If you’re anything like me, mornings call for something that’s cozy, nourishing, and just a little indulgent. That’s why this Pumpkin Oatmeal Pancakes Recipe quickly became my go-to weekend treat. They’re fluffy, packed with wholesome oats and pumpkin flavor, and just the right hint of sweetness. Trust me, once you try this recipe, you’ll want to make these pancakes your seasonal staple — and I’m here to walk you through every step so you nail them perfectly every time.
Why You’ll Love This Recipe
- Wholesome & Filling: Made with rolled oats and pumpkin puree, these pancakes keep you full and energized all morning.
- Simple Ingredients: You probably already have everything in your pantry and fridge to whip these up fast.
- Perfect Seasonal Flavor: The pumpkin spice and cranberries bring that cozy fall vibe anytime you want it.
- Customizable & Easy: Whether you want to switch up nuts or sweeteners, this recipe is a flexible breakfast win.
Ingredients You’ll Need
This Pumpkin Oatmeal Pancakes Recipe comes together with simple, wholesome ingredients that blend beautifully. I especially love how the rolled oats bring texture while the pumpkin puree adds that moistness and natural sweetness. Here’s what you’ll want to grab before you start mixing:
- Rolled oats: Use rolled oats for the best texture; quick oats can make it too mushy.
- Oat milk: I prefer oat milk as it complements the oats and pumpkin, but any plant-based or dairy milk works.
- Egg: This binds the batter — for a vegan option, you can substitute with a flax egg.
- Baking powder: Essential for those fluffy pancakes that rise nicely.
- Pumpkin puree: Fresh or canned 100% pumpkin puree works great here.
- Honey or maple syrup: Adds a touch of sweetness; adjust based on your taste.
- Walnuts: Add crunch and nutty flavor — feel free to swap for pecans or almonds.
- Pumpkin spice: The secret to that warm, autumnal flavor. Ground cinnamon, nutmeg, and cloves usually do the trick.
- Salt: Just a pinch to balance the flavors.
- Dried cranberries: I love their tartness and how they peek through the fluffy pancakes.
- Coconut oil or cooking spray: For a non-stick pan surface and a subtle hint of tropical flavor.
Variations
One of the things I love most about this Pumpkin Oatmeal Pancakes Recipe is how easy it is to make it your own. I often swap nuts, try different spices, or swap sweeteners depending on what I have on hand or what mood I’m in. Feel free to experiment — you might just discover a new favorite combination!
- Nut-Free Version: I once made these for a family breakfast where someone had a nut allergy, so I swapped walnuts for sunflower seeds — still delicious!
- Extra Protein: Adding a scoop of your favorite protein powder makes it a perfect post-workout breakfast.
- More Spice: Play with the pumpkin spice ratio — a dash more cinnamon or a sprinkle of ground ginger amps up the warmth.
- Fruit Variations: Instead of cranberries, I sometimes add fresh blueberries or chopped apples for a juicy twist.
How to Make Pumpkin Oatmeal Pancakes Recipe
Step 1: Blend Wet and Dry Ingredients Smoothly
Start by measuring all your ingredients carefully. Pop everything except the dried cranberries into a blender — I like to add the wet ingredients (like oat milk, pumpkin puree, egg, and honey) first to make blending easier. Let it whirl on high until your batter is silky and smooth, about 30-45 seconds. If the batter seems a little bland, taste and add a bit more sweetener to suit your preference.
Step 2: Let the Batter Rest and Adjust Thickness
Now, here’s a little trick I discovered: letting the batter rest for a minute is key. The oats soak up moisture and thicken the batter just right. The consistency should be thick but still pourable — like a dense cream. If it’s too thick, add a splash of oat milk or water and give it another quick blend.
Step 3: Cook Pancakes with Love and Attention
Heat your skillet or griddle over medium heat and grease it with a little coconut oil or cooking spray. For each pancake, pour about ¼ cup of batter onto the pan. Quickly scatter some chopped dried cranberries on top, gently pushing them into the batter so they stick. Cook for 1-2 minutes until you see bubbles forming and the edges start to look set, then carefully flip with a flexible spatula and cook another minute until golden. Remember to grease the pan before each batch so nothing sticks!
Step 4: Serve Warm and Enjoy!
Place those warm pancakes on a plate and either stack or fan them out — piling on your favorite toppings right away while they’re still warm helps them soak up the goodness. I love drizzling a bit more maple syrup on top, but you can get creative with whatever suits your taste.
Pro Tips for Making Pumpkin Oatmeal Pancakes Recipe
- Wet Ingredients First: Adding wet ingredients before dry in the blender makes for shockingly smooth batter — no clumps!
- Consistency Check: Batter thickens after resting; adjusting with milk will save you from dense, rubbery pancakes.
- Gentle Flips: Use a flexible silicone spatula and wait until edges look set to flip pancakes neatly without breaking.
- Pan Prep: Never skip re-greasing between batches – helps keep pancakes perfectly golden and easy to flip.
How to Serve Pumpkin Oatmeal Pancakes Recipe
Garnishes
My go-to garnishes are a drizzle of pure maple syrup, a sprinkle of chopped toasted walnuts, and sometimes a dollop of Greek yogurt or coconut whipped cream. The toppings balance sweet, creamy, and crunchy textures — and they just make the pancakes look irresistible.
Side Dishes
I like to serve these pancakes alongside fresh fruit like sliced bananas or apple wedges. A warm cup of chai tea or coffee pairs beautifully to round out that fall feeling. If you want something savory to balance, some crispy turkey bacon or roasted sweet potatoes makes a great combo!
