Nourishing Oatmeal Pumpkin Pancakes (Easy and Delicious too!)
Hearty, nutritious, easy, and delicious—these oatmeal pumpkin pancakes check all my boxes for the ideal recipe! A regular in our breakfast rotation, these simple pumpkin pancakes with just a handful of ingredients are a favorite in our family.
Oatmeal Pumpkin Pancakes for the Win!
It started with these blueberry oat pancakes. We love this recipe and I knew I wanted to try making more variations of oatmeal pancakes. A pumpkin version was the first that came to mind.
I’m so glad I did because these oatmeal pumpkin pancakes do not disappoint! They are a completely different taste experience than the blueberry version but also delicious with that perfect pumpkin spice flavor.
We always make a double batch for leftovers or freezing for quick meals later. And while this is most commonly served at our breakfast table, these are so hearty that we’ve been known to have these pumpkin pancakes for lunch or dinner as well.
Oatmeal Pumpkin Pancakes Ingredients & Swaps
Oats – I like to buy One Degree gluten and glyphosate free oats from Costco for this recipe. Rolled oats are ideal but quick oats would work as well in these pumpkin pancakes.
Baking Powder (aluminum free) – We use either Bob’s Red Mill aluminum free baking powder or the baking powder from Azure Standard.
Cinnamon – Pumpkin pie spice would make a great substitute.
Sea Salt
Pumpkin Puree – Canned pumpkin will work or you can make your own homemade puree. Our favorite way to do this is by baking a whole, seeded butternut squash at 375°F for 45 min – 1 hour. Once it’s cooked and soft, scoop out the flesh and blend (we use an immersion blender for this).
Eggs
Milk – Dairy or dairy free are fine.
Maple Syrup – Honey is a great swap for maple syrup if needed.
Heat Stable Fat for Cooking – Butter, coconut oil, or lard are our favorites.
How to Make Oatmeal Pumpkin Pancakes
In the container of a high-powered blender (we love our Vitamix), add all ingredients (except the fat to cook the pancakes in).
Blend until the pancake batter is smooth. If the batter seems too thick, add a little bit of milk.
Now that the pancake batter is ready, heat a cast iron skillet or griddle over medium to high heat and add 1-2 teaspoons of cooking fat to the pan.
Pour roughly 3-4” pancakes onto the pan, leaving room between them for flipping.
Pro Tip: I like to cover the cooking pancakes with a lid. This helps make sure the insides get fully cooked without burning the outsides and makes a perfect fluffy pancake.
Once they are fully cooked on the bottom and bubbling slightly on top, flip the pancakes. If they aren’t able to easily be flipped, let them cook for another minute.
When fully cooked on both sides, remove from pan and keep warm until serving.
Repeat the process until all of the batter is used and pancakes are made.
How to serve oatmeal pumpkin pancakes?
These are really tasty completely plain, but topping them with butter and a drizzle of maple syrup makes them even better.
We are known to have these pancakes for breakfast, lunch, or dinner. They are hearty and satisfying on their own or delicious served alongside sausage patties or breakfast meatballs.
These oatmeal pumpkin pancakes also make a great on-the-go snack or picnic lunch because they aren’t messy and are easy for kids to hold and eat.
What’s the best way to store oatmeal pumpkin pancakes?
I love to make a bulk amount of these pancakes to serve as leftovers or freeze for easy meals later. They will last in an airtight container in the fridge for 3-5 days. Just reheat before serving.
To freeze, first flash freeze in a single layer on a lined baking sheet so they don’t stick together. Once fully frozen, place pancakes in freezer safe bags in the freezer. To eat after freezing, either thaw first and then warm, or heat up directly from frozen.
Oatmeal Pumpkin Pancakes Recipe
Yield: 12 pancakes (3-4” in diameter)
Ingredients:
– 2 cups oats
– 2 tsp baking powder (aluminum free)
– 1 tsp cinnamon
– ¼ tsp salt
– 1 cup pumpkin puree
– 2 eggs
– 1 cup milk
– 1 tbsp maple syrup
– Fat for cooking
Directions:
1. Place all ingredients (oats, baking powder, cinnamon, salt, pumpkin puree, eggs, milk, maple syrup) in a high-powered blender.
2. Blend until smooth.
3. Heat frying pan or griddle with 1-2 tsp of cooking fat. Pour 3-4” round pancakes on the pan. (Be careful to not overcrowd the pan and place lid on top of pan for optimal cooking.)
4. Once that side is fully cooked and easily able to be flipped, turn the pancake to the other side.
5. When both sides are fully cooked, remove from pan and keep warm until serving.
6. Repeat the process until all of the pancakes have been made.
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More pumpkin recipes you’ll love:
Easy Pumpkin Blondies
Pumpkin Chocolate Chip Cake (GF)
Fudgy Pumpkin Buckwheat Brownies
Nourishing Oatmeal Pumpkin Pancakes (Easy and Delicious too!)
Hearty, nutritious, easy, and delicious—these oatmeal pumpkin pancakes check all my boxes for the ideal recipe! A regular in our breakfast rotation, these simple pumpkin pancakes with just a handful of ingredients are a favorite in our family.
Ingredients
- 2 cups oats
- 2 tsp baking powder (aluminum free)
- 1 tsp cinnamon
- ¼ tsp salt
- 1 cup pumpkin puree
- 2 eggs
- 1 cup milk
- 1 tbsp maple syrup
- Fat for cooking
Instructions
- Place all ingredients (oats, baking powder, cinnamon, salt, pumpkin puree, eggs, milk, maple syrup) in a high-powered blender.
- Blend until smooth.
- Heat frying pan or griddle with 1-2 tsp of cooking fat. Pour 3-4” round pancakes on the pan. (Be careful to not overcrowd the pan and place lid on top of pan for optimal cooking.)
- Once that side is fully cooked and easily able to be flipped, turn the pancake to the other side.
- When both sides are fully cooked, remove from pan and keep warm until serving.
- Repeat the process until all of the pancakes have been made.
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