes or until fully set and golden brown.
- Serve warm: Transfer the pancakes onto a plate and serve immediately with your favorite toppings or sides for a cozy, nutritious breakfast.
Notes
- Use old-fashioned oats for better texture and chew compared to quick oats.
- Blend just enough to combine ingredients; overblending can make batter too runny.
- Let the batter rest for 5 minutes to allow oats to soak and improve fluffiness.
- Preheat the pan well over medium heat to avoid burning and cook evenly.
- Use a measuring cup to pour consistent pancake sizes for even cooking.
- Keep cooked pancakes warm on a baking sheet in a low oven while cooking the rest.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
Keywords: pumpkin pancakes, oatmeal pancakes, healthy breakfast, gluten free, vegetarian, fall recipes, vegan option
