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
Scale
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