Creative Ways to Present
For a special family brunch, I stack these pancakes tall, alternating layers of cream cheese frosting and a handful of cranberries in between. Add a sprig of fresh rosemary and dust with cinnamon for a festive touch — my guests always rave about this visual and flavor combo!
Make Ahead and Storage
Storing Leftovers
Leftover pancakes keep well in an airtight container in the fridge for up to 3 days. I like to separate layers with parchment paper to prevent sticking. When you’re ready, you’ve got a quick, delicious breakfast waiting for you.
Freezing
I freeze pancakes frequently, especially when I make a big batch. Lay them flat on a baking sheet and freeze until solid, then transfer them to a freezer bag. They stay fresh for up to 2 months — just grab as many as you need for a stress-free morning.
Reheating
When reheating, I prefer the toaster or a hot skillet over the microwave because it keeps the edges crisp and fluffy inside. If you do microwave, pop them in for 30 seconds, then finish in a warm pan to restore their texture.
FAQs
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Can I make this Pumpkin Oatmeal Pancakes Recipe vegan?
Absolutely! Simply replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 2.5 tablespoons water, let sit for 5 minutes) and use maple syrup instead of honey. The texture turns out great, and the pancakes stay fluffy and tasty.
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Can I use canned pumpkin for the puree?
You can! Just make sure it’s 100% pumpkin puree, not pumpkin pie filling, which has added sugars and spices. Using canned pumpkin makes the recipe super convenient without sacrificing flavor.
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What if I don’t have oat milk?
No worries! Any milk or milk alternative works here – almond, soy, cow’s milk, even water if you need to. The pancakes might taste slightly different depending on your choice but will still be delicious.
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Can I prepare the batter ahead of time?
Yes, you can make the batter the night before and keep it covered in the fridge. The oats will absorb more liquid overnight, so you may need to stir in a bit more milk before cooking for perfect consistency.
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How do I prevent pancakes from sticking?
Using a non-stick pan and adding a little coconut oil or cooking spray before cooking is key. Also, don’t flip too early; wait until the edges look set and bubbles form on top to avoid breaking pancakes.
Final Thoughts
I absolutely love how this Pumpkin Oatmeal Pancakes Recipe brings a bit of cozy fall magic to my breakfast table, even when it’s not quite pumpkin season. It’s one of those recipes that’s both comforting and wholesome — perfect for lazy weekend mornings or impressing guests. Give it a try, tweak it to your liking, and enjoy the delicious smells and flavors as much as I do. I can’t wait to hear what your family thinks!
Print
Pumpkin Oatmeal Pancakes Recipe
- Prep Time: 2 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Oatmeal Pancakes are a deliciously fluffy and wholesome breakfast option, featuring the warm flavors of pumpkin and pumpkin spice combined with hearty oats and a touch of sweetness. Perfect for a cozy morning treat, they are easy to make using simple ingredients and cooked on the stovetop for a delightful texture and taste.
Ingredients
Pancake Batter
- 1 cup rolled oats
- 1 1/4 cup oat milk
- 1 medium egg
- 1 teaspoon baking powder
- 3/4 cup pumpkin puree
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon pumpkin spice
- Pinch of salt
Add-ins and Toppings
- 1/4 cup walnuts
- 1/4 cup dried cranberries
- Coconut oil or cooking spray (for greasing the pan)
Instructions
- Prepare Ingredients: Measure all the ingredients accurately. Chop the dried cranberries if desired for easier incorporation as a topping.
- Blend Batter: Place all the batter ingredients except the dried cranberries into a blender, adding the wet ingredients first to ensure smooth blending. Blend on high speed until the mixture is smooth and homogeneous.
- Adjust Sweetness and Texture: Taste the batter and add more sweetener if needed. Let the batter rest for one minute to allow the oats to absorb moisture and thicken the batter. If the batter becomes too dense, thin it out by adding a little more oat milk or water and mix again.
- Heat the Pan: Heat a pancake pan or non-stick skillet over medium heat. Coat the surface lightly with coconut oil or cooking spray to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter per pancake into the pan. Sprinkle chopped dried cranberries on top, gently pressing them into the batter. Cook each pancake for 1 to 2 minutes until lightly browned on the bottom.
- Flip and Finish Cooking: Carefully flip the pancake with a flexible silicone spatula and cook for another minute until golden and cooked through. Transfer cooked pancakes to a plate.
- Repeat: Reapply coconut oil or cooking spray to the pan before cooking the next batch to prevent sticking. Repeat the process until all batter is used.
- Serve: Stack the pancakes and serve warm with your favorite toppings such as additional maple syrup, walnuts, or fresh fruit. Enjoy your cozy and nutritious pumpkin oatmeal pancakes!
Notes
- These pancakes are perfect for autumn and bring a seasonal twist with pumpkin puree and pumpkin spice.
- Adjust the sweetness according to your taste preference by adding more honey or maple syrup.
- Use oat milk or any milk alternative to keep the recipe dairy-free and vegan-friendly.
- Ensure the pan is properly greased for an easy flip and to avoid sticking.
- For extra crunch, sprinkle walnuts inside the batter or on top of the pancakes.
- Resting the batter is key to a better texture as oats absorb moisture and thicken the batter slightly.
Nutrition
- Serving Size: 1 pancake
- Calories: 118 kcal
- Sugar: 9 g
- Sodium: 28 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
