Pumpkin Oatmeal Pancakes

These Pumpkin Oatmeal Pancakes are a wonderful seasonal treat. They are fluffy, sweet, filled with fresh pumpkin, and beautiful flavors. Also, they are wholesome, made with simple ingredients, without refined sugar. Perfect cozy, healthy, and filling breakfast that will brighten your morning.

Jump to:

• Why should you try them?
• Ingredients used
• How to make Pumpkin Oatmeal Pancakes
• Tips for serving
• Tips for storing
• Substitutions
• Recipe tips
• Recipe
• More recipes to try

I'm delighted to say, pumpkins really got me. Not one day passes without something pumpkin-ish served on my plate. Pumpkin Granola in the morning or Pumpkin Muffins on afternoons, anything pumpkin is my obsession.

Since I love having oatmeal pancakes for breakfast I decided to make Pumpkin Oatmeal Pancakes and add them to my Pumpkin Cookbook.

They turned out fantastic. Perfectly flavored, and sweet. Just what one true pumpkin lover needs in the morning.

Ingredients used

This pumpkin oatmeal pancake recipe is very simple. You will need only a few pantry ingredients:

• Oats. Hearty, healthy, and filling, oats are the most used ingredients in my cooking. I use them as a substitute for regular flour. Oats are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our hearts healthy. They also support healthy digestion and strong immunity. I used rolled oats in this recipe, but you can use quick oats if you like.
• Milk of choice. I used oat milk, but you can use whatever milk you prefer. Note that coconut milk won't work well here.
• Pumpkin puree. Pumpkin puree is not only sweet and flavorful but also loaded with nutrients. It's packed with vitamins and minerals, and especially high in beta-carotene, a potent antioxidant that our body turns into vitamin A which is essential for a strong immune system. (1)
• Sweetener. I used honey, but you can easily use maple syrup. Honey gave subtle sweetness yet didn't overload the pancakes with sugary calories.

To give the pancakes extra flavor and boost, I tossed in some superfoods as well:

• Pumpkin spice. I love my homemade Pumpkin Pie Spice blend. It features super spice Ceylon cinnamon known for its anti-inflammatory properties. (2).
• Walnuts. Walnuts are very nutritious. They are a good source of Omega-3 and an excellent source of powerful antioxidants that fights inflammation. 
• Dried cranberries. To balance sweet pumpkin flavors. 

Other pantry ingredients you’ll need:

• Egg - I used free-range, pasture-raised. 
• Baking powder.
• Pinch of salt.
• Extra virgin coconut oil/coconut oil cooking spray - for greasing the pancake pan.
• For the topping: dried cranberries and chopped walnuts. 

Look at the "Substitutions" section below if you are missing some of the ingredients.

How to make Pumpkin Oatmeal Pancakes

Pumpkin Oatmeal Pancakes are really easy to make. It will take you 15 minutes TOPS! - and you need only basic equipment.

Equipment used

• Measuring cups.
• High speed blender. 
• Pancake pan - or any pan with non-stick surface.
• Flexible silicone spatula - for flipping the pancakes. 

Step by step instructions

• Step 1: Prepare the ingredients.
  • Start with preparing and measuring all the ingredients. Use measuring cups.
  • Chop dried cranberries a bit (optional).
• Step 2: Mix the ingredients.
  • Place all the ingredients except dried cranberries in a blender. Note: add wet ingredients first for easier blending.
  • Mix everything at high speed until you get a smooth texture.
  • This is a good time to taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
  • Let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken.
  • If pancake batter turns out too dense, add a bit more liquid - milk or water. Mix again. Pancake batter should be dense but runny.
• Step 3: Bake the pancakes.
  • In the meantime, heat the pancake pan over medium heat and coat it with coconut oil cooking spray or coconut oil using the brush. 
  • For each pancake, drop ¼ cup of batter into the pan.
  • Top the pancake with chopped cranberries. Push the cranberry pieces into the batter.
  • Cook for 1-2 minutes until pancake is lightly browned. 
  • Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate. 
  • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
  • Repeat the process with the remaining pancake batter.
• Step 4: Add toppings and serve.
  • Top the pancakes with different toppings. You can be creative here and use ingredients you like.
  • Serve and enjoy!

Tips for serving

• Top pumpkin pancakes with fresh fruits: banana slices, pears, plums, or any stone fruit.
• Drizzle them with maple syrup or honey.
• Top them with nut butter: almond butter, peanut butter.
• Sprinkle them with chopped nuts: walnuts, pecans, peanuts, hazelnuts, and dried fruits: cranberries, raising, sultanas, goji berries, apricots, chopped dates.

Tips for storing

• Keep oatmeal pancakes in an air-tight food container refrigerated. They will last up to 4 days.
• To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
• You can warm pancakes in the microwave. But don't overheat them. They will become soggy.

Substitutions

• You can use rolled oats or quick oats.
• You can swap oat milk for almond milk, cashew milk, or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
• You can substitute maple syrup and use honey. Date syrup or molasses are a great option too. Note that using date syrup or molasses will turn pancakes dark.
• You can substitute coconut oil with avocado oil.
• Substitute walnuts with pecans.
• Make it vegan: Swap egg with a flax or chia egg. Use non-dairy milk.
• Make it gluten-free: Use certified gluten-free oats.

Recipe tips

• When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
• Use a high-power blender to ensure everything blends well and the batter is smooth. 
• Make sure you let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken. This is very important because you don't want runny pancake batter.
• If you let the batter sit overnight, it will become dense so you may need to add a bit more liquid - milk or water.
• Always taste the butter. If you feel that pancakes are not sweet enough for your taste, add more sweetener.
• Sweetener recommendations:
  • I recommend using honey or maple syrup. Make sure you use honey in runny form.
  • Date syrup or molasses are great options too. Note, they might change the pancake color to more dark.
  • You can use stevia or any low-carb sweetener.
  • Adding sweetener is totally based on your preference.
• Make sure to use organic virgin coconut oil rather than refined versions.

These beautiful pumpkin pancakes are just what you need on a foggy cold Autumn morning. They are sweet and incredibly tasty, filled with wonderful flavors ad sweet-sour cranberries. Nutty, cozy, delicious!

Plus, they are so healthy but totally indulging. Make them asap! Trust me, you won't regret it.

Recipe

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